Making mayonnaise is not something I do on a regular basis, but every time I make it, I ask myself why I don’t do it on a regular basis! Making your own mayonnaise in the blender is super simple, and can save you a lot of money in the long run! Once you have all the necessary ingredients, you will be able to make batch after batch of the stuff.
Plus, you know exactly what’s going into it. While the store-bought stuff is convenient and cheap, most of it contains hydrogenated soybean oil (which has been called one of the more harmful ingredients in processed foods – along with high fructose corn syrup) as well as preservatives. Homemade mayo on the other hand is packed with protein and good fats, and tastes WAY better than store-bought! Here’s how to make your own homemade mayonnaise at home.
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- 2 egg yolks
- 2 tsp white wine vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp kosher salt
- 3/4 cup light olive oil
Add the first 4 ingredients to your blender and start it on low.
Then, pour the oil into the blender SLOWLY while it blends, allowing the mixture to emulsify.
Once the mixture has reached the desired thickness, you’re done! Easy as that. :-)
Scoop the mixture into an airtight container and store in the fridge. This mayo will expire on the expiration date of the eggs you used.
Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
How To Use Your Homemade Mayo
You can use your mayo in all sorts of recipes and delicious creations, and you can use it outside of the kitchen, too! Here are a few recipes and tips to get you started.
- 17 Surprisingly Clever Uses For Mayonnaise
- Mexican Corn Dip + 9 More Tried And True Dip Recipes
- Fry Sauce – A Utah Culinary Treasure!