How to make mayonnaise less than 10 minutes? Using all the eggs just instead of yolks, this homemade mayonnaise recipe makes practically unsuccessful and extra easy.
I used this mayonnaise recipe more times than I can count. If you have never tried homemade mayonnaise, you are in the treatment. Homemade mayo is extremely creamy and much more fragrant than you can buy in the store. This recipe calls for a simple list of components and takes less than 10 minutes.
Homemade Mayo takes about two weeks in the fridgeBut in all honesty, when I have a batch of my fridge, it usually goes faster. I like to use it to make sandwiches like egg salad or chicken saladand I find it like creamy salads potato salad aeration of shrimp salad Additional special.
The main components
- EggsYou need to use eggs to make mayonnaise. In recipe we use raw eggs. For mayonnaise done without eggs, see our Vegan mayonnaise recipeI have no problem with adding a raw egg to the recipe, but if you are worried about eating raw eggs, buying pasteurized eggs. They are sold in the egg section of the grocery store. You can also make your eggs, just search for manual online.
- MustardI know that not everyone loves the taste of mustard, but when it comes to the homemade mayonnaise, Mustard is a magic ingredient. Mustard has a bit taste but it’s also Helps keep mayonnaise stableAlong with a number of egg yolks, the mustard helps emulsify the mixture, reducing the risk of breaking our major. If you are not a fan, you can reduce the amount called our recipe or leave it (just remember that our recipe we have added our recipe).
- Vinegar or lemon juice. Not only a little sour looks like wine vinegar, champagne vinegar and lemon juice, incredible taste to mayonnaise, it also helps the mixture to stabilize.
- Neutral fragrant oilWith neutral fragrant oil I mean to use an oil that tastes flavor. Quite a small oil is added to make mayonnaise, so it’s important to like the oil used to like you. I really like bouquet oil or sunflower oil for mayonnaise. Vegetable oil or canola oil will also work. Avocado oil works, but adds a light taste and seems to be more delicate. Since posting the recipe, quite a few readers have been asked about olive oil in Mayonnaise. You can use olive oil, but it can be a little predominant so I prefer to use a light and fruit brand. I think strong or spicy olive oils would be too much. You can only consider only half of the oil with olive oil recipe and use less neutral for the rest.
How to make mayonnaise
There are several ways to make mayonnaise. We use our food processor with a small bowl app It will also work for the best results to make a body blender or manually. I have included the MAYO recipe using a blender of the bottom below. You will need a bottle and a large bowl for handmade mayo. Expect tired weapons and strong biceps if you do it by hand.
- Prepare your food processorA number I prefer to use a small bowl attachment that came with our food processor to make mayonnaise.
- Add eggs In your food processor bowl and about 20 seconds.
- Add mustard, vinegar and salt Then process another 20 seconds.
- Slowly add oilWith small drops until about a quarter of oil has been added. Adding oil slowly is really important. If you immediately put it all, you will have mayonnaise soup.
- Taste mayonnaise and adjust with extra salt and vinegar or lemon juice.
For the best mayonnaise, add oil slowly too slowly. When mayonnaise is done, it will be thick and creamy (as shown in photos).
Delicious ways to use homemade mayonnaise
I like to have a batch of this major in the fridge. It is absolutely perfect to make our simple egg saladTo be in style Tuna saladTo be in style Smashed chickpea salador this Herbie Chicken Saladwhich all are perfect for making.
Homemade mayonnaise is not just for sandwiches. We love to use it to make ours potato saladOurs Milky ColossTo be in style Macaroni salador our Broccoli saladA number of Adam also loves to use homemade mayo to make his Maryland-Style Crab Cakesand and I love it when he does.
Finally, you can turn mayo into creamy salad tiles. Try this homemade Blue Cheese SauceThis is simple soTo be in style Homemade fried sauceor my favorite Agarak sauceA number
Unsuccessful proof of homemade mayonnaise
Homemade mayonnaise is such a treatment. That’s very simple. There are several ways to make mayonnaise. My preferred methods use our food processor with a small bowl attached or a tall jar with a blender. You can use blender or fully manually make it, but I don’t find them as unsuccessful.
