Chef John's Homemade Mayonnaise Recipe - Allrecipes.com
Chef John's Homemade Mayonnaise  Recipe
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How to Make Homemade Mayonnaise
See how to use a stick blender to make easy homemade mayonnaise. See more
  • READY IN 10 mins

Chef John's Homemade Mayonnaise

Recipe by  

"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 Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    10 mins

Directions

  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.
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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 More Reviews

Most Helpful Positive Review
May 31, 2014

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. GREAT METHOD!

 
Most Helpful Critical Review
Jul 16, 2014

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 exactly. It looked ok when I first started pulsing the stick blender, but when it was all mixed in it was just oily liquid again.

 
Aug 21, 2014

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.

 
Aug 04, 2014

Like Silentdeer I ended up with liquidy oily stuff.

 
Feb 20, 2015

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 used a blender and slowly drizzled my oil in.

 
Jul 23, 2014

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.

 
Mar 22, 2015

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 well, I added the oil a little at a time. I think I ended up using only 1 cup total of oil (I mixed canola and olive oil). It is a bit bland...next time I would up the salt to 1 full tsp and add a tsp of sugar. I also subbed the white wine vinegar with regular vinegar which may have affected the flavour. It's probably better with the white wine vinegar.

 
Jan 28, 2015

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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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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