Friday 3 August 2012


Mayonnaise is one of those things that can cause a lot of heart ache. People avoid making it as they think it is too hard or tricky and there are a few tricks to it, but once you know them you shouldn't have a problem. The only time I ever seem to stuff it up is when I'm trying to cut corners by using a different appliance.

Making mayo takes a little bit of time and some sort of electric mixer can save your arms. So electric hand mixer is great, a stand mixer is better, but does make larger quantities. I've tried using a stick blender and that is usually behind all my failed attempts. I'm pretty sure I've also made it in a food processor successfully.

A good homemade mayonnaise can transform raw cabbage into a desirable salad, add a European pizzazz to your french fries or glorify a chicken sandwich.

The kids' favourite Friday dinner - chicken nuggets and chips with pear ketchup and homemade mayonnaise

  • 4 egg yolks
  • 1-2 cloves of garlic, crushed (according to taste)
  • 1 1/2 Tbsp citric 'lemon' juice
  • 2 cups failsafe oil (I prefer canola, but any would work)
  • Salt 
  1. Place egg yolks, garlic and citric juice into the bowl of your mixer (with whisk attachment) and whisk until pale.
  2. Very slowly start adding the oil while still whisking. Start by adding a little dribble at a time. As that gets incorporated add a little more. It is important to not add too much at once as the mayo will "split" which means the oil will separate from the egg, very unappealing.
  3. As the oil starts to emulsify with the egg you can add the oil a little quicker.
  4. Once the emulsification really gets going the mayonnaise will get very thick and pale.
  5. When all the oil is added taste and add preferred amount of salt.
  6. Blob it onto anything you can.

This can be done by hand with a whisk. If you chose to do it that way then you are a far better person than I. You would have better luck making a smaller quantity doing it by hand or with smaller electric beaters

Actually, I think I quite like Friday dinners too


  1. This is a very simple recipe for mayonnaise! Thanks! :)

  2. wow!! that's an easy and simple of preparing home made Mayonnaise

  3. Do you know how long this would keep for in the fridge? :)

    1. Up to two weeks. If you cover the surface with plastic wrap it is better as it doesn't start to dry out.


  4. Thank you. going to try this. have been using Greek yogurt and small amount of malt vinegar as my dressings; okay, but not mayonnaise.

  5. Replies
    1. Answering my own question: Pastured Eggs are the safest.