This homemade mayonnaise is a delicious thick style mayonnaise that uses egg yolks. If you prefer a lighter mayonnaise, then use whole egg instead of just the yolks.
This recipe can also be adapted to suit a range of tastes, try adding some chili, curry or cumin powder for extra flavor.
Mayonnaise: Homemade vs. Store-bought
What is mayonnaise? Mayonnaise is an emulsion of oil, with egg yolk as emulsifier. Acid in vinegar or lemon juice helps in stabilizing the emulsion and provides flavor.
Making Mayo at home is super easy and it is more flavorful then store-bought. You can make mayonnaise by just combining 3 basic ingredients; Oil, egg yolk and lemon juice (or vinegar).
What is mayonnaise made out of?
Do you know the ingredients that are used in store-bought mayonnaise? You may be surprised to see so many ingredients that are hiding inside this popular condiment which can be made by just few simple ingredients. (see below).
Don’t eat anything your great grandmother wouldn’t recognize as food. If you can’t pronounce it, don’t eat it.
Michael Pollan
How to Make Homemade Mayonnaise | Dietplan-101
Ingredients:
- 2 egg yolks
- 1 tsp yellow mustard
- 1 cup vegetable oil
- 1/2 fresh lemon, juiced
- 3/4 tsp salt
- 4 tsps sugar or 2 sachets of sweetener (or to taste)
Instructions:
- Using a hand mixer or whisk on medium speed, combine the egg yolks and mustard.
- Gradually and slowly pour in the oil with the hand mixer running, until all of the oil has been used and the mayonnaise is smooth. DO NOT add in oil too quickly at the beginning or the mixture will fail to emulsify.
- Pour the mayonnaise into an air-tight jar or container and store in the refrigerator for up to two weeks.
Notes: Please watch video above to see instructions in detail.
How to Make Mayonnaise
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Ingredients
- 2 egg yolks
- 1 tsp yellow mustard
- 1 cup vegetable oil
- 1/2 fresh lemon juiced
- 3/4 tsp salt
- 4 tsps sugar or 2 sachets of sweetener or to taste
Instructions
- Using a hand mixer or whisk on medium speed, combine the egg yolks and mustard.
- Gradually and slowly pour in the oil with the hand mixer running, until all of the oil has been used and the mayonnaise is smooth. DO NOT add in oil too quickly at the beginning or the mixture will fail to emulsify.
- Pour the mayonnaise into an air-tight jar or container and store in the refrigerator for up to two weeks.
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