Homemade Mayonnaise

Sub-Zero Wolf Gourmet Recipes UK

Store-bought mayonnaise is fine for sandwiches, but you’ll find that homemade mayonnaise is a sauce unto itself. While our recipe is nearly foolproof, it’s always helpful to have a troubleshooting cheat sheet in your hip pocket just in case.

Yields2 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins

RatingDifficultyBeginner

Preparation Method
1

Place the eggs, egg yolks, lemon juice, Dijon mustard, kosher salt and sugar in the blender jar. Select MANUAL/SPEED 10 and blend for 10 seconds. Stop the blender and remove the filler cap. Return to SPEED 10 and use the emulsion cup to slowly drizzle the oil into the blender while the blender is running. (The emulsion will begin to thicken once the amount of oil is increased.) Once the mayonnaise is thick and glossy, stop the blender, (Transfer the mayonnaise to an airtight container and refrigerate for up to 3 days.)

Variation for 1L blender:
2

If using the 1L blender jar. reduce all ingredients in half and follow directions above.

Variation: Sriracha Mayo
3

Add 1 ½ teaspoons (or more to taste) Sriracha (Asian-style hot sauce) and ½ teaspoon soy sauce to the blender with the other ingredients.

Variation: Aioli
4

Add 4 or 5 minced garlic cloves to the blender with the other ingredients.

Pro Tip: How to Fix Broken Mayo
5

When the blender’s blades spin for too long, they can cause the sauce or spread to get too hot or overly blended. The dressing can then break—the oil will float to the top while the solid fats sink to the bottom. If you find yourself with a broken mayonnaise, here’s how to fix it:

1.Transfer the broken mayonnaise to a liquid measuring cup.
2.In the blender jar, place 1 tablespoon of water, lemon juice, or vinegar, and 1 egg yolk. Pulse to combine.
3.With the motor running, very slowly add your broken mayonnaise to the blender, starting with just a couple of drops and gradually increasing to a thin stream as it thickens.

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Ingredients

 2 large eggs (100g) plus two large egg yolks (36g)
 1 ½ tbsp fresh lemon juice
 1 tbsp Dijon mustard
 1 tbsp kosher salt
 ¼ tbsp sugar
 2 cups canola oil

Directions

Preparation Method
1

Place the eggs, egg yolks, lemon juice, Dijon mustard, kosher salt and sugar in the blender jar. Select MANUAL/SPEED 10 and blend for 10 seconds. Stop the blender and remove the filler cap. Return to SPEED 10 and use the emulsion cup to slowly drizzle the oil into the blender while the blender is running. (The emulsion will begin to thicken once the amount of oil is increased.) Once the mayonnaise is thick and glossy, stop the blender, (Transfer the mayonnaise to an airtight container and refrigerate for up to 3 days.)

Variation for 1L blender:
2

If using the 1L blender jar. reduce all ingredients in half and follow directions above.

Variation: Sriracha Mayo
3

Add 1 ½ teaspoons (or more to taste) Sriracha (Asian-style hot sauce) and ½ teaspoon soy sauce to the blender with the other ingredients.

Variation: Aioli
4

Add 4 or 5 minced garlic cloves to the blender with the other ingredients.

Pro Tip: How to Fix Broken Mayo
5

When the blender’s blades spin for too long, they can cause the sauce or spread to get too hot or overly blended. The dressing can then break—the oil will float to the top while the solid fats sink to the bottom. If you find yourself with a broken mayonnaise, here’s how to fix it:

1.Transfer the broken mayonnaise to a liquid measuring cup.
2.In the blender jar, place 1 tablespoon of water, lemon juice, or vinegar, and 1 egg yolk. Pulse to combine.
3.With the motor running, very slowly add your broken mayonnaise to the blender, starting with just a couple of drops and gradually increasing to a thin stream as it thickens.

Homemade Mayonnaise