by Texas Homesteader ~
I’ve made our mayonnaise from scratch for years. An egg, some oil, lemon juice and salt is all it takes.
But RancherMan also sometimes asks me to flavor it with garlic for even more flavor. There’s so much flexibility when you’re making it yourself.
Miracle Whip or Mayonnaise?
It’s an age-old question: Miracle Whip or mayonnaise? I never really cared for either one but RancherMan loves real mayo.
And when I make my homemade Smoked Ham Salad or Fresh Egg Salad from all the hens lay, well it all requires mayonnaise to be used as a binder.
So reluctantly I’d purchase those expensive plastic jars for those few uses. Have I mentioned lately how much I HATE PLASTIC? LOL.
But the same question rambled through my head that always does in these circumstances: “I wonder if I can make that?”
Learning To Make Mayonnaise
Turns out not only can I make it quickly & easily, but very cheaply as well – with NO ARTIFICIAL PRESERVATIVES! Yep, this one’s a keeper and it satisfies both my environmental drive as well as RancherMan’s palate. Check it out!
I’ve read that homemade mayonnaise lasts only a few days before it goes off. But I read that you could add just a little bit of whey as a natural preservative.
I make my own Homemade Yogurt so whey is never in short supply so I decided to give it a go. I always amend recipes to suit our tastes. RancherMan and I love garlic so I opted to try for garlic-flavored mayo. It was delicious!
Homemade Mayonnaise Ingredients
Making homemade mayonnaise only takes two ingredients. And I often add a pressed garlic to add extra flavor for my sandwich spreads and such:
- 1 Extra-Large Egg
- ½ Cup Oil
- Lemon Juice
- Salt
- Mustard Powder
- Pressed Clove of Garlic
- Whey (optional as a preservative)
Who knew the ingredients would be so simple??
Making The Mayonnaise
Here’s what I did: I cracked the egg and added the lemon juice and stirred it all in. Then I let the mixture sit about 5-10 minutes to become room temperature. (Ingredients being room temp is a secret to successfully making mayo)
Then I sprinkled in a bit of salt and the mustard powder (although sometimes I use a tiny squirt of prepared mustard instead). I dropped in a pressed clove of garlic.
Then I brought out my immersion blender. I pushed the blade all the way to the bottom of the jar before turning it on. Then I slowly added my oils.
Sometimes the oil I use is room temperature bacon grease. It makes Baconnaise!
Sometimes I just make it with canola oil for simplicity’s sake. Other times I’ll combine olive oil with another oil.
This time I’d opted for part olive oil and part vegetable oil. (I’d previously tried 100% olive oil but it was a bit too strongly flavored for us.)
Important Step In Emulsification
With the immersion blender going I slowly poured my oil in a very thin stream into the mix.
This is important! You want your oils and the egg mixture to emulsify so you have to pour it in ‘glacier slow’! Pouring the oil in too quickly could cause your mayonnaise fail to properly emulsify.
Pouring in the oil took about 3.5 – 4 minutes to add in such a slow stream. But it worked like a charm and the ingredients emulsified beautifully. Actually emulsification took place before I finished drizzling in the oil but I continued blending until all the oil was added.
Lastly I stirred in a couple of tablespoons of whey because I read it could help the mayonnaise last longer in the fridge. I’ll say the mayonnaise turned out great.
Want the recipe? Why certainly – here ya go!
Did you make this Homemade Flavored Mayonnaise? Please rate the recipe in your comment below!
Homemade Garlic-Flavored Mayo
Homemade mayonnaise is easy to make. I sometimes flavor it with garlic - something RancherMan loves. #TexasHomesteader
Ingredients
- 1 large Egg (at room temperature)
- 1 teaspoon lemon juice (at room temperature)
- 1/2 teaspoon salt
- ¼ teaspoon mustard powder
- ¼ cup vegetable oil or other lightly-flavored oil Maybe melted coconut oil?
- ¼ cup extra virgin olive oil
- 1 clove garlic, pressed Optional for flavored mayonnaise
- 2 Tablespoons whey from yogurt Optional, said to make mayo last longer
Instructions
-
Crack the egg into a wide-mouth canning jar and add the lemon juice. Whip together and let sit until it gets close to room temperature - about 5-10 minutes.
-
Add the salt, pressed garlic (if making flavored mayo) & mustard powder.
-
With an immersion blender at the bottom of the jar start blending, then in a VERY THIN STREAM and very slowly pour in the oils. The ingredients will emulsify about halfway through but keep pouring slowly until all oil is incorporated. This should take about 3-4 minutes total.
-
Finally add in the whey and blend together. Store in the refrigerator.
Recipe Notes
We go through our mayo pretty quickly so I don't really know how long it will keep, I've read that by adding the whey the mayo will keep several weeks in a closed container in the refrigerator. But we use it fast enough that I've never had occasion to test that. Let me know how long your mayonnaise lasts!
~TxH~
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- Baconnaise – Bacon-Flavored Mayonnaise
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Relishes/Dairy
- Sweet/Savory Pear Relish
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- Quick Salsa Substitute Using Canned Tomatoes
- Homemade Cottage Cheese
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Flavorings/Seasonings
- Fresh Herb & Olive Oil HERB BOMBS
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Kitchen Shortcuts & Misc
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- How to Make Self-Rising Flour Using All-Purpose
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I really want one of those stick blenders! They look so useful.
I just tried homemade mayo a couple months ago and wasn’t happy with my results. I’ll need to try this recipe! Thanks for linking up at #SustainableSundays!
Mayo was the second condiment I made homemade. The first was ketchup, now if I could just make miracle whip that tastes like the real thing…. Thanks for sharing with us at the homestead blog hop, hope to see you again this week!
I love making mayo from scratch. It’s so much better for us. Thank you for sharing at Dishing it and Digging it link party. We love having you.
Homemade mayo is fantastic!
I will be trying your recipe- we love garlic too!
Thanks for the recipe!
Michelle
Hubby just made mayo for the first time…and he did it without me! 🙁 He also added garlic to it, and it was delicious! Thanks for posting on the #WasteLessWednesday blog hop!
I’ve been meaning to make mayo for quite awhile! This is good encouragement to actually make it now 🙂 Thanks for sharing at the Homesteader Blog Hop!
Homemade Mayonnaise is so much better than store bought! I love the idea of adding the garlic.
Thanks for sharing on the Wednesday Homestead Blog Hop. I hope you visit there today.
I always have whey that I get from making cheese so I am going to give this mayo a go, saves buying it which I don’t like doing, thanks again your posts are fantastic, Thanks for sharing at Good Morning Mondays. Blessings
I am firmly on the miracle whip side for turkey sandwiches. Mayo is just too bland for me. I wonder if garlic would help that. My husband dips his french fries in mayo and I bet this would be wonderful for that. Thanks for sharing on Merry Monday.
I made mayo last night using your recipe and it was great! I don’t care for the strong taste of olive oil in mayo but 50/50 with sunflower oil was really good. Thank you.
I am just sick…I just dumped a cup of whey this morning because I couldn’t find anything I need to use it for. When I make yogurt the next time I will be sure to keep it and try your recipe!
Tracy, I’ve stirred in a tablespoon of my homemade yogurt in place of the straight whey and it seemed to work just fine as well…
This looks like a really great recipe! I tried making mayo with a 50/50 blend of lighter tasting olive oil and coconut oil. The coconut taste was really strong though. Maybe I was using the wrong kind. I am going to give your recipe a try. Thanks!
I had some trial & error as well Michelle, trying to use 100% olive oil didn’t go well. I’ve tried various other oil combinations with much success though.
We are mayo lovers around here and this sounds yummy. Pinning to try it! Thanks for sharing at Share your Stuff Tuesdays!
I think one of the keys is to use a narrow, straight sided jar as close to the diameter of the stick blender as possible. I use a pint wide mouth canning jar to make a cup. I never knew about the whey, though. I worry about how long my mayo will last since we don’t use much. I always use some Braggs ACV in the mayo. I usually pour the whey off of my homemade yogurt. Maybe I should be drinking it!
You know, using the stick blender, you don’t have to drizzle the oil. I use a narrow jar and put the egg in first, then the other ingredients with oil last, then start the blender. It’s worked every time for me.
Visiting from the Homestead Barn Hop. I tried making homemade mayo one time and failed miserably. Your recipe has giving me hope and the nudge needed to try again. Pinned it. 🙂
This recipe looks great! I’m going to try it 🙂
I have known for quite sometime that there wasn’t much to mayonnaise and when I am picking up my container at the grocery store I a say some unkind words under my breathe. We like mayo around here. I think I will give it a try. Thanks for the recipe!
I was taught to use just the yolk to make mayonnaise, and I always heat it until it starts to thicken before going on with the rest of the step. I might try it your way since that means I wouldn’t have to find something to do with the whites.
Help! I’ve read your recipe and looked over your photo but cannot find any reference in either wh ich show/list the whey you mention in the directions. Am looking forward to making mayo!
Hi Cate, the recipe calls for 2 T whey (The clearish liquid that many times forms on top of yogurt) In the directions the last line says: “Lastly I stirred in two tablespoons of whey and it turned out great.”
I simply stirred in the 2 tablespoons of whey into my finished mayonnaise after the emulsification took place because I didn’t want to chance that they whey would interfere with the emulsification. Give it a try! ~TxH~