Homemade Mayonnaise Recipe – Blender or Food Processor Instructions
Fresh, homemade mayonnaise is so much better tasting than the store-bought commercial mayonnaise. It is easy-to-make, inexpensive, and so good! You will definitely impress your family and friends with the wonderful taste of mayonnaise. It has a silkiness and elegance that can not be beaten.
Mayonnaise is one of the many foods that is referred to as an emulsion. An emulsion is a combination of two, unlike components. According to Julia Child, mayonnaise is also something every cook must confidently and rapidly whip up on command with nary a qualm because it is one of the elemental cookery procedures.
Once you make your own homemade mayonnaise, you will understand the taste difference. Give it a try!
The Science of Mayonnaise: Before attempting to make homemade mayonnaise, it is important to understand just how mayonnaise works. Mayonnaise is an emulsion of oil in lemon juice that has been stabilized by the molecule lecithin found in the egg yolks.
The key to making mayonnaise is to avoid having the components of the emulsion separate back into their individual components. This is called “turned” or “broken” mayonnaise. No matter how long you mix the oil and lemon juice together, it will always separate into a gooey mess unless the egg yolk is added as a stabilizer.
Why Make Your Own Mayonnaise: There are two (2) main reasons for making your own mayonnaise – freshness, and flavor. Homemade mayonnaise is fast and easy to make in a blender or food processor. It takes less than 5 minutes to make.
Watch our fun video demonstrating how easy it is to make mayonnaise in the blender!
Homemade Mayonnaise Recipe:
Aioli Fusion Mayonnaise Sauce: Excellent served with poached fish and crab cakes.
Champagne Mayonnasie: You can use a regular, white distilled vinegar, or you can amp up your mayonnaise with a flavored vinegar, such as a champagne or pinot noir vinegar.
Chantilly Mayonnaise: Prepare mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks.
Chipotle Mayonnaise: To the finished mayonnaise, stir in half of a roughly chopped chiipotle pepper in adobe sauce. Also add 1 teaspoon of the adobo sauce. Taste and add more to your taste.
Citrus Mayonnaise: Substitute Meyer lemon juice, lime juice, or blood-orange juice for the lemon juice; the blood-orange juice will tint the mayonnaise a delicate pink. If you use blood-orange juice, you could add 1/2 teaspoon of sugar at the beginning of the recipe.
Curry Mayonnaise: Prepare mayonnaise, then blend in 1 to 2 teaspoons curry powder.
Fruit Mayonnaise: Prepare mayonnaise, then beat in 3 tablespoons each orange juice and superfine sugar, 1 teaspoon finely grated orange rind, and a pinch nutmeg. For added zip, mix in 1 tablespoon Grand Marnier or other fruit liqueur. Serve with fruit salads.
Garlic Mayonnaise (Aïoli): Prepare mayonnaise. Add 2 teaspoons minced garlic (roasted for an additional flavor boost) with the first group of ingredients.
Herb Mayonnaise: Add 1/4 cup of roughly chopped herbs midway through the processing (after the mayonnaise has begun to thicken but before you have added all the oil).
Mustard Mayonnaise: Prepare mayonnaise, then mix in 4 teaspoons Dijon mustard.
Remoulade Dressing: Prepare mayonnaise as directed, then mix in 1 tablespoon each minced capers and gherkins, 2 teaspoons each anchovy paste and Dijon mustard, and 1 teaspoon each minced parsley and fresh chervil. Serve with seafood or use to dress cold vegetable salads or sliced tomatoes.
Sauce Nicoise: Prepare mayonnaise as directed and set aside. Mix 2 tablespoons tomato puree with 2 minced pimientos and 1/2 crushed garlic clove; press through a fine sieve and blend into mayonnaise.
Russian Mayonnaise: Prepare mayonnaise, then mix in 1/4 cup black or red caviar, 1/2 cup sour cream, and 1 tablespoon minced fresh dill.
Tarragon Mayonnaise: Excellent served with poached fish and crab cakes.
Thousand Island Dressing: Prepare mayonnaise. Into 1/2 cup of mayonnaise, stir in 1 tablespoon of tomato paste or 2 tablespoons of ketchup, and 1 tablespoon each of finely chopped gherkins, minced scallion whites and chopped green olives. Season with mustard, lemon juice and black pepper.
Wasabi or Horseradish Mayonnaise: To the finished mayonnaise, add 1/2 teaspoon wasabi powder or 2 teaspoons prepared horseradish (adding more to taste).
Julia and Jacques Cooking at Home, by Julia child and Jacques Pepin, Alfred A. Knopf, New York, 1999.
Food Science, Course FS 532 Lab Manual, University of Wisconsin, Dept. of Food Science, Updated January 16, 2003.
Sauces: Classical and Contemporary Sauce Making, by James Peters, Van Nostrand Reinhold, 1991.
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