Mayonnaise
Top any sandwich with this homemade spread. It makes the perfect take-along condiment for summer picnics.
Ingredients
- 6 large pasteurized egg yolks
- 45 ml (3 Tablespoons) fresh lemon juice
- 2½ teaspoon dry mustard
- ½ teaspoon Dijon-style mustard
- ½ teaspoon Maldon salt, optional
- 360 ml (1½ cup) grapeseed oil
Directions
- Place eggs, mustard, salt, and lemon juice into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10 seconds.
- Reduce speed to Variable 3. While machine is running, remove the lid plug and pour in the oil in a slow, thin, steady stream through lid plug opening until completely used and mixture thickens (this should take about 30 seconds.)
- Stop machine and stir in any oil sitting on top. Refrigerate in separate container and use within 2-4 weeks.
Chef's Notes
The first blend with egg yolks and liquid should just come over the top of the blades.
Nutrition Information
| Serving Size | 43 g (1 Serving) |
| Amount Per Servings | |
| Calories | 210 |
| Total Fat | 22 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 70.00 mg |
| Sodium | 90.00 mg |
| Protein | 2.00 g |
Mayonnaise is rated
out of
5 by
55.
Rated 5 out of
5
by
Larkspur from
Wow! Perfect, thick and creamy!
I used avocado oil and just the yolks as in the recipe. I did drizzle the oil in a lot more slowly than in just 30 seconds and yes, it was warm when finished, but so thick and creamy. Actually, maybe too thick, but will be great to use for making salads - coleslaw, salmon, or potato, and I may just thin with a bit more oil or lemon juice for other uses. I also used a bit less mustard as I didn't want it to overpower the flavor. Very excited to have successfully emulsified a whole batch of mayo! My second try (a long time ago) and first success! Thanks Vitamix! I recently succeeded with blender Hollandaise too - so yummy!
Date published: 2019-09-20
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 5 out of
5
by
Cairo from
NEVER buy the jarred stuff again!
There is no comparison between fresh mayo and the jarred sort in the store. None. I actually like to mix equal parts fresh squeezed lemon juice and red wine vinegar in a small bowl and add kosher salt and freshly minced garlic. If you let the garlic stay in the mixture for a few minutes, the acid will gently "cook" the garlic to not make it so potent. I still add the dry mustard.
I keep half of the batch as is, but for the other half, I put it in a food processor with a chipotle pepper in adobo + fresh cilantro to make chipotle aoli ... amazing on sandwiches, tacos, and even a dip for french fries!
Date published: 2019-12-18
Rated 5 out of
5
by
Victorius from
Worked for me!
I,too, did not use the recipe to the letter. My wife wanted a pure mayo, without the mustard. I also halved the recipe. I was also a little worried that the 10 seconds on high would never touch the blades, but the suction of the blades drew the yolks right up, albeit a little strange with so little to blend (next time 6 eggs).
I have made mayo a few times with some successes and some failures. I know