Homemade Mayonnaise

There’s a sporting chance your refrigerator has a jar of mayonnaise on the shelf. A staple spread for sandwiches, its creamy tanginess has many uses besides slathering between slices of bread. Recipes for potato salad, deviled eggs, dips, pimento cheese, and even creamy chocolate cakes include mayonnaise as an essential ingredient.

So why would you make your own mayo when there’s an open jar already in the fridge? It all comes down to taste. Store-bought mayonnaise is fine for sandwiches, but you’ll find homemade mayonnaise is a sauce unto itself. Use it as a dip for pommes frites, a topping for steamed asparagus, or the zesty base to summer tomato pie. You can add fresh garlic to create an aioli for artichokes, poached fish, or fritters. Or include sriracha for a peppery heat on burgers or in deviled eggs.

emulsion cup

 

 

The Wolf Gourmet blender’s emulsion cup is our secret to foolproof mayonnaise. You can drizzle the oil at just the right rate to create a thick, glossy consistency.

 

 

 

Homemade Mayonnaise
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 14
Rating: 3
You:
Rate this recipe!
Servings
2 1/2 cups
Servings
2 1/2 cups
Homemade Mayonnaise
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 14
Rating: 3
You:
Rate this recipe!
Servings
2 1/2 cups
Servings
2 1/2 cups
Ingredients
  • 1 1/2 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 large egg plus 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon sugar
  • 1 teaspoon kosher salt
  • 2 cups canola (or other neutral) oil
Instructions
  • Place the lemon juice, vinegar, egg and yolk, mustard, salt, and sugar in the blender. Select MANUAL/SPEED 3 and pulse to combine. Remove the filler cap, return to SPEED 3, and use the emulsion cup to slowly drizzle the oil into the blender while the blender is running, gradually increasing the speed to SPEED 10. (The emulsion will begin to thicken once the amount of oil is increased.) If you hear the blades spinning but don’t see the mayonnaise moving, you have an air pocket; stop the blender, scrape down the sides of the jar, then pulse to continue. Once the mayonnaise is thick and glossy, stop the blender. (Transfer to an airtight container and refrigerate for up to 3 days).

 

Wolf Gourmet Blender #PredictDelicious
Craft what you crave with the Wolf Gourmet high-performance blender.It offers complete control for complex recipes and pre-programmed settings for one touch smoothies and soups. Infinite speed control and quiet design are just the beginning.

 

2 comments on “Homemade Mayo – Worth the Effort!”

  1. Susan M. Stagner

    i am on your website on facebook and the recipe for mayo sayes sugar but there are no ingredient listed for sugar. could you please tell me how much sugar you would use.

  2. Wolf Gourmet

    The recipe has been updated.

Add a Comment

    Your email address will not be published. Requred fields are marked*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>