Top any sandwich with this homemade spread. It makes the perfect take-along condiment for summer picnics.
- 6 large pasteurized egg yolks
- 2 Tablespoons lemon juice
- 2½ teaspoon dry mustard
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- 300 ml (1¼ cup) rapeseed oil
- Place eggs, mustard, salt, and lemon juice into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 10 seconds.
- Reduce speed to Variable 8. While machine is running, remove the lid plug and pour in the oil in a thin, steady stream through the lid plug opening until completely used and mixture thickens (about 30 seconds).
- Stop machine and stir in any oil sitting on top.
- Refrigerate in separate container and use within 2-4 weeks.
|Serving Size||1 Tablespoon|
|Amount Per Servings|
|Total Fat||11 g|
|Saturated Fat||1 g|
|Total Carbohydrate||0 g|
|Dietary Fiber||0 g|
Mayonnaise is rated out of 5 by 36.
Rated 5 out of 5 by urkiddingme from quick mayo, delicious, thick I wonder why so many reviews say this comes out runny. Mine comes out like I'm churning butter in there. I substitute avocado oil from Costco (Chosen Foods brand) for the canola oil, thinking it's healthier than most canola oils with their chemical processing. Or perhaps it has to be made in a Vitamix to get nice and thick? On the highest speed I'm done in 20-30 seconds with great results. It's the best, quickest, tasty mayo recipe I've found on the internet (although I found it originally in the Vitamix recipe book).
Date published: 2016-07-15
Rated 5 out of 5 by Sandra from Yummy! I made a few changes because I do not usually have Canola oil on hand. I followed the recipe but used Avocado oil instead. First time I tried this it did not thicken up, luckily I still had the egg whites threw them in and voila it was perfect. Now when I make it I throw in the whole egg (3 like the recipe calls for) and follow the directions and I end up with awesome mayonnaise.
Date published: 2015-10-30
Rated 3 out of 5 by Amber from Follow Sandra's Review! I about cried when I used the rest of my oil to make this, and the recipe was pure liquid!! I went back and read the reviews thinking, "What in the world," and added the egg whites! Boom. Worked. Thank you Sandra!!!
Date published: 2015-11-26
Rated 5 out of 5 by hoofpawclaw from Smooth creamy and delicious Read the other reviews that state it is too runny or liquid. I just ran the blender a little while longer until the mayo had the consistency of mayo. It is beautiful! Worked like a charm. I didn't have dry mustard so I used 2 t of dijon and used olive oil. We love the flavor of olive oil.
Date published: 2016-06-27
Rated 5 out of 5 by nancya from Great recipe I made two batches of this. For the first one, I followed the directions but used avocado oil. For the second batch, I substituted apple cider vinegar for the lemon juice and omitted the dijon mustard, and also used avocado oil. Both came out delicious. I had no problem with the mixture thickening. Make sure you use room temperature egg yolks.
Date published: 2016-04-24
Rated 3 out of 5 by Nathaliedoo from Not perfect but - read on I tried two batches. Both came out too liquid and with both I added the egg whites. I think the mix turns out hot so maybe reduce speed would help. But I have to say the mayo became much thicker once colder and even almost perfect once refrigerated. So it was not a waste and tastes good. I even use the "liquid" leftovers to mix in a lobster salad. Will experiment once again because I think it can work and love fresh mayo.
Date published: 2016-03-23
Rated 5 out of 5 by Valeska from Laziness paid off! Too hot and too lazy to go to the store for just Mayo, I doubled the recipe, it whipped up perfect.....AND.....will never buy Mayo again! Still using my at least 30 year old Vita Mix........ and just in case you want to know......the jar with the air-lock is full of Nasturtium seeds, fermenting -(Faux Capers).
Date published: 2017-06-22
Rated 5 out of 5 by waterloom from Delicious with Modifications While I'm sure this recipe would be excellent as presented, I can't help tinkering, depending on what's in my larder. I had some fresh French sorrel leaves, so I began with three leaves, torn apart, and three small garlic cloves. I followed the rest of the recipe, using 3 whole eggs and olive oil instead of canola. Came out beautifully--a little runny, but I suspect it will firm up in the fridge. I just used it as a dip for an artichoke. Divine. Nice lemony overtones from the sorrel.
Date published: 2016-09-27