Written by Stacy Karen, Contributing Writer
Today I’m going to share my favorite mayonnaise recipe and give you the details on how I make it.
It’s not complicated, but it does take a little patience.
The first time I made mayonnaise it was a complete flop. I rushed it, and well, I never actually got mayonnaise.
Since then I’ve tried a few different methods and have settled on the one that works best for me. If you’ve attempted to make mayonnaise before and it didn’t work, I encourage you to give this method a try.
Many people use a food processor to make mayonnaise, or even a stick blender, but I’ve had trouble with both. (My sister tells me her food processor works beautifully for mayonnaise. She makes a delicious looking garlic and lemon mayonnaise. Maybe it’s just me!).
In fact, since I know many, many people use a food processor to make mayonnaise, I thought I’d try it again when preparing for this post. I got frustrated when it kept splashing out the sides:
So, I went back to my tried and true method: the handheld mixer.
I like using a handheld mixer to make mayonnaise because I have more control over the speed. The other bonus is that it doesn’t get too hot. Excess heat ruins the mayonnaise making process. This is one reason some high-power blenders don’t work well for mayonnaise: they generate too much heat.
If you have success with food-processors, blenders, or other appliances, then by all means, carry on. And if you don’t have a handheld mixer, give it a shot in one of the other kitchen appliances. (They work really well for plenty of people.)
Why make mayonnaise?
It is awfully hard to find good mayonnaise at the store; most use undesirable oils, like soy or canola, and have other additives. Making it yourself allows you full control over the ingredients.
Plus, it tastes really good.
How to Make Mayonnaise
The following recipe is adapted from Everyday Paleo. It turns a beautiful yellow color due to the mustard. It's so flavorful! It's an excellent addition to sandwiches.
- Add the eggs yolks, vinegar, mustard, sea salt, and cayenne pepper to a large bowl (if using a hand mixer) or your food processor. Blend together for about ten seconds. (See! I told you I started out in my food processor!)
- With the mixer running on the lowest setting, add the oil slowly. Just a little drip at a time. When the cup is very full, it can be hard to control how much oil is poured out, so I sometimes use a measuring spoon to drizzle the oil in slowly. This is the part where you must be patient. Maybe even read a book while you are standing there!
- When the mixture begins to emulsify, or thicken, you can begin to add the oil a little more quickly, but still be very careful. Don't dump all of the oil in at once. This whole process will take close to 20 minutes. But it's worth it!
- This recipe makes a little over 2 cups of mayonnaise. Keep in the fridge for about 2 weeks.
In Nourishing Traditions, Sally Fallon suggests adding a tablespoon of whey to the mayonnaise and leaving it out for several hours. She states that it will then keep for up to 6 months. I have not tried this. Anyone else? Ours never lasts that long since we use it to make salad dressing, as well as egg and chicken salad.
Do you make your own mayonnaise? If so, which kitchen appliance do you use?
This post is sponsored by Plan To Eat. Plan To Eat was born from our desire to eat real food — great food — prepared at home, together as a family. Plan to Eat is an online menu planner that uses your recipes, scheduled for the days you want them, automatically generating your grocery list, organized the way you like to shop. Eat well. Eat together.