Homemade Mayonnaise

We were getting ready to have burgers off the grill yesterday when I realized we had no mayonnaise. One of our kids is a true lover of mayo so I looked up a recipe and the kids and I did a little experimentation while the burgers were finishing. The first batch I followed the recipe exactly. I had heard that homemade mayo was tricky. Well it was awful! I think it was the oil I used; and the recipe called for a whole egg. Yolk does not whip up very well. So we decided to go on our own. And it turned out very good.

Just a few pointers before I share the recipe. Only use very fresh farm eggs. Store bought eggs have high amounts of salmonella in them that can make you sick if you eat them raw. And always be cautious with any raw eggs if you have a weak immune system. Use an oil that has a light taste. My first batch that set up correctly tasted awful because I used the olive oil that the recipe called for. Mixing your batch in a jar with a stick blender will save you dirty dishes to wash. Also don’t over mix. Once it looks like mayonnaise stop blending. Your mayonnaise will taste better after a day in the refrigerator because the flavors blend together. It will not keep as long as store bought mayo so only make it in small batches.

Ellie’s Homemade Mayonnaise 

1 Cup of Oil (I use Safflower Oil)

1 Large Egg White (or 2 Small Egg Whites)

1 Table Spoon of Lemon or Lime Juice

Pinch of salt to taste (I use Real Salt from Utah)

Pinch of Sugar to taste (Optional)

Blend with a stick blender until the mixture thickens to mayonnaise consistency. Store in the refrigerator. It should keep for at least one week.

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