How to make mayonnaise in less than 10 minutes

                                                                                                                               I’ve used this mayonnaise recipe more times than I can count. If you’ve never tried homemade mayonnaise, you are in for a treat. Homemade mayo is ultra creamy and much more flavorful than anything you can buy at the store. This recipe calls for a simple list of ingredients and takes less than 10 minutes to make!                                                                                                                       

                                                              Homemade mayo lasts about two weeks in the fridge, but in all honesty, once I have a batch in my fridge, it usually goes quicker than that. I love using it to make sandwiches like egg salad or chicken salad, and I find it makes creamy salads like potato salad and shrimp salad extra special.

 

Key Ingredients

• Egg: You need to use egg to make mayonnaise. We do use raw egg in the recipe. For mayonnaise made without egg, see our vegan mayonnaise recipe. Personally, I don’t have an issue adding raw egg to the recipe, but if you are concerned about eating raw eggs, buy pasteurized eggs. They are sold in the egg section of the grocery store. You can also pasteurize eggs yourself, just search for a tutorial online.
• Mustard: I know that not everyone loves the flavor of mustard, but when it comes to
• making homemade mayonnaise mustard is sort of a magical ingredient. Mustard adds a bit of flavor, but it also helps to keep the mayonnaise stable. Along with the egg yolk, mustard helps emulsify the mixture, reducing the risk of our mayo breaking. If you aren’t a fan, you can reduce the amount called for in our recipe or leave it out (just remember it is one of the fail-safes we have added to our recipe to encourage an emulsification.)
• Vinegar or lemon juice: Not only does a little acid like wine vinegar, champagne vinegar, and lemon juice add incredible flavor to the mayonnaise, it also helps to stabilize the mixture.

Neutral flavored oil: By neutral flavored oil, I mean use an oil that is light in flavor. Quite a bit of oil is added to make mayonnaise, so it’s important to like the flavor of the oil you use. I really like safflower oil or sunflower oil for mayonnaise. Vegetable oil or canola oil will work, too. Avocado oil works, but does add a slight flavor and seems to be more finicky. Since posting the recipe, quite a few readers have asked about olive oil in mayonnaise. You can use olive oil, but it can be a little overpowering so I prefer to use a brand that’s light and fruity. I think robust or spicy olive oils would be too much. You might 
also consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.
 

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Mayonnaise