August 12th
2009
Although aunt Claudia, my mum’s younger sister, is a good and adventurous cook, this wasn’t the case back in the days when I was a kid. I remember her for three things: One – her shabby baby-blue VW beetle, which she had to have for her first job at the local newspaper and which suited her Hippie-style perfectly well. Two – her boyfriend, who always showed up with yet another car when he picked her up for a date (hint: his father was a car dealer). And three – my surprise when she taught me how to make mayonnaise.
Visiting my grandparents I always enjoyed complete culinary liberty. Take a Saturday evening, let’s say 9 pm, and I was craving a cake or similar, my grandma (arm twisted) happily surrendered and we both hurried to the kitchen. Anyway, this one evening I was dearly longing for her potato salad, which always included a great dollop of mayonnaise (yes, I’m one of those people). Yet her pantry didn’t offer any and grandma already started to sell me some alternative late dinner plans, just when Claudi jumped right in and provided the obvious solution nobody had thought of – to make mayonnaise ourselves. Boy, that’s how you impress your little niece!
We rarely use mayonnaise in today’s daily life, except for my grandma’s potato salad, French fries or as a sandwich spread. Not enough to stock up on store-bought stuff (which usually contains additives, coloring or artificial flavors). Which cannot – by no means – compete with freshly prepared mayo. At all. Of course Claudi had taught us the classic way to prepare the emulsion, by adding very, very little oil at a time and some ambitious whisking… And that’s what I did until a few years ago when I came across a TV show hosted by Tim Mälzer, who used a handheld blender instead and called this method super-easy and quite foolproof. I’m a convert ever since and can’t believe, that there are people out there (yes, Birgit, you!), that haven’t heard about this time-saving shortcut to mayonnaise.
It’s crucial, that all ingredients are at room temperature, otherwise your ingredients may not emulsify properly. If you keep your eggs in the fridge, just break one open into a small bowl and let come to room temperature on the counter within an hour. (Do the same with mustard and lemon juice if necessary.)
Add the ingredients to a tall plastic beaker (or similar), start with the egg, mustard, lemon juice and spices (I use 1/4 tsp, filled with about 3/4 salt and 1/4 black pepper – but feel free to adapt this to your own liking) and end with the sunflower oil. Don’t use olive oil for this preparation method, it is very likely to turn bitter.
Place the handheld blender on the bottom of your container, making sure to cover the egg with it. Start mixing on medium to high speed (some use the pulse function, but I never do) until the bottom part starts to emulsify and you can spot yellowish streaks of mayonnaise slowly making their way to the top. Now – very slowly – start moving the immersion blender upwards until all of the oil is incorporated and you have a smoothly textured mayonnaise. That’s it. Enjoy immediately or keep cool and well covered in the fridge for another day.
Homemade mayonnaise
Recipe source: inspired by Tim Mälzer, Petra and others
Active time: less than 5 minutes
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Ingredients:
1 fresh egg (M or L), preferably organic
1 tsp mustard (e.g. Dijon)
1 tbsp lemon juice or vinegar (or a mix of both)
fine sea salt
freshly ground black pepper
250 ml sunflower oil
How long does the mayo last in the frig?
Like written above, it's best consumed on the day of preparation. Keeps it in the fridge for another day.
Good gracious, this looks delicious! I can't wait to try it! I am also coveting your grandmother's potato salad recipe! Could we twist your arm into sharing the recipe the way you twisted hers into making it? You have a lovely blog, and I am always inspiried by your posts and recipes!
Oh man. Homemade mayo is so so so much better than store bought. I love adding some garlic, pounded into a smooth paste, to make garlic aioli. Yum.
Reason enough to invest in an immersion blender i'd say:-)
I just read Julie & Juila, and mayonaise seemed to give her some downright issues! I actually just started a little blog of my own, so if anyone could have a look and leave a comment/feedback, I would really appreciate it! http://inwonderlandmeredith.blogspot.com/
cheers!
You have just made this mayo lover's life so much easier!
OMG, this looks so easy! I've never heard about this method before, but I'm sure this will make my husband very happy!
I LOVE the idea of using the stick blender! I always do this with a whisk, adding the oil drop by drop, but your way is so much less daunting! (Though there will always be those times when beating something to death with a whisk is welcome stress relief.)
The only thing I would do differently is add another yolk. I just like the richness and flavor, and feel that extra hint of orange makes it look homemade.
This looks delicious indeed and easy - great combination. Do you think I can add other spicers or herbs to give it a special twist? Did you ever try? I'd like to try it with chili because we're having tons of it in the garden. I'm trying your recipes regularely, great instructions and I love the pics, too. If you like you can visit us on http://www.trivialbliss.com, our (fairly new) blog about food and garden stuff and everything we like.
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Interesting...I've tried mayonnaise in the food processor and found that it came out sort of claggy and gummy, but I'll have to give this method a try!
I tried making mayo before by hand and it came out a mess, but this looks absolutely foolproof! Especially since I happen to have an immersion blender :) Thank you for sharing!
Even though mayo pretty much functions as my all time favorite condiment, it weirdly never crossed my mind to try making my own. I'm definitely giving this recipe a go! If you have any other good recipes for homemade condiments it'd be great if you could let me know, I'd love to figure out a way to make my own ketchup too.
i am also one of the potato-salad-with-mayo-eaters (i think, this is an inner-german-issue) - and i am always bashed for it. maybe with this i can convince my friends... ;)
Who knew homemade mayo was so easy to whip up? Thanks for the recipe! Considering it's quick and easy, I'm definitely going to try making this!
although i am not desparate for home-made mayo, since i have a thermomix and my mayo is done within just over a minute as well, i will try this... sounds too good to be true!
I have tried every method known to humanity, including the stick blender, and I still only ever manage to make egg juice. I'll try following your method and see whether it makes any difference :).
I have always thought that mayo looks a lot better when you see what goes into it. What if I don't have sunflower oil? I see you say not to use olive oil. Can you use vegetable oil?
Hi MollyCookie, You can also use a good canola oil. Personally, I prefer the rather neutral ones for mayonnaise, but feel free to try different oils!
I have always thought that homemade mayo makes mayo seem better. I don't really like mayo in every day life, and store bought mayo scares me a little, but watching the ingredients come together doesn't make it seem as scary.
You make it seem so easy.1. 2, you also eat your french fries with Mayo... are you dutch :-) See, i live in the Netherlands and you know the deal here is Frites and Frites saus (aka Mayo). My husband loves Mayo but fear has kept his wife from making it. Now, you give me hope. Thanks
I HAVE tried making mayo with EVOO and you're so right that it turns bitter! I'll try it now your way. Thanks!
I just made this, and it worked out PERFECTLY! And it tastes so good, I hate store bought mayo. My bf who loves all mayo has decided I need to make him homemade when he needs it after trying this.
Ohhh that easy?? I've got to try this! thanks a lot for sharing!
it is so satisfying to make condiments like this from scratch! i ventured into homemade-ketchup territory (http://www.biggirlssmallkitchen.com/2009/04/big-girls-test-kitchen-ketchup.html) and haven't looked back since. it makes such a difference—and converts those who don't like the heinz bottle, just like this recipe might convert mayo-hating me!
Wonderful, beautiful site - love the pictures -thanks for the great info!!!Betty
i just made this and am soo excited because now i have a perfect batch of mayo! it really was easy.
My heart belongs to mayo, but I've always been afraid to make it, my mom having told me since I can remember that I shouldn't eat raw eggs. I might be able to try this with the organic egg you suggested, but now need to find the perfect combo for this homemade mayo....maybe awesome take out french fries!
I've always wanted to make my own mayo and now I will! Plus another reason to use my handheld blender. Thumbs up for this post!
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Did you ever share the recipe for the potato salad? If so, where would I find it? If not, will you please share? I LOVE good potato salads, and am always on the lookout for a new one. Thanks.
[...] make mayo at home, imo. And cheaper, too. If you have a hand blender, this method looks very easy: Homemade Mayo - Minute-made delicious:days. I make mine without a blender; just a bowl and a wooden spoon. And keep in mind that mayo has [...]
If your mayo does separate don't worry and don't discard the mayo that separated. Simply remake the mayo using a new egg with the first batch of separated mayo.
I wonder what happens if I apply this method but with only the yolk, not the eggwhite. Normally the eggwhite is not needed for mayo, is it?
Mayo can be made with a whole egg or just the yolk, either way works fine. so why waste the white. To answer your question, yes, just the yolk should be sufficient to save the mayo. http://www.flavorofitaly.com
hey. thank you for the recipe!
is it also possible to use a kitchen machine?
I want to try this mayonnaise with hasselback potatoes... lekker!
Did I hear someone mention french fries? Because this simple and delicious recipe goes super nova on anything deep fried.
die wedges von "kleiner kuriositätenladen" sind im ofen und die mayo is grad fertig geworden und ich hätte wirklich nicht gedacht, dass das so genial einfach ist! danke für die weiterverbreitung dieses genialen zubereitungsweges!
Great recipe! I used Safflower oil, because I got confused in the store, but it was delicious. I have been trying to make homemade mayo for a few weeks; tried with EVOO yesterday before I came across your recipe, and it was a horrible mess. I used the blender for that disaster; the hand-held mixer is amazing! And much easier to clean.
Also looked at homemade ketchup, and it's so easy w/ tomato paste and a few spices. Most ketchup is way to sweet for my taste.
Just yesterday, I was daydreaming about crafting homemade mayonnaise. Keeping your valuable tips in mind, now I may sate that craving while also putting my handheld blender to good use.