Perfect Homemade Mayonnaise using a whole egg and slight variations in seasoning. Here, we have a look at 3 classic recipes as well as 3 methods to make Easy and perfect Creamy Mayo at home.
Homemade Mayonnaise
Blender Method, Mini Processor Method, and Immersion Blender methods.
® This is a RAS signature Recipe©
More Info and related links
available on the Intro page ⇓. Check it out or scroll down for the recipe ⇓.
Mayonnaise is a versatile condiment that comes in many delicious varieties. Here are some of the most popular ones:
Classic Mayonnaise: This is the standard, made with oil, egg yolks, vinegar or lemon juice, and seasonings. It’s the base for many other types of mayonnaise.
Flavored Mayonnaises: These add extra flavor to the classic mayo. Some popular options include:
Garlic Mayonnaise: Perfect for adding a savory punch to sandwiches, burgers, and dips.
Spicy Mayonnaise: A fiery kick for those who love heat. It’s great on tacos, burgers, and as a dipping sauce for fries.
Chipotle Mayonnaise: Adds a smoky, spicy flavor to your dishes.
Honey Dijon Mayonnaise: A sweet and tangy option that’s great on sandwiches and wraps.
Sriracha Mayonnaise: A popular choice for adding a spicy Asian flavor to your food.
Specialty Mayonnaises: These mayonnaises have unique ingredients or preparation methods:
- Aioli: A garlic-infused mayonnaise that originated in Provence, France.
- Vegan Mayonnaise: Made with plant-based ingredients, it’s a great option for those following a vegan diet.
- Light Mayonnaise: Contains fewer calories and fat than regular mayonnaise.
Mayonnaise-Based Sauces: Mayonnaise is often used as a base for other sauces:
- Tartar Sauce: A classic sauce made with mayonnaise, pickles, and herbs.
- Remoulade Sauce: A French sauce made with mayonnaise, mustard, herbs, and often anchovies.
- Russian Dressing: A creamy dressing made with mayonnaise, ketchup, and sometimes other ingredients like chili sauce or garlic.
All three recipes work for all three methods listed below. Each recipe yields 1 1/4 cup of Mayonnaise.
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Homemade Mayonnaise
Description
Indulge in the creamy richness of Homemade Mayonnaise, crafted with simple fresh ingredients for a flavor that will tantalize your taste buds. Perfect for:
- Spreading: Enjoy it on sandwiches, burgers, and wraps.
- Dipping: A delicious accompaniment to fries, onion rings, and vegetables.
- Mixing: Create flavorful dips, sauces, and dressings.
- Baking: Add a touch of richness to your favorite baked goods.
Ingredients:
Mayonnaise Version 1:
Mayonnaise Version 2:
Mayonnaise Version 3:
Instructions
1.Mayonnaise using Blender:
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Add the egg to the dry blender. (I recommend using a dry and clean blender).
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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.
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Add vinegar, salt, mustard powder, paprika, cayenne.
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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.
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Place a funnel into the hole on the blender lid, to keep oil from splashing all over
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Measure the oil into a pouring cup OR Using an oil dispenser bottle ( with a thin spout/nozzle) is great for this purpose.
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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.
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You will see the mayonnaise starting to get creamier and thicker.
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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’.
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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.
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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.
2. Mayonnaise using Mini Processor:
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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.
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Close and Run the machine on high till everything is mixed into a loose, consistently. The oil should not split.
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Add another quarter part of the oil approximately and continue running until the mixture begins lighter and thickens a bit.
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Add another quarter part of the oil and continue. The sauce begins to get thicker and creamier.
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Now you can season with salt and pepper. Also, add all the remaining oil.
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Continue to run the machine, till sauce is quite thick.
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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.
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I also add a tsp of lemon juice, for the flavor, here.
3. Mayonnaise using Immersion Blender
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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.
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Use the Immersion stick blender on high till everything is mixed together, the mixture thickens and becomes lighter in color.
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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.
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At the end add 1 Tbsp cool water, this removes any oily finish.
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If you like that tiny bit of sugar, add 1/4 tsp of sugar Mix through.
Note
- 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.
