Mayonnaise (From Scratch)

"My Mayo recipe. I use it all the time! So much better than store-bought! I make this in my kitchenaid mixer with the wisk attachment, so that's how my instructions read. You can also do it by hand, if you have good stamina and maybe a couple extra hands."
 
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Ready In:
15mins
Ingredients:
8
Yields:
1 1/4 cup
Serves:
8
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ingredients

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directions

  • In mixing bowl, whisk together egg yolks and dry ingredients.
  • Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture.
  • Start whisking on medium high, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit.
  • Once you reach that point you can turn the mixer speed down a touch and increase the oil flow to a constant, thin stream.
  • Once half of the oil is in add the rest of the lemon juice mixture.
  • Continue whisking until all of the oil is incorporated.
  • Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

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Reviews

  1. WOW! Haven't made mayo in years, but need it for pasta salad and decided to try this recipe, mainly because you recommend using a KitchenAid mixer, and, boy, am I glad I did! Turned out far better than any store-bought mayo! Probably not going to go back to that! Thank you!
     
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Tweaks

  1. Only made a couple of tiny tweaks. I used apple cider vinegar and added a couple dashes of Tobasco, just because that's our taste preference. Turned out better than great!
     

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