Homemade Mayo

Homemade Mayo can be made up quite easily in about 5 minutes. All you need is a Jar and an Immersion Blender. Store it in the fridge covered for up to 1 week.

The thing I really like about this recipe is that everything is done in the same jar that will store the Mayo and it is made up in a few minutes. No slow pouring the Oil or whisking and gradually adding in the Oil. It all comes together quite nicely in less than a minute.

I am still working on this one, but wanted to post this as a solid base to work from and it does create a very good mayo. My goal is to get something that is very close to Hellmann’s or better. When I get this, I will update the post with the recipe.

Hellmann’s Mayonnaise Ingredients

CANOLA OIL, WATER, LIQUID WHOLE EGG, VINEGAR, LIQUID YOLK, SALT, SUGAR, SPICES, CONCENTRATED LEMON JUICE AND CALCIUM DISODIUM EDTA (MAINTAINS FLAVOUR).

It’s interesting that Hellmann’s does not contain mustard. The only allergen listed is eggs. The ingredients listing from the Manufacturer list the ingredients as

Rapeseed oil (78%), water, free range pasteurised EGG and EGG yolk (8.9%), spirit vinegar, sugar, salt, lemon juice, antioxidant (calcium disodium EDTA), flavouring, paprika extract.

Miracle Whip Ingredients

WATER, SOYBEAN OIL, SUGAR/GLUCOSE-FRUCTOSE, VINEGAR, MODIFIED CORNSTARCH, EGG YOLKS, SALT, MUSTARD, SPICES, POTASSIUM SORBATE (MAINTAINS QUALITY), CALCIUM DISODIUM EDTA (MAINTAINS FLAVOUR), DRIED GARLIC.

Duke’s Ingredients

Soybean oil, eggs, water, distilled and cider vinegar, salt, oleoresin paprika, natural flavors, calcium disodium EDTA added to protect flavor. Contains: Eggs

Mayonnaise Ingredients

The ingredients in Homemade Mayonnaise is Egg, Water, Acid, Salt, along with any Seasonings, and a Neutral Oil.

The original Mayonnaise or French Mayonnaise contained prepared Mustard, most often Dijon. Although you can argue that the real Mayonnaise is from Spain using only Egg & Oil.

Since Hellmann’s doesn’t use Mustard, I wanted to make a Mayo that did not include it as well. If adding in Prepared Mustard, use anywhere from 1/4 tsp or more based on taste.

1. Add all ingredients into a jar, adding the Oil last. Wait a few seconds for everything to settle.
2. With a Hand Blender pressed at the bottom. Turn it on High and wait 20 – 30 seconds. Then move the blender up and down a few times to fully emulsify until you get Mayo consistency throughout.
3. Cover with a Lid and Refrigerate. Use within 1 week.

Eggs

Fresh organic Eggs are best. What you are really after in the Egg is the Yolk which contains lecithin. This is the emulsifier that helps thicken or emulsify the Oil.

Add an extra Egg Yolk along with the one Egg for Extra Creaminess. The leftover Egg White can be frozen and used for other dishes.

Consumption of raw eggs used in mayonnaise may increase the risk of foodborne related illness.

Pasteurizing Eggs

If you are concerned with salmonella, pasteurized Eggs can be bought and used for Homemade Mayonnaise. It appears that all commercial blends use pasteurized eggs.

I have never done this, but you can get into pasteurizing your own eggs at home or using pasteurized liquid Egg Yolks that can be picked up at your local supermarket. There are other methods where even Hard Boiled Egg Yolks are used.

Another technique for control is that the Mayo is left out on the counter at room temperature for 24 to 72 hours. It turns out that the Acid added is more effective at killing off salmonella at room temp than it is refrigerated.

There is a lot of information just on this one topic. With how much acid should be used, the type of acid, egg size, PH level, pasteurized or not, and whether to refrigerate or leave on the counter.

Acid

The acid can come from many sources with Lemon Juice or White Vinegar being the most common. Other forms can include Rice Vinegar, Apple Cider Vinegar, Red Wine Vinegar, White Wine Vinegar, and other Vinegars.

Besides taste, Acid is used for the emulsification and to protect the final product from spoilage and harmful bacteria.

Oil

Use a Neutral Oil like Sunflower Oil. Add the Oil last and give it some time to settle before blending.

You can use Olive Oil but use a light flavored Olive Oil. I just find that it overpowers the taste. A mixture of Oils can also be used such as Light Olive Oil & Avocado Oil.

Soybeans contain high amounts of lecithin, which is probably why this is the choice of Oil for Mayonnaise.

Water

In commercial blends water is always added, this can be included or excluded in Homemade Mayonnaise.

Mayonnaise is all about Water & Oil. More Oil, thicker mayo, more water thinner Mayo. These amounts can be adjusted to get the consistency desired.

I have made one version with and the other without and find that without water the Mayo was deeper in flavor and with water the Mayo took on a lighter taste to it. It’s very subtle but I do prefer it made with Water.

My next experiments are going to be replacing the water with Chickpea Water, Whole Milk, and Yogurt.

Homemade Mayonnaise Seasoning

Add Salt & Pepper for flavor. Sugar can be added into taste for some sweetness.

Garlic, Onion & Paprika are common ingredients in most Mayonnaise. Other Seasonings may include Dry Mustard, Cayenne Pepper, Black or White Pepper, Annatto, Celery Salt.

Technique for Homemade Mayo

The technique is straight forward and by far the simplest way to make homemade Mayo. All done within the same jar.

Use a Jar that is just a tad wider than the immersion blender. Allow time for the ingredients to settle before blending.

Stick Blender Mayo

Everything goes into the Mayo Jar except the Oil, that goes in last. Wait a few seconds for everything to settle. Then place your hand blender all the way to the bottom and blend on high. Hold it there for 20 – 30 seconds before you start moving it up and down ensuring all the Oil is emulsified. Cover and refrigerate for up to 1 week.

Benefits of Homemade Mayo

The first main one is control over the ingredients, especially the fructose or sugar added or omitted as well as the type of Oil.

1. Those who have diabetes or watching their sugar intake can benefit from homemade Mayo. Omitting the sugar entirely.
2. Substitute with a Healthy Oil. Canola & Vegetable Oil is not so great for your health.
3. Using Free Range Eggs will offer up more nutrients. They really do just taste better.
4. Made without calcium disodium EDTA. Fresh is always best.
5. Whipped up in minutes at times where you don’t have any Mayo on hand
6. Depending on how much Mayo you go through, making your own can save money in the long run.

Duck Mayonnaise

Homemade Mayo made from one Duck Egg. This resulted in a very Creamy & Rich Mayonnaise that I really enjoy. Made the same way with all the same ingredients. Duck Eggs are a very good source of Vitamin B12.

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