Makes 1 cup
Watch to make the recipe
You will need
1 big eggs
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar or white wine vinegar
1/4 teaspoon of sea salt or more to taste
1 cup (240 ml) Flower oil or vegetable oil
1 teaspoon fresh lemon juice, optional
Directions:
- Prepare equipment
1If you have a large food processor, use a smaller bowl attachment that came with your CPU to make a bowl too big for the amount of mayonnaise. Do not use the non-use of a small bowl can prevent mayonnaise from emulsification, as the mixture has enough connection with the mouth.
2If you don’t have a smaller bowl attachment, I advise you to make mayonnaise the immersion blender (method is divided below). You can also make a larger batch, double recipe and use the standard bowl attachment. I have had a lot of success, using this recipe through high speed blender, but based on the feedback from our readers, we noticed that more problems are used.
- Make mayonnaise
1Add eggs to a small food processor in a small bowl and process 20 seconds. Add mustard, vinegar and salt. The process for another 20 seconds.
2Write the bowl’s sides and bottoms, turn on the food processor, then start adding the oil slowly Small drops Up to about a quarter has been added (this is very important for proper emulsification).
BookletWhen you notice that the mixture begins to condense and emulsify, you can be a little less strict. Continue to add it slowly to the processor, but lift a lot of thin flow instead of oil drops.
ThreeWhen all the oil has been added, write the bottom and sides of the bowl and process the extra 10 seconds. Taste mayonnaise, then taste salt, lemon juice or additional vinegar.
5See the following tips for the advice on the solution of the general mayonnaise problems, including broken emulsions and thickness adjustments.
- Immersion Blender (alternative method)
1Dip blend makes it so fast. IMPORTANT. Do not use the mini processor bowl attachment. Add all your mayonnaise ingredients (including oil) tall, narrow jar. Using only the drap of the dipping blender, slowly Draw the immersion blender in the middle of the jar to include oil, then push it back so that everything will be included. Repeat this several times until you have a thick mayonnaise. Taste, then taste extra salt or lemon juice.
Adam and Junny tips
- Homemade Mayonnaise Storage. Cover up to 2 weeks covered in the refrigerator.
- Raw eggs. When choosing an egg for homemade mayonnaise, go to a fresh, proper refrigerated, clean pasteurized class or aa eggs.
- Olive oil. Olive oil can be a little predominant, so use one that is light and fruit juice and only the amount of oil called olive oil and use a little neutral.
- Roasted garlic mayonnaise. Add 4 to 5 minced garlic clove mixture before mixture. Here is How to fry garlic?A number can also enjoy our Garlic Aioli recipewhich is similar to this one but uses egg yolks and raw garlic instead of all eggs and minced garlic.
- Fragrant mayo. Add fresh herbs, Chipotle, Sriracha or Curry powder.
- Booking a broken mayonnaise. Move your broken mayo to a measuring lid and thoroughly clean the food processor bowl and mouth. Add fresh egg yolk and 1/2 teaspoon vinegar or lemon juice into a clean food processor bowl. Connect the mixture, and then very slow, add a broken mayo, a little, as the first you have added oil.
- Mayonnaise is emulsified, but too thin. If your mayonnaise is emulsified (it is not creamy and separated), but it’s thinner than you want, you can try to add a little more oil. Runs with a food processor, scattered in a very thin stream of oil until you reach your desired thickness. Be careful, because adding too much oil can be separated.
- Mayonnaise is extremely dense. If it’s too thick, add a food spoon or two cold water when you put it in operation. So add water so you don’t make it very thin.
- The food facts below are evaluated. One serves 1 tablespoon.
Nutrition by service
The amount of serving
1 tablespoon
Compound
Scintend
126
Compound
Protein
0 g
Compound
Carbohydrate
0 g
Compound
Dietary fiber
0 g
Compound
General sugar
0 g
Compound
Total fat
14 g
Compound
Saturated fat
1 g
Compound
Cholesterol
12 mg
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
