Video Recipe - The easiest way to make mayonnaise is with a blender. But a hand whipped mayo is almost as easy, and it's a good technique to know. It is also easy to use hand-whipping technique in a stand mixer, and that is actually just as easy as blender mayonnaise. For large portions, it is actually easier. I also show how to save his mayonnaise if it becomes separated.
Ingredients
- 1 egg yolk
- ½ to 1 tsp mustard
- 1/4 tsp salt
- ½ to 1 tsp lemon juice or good vinegar
- 1½-3 dl (approx. 1 cup) oil
- pepper to taste
Directions
Put the egg yolk and salt into a bowl.
Add a little oil and mix to a uniform creaminess.
Add the mustard.
Stir well with a whisk until it starts to become viscous.
Add the oil only at one side, in a slow stream.
Whisk from the oppsite side with the egg yolk in it, and then move slowly against the side where you add the oil.
Add the oil in small portions at a time.
When the mayonnaise thickens and become uniform in consistency, then add the lemon juice.
Continue to add more oil until you have the amout of mayo that you need.
If it becomes too thick you can just add more lemon juice, water or egg white.
Notes
The ingredients should ideally have the same temperature. Then there is less likelihood of them separating.
If the mayonnaise is runny, thin and grainy, then it is a sign that it should be restarted/rescued as described below.
If it is very thick and seems seperated it is because there is too little fluid. Add more lemon. If you think it is too acidic, just add water or egg white.
Mayo separates typically if there is too much liquid added in the beginning or the oil is poured too quickly. It is especially in the beginning that it happens.
It will keep for a week in the fridge.
It is mechanically much easier in a mixer, but the principles are exactly the same.
You can easily multiply the quantities up to 3 time for a large portion with one liter of oil, for example if you are expecting guests. You still only need 1 egg yolk.
A 50/50 mixture of 10% drained yogurt and mayonnaise is good as a base for dressings or cold sauces, or as a slightly less fatty version of mayonnaise. I use this I almost exclusively in cold potato salads with a bit more more mustard, fish sauce and herbs. It is also good as a dipping or french fries sauce with spices and herbs.
Rescuing a separated mayonnaise
Add an egg yolk to a clean bowl.
Pour a little of the separated mayonnaise in the egg yolk and stir until it gathers into a cream.
Stir and pour the separated mayo in, in small portions. Wait to pour a new batch in until the previous one has collected again.
FAQs
Mayo separates typically if there is too much liquid added in the beginning or the oil is poured too quickly. It is especially in the beginning that it happens. It will keep for a week in the fridge.
Can you save a split mayo? ›
Split mayonnaises can be brought back by a shot of boiling water and some vigorous whisking. If the problem is too severe then start an egg yolk whisking with some vinegar then slowly add the split batch to it.
What causes mayonnaise to separate? ›
If you add too much oil before it has had a chance to emulsify, the mix will split, with pools of oil forming on top. If this happens, try gently whisking in two teaspoons of boiling water, which can kickstart the emulsification.
How do you fix homemade mayonnaise that didn't emulsify? ›
So, if you have added too much oil, the remedy is simple: place a small amount of your broken mayonnaise in a clean bowl and add a few drops of lemon juice or vinegar. As the mixture improves, gradually add the rest of the broken mayonnaise and alternate with a few drops of liquid, until your mayonnaise looks better.
Why isn't my mayo coming together? ›
Why Mayo Breaks: Too much oil was added at once. A lot of the time, if you add all of the oil at once, it is too much for the egg to take and it won't emulsify. Blender / immersion blender isn't strong enough for all the oil at once.
Is my mayo bad if it separates? ›
Altered Texture: Healthy mayonnaise should have a creamy, uniform consistency. If it appears separated, with oil on top and a lumpy texture, it's likely gone bad.
Is separated mayo from primal kitchen safe to eat? ›
No. Primal Kitchen does not recommend you consume mayo that has separated.
What to do if mayonnaise curdle? ›
Put a drop of vinegar in a clean bowl and beat in the curdled mixture a little at a time. Put ¼ teaspoon of cold water in a clean bowl. Add the curdled mayonnaise a little at a time, stirring constantly. Put an egg yolk in a clean bowl, beat well and beat in the curdled mixture.
How long does homemade mayonnaise last? ›
Homemade mayonnaise has a shelf life of about two weeks, because it doesn't contain any preservatives. That's a long shelf life, and you'll probably go through all of it before then! It's just that fresh and delicious.
What oil is best for mayonnaise? ›
Safflower, canola, grapeseed and peanut oil all do nicely. Just make sure the oil is at the same temperature as the egg. You can use cold oil and cold eggs, but I found room temperature eggs and oil to be the easiest to work with.
Once your delicious homemade mayo is ready, make sure to put it in the fridge where it will thicken up a bit further and stay preserved. Homemade mayo doesn't have the added preservatives that the store-bought version has, so it is important to keep it in the fridge as much as possible.
Can I use mayonnaise that has separated? ›
To recombine mayonnaise that has separated and become curdled, like the mayo pictured at the top of the post, simply add about a teaspoon of water and whisk. Add an additional teaspoon or two if it doesn't come right back together.
What prevents oil in mayonnaise from separating? ›
To prevent the mixture from separating, an ingredient, known as an emulsifier, which is attracted to both oil and water, is added, thus allowing the two to mix. Mayonnaise is an example of an oil-in-vinegar emulsion. Mayonnaise, like all emulsions, contains an emulsifier…in this case, the incredible, edible egg.
How do I thicken my homemade mayo? ›
To do this, combine a little bit of cornstarch with water until it forms a paste and then add it into your runny mayo. Then, whisk the cornstarch together with the mayonnaise to combine and thicken. You can also use arrowroot powder in the same way.
What are two ways of correcting curdled mayonnaise? ›
To rescue a curdled mayonnaise, try one of the following remedies: Put 1 teaspoon of mustard in a large bowl and beat in the curdled mixture a little at a time. Put a drop of vinegar in a clean bowl and beat in the curdled mixture a little at a time. Put ¼ teaspoon of cold water in a clean bowl.
How do you fix broken mayonnaise in a food processor? ›
Whisking a portion of a broken or failed mayonnaise mixture with a little water until it's emulsified and then transferring it to the food processor with the remaining broken mixture will make things right.
What helps emulsify mayonnaise? ›
Along with the egg yolk, mustard helps emulsify the mixture, reducing the risk of our mayo breaking. Vinegar or lemon juice: Not only does a little acid like wine vinegar, champagne vinegar, and lemon juice add incredible flavor to the mayonnaise, it also helps to stabilize the mixture.
