Homemade mayonnaise is simply impressive and better than any store-bought, made in less than 10 minutes.
Why should I make a homemade mayo when there are so many available in the store?
This is the question many of you may ask when speaking about making homemade mayo.
This was a challenge for me, as well, as I have never made mayo at home, before.
So easy when you go shopping and choose some good quality mayo. This you may think.
But stop thinking so narrow; making mayo at home is very simple and quick.
Some 5 minutes, and your mayo is ready to be served.
Topped on a sandwich/bread, in salads or as a dip, homemade mayonnaise is tastier, healthier, free of GMO and other chemicals. Since I have tried making mayo at home, I always try to use this product, and I am never buying stores ones. My dishes taste much better and have a more pronounced taste. You can check potato recipe, keto egg salad, and others.
The disadvantage of the homemade mayo is that it lasts only a few days. So try to make a small amount as it can be used some 2-4 days.
A fresh homemade mayo is something unreally tasty and flavourful.
Sunflower oil, you may be frustrated why sunflower oil when it isn’t that good. Adding a little not too much sunflower oil of the best quality will add aroma, flavour, texture, and colour. Easily, you can replace it with olive oil, but trust me, it won’t taste the same. You have to try both versions and decide to you which one is for your liking. Also, you can use refined oil such as canola oil, avocado oil, grapeseed oil, sesame oil and others. I strongly don’t recommend using extra-virgin olive oil as it has a strong and pungent flavour that may spoil the authentic mayonnaise taste.
I adore this old fashioned but still delicious version that may look rustic but taste so nowadays.
Should I pasteurise the eggs?
It is much safer to eat pasteurised eggs.
How to pasteurise eggs?
Easily. In a pot with water, put the eggs and bring to boil to 140 F no more. Use a kitchen meat thermometer, but if you don’t have any at home, watch until small bubbles appear in the water and turn off as you don’t want your water to boil.
The yolk will be ideal for homemade mayo! You will feel the difference instantly.
Should I blend all the ingredients?
Sure, you have to take your food processor and blend all ingredients until they look like a paste.
Use a medium speed to avoid a too liquid consistency.
How to make homemade mayo?
Simple and easy, with just a bunch of ingredients, you can make all your dishes taste much better, healthier, with more aroma and taste.
What ingredients you need:
- Sunflower oil 10 oz (300 g) – skip and replace with olive oil, but I like the taste of sunflower much better in this recipe.
- One whole egg and one yolk, which you have already pasteurised
- 1 tbsp Dijon mustard
- 1/2 lemon juice
- Seasoning
Take your hand blender and start adding all the ingredients step by step. I know many videos and recipes are teaching you how to make the best mayo recipe.
Well, I don’t want to teach you the best recipes, but I want to present to you an easy and quick version of a homemade mayo that is way fabulous and tasting.
These simple ingredients are always a must in a kitchen. Watch the video below👇🏻
Start blending at a medium speed, about 1-2 minutes or until you see a mayo look-like paste. Try not to over blend the consistency.
Once ready, serve as you wish.
Enjoy!
Homemade Mayonnaise Recipe (5 minutes)
Equipment
- hand blender
Ingredients
- 10 oz sunflower oil
- 1 whole egg
- 1 yolk
- 1 tbsp Dijon mustard
- 1/2 lemon juice
- seasoning
Instructions
- Take your hand blender and start adding all the ingredients step by step.
- Start blending at a medium speed, about 1-2 minutes or until you see a mayo look-like paste. Try not to over blend the consistency.
- Once ready, serve as you wish. Garnish with some chopped dill.
- Enjoy!
