Learn how to make your own tasty Mayonnaise from scratch in less than 15 minutes! I like to use my own homemade mayonnaise in salads as I want to be sure that it doesn’t have any preservatives and GMO ingredients.
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Mayonnaise is very easy to make. If you never done this before – just try and you will be happy with the result! I make this mayonnaise all the time to use in my favorite salads Olivie and Mimoza, appetizers and sandwiches.
Another important thing – if you are concerned about using raw eggs, use pasteurized egg. Using pasteurized egg will make your mayonnaise safe and you don’t need to worry about salmonella.
I used to make my mayonnaise with extra light olive oil. Lately, I started to make it with avocado oil and it tastes great! I do not recommend using extra virgin olive oil as your mayonnaise will have very overpowering and strong olive flavor.
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1 pasteurized egg
1 tablespoon fresh lemon juice
1 teaspoon Dijon style mustard
1-1/4 cups extra light olive oil (or avocado oil)
Salt and pepper
Yield: 1-1/2 cups
- Add egg, mustard, lemon juice and 1 tablespoon of oil to a food processor and process for about 60 seconds.
2. While machine is running, pour ¼ cup of oil into small pusher.
3. When it has dribbled through the hole in the bottom of a small pusher, remove it from the feed tube and slowly (drop by drop) add remaining oil while machine continues to run. It is very important to add oil very slowly, otherwise, your mayonnaise will not emulsify (thicken).
Mayonnaise will thicken as the oil is added. Add salt and pepper.
Taste and adjust seasoning if necessary.
Keep refrigerated and discard after one week.