Chef John's Homemade Mayonnaise

Chef John's Homemade Mayonnaise

27
Chef John 22136

"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
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Original recipe yields 16 servings

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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

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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

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  • 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.

Reviews

27
  1. 29 Ratings

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Most helpful positive review

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...

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 ...

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 ...

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...

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.

Like Silentdeer I ended up with liquidy oily stuff.

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....

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.

I didn't have any trouble getting this to thicken up. I blended the egg yolks slightly before adding the oil which I've read helps to warm up the egg to allow the yolks to absorb the oil. As w...

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

I tried this twice and I even added another egg yolk like other reviewers suggested. Every time I end up with an oily soupy mess. Bummer :(