Homemade Mayonnaise Recipe That Tastes Great – FINALLY!

I am so excited to try this! I heard you were a Hellmann’s fan before, as was I, so I think we have similar expectations when it comes to mayo. Thanks so much for this!

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Sesame oil??? Hmmm, I made the oil blend in EFLF once and hated it, and I thought it was because of the sesame oil. But now that I think of it, I may have used toasted sesame oil. I’m guessing they taste totally different.

I was going to try Cheeseslave’s recipe and even bought some olive oil from Chaffin Orchards.

Decisions, decisions. Oh, I’ll try both, but which first??

Whenever I have seen sesame oil, it’s pretty dark – that may contribute to the coloring as well. I was going to try making mayo today on my day off, but realize that I don’t have whey – but will be making yogurt & then yogurt cheese -so should have some soon!

Good morning, Kelly!

Hey darlin’, where were you able to find palm sugar? I want to obtain palm/coconut sugar and wondered if we have any sources here in Michigan.

As always, keep up the *fantastic* work and I hope it isn’t too darned long until I see you again! And thanks for keeping me laughing when I read your posts (i.e. like when you called your son a “turd”–I laughed OUT LOUD!!)

Kelly, I have wasted way so many eggs and olive oil trying different mayo recipes but I will certainly give this one a try too. I think it’s because I am impatient with the drop by drop thing… ugh!

Ok I have Spectrum Naturals Expeller Pressed Sesame Oil (says refined for high heat) from Meijers. Will that work? It is a real light color.

Thanks,
Tammy

OK, I have to ask…what does letting it sit on the counter for 7 hours actually DO to make it last longer? I make mine homemade, too, so I really want to know.

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Kelly -

You said “In one batch the eggs emulsified” — I think you meant to say that the sauce did not emulsify.

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Love the comment about “Why not just open a jar?” I hear that ALL THE TIME from my mom. “You know, honey, they sell that in stores now…” Yeah, sure, Mom, if you don’t mind eating industrial waste!

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I will definitely try this recipe, Kelly. Thanks for all your hard work!

I made Cheeseslave’s recipe last weekend and it is beautiful! I love the rich consistency. Mine is also the dark yellow color – I assumed it was the egg yolks? Tastewise, it is a little heavy on the olive oil (but I didn’t have the Chaffin brand) and I did use a tiny little bit of the sesame oil. But, as I have tasted it several times over this past week it is growing on me every time! (training my palate?) I would think that one thing that contributed to the consistency being so good was that my eggs were most definitely room temperature — I actually had forgotten I set them out and hours later found them on the back of the counter and had to hastily make mayo at 11:30 pm!

I am thinking of mixing it with my yogurt “sour cream” to make my chicken salad, but otherwise I think it will be delicious on everything I use mayonaise for. Can’t wait to try the new recipe!!

Another thing about Hellman’s…if I remember the ingredient list correctly, there is lemon juice AND vinegar in it. I use a bit of both, and it comes out great…no sugar, though. I have been using a mixture of olive oil and sunflower oil as Sally suggests in Nourishing Traditions. I am curious about that, because I know it’s not a great oil. I wonder if she’s making concessions for weaklings, (lol) but since it’s right there in print, I’ve been doing it. We really love it. I also use a dab of plain old yellow mustard in it, although I don’t think the Hellmans’ list includes mustard. I use one whole egg per 1 1/4 cups oil. And the best thing I have done is to use my stick blender. I made it in the food processor until a friend told me how well the stick blender works, and now I make it and store it in the same wide mouth quart jar. So good!

Okay, Kelly. I was thinking about making mayo again today so now is the time to give it a go. Thanks for the nudge and for making the “bad” batches so we can learn from your mistakes. I’m not worried about using raw eggs because we get ours one day old from our farmer who raises happy, outdoor, pastured hens. I know they are good and the whey will help keep things nice and fresh. I’ll be sure to let you know how my batch turns out!

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Say what on the eggs again? They don’t need to be refrigerated? Kelly you just blew my mind some more. I never knew that! Is it like breastmilk though where once you refrigerate it you have to keep it refrigerated after that?

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Kelly — My mayo w/olive oil & coconut oil doesn’t separate. I have NO idea what happened for you. Like Ann Marie said, as long as you’re using enough yolk at room temperature and adding the oil slowly, you shouldn’t have any problems. (Confessions: I’ve never made a bad batch of mayo. I may not have liked the flavor of some of my experiments, but I never had a bad texture.)

So, I made mayo today adding a bit of sucanat and a tiny bit of sesame oil added to my EVOO/CO blend because I realized the oil I buy is made from toasted sesame seeds. WOW was it good. I really enjoyed it. I can’t wait to get my hands on some non-toasted, decent sesame oil to try splitting it into even thirds.

