Mayonnaise Recipe (2024)

Mayonnaise is the easiest thing to make:
1) Place a raw egg in a bowl; whip it;
2) Add a bit of a nice vinegar and salt (to taste);
3) Blend in olive oil (with an electric hand blender) until you reach the consistency you want.
However, many Americans may find olive oil has too much flavor, so they may want to try other oils.
"Real" mayonesa is, however, always made with olive oil and is, of course, Spanish, not French. Mayonnaise refers to the Spanish city of Mahón on the island of Menorca.

I've used avocado oil with success. I typically use a mix of 'light' olive oil and avocado oil. I also just dump everything in a jar and use an immersion (stick) blender. Works great every time!

I made it with olive oil because I prefer the taste. I don't worry about raw eggs, maybe we should. There are too many things in life to worry about. The recipe is delicious.

A friend called and asked to borrow a cup of mayonnaise. "Sure, come on over.". When she arrived I was poring oil into the blender. "What are you making?" ...with a smile I replied "Mayonnaise." Her stunned reply "You can MAKE mayonnaise?!" Forty years ago. Still one of my favorite foody stories.

It's easy to forget, but that little bit of water is crucial.

I used to always make my own mayonnaise. Then I was told that it was unsafe to consume raw eggs, so I stopped making it. This recipe uses raw eggs--has the consensus changed and it is now ok to consume raw eggs?

Yes, but why risk pulling a muscle if this can easily be made with an immersion blender, in as small a quantity as you may wish? I always make my own mayo this way, having been taught by a culinary aunt. As to the egg's raw state, she advised to bring it (the egg, of course), whole, to a rapid boil, remove from water, cool and use, first adding mustard, then very gradually as much oil as it would take and you need. The egg would still be liquid enough, but devoid of health risks.

I've had salmonella and I still use raw eggs. They taste great, have wonderful health benefits... and you're much more likely to get sick from something like prewashed lettuce than an egg. Salmonella was no picnic and my sister who had it with me still cannot eat undercooked eggs.... but life is short, and raw eggs make so many things better.

I hate mayo, but I needed it to make Mexican grilled corn. Unwilling to spend my money on a jar of chemicals, I made this. The sauce for the grilled corn turned out really well. Homemade mayo may actually change my mind about the whole thing.

When whisking, I actually use a glass mixing bowl and place it on silpat to keep it from moving. Works great.

Although I have an immersion blender, it was even easier to use my battery powered milk frother, which also works great if you want to make salad dressing or a small amount of whipped cream. I use a small narrow glass for the latter, when you just need a few dollops.

I don't understand how Dijon can be pretentious since it has been made and used in this country for over 20 years.

You can pasteurize the eggs by holding them in 140 degree water for 3 minutes. See http://www.wikihow.com/Pasteurize-Eggs .

I looked into this question a few months ago. It turns out that only about 1 in 20,000 eggs can make you sick (with salmonella, I think--sadly I've forgotten the details). I decided to stop worrying about raw eggs.

This but made in a plastic quart container with an immersion blender - not the same arm workout but a quicker, much thicker, more spreadable result

Foolproof, because this fool made it!

too much salt and too much mustard

This is why the blender was invented.

I use Kenji's immersion blender method, which uses one whole egg and one cup of oil. I like the idea of reducing that to one yolk plus 3/4 cup oil, but I don't want to whisk by hand and I also wonder if it reduces the final volume that much, esp. since she adds a tsp of water here. Anybody compared the two?

Well, you can also add flavoring to your mayonnaise

The kind of kitchen tools that you need depends on the amount you want. If you want a small batch, just follow Melissa Clark’s recipie. For a bigger batch, use a electric whisk. If you want a whole bottle, just make it multiple times

If you don’t like rich mayonnaise, you can put the whole egg in the mixture; at least not the ALL the parts of the egg, but means you take out only the white and the yolk.

Why does the water have to be cold? It’s such a small volume that it will quickly come up to the temperature of the mixture, in any event, as soon as you start whisking which adds heat. Thank you.

Foolproof recipe, I made it with olive oil as I like those flavors in my mayo but I’m guessing it would come out great with any neutral oil as indicated

Made this as is and it was perfect. Love this recipe!!!

Worked like a charm, but must confess I cheated with the immersion blender + whisk attachment. Used avocado oil (next time will use olive oil) but no other changes.

This recipe is perfection. I separate the yolk from the white, and leave it on the counter for about an hour. I’ll then throw the salt, lemon juice, and Dijon in (Maille or something similar) straight from the fridge, and finish with the tsp of ice cold water. Drizzle extra light olive oil into the mixture with a hand mixer going and you’ve got yourself a lovely batch in under 5 minutes. One tip: add just a little bit less lemon, Dijon, and salt than the recipe calls for, then tweak if needed.

This came out runnier than I like. Next time I'll skip the water.

About how much mayo does this recipe make?