Chef John's Homemade Mayonnaise

Chef John's Homemade Mayonnaise

Chef John

"Homemade mayo is one of those indescribable culinary pleasures. If you have a stick-style or regular blender you can make your own mayo! It's so much cheaper and way more delicious. You also get to decide what kind of oil you want: a nice fruity olive oil; a lighter vegetable oil; or your own secret custom mix."
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Ingredients

10 m servings 188 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Ready In

  1. Pour egg yolks, lemon juice, white wine vinegar, Dijon mustard, salt, sugar, vegetable oil, and olive oil, respectively, into a tall, narrow bowl. Set a immersion blender into the oil mixture and hold against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.

Footnotes

  • Cook's Note:
  • You can also make this in the blender if you don't have a stick blender. Place egg yolks, lemon juice, white wine vinegar, Dijon mustard, salt, and sugar into a blender. Turn the blender on and drizzle vegetable oil and olive oil into the mixture in a steady stream. Blend until the mixture is thick and creamy.

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Reviews

Read all reviews 40
  1. 45 Ratings

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Most helpful positive review

Ok I have to admit this did not work for me at all either was not getting thick but what I did to get it thick was add two egg whites and perfect it thickened just right and it is delicious.

Most helpful critical review

This recipe just doesn't work for me. I followed the directions exactly and it turned out just an oily liquid, so I threw it out and started over, this time watching the video and following it ...

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This recipe just doesn't work for me. I followed the directions exactly and it turned out just an oily liquid, so I threw it out and started over, this time watching the video and following it ...

Ok I have to admit this did not work for me at all either was not getting thick but what I did to get it thick was add two egg whites and perfect it thickened just right and it is delicious.

I have been using this method to make homemade mayonnaise for years. The stick blender makes this a breeze! I don't usually add the mustard though. It is amazing how fast this comes together...

I never made mayonnaise before in my life so after reading several of the other recipes and ratings, I decided to be on the safe side, made half of the recipe and used a whole egg instead of jus...

Like Silentdeer I ended up with liquidy oily stuff.

I followed the video perfectly, and still got left with a mass of whitish colored oil. It would not blend. I used the measuring cup the stick blender came with.

Just made this, it turned out perfectly! The secret is using fresh eggs. I am talking straight off the farm if you can get them. I tried making mayo with store bought eggs and it was a disaster....

If your mayonnaise didn't set up and you have a runny mess, just remove contents from container and add another egg yolk. Now add the runny mayo back in and once again start your stick blender a...

Jackie was right, adding the egg whites made it the right consistency. I also added a pinch of white pepper, paprika, a little more sugar and salt

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