Thanks again,
KristenM
(AKA FoodRenegade)

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I am very excited to find your website. I have a Bosch, cook out of NT ALL THE TIME, and have a hobby farm in which we are raising chickens for some farm fresh yummy eggs. I look forward to keeping up with all the exciting things you are discovering.

About the mayo, I thought the recipe from NT was way too thin as well. Have you tried grapeseed oil? I like taste of the grapeseed oil better than olive but I have not mastered the texture thing yet. It is fun getting it just right though!

Nice to meet you!
Rachael M.

Thank you for the recipe. I will definitely try making mayo with sesame oil. So far, I was not able to find the recipe that uses good for you oils (instead of canola etc.) and tastes great. I find the taste of EVOO too overwhelming and I want my mayo to taste exactly like Hellmans. Now how do I do that?

However, after a lot of research on the Internet I found that the easiest and quickest way to make mayo is with a stick blender. I use Bamix but it will work with a regular stick blender as well. You just put all the ingredients together in a beaker or a rather tall and narrow jar and put the stick blender to the bottom. Turn it on at high speed and count to 10 without moving it. Then slowly start to move the blender up and down until the mixture is fully emulsified. It only takes about 30 seconds!!! Amazing!!! No long and painful whisking or need to add oil slowly. Another advantage is that you can make and store mayo in the same jar (no need to wash dishes) !!!
For those of you who haven’t tried this yet or are skeptical just watch this video on Youtube: http://www.youtube.com/watch?v=Gz0fLT_k3_U
It really is this easy.

Another question: How long does the mayo with whey keep?
Is it possible to just add some yogurt instead of whey?

Kelly, I appreciate all you work for us!

My last batch of mayo was so stiff I could cut it with a knife and I used 3 egg yolks. I also used balsamic vinegar which made it a touch sweet like I think Hellmans tastes. The color is a bit darker because of this, but the flavor is mild and sweet. I used EVOO and sunflower. BTW, on the Discussing NT yahoo group, I learned to put a funnel in the hole in the lid of my blender and found it much easier to drizzle oil while things were splashing up from the bottom. I was not tempted to pour too fast, thus the very stiff mayo. I think the reason recipes say to whirl the yolks for a minute is to warm them up using the friction of the blender.

I wish I could dedicate myself completely to this kind of cooking, but my life does not allow for it. I do make my own mayo now and then, I really prefer the taste and I know its better for you. I have even added an over ripe avacado to the mayo and made like an avacado dip or sandwich spead.

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I had great luck using the stick blender and it only took a couple minutes. Great body. But the oil does have a strong flavor. Has anyone tried avocado oil?

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I got a great mayo recipe off of the discussingNT list. Someone recommended rice bran oil, which works really well.

Hey Kelly!

…And thanks for the recipe, it sounds delicious. I’ve never made mayo myself before, but I’ll try in a couple of days, as soon as I get around to buying the rest of the ingredients. I have some ancient bottle of canola, but I think I’ll take your word and get me some fresh sesame oil. (And I just bought a nice Italian-looking bottle of balm vinegar but I’m too cheap to get another one, I’ll just see how this works out.)

As a side note, I’m from Finland, and we don’t have ANY decent mayo in the stores here. A friend of mine introduced me to Hellmann’s, and that was it. Now I want to make my own, although my friend’s pretty sure I’m going to screw it up. We’ll see…

I have a question, however. I always thought whey was fluid, right? I have never used it for anything, and now that I looked into it, they only seem to sell it in special athletes’ stores and it seems to come in powder (“whey protein” it says on the bag). What is this stuff? I’ve no idea where to get the real deal. Do I have to go to a dairy? Or, can it be left out of the concoction altogether?

Thanks again! I’ll check back later to report whether this all ended in a disaster or if my friend finally has to admit that I’m am the iron chef!

Finland out.

I am SO appreciating this “Homemade Mayo” conversation, learning so much from it! Thank you, everyone

Chef Aid, you are right to doubt the powdered whey as the ‘real deal’. The powdered stuff is NOT what you want. And we DO want it in the concoction.

I get my whey by dumping quality yogurt into a tea towel-lined collander set over a bowl, for several hours, at least. The liquid that drains through is whey. Then I tie up the tea towel (no sqeezing!) and hang it from a cupboard knob and let it continue to drip into the bowl, for about a day. Then I keep it in the fridge in a jar, stays good for months. (Got this method from Sally Fallon’s Nourishing Traditions.)

Some of my kids pour whey off their kefir. I’m curious to hear how others get their whey!

Blessings!

I made this last night!! And it’s delicious! I used just one tsp of sugar and 2 yolks, lemon juice and no mustard. I’m going to try Ann Marie’s version, too, and the thought of possibly wasting SIX eggs was too much. I used my stick blender and it took all of 30 seconds.

Carolyn, I’ve seen that version with rice bran oil and went looking for it, and couldn’t find any locally. I didn’t try on-line, though.

Now I can make chicken salad with my leftover chicken, and Food Renegade’s egg salad recipe that she posted yesterday. I’m so excited.

I am seriously pumped to try this. What do you do with the leftover egg whites though? Thanks for entering the Make it from Scratch Carnival!

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Coconut Macaroons!

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Chef Aid, I think you’re right about your problem. I make mine either in a decorative 2-cup mason jar (wide mouth, but narrower at the bottom), or a 24-oz mason jar. In other words, not much wider at the bottom than the blender.

What I did was put the eggs in, add everything else except the oil, then the oil last. Put the blender in right down to the bottom, turn it on and count slowly to 12. At this point you should be seeing mayonnaise forming. Then slowly move the blender up and around to mix everything completely. I got the technique from the book that came with my blender – but I’d never use their ingredients, lol.

Hope you have better luck tomorrow!

Kelly –

Oh, yeah, baby!! That’s the beauty of it. Takes all of 30 seconds to mix it up. It takes more time to assemble all the ingredients, I think.

Chef Aid – I had some failed batches of Caesar dressing until I read that the egg yolks should be at room temperature. That and adding the oil last, drizzling but not drop by drop, with the immersion blender, yielded success! I’m hoping the same for the mayo in a few minutes…

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Kelly, I’m sorry it didn’t work. I know I have an unusual blender, but I didn’t think it was THAT different, lol!

Were all the ingredients in the jar when you started to blend? Was the blender at the bottom of the jar when to started it up? Did you count to 12 before you moved the blender?

Those are the only things I can think of – especially the first when you mentioned pouring the oil.

Oh, well, if you get good mayo in the end, the method isn’t important.

Kelly,
My mayo/Caesar dressing firms up fine with the stick blender or even my mini-food processor. I just blend up the yolk(s), pour in a little oil, whiz it, pour in a little more, whiz again. Maybe the 1/2 cup of oil for my salad dressing going in 4 batches or so. Good luck trying again! Trust me, you’re not the only flukester!

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I was wondering if it makes a difference if the whey is from raw milk or pasteurized milk? if maybe one lasts longer than the other? thanks.

I don’t think you can make whey from pasteurized milk. All the good bacteria is killed in the pasteurization. Raw milk doesn’t get pasteurized, so it contains “active cultures”.

You can make whey from pasteurized yogurt — that’s because they added good bacteria after they pasteurize it.

Okay, is it possible to get a “high” off making mayo I actually like? LOL

So I first tried a different recipe that was simpler, and used half Spectrum Sesame Oil/Nutiva Coconut Oil, and very simple ingredients. (I am blanking on where I found it… someone’s blog…) It just didn’t have enough “flavor” for me, though it wasn’t terrible.

I decided to try this recipe with the Mary’s Oil blend (1/3 sesame oil, 1/3 EVOO, 1/3 expeller-pressed Coconut Oil from Wilderness Family Naturals), and just back off a bit on the sugar, adding only 1/2 tsp unrefined sugar, because my last mayo was too sweet (b/c of the coconut oil perhaps?). I let my eggs sit a really long time, warmed the bowl, and then let my 3 yo control the food processor button. (risky I know, but that’s how I cook around here. ) Then I added the oil in as slowly as I could while pouring between the heads of my 3 yo AND 6 yo who showed up and wanted her turn with the button. It looked a little runny at first and then all of the sudden it “thickened”. I immediately turned it off (thankfully had gotten the oil in at that point) and tasted it. It was GOOD! And my 3 yo took a couple of licks too and liked it! (No comment from the 6 yo, she doesn’t do mayo.)

I then transferred it to a glass container, and stirred, and discovered that not all my salt had been incorporated (I used a rather gritty Sea Salt, I’m guessing that is why…) and it got a bit saltier and I didn’t like it as much. Also added 2 Tbs of whey, which I’m glad I did because it was pretty thick. To balance out the salt a bit, I decided to add a dollop of Grade B Maple syrup, and I got the balance that I like again. Oh, I also added a smidge of mustard for kick, that might have made it a bit salty too… got idea from Cheeseslave I think?

Anyway, I’m thrilled! Made cleaning up the mess more tolerable since I actually like the end result.

I was at a restaurant the other day and they had something they called Salsa Mayo on their fries. I want to know how to make it because it was delicious. The mayo itself was quite mild in taste, without being thick and it was fairly yellow, but not as yellow as Kelly’s. Then for the salsa part it was just chunks of celery, red onion and capsicum mixed in the mayo. I have made mayo at home but I used a completely different recipe and its far too thick and sweet to compliment the chunks. Does anyone have any thoughts? I’ve tried to make mayo before using the traditional recipes, egg yolk oil etc, but it ended up tasting just like egg and oil. I have looked up salsa mayo online and all i get told to do is mix store bought mayo with store bought salsa. Yuk!