Learn How to Make Mayonnaise From Scratch

Once you learn to how to make mayonnaise from scratch, you’ll never go back to store-bought again.
By Karen Keb
Fall 2013
Add to My MSN

If you craft your mayonnaise with free-range eggs, you’ll notice a rich yellow hue
Photo by Karen Keb


Content Tools

Related Content

Homemade Fries

A goal of trying not to eat fast food fries turns into making them at home.

One of My Heroes: Cooking Superstar Fannie Farmer

Fannie Farmer was a superstar chef before "superstar" was a word. She's one of my heroes. If you lov...

A Holiday Pie

We have an unusual holiday dessert tradition.

The Chicken or the Eggmobile

Construction on the Eggmobile and Chicken Tractors is in full-swing at Farm on the Hill, while a sur...

MAIN ARTICLE:
Craft Your Own Homemade Condiments

How To Make Mayonnaise From Scratch

Yields about 1 1⁄4 cups

According to Julia Child in Mastering the Art of French Cooking, “mayonnaise…is a process of forcing egg yolks to absorb a fatty substance, oil in this case, and to hold it in thick and creamy suspension.” Making mayonnaise by hand is a beautiful thing. The hard part is figuring out the right type of oil that will duplicate the taste of your favorite store-brand mayonnaise.

3 egg yolks
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon table salt
1 1/4 cups extra-light olive oil (not extra-virgin)
Ground white pepper, optional

Place egg yolks, vinegar, mustard and salt in large bowl. Using handheld electric mixer on highest speed, beat until mixture is frothy.

Beginning with 1 or 2 drops, add oil and beat until emulsion process begins. Continue beating until you no longer see any oil, but instead see a thickening sauce. Keep adding oil, increasing amount with each addition. (Be patient and do not rush this step; this process will take 10 to 15 minutes for the egg yolks to fully absorb the oil.)

If mayonnaise is too thick, beat in 1 to 2 tablespoons boiling water to thin it. Season to taste with white pepper and additional salt, if desired.

Store in recycled plastic jar or other airtight container in refrigerator for up to 3 days. 








Post a comment below.

 








Subscribe today
First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here
 

Want to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $5 and get 4 issues of Capper's Farmer for only $19.95 (USA only).

Or, Bill Me Later and I'll pay just $19.95 for a one year subscription!