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Home-Made Mayonnaise - simple, healthy, fast, and tasty. Use an immersion hand blender.


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Home-Made Mayonnaise - simple, healthy, fast, and tasty. Use an immersion hand blender.

smaki | Nov 27, 2012 01:37 AM

This three minute video on mayo blew my mind several years back:

Now we make home-made mayonnaise all the time. It does taste better. Some combinations are amazing.

Recipe for the above with comments is at:

Why? Store bought mayonnaise is not as good tasting as I recall it growing up. Including from Kraft, Hellmann's, Best Foods, ... And we don't like the oil they use. Now in 30oz plastic instead of 32oz glass to save a few cents probably leaching plastic chemicals into our food (including toluene, BPA, etc.). Using new plastic water bottles is not recommended why do we have to get our mayo from them? So now make our own mayo when crave. Found is worth the effort. Side note: we used to re-use mayo jars when making pickles to give away and it is sad also can not do that anymore (the price of canning jars is prohibitive giving pickles away).

Started making mayo with an inexpensive immersion blender and a Coca-Cola glass (32 oz small at the bottom, just bigger than the head of an immersion blender, and wide at the top works great for making home made mayonnaise). The big one shown here: If you watch for them online or at second hand stores 32 oz Coca-Cola glasses are still around to be had.

Then got as a gift the Cuisinart Smart Stick with the plastic beaker cup shown in the video (and surprised how often I do use the chop and grinder as well as whisk attachments). Find it works great for more than mayonnaise. Mine is 2 speeds, 200 Watt, stainless styling, and Model HB-154PC1. Just looked online and can get just the Cuisinart Smart Stick hand blender and beaker for $29 or a similar setup to mine with whisk, chop and grind, for $50. Google "Cuisinart hand blender" then click on "Shop for Cuisinart hand blender on Google" to see stores in your area with pricing.

The basic recipe in the video tastes darn good. While I often use different combinations of healthy usually neutral-tasting oils. Have fun with it and let us know your results and combinations you like.

CAUTION: The result is not pasteurized like store mayo so needs to be consumed. They say within a week. I would not push it. Mine is usually gone way before that.

WARNING: Eating raw egg is not for everyone. Could be deadly because of bacterial salmonella food poisoning to the elderly, very young children, or people with weak immune systems. There are several options:

1) Coddle the eggs which heats the shell and outside of the white where the bacteria is most likely to exist. Not as good as pasteurizing, but simple to do and safer than raw. How to coddle eggs: Coddling causes the yolk to become slightly thickened and warm. And the outside of the white will begin to cook. Bring a very fresh egg to room temperature by immersing it in warm water (otherwise it might crack when coddled). Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered. Let stand for exactly 1 minute. Immediately run cold water into the bowl until the egg can be easily handled; set aside.

2) Can buy pasteurized eggs but they are kind of expensive and only need two when come by the dozen.

3) Learn to pasteurize your own egg yolks like this: This link also has a more basic mayo recipe.

4) Substitute another form of lecithin if eating egg yolks is a concern.

Home made mayonnaise can make all kinds of tasty sauces, dips, and dressings. I often use 50% mayonnaise and 50% sour cream (the kind with only one ingredient with no corn starch like Daisy brand) as a base.

The above is all you need. But in case you want more information:

Gordon Ramsey makes Mayo (in a food processor):

How they make mayo with a whisk at culinary school (first hand info from someone who does not like store-bough that home made mayonnaise tastes way better, she uses more mustard than I do, good info from an expert confirming shelf life is 7 days):

How Alton Brown did Mayo on his 'Good Eats' shows. He has video with a couple recipes.
With a whisk:
By food processor:

Did a search and found a previous thread on Chowhound about making mayo with a hand stick immersion blender:

Here is how one guy makes mayo using a hand mixer (if don't have an immersion blender, and some power mixers have a whisk attachment great to make mayo with):

A link with good info (including The History of Mayo shown below):

A bunch of thoughts on making Mayo (especially if read the comments):

The History of Mayo

Mayonnaise was invented in 1756 by the French chef of the Duc de Richelieu. After the Duc beat the British at Port Mahon, his chef created a victory feast that was to include a sauce made of cream and eggs. Realizing that there was no cream in the kitchen, the chef substituted olive oil for the cream and a new culinary creation was born. The chef named the new sauce "Mahonnaise" in honor of the Duc's victory.


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