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    Home » Recipes » Italian Recipes

    How to Make Easy Homemade Mayonnaise

    Published: Mar 9, 2015 · Modified: Nov 18, 2019 by Andrea

    Jump to Recipe

    Skip the grocery store and start making homemade mayonnaise! It is surprisingly quick & easy to make at home in just 5 minutes!

    Making your own mayonnaise is not only very easy, it has a more genuine and overall better flavor than store-bought version. Once you taste it, you'll think twice about making a trip to the supermarket.
     
    It takes less than 5 min to make a basic mayo and a bunch of simple ingredients you most probably have already in the kitchen. 
     
    Ingredients:
    2 large egg yolks
    1 teaspoon white vinegar
    A pinch of salt
    A pinch of white/black pepper
    2 tablespoon lemon juice
    7 fl oz (200ml) vegetable oil
     
     
    Place the egg yolks in a large bowl or in a high container ( depending if you use an immersion blender or a regular egg beater). Add salt & pepper and vinegar.

    Beat the egg yolks, then start adding the oil first drop by drop.

    While whisking, continue to add oil in a slow but steady stream, until is fully incorporated and you have a thick sauce. You may need to add more oil, so have a spare 2 fl oz on hand.

    While whisking, finally add the lemon juice and beat in until combined. Adjust with salt and pepper to taste.

    image

    Mayonnaise can be stored in the fridge in an airtight container for a couple of days;  you can use it for delicious deviled eggs, glorious dressings or simple as it is as accompaniment of your favorite french fries!

    how to make homemade mayonnaise - recipe by The Petite Cook
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    5 from 1 vote

    How to Make Easy Homemade Mayonnaise

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    Prep Time5 mins
    Total Time5 mins
    Course: Sauce/Dip
    Cuisine: Italian
    Serving: 1 cup
    Author: Andrea Soranidis

    Ingredients

    • 2 large egg yolks
    • 1 teaspoon white vinegar
    • A pinch of salt
    • A pinch of white/black pepper
    • 2 tablespoon lemon juice
    • 7 fl oz, 200ml vegetable oil

    Instructions

    • Place the egg yolks in a large bowl or in a high container ( depending if you use an immersion blender or a regular egg beater). Add salt & pepper and vinegar.
    • Beat the egg yolks, then start adding the oil first drop by drop.While whisking, continue to add oil in a slow but steady stream, until is fully incorporated and you have a thick sauce. You may need to add more oil, so have a spare 2 fl oz on hand.
    • While whisking, add the lemon juice and whisk until combined. Adjust with salt and pepper to taste. Use straight away or refrigerate until ready to serve.
    • Mayonnaise can be stored in the fridge in an airtight container for a couple of days
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

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    Comments

    1. catrobinson01 says

      September 19, 2015 at 5:45 pm

      Will this recipe work with olive oil instead of vegetable oil?

      Reply
    2. Carol Clemons says

      August 30, 2015 at 10:05 pm

      Would be nice if this was a printer friendly recipe. I would so much rather print it out than write it down.

      Reply
    3. sania wasif says

      March 11, 2015 at 11:35 am

      wowww nice recipe, thanks for sharing!

      Reply
      • The Petite Cook says

        March 11, 2015 at 1:04 pm

        Thank you Sania 🙂 Hope you enjoy making our own mayo!

        Reply

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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


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