Making homemade mayonnaise is easy!
I mean, it looks daunting but if you have a healthy wrist movement then you can whisk up a smooth sauce in ease.
You can hardly end up making a mistake in this recipe and I will show you how, in the quick mayo recipe further down.
Mayonnaise is omnipresent in Europe!
I remember those kids in Switzerland living on a tube of commercial mayonnaise every day.
Can you imagine this? I changed their habits by making fresh mayo for them and they loved it.
Mayonnaise or Mayo as we know it better is one of those basic sauces which we frequently use at home.
I know some of you will say that mayonnaise in general, commercial and homemade, is completely unhealthy and fatty and yes you have a point but then consider something else…
How come French folks are mostly slim?
Most of them eat fresh homemade 80% fatty Mayo and lots of butter.
With what do you serve homemade Mayonnaise?
Homemade mayonnaise is frequently served with fresh, boiled or poached vegetables and seafood.
I like this Mayonnaise with homemade Fish sticks or with grilled shrimp and fish.
What’s the difference between homemade Mayonnaise and tube Mayonnaise?
Homemade mayo and commercially available mayo have barely anything in common.
Homemade Mayonnaise is made with fresh ingredients but can’t be stored for too long.
Commercial Mayo just tastes always differently, maybe because they add preservatives however they last long in the tube.
Mayonnaise made from scratch needs to be consumed the same day.
Mayonnaise variations
You can always change the basic homemade Mayonnaise recipe by adding other ingredients.
There are countless sauces that are based on homemade Mayonnaise. This includes the remoulade and tartar sauce
My favorite Mayonnaise variation is the Curry Mayonnaise variation which is common in France and the Sriracha Mayo.
Homemade Mayonnaise
Ingredients
- 1 Tablespoon Original Dijon Mustard
- 1 Egg Yolk
- Juice of 1/2 a Lemon
- pinch Salt
- 8.5 ounces Oil neutral tasting
- pinch Black pepper
Garnish
- 2 Tablespoon Chives optional, chopped
Instructions
- Place into a small bowl the mustard, egg yolk and only half amount of the lemon juice. With a fork whisk the ingredients together. (Yes you can whisk with a fork too!)
- Continue to whisk with your wrist non stop and start pouring in a constant amount of oil. The egg, mustard and oil will form an emulsion, so the sauce will get thicker while continuously pouring in the oil. Keep on whisking until you have added all the oil. The sauce should be thick now as seen in the picture.
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- At this point you can also add chopped chives or other ingredients to make another sauce such as sauce tartar. We usually serve mayonnaise with boiled vegetables such as carrot and potato and boiled fish (exp. trout) Fresh homemade mayo should be consumed the same day.
Nutrition
How do YOU use homemade Mayo at home? With what do you serve fresh Mayo?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Delicious! I’m a big fan of homemade mayo (I never buy mine)…
Cheers,
Rosa
Not a fan of commercial mayo, but the homemade is different. Cool that you whipped it simply with a fork.
Hi Helene,
how are you? Never tried making mayo at home. Bookmarking, looks so good
I really do need to start making my own mayo. You make it look so easy and there’s nothing better than homemade.
You’re right, homemade mayonnaise tastes decidedly better than store bought mayo. Yours looks so good and your family must have loved it that you made that for them.
I love homemade mayo! And even though I always have a jar of the commercial stuff in the refrigerator for emergencies, like to make it quite often. Terrific stuff — thanks.
G’day! I love making my own may Helene and know what you mean re photographing foods before they are eaten!
Yours looks terrific and love the versatility!
Cheers! Joanne
I have never tried making homemade mayo – I bet it is so much better than the store bought stuff!
Love such one bowl recipes…will try it.
Homemade mayo sounds so good, much better than the processed stuff we usually use!
Beautiful photos 😀
Cheers
Choc Chip Uru
Home made mayo is absolutely the best, I love flavouring it with garlic and lemon to serve with a seared tuna in my favourite salad the Niçoisse. It looks like you had a great time in France, I do wish I could go again soon.
your right that is quick and not intimidating at all. Everyone should make their own mayo when you have time. Awesome
I always prefer making my own condiments but let’s face it we don’t often have the time. This recipe though is so quick to put together there would be no excuse. Thanks for sharing it. Have a great day!
Helene, though I will use my favorite brand of store-bought mayonnaise on a sandwich occasionally, there is nothing like homemade! Unfortunately, I developed a squeamishness about raw eggs and so stopped making mayonnaise. But in July I learned a quick and easy method to cook the egg just enough to kill any possible salmonella, so I’m back to enjoying homemade mayonnaise!
I had to laugh at your last paragraph — I feel rather sorry for our families sometimes, always having to wait for our blog photos to be taken!
I have never made my own homemade mayo…. but it sure looks like I should. 🙂
Helene, it’s been a long while since I’ve made mayonnaise from scratch, and your lovely recipe inspires me to get back to it. Thank you for sharing it!
Mmmm….homemade mayo! So fabulous on sandwiches and salads! Wish I had some in my fridge right now. But I’m glad to have your delicious recipe to make it happen.
this is the creamiest and glossiest homemade mayo we have seen…so perfect with all kinds of summery salads…even though it is winter now…the mornings are bright and sunny….your recipe has just inspired us to try out salads with mayo for breakfast this week,thanks 🙂
What type of oil do you recommend?
Hi Alice, regular sun flower oil works best because it tastes neutral. You need oil that tastes neutral, to make mayonnaise from scratch so that the flavors of the mayonnaise, as you know it, come out more.
I have never tried to make homemade mayo. I don’t know…something about the “raw” egg. I will have to give it a try since I know the taste is suppose to be wonderful. I won’t let the grandkids eat it…just in case raw eggs give them a reaction.