Homemade Mayonnaise

Perfect Homemade Mayonnaise using a whole egg and slight variations in seasoning. Here, we have a look at 3 recipes as well as 3 methods to make Easy and perfect Creamy Mayo at home.

Blender Method, Mini Processor Method, and Immersion Blender methods.

The Recipe Intro has more information as well as Recipe Video. Don’t forget to check it out.

All three recipes work for all three methods listed.

Ingredients - Mayonnaise 1

Salad oil (pre-measured - I use sunflower oil)		1 cup
Egg (pasteurized)		1 large
Vinegar ( I use 3/4 Tbsp) - you can use different varieties of vinegar		3/4 - 1 Tbsp
Salt		1/4 tsp ( Don't add too much at the beginning. No way to fix that! You can add later if needed)
Dry mustard ( powder )		1/4 tsp
Paprika ( no more )		1/4 tsp
Cayenne pepper		A Dash
Lemon juice		1 tsp
Sugar - Optional		1/4 tsp
Black pepper		Dash

 

Method:

1. Mayonnaise using Blender:

Make sure your blender jar is serile and dry after a previsou ssession. Also make sure theat the blender motor unit or jar is not overheated after a previous session. This helps in the process. Use a blender which has a opening/hole on the lid, we need this to drizzle in the oil.

1. Add the egg to the dry blender. (I recommend using a dry and clean blender).
2. Add vinegar, salt, mustard powder, paprika, cayenne.
3.  Run on high speed. Once the egg and the vinegar on the bottom of the blender, combine and gets a little milky looking, we can pour our oil in slowly.
4. Place a funnel into the hole on the blender lid, to keep oil from splashing all over
5. Measure the oil into a pouring cup OR Using an oil dispenser bottle ( with a thin spout/nozzle)  is great for this purpose.
6. While the machine is still running on high, add the oil in a thread-like thin stream. You must drizzle the oil very slowly and steadily. The first 30 seconds of pouring the oil are most important, so don’t make the mistake of adding too much oil too fat.
7. You will see the mayonnaise starting to get creamier and thicker.
8. When you see about 1/4 cup of the oil remaining, add a tsp of lemon juice and continue with the remaining oil. The lemon juice helps the emulsification process and removes ‘ the oily finish’.
9. You will also notice changes in the sound of the blender. When you hear a rougher noise or chopping sound, this means the sauce has thickened.
10. Taste and add the sugar, if you like the little sweetness, we are used to with store-bought Mayonnaise. Also, add a dash of pepper. Stir and store in airtight jar in the fridge. Keeps 4-6 days.

Ingredients - Mayonnaise 2

Salad oil (pre-measured)		1 cup
Egg (pasteurized)		1 large
Vinegar ( I use 3/4 Tbsp)		3/4 - 1 Tbsp
dry mustard (powder ) OR use up to 1 Tbsp of Dijon Mustard ( for stronger flavor)		1/4 tsp
Salt		1/4 tsp
Black Pepper		Dash
Lemon juice		1 tsp

2. Mayonnaise using Mini Processor:

1. Add egg to the dry processor jar /canister, along with vinegar, mustard powder and 2-3 Tbsp of the pre-measured oil, just to help it get mixed initially.
2. Close and Run the machine on high till everything is mixed into a loose, consistently. The oil should not split.
3. Add another quarter part of the oil approximately and continue running until the mixture begins lighter and thickens a bit.
4. Add another quarter part of the oil and continue. The sauce begins to get thicker and creamier.
5. Now you can season with salt and pepper. Also, add all the remaining oil.
6. Continue to run the machine, till sauce is quite thick.
7. If the oil seems to surface, giving you an oily looking mayo, Add 1 Tbsp cool water and run once more. This works every time.
8. I also add a tsp of lemon juice, for the flavor, here.

Ingredients - Mayonnaise 3

Salad oil (pre-measured)		1 cup
Egg (pasteurized)		1 large
Vinegar ( I use 3/4 Tbsp)		3/4 - 1 Tbsp
Salt		1/4 tsp
Black Pepper		A Dash
Sugar - optional		1/4 tsp

3. Mayonnaise using Immersion Blender

1. Add egg to the dry container, along with vinegar, salt, pepper and 2-3 Tbsp of the pre-measured oil, just to help it get mixed initially.
2. Use the Immersion stick blender on high till everything is mixed together, the mixture thickens and becomes lighter in color.
3. Continue, slowly pouring the oil, as you continue blending on high speed. Keep lifting and lowering your blender stick as you do so. This helps to make the sauce nice and thick.
4. At the end add 1 Tbsp cool water, this removes any oily finish.
5. If you like that tiny bit of sugar, add 1/4 tsp of sugar Mix through.

Homemade Mayonnaise

Notes:

• I have used spiced variations of this Mayonnaise on the recipes for Buttermilk Crispy Chicken Burger as well as Savoury Chicken Burger Patty in Pita.
• Please read the Intro page for more.

Key Ingredients: Oil, Egg, Seasonings.

EAT AND TELL!!! Let us know if you tried – Homemade Mayonnaise

Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com