Homemade mayonnaise is an emulsified sauce of egg, neutral oil, lemon juice, and salt, ready in a few minutes with an immersion blender or by hand, and in Chile it is the queen of home sauces. This recipe makes about 10 servings of 2 tablespoons each.
It is believed to come from the town of Mahón, on the Mediterranean island of Menorca, which is why the French originally called it mahonnaise. In Chile it is essential for completos, potato salad, sandwiches, and avocado stuffed with seafood.
How to Make Homemade Mayonnaise?
Homemade mayonnaise is made by blending a whole egg with oil added in a thin stream until it emulsifies into a thick cream, then seasoning it with lemon juice and salt. With an immersion blender it takes less than a minute, as long as all the ingredients are at the same temperature.
Nutritional Information
Each serving of homemade mayonnaise (2 tablespoons) contains approximately 200 kcal, 1 g of protein, 22 g of fat, 20 mg of cholesterol, 1 g of carbohydrates, 0 g of sugars, 0 g of fiber, and 120 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Mayonnaise Recipe
Preparation: 20 minutes
Servings: 10 (2 tablespoons each)
Ingredients
- 240 ml (1 cup) of neutral oil, such as sunflower or canola
- 1 egg, at room temperature
- Juice of ½ lemon
- ½ teaspoon of salt
- 2 garlic cloves (optional)
- 1 sprig of basil (optional)
Instructions
- By hand, place the egg in a medium bowl, whisk it, and add the oil in a thin stream while whisking constantly until the mixture emulsifies. With an immersion blender, put the egg and the oil in the blender cup, set the blade at the bottom, and blend for about 30 seconds, slowly lifting the blender, until the mixture is thick and smooth.
- Once thickened, add the lemon juice and salt and blend a few more seconds until creamy. If you like, flavor it with 2 crushed garlic cloves or a sprig of basil. Adjust the salt and serve right away, or refrigerate until using.
Additional Tips
Keep everything at the same temperature
The egg and the oil should both be at room temperature. If the egg is cold and the oil is warm, the mayonnaise is much more likely to split.
Do not move the blender at first
Place the head of the immersion blender right on top of the egg at the bottom of the cup, turn it on at full speed, and keep it still until you see the emulsion forming at the base, about 5 to 10 seconds.
Choose the right oil
Use a neutral oil. Extra virgin olive oil has a strong flavor that can turn the mayonnaise bitter, so use it only mixed with a neutral oil.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Lemon juice | White wine vinegar | 1:1 | Sharper, more classic |
| Whole egg | 2 egg yolks | 1:2 | Richer, more yellow |
| Neutral oil | Half olive oil, half neutral | 1:1 | Fruity, slightly bitter |
| Egg | Milk (lactonesa) | 60 ml per egg | Egg free version |
Frequently Asked Questions (FAQs)
1. What do I do if my mayonnaise splits?
It can be fixed. In a clean bowl, place a fresh egg yolk or a teaspoon of mustard, then add the split mayonnaise very slowly, a spoonful at a time, while whisking vigorously. This will re emulsify it.
2. Is homemade mayonnaise safe given the salmonella risk?
The risk exists because it uses raw egg. To reduce it, use very fresh eggs from a known source, keep the mayonnaise refrigerated in a clean, sealed container, and eat it within 3 days.
3. Can I use extra virgin olive oil?
It is not recommended. Its strong flavor can dominate and turn the mayonnaise bitter, and it splits more easily. It is better to blend it with a neutral oil.
4. Which garlic is best for flavoring?
Fresh garlic is ideal, but it must be well crushed or blended so it incorporates properly. For a milder flavor, use garlic powder. Basil adds a different, fresh touch.
How Long Does Homemade Mayonnaise Last?
Because it is made with raw egg, homemade mayonnaise should be kept in the fridge in a clean, airtight container and eaten within 3 days. Throw it away if it smells sour or separates.
Immersion Blender, Mixer, or Juicer?
An immersion blender or an electric mixer is the best choice for mayonnaise, since both are especially effective at emulsifying egg and oil. A countertop blender works too, but juicers are not designed for this job and will not give you the right consistency.
Did You Know?
Mayonnaise is a close relative of aioli and the base of many other sauces, such as tartar sauce with pickles, onion, and parsley, salsa golf with ketchup, and gribiche with capers, pickles, and hard boiled egg yolk.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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