How to Make Money-saving Homemade Mayo Recipe in 33 Seconds
This homemade mayo is the perfect choice when you need a quick dressing for a salad. It is incredibly tasty, doesn’t contain any additive and, most important, is ready in 30 seconds.
The good thing about this recipe is that we are using the whole egg instead of just the yolk.
This has helped the fail rate decrease considerably. I remember when I was a kid and my mom had to make mayonnaise. It was a like a sacred ritual. She used to gather all the ingredients, to have them at hand. Breaking and separating the eggs was such a delicate operation. After placing the yolks in a bowl, the rite of adding the oil began.
It wasn’t easy at all, trust me.
I know, because after I grew up I was pushed into preparing DIY mayonnaise myself. I kept hearing: “Only spin the fork one way, don’t ever change the direction”. Oh, I forgot to tell you that my mother didn’t want to use the mixer, saying that it’s easier to make it with a fork. Right! So I had to use the fork too while I was still living at home.
I switched to the mixer when I became an adult. But the fear of fail still remained, deep routed in my head. The statistics are real. The fail rate is high. You mix and add oil, mix and add oil and all of a sudden your mayonnaise looks like scrumbled eggs. That’s the moment when you swear that you’ll never ever make mayo again in your entire life. But then you go and buy one from the store. When eating it, you remember the rich consistency and taste of the one you prepare at home. And start again. And fail again sometimes and so on.
But this recipe for mayonnaise will change everything for you, trust me. It is fail-proof and the end result is creamy and you’ll find a lot of flavor in it unlike the store-bought version. Plus, there are more other benefits to it.
What ingredients do I need for homemade mayo?
How to make homemade mayo with olive oil?
This type of oil has an intense flavor that might work for some of you. I would suggest using a lighter brand. Strong olive oil may be a little too much for a mayonnaise. You also have the option of replacing only half of the oil quantity with olive oil so that the final aroma won’t be so harsh.
How to make mayonnaise?
The classic recipe may be extremely difficult to make. The egg yolks are mixed with some mustard and lemon juice. Then the oil is added in a thin stream while mixing continuously. If you add too much oil at once, your dressing will end up being curdled and oily.
To prepare DIY mayonnaise with this easy recipe, you will need and immersion blender. Eggs, oil and Dijon mustard need to be cold, so keep them in the fridge for at least one hour before you start working.
Place all your ingredients in a narrow and tall bowl. Follow this order: egg, oil, vinegar or lemon juice, salt and mustard. Get the blender in and take it all the way down to the bottom of the bowl. Make sure to place it directly over the yolk so the blade will hit it. Turn the immersion blender on and DON’T MOVE IT under any circumstances for the first ten seconds. Everything will begin to emulsify. After ten seconds, raise the blender very, very slow and bring it back down. This move will help incorporate the oil that is sitting on top. You will get a nice and thick mayo.
How long does homemade mayo last?
Just like many other homemade foods, it is best served immediately. The flavors are beautiful and delicious. If you keep it at room temperature, it will probably last for a few hours.
How long does homemade mayo last in fridge?
You should know that acetic acid from vinegar is a great preservative and it’s better than ascorbic acid contained in lemon. So if you plan on storing it for about one week or even ten days in the fridge, it would probably be better to use vinegar when preparing the mayo.
How to thicken homemade mayo?
Although this homemade mayonnaise recipe seems pretty easy, there are cases when your mayo can break. It might be because you moved the blender too fast. Or because you didn’t respect the ratio between oil, eggs and lemon juice/vinegar. Or maybe because it has a mind of its own and wants to give you a hard time. You need to have a backup plan for this type of moments.
If you get an oily egg soup instead of a rich dressing, just add another egg. Repeat the same procedure, this time slowing down with the movement of the blender and you will get your mayo fluffy.
One other option is to add an extra teaspoon of mustard and incorporate it slowly so that it will be able to repair the broken mayo.
How to make low calorie mayo?
It might seem unfair for people dieting not to enjoy a lot of delicious foods just because they want to lose some weight or they suffer for a nasty illness. But now it is possible to prepare a healthy and low calorie mayo. It is great to make it at home instead of buying it with all the chemicals and preservatives out there.
Instead of using the whole egg, you will only utilize the white. Not the yolk, as you may think but the white. This will also reduce the oil quantity needed so you will have less fat. This low calorie mayo won’t be as flavorful as its relative but still delicious.
Some other version is the vegan mayo which definitely has less calories as it doesn’t contain eggs.
What can I do with mayo?
There are plenty of ways you can use mayonnaise. Here are some ideas:
I gave you just some ideas of using this versatile dressing but there are plenty left for certain. Use your imagination and create delicious dishes.
Equipment
- immersion blender
- tall container
Ingredients
Ingredients (makes 1 cup)
- 0.9 cup sunflower oil, cold from the fridge
- 1 egg, cold from the fridge
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- ¼ tsp salt
Vegan Homemade Mayonnaise Recipe
Ingredients (makes 1.5 cup)
- 3 tbdp aquafaba
- 1 cup avocado oil
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- ½ tsp salt
Instructions
Direction (makes 1 cup)
- Make sure you keep the oil and egg in the fridge for at least one hour before you start to work.
- Gather all the ingredients and place them in a tall and narrow bowl (you may use the container that comes together with the immersion blender). Follow this exact order: egg, oil, lemon juice, salt, mustard. When placing the egg on the bottom of the container, please be careful not to break the yolk.
- Insert the hand blender all way down to the bottom. Aim for the yolk so the blades will hit it.
- Set to the highest speed and turn on the blender. Keep it still for the first 10 seconds. Otherwise your will blow away your chances for getting your mayo fluffy.
- You will notice that the mixture will start to emulsify and look like the mayonnaise you know. It is time to slowly (very slowly) move the blender up and down to incorporate all the oil that lies on the surface of the egg mixture.
- This is it! The mayo is ready to be served. You don’t need to do anything else than to remove it from the container and transfer to a clean jar.
Direction (makes 1.5 cup)
- Place the aquafaba, mustard, vinegar and salt in the tall container. Add the oil. Set aside for 10-15 seconds so that the oil and liquid will separate completely.
- Take the blender inside and push it down until it reaches the bottom of the bowl.
- Turn it on and don’t move at all for the first 20 seconds. This step is a bit different from the previous recipe. In a moment, you will be able to see how the oil starts to emulsify and the mixture transforms into the well-known creamy and white mayo. This concoction will start to make its way to the top of the jar.
- You can now slowly move the blender up and down so that the oil will be evenly incorporated.
- Transfer the vegan low calorie mayo to a clean jar and cover with a lid. It will keep up in the fridge for up to a few weeks.
Notes
- Just make sure you enjoy it!
