I love homemade mayonnaise. When I just moved to Europe, I couldn’t find a good mayonnaise in the grocery stores. European mayonnaise is too sour for my taste. After tasting them all, I turned to a simple solution. I started making my own mayonnaise. Below I share my recipe for homemade mayonnaise.
Once you start making your own mayonnaise, you will never return to a commercial one. Mayonnaise is easy to make. It takes less than 10 minutes to prepare. And it tastes a million times better. The secret of mayonnaise recipe is not in the ingredients, but in the mixing process. Make sure you use the container that is rather deep than wide. Ideally, your container should be just wide enough to fit in a stick mixer.
Table of Contents
- one egg (room temperature)
- 250 ml of sunflower oil
- apple vinegar
- parsley or similar herbs
- optional: garlic or curry powder
Pour 250 ml of sunflower oil into the mixing beaker add . Add some parsley (or similar herbs).
Break one egg into the container. Add two to three pinches of salt and one tea spoon of apple vinegar.
Put the stick mixer in the bottom. Hold it firmly and start mixing. Keep your stick mixer in the bottom until the mayonnaise starts building up. Add oil if mayonnaise is too thick (according to your taste).
Keep refrigerated in a screw-top jar for no longer than a week.
Some mayonnaise recipes also suggest adding a tea spoon of mustard to your mayonnaise. You can do that as well, it cannot do any harm. I don’t add mustard to my mayonnaise recipe. Also for a curiosity reasons, check the ingredients of commercial jarred mayonnaise. Can you spot the difference? How many extra ingredients there are in their mayonnaise recipe?
Garlic mayonnaise recipe
If you like garlic, add five or six cloves of garlic with the rest of ingredients and blend all together.
Curry mayonnaise recipe
If you like curry, add some curry with the rest of ingredients and blend all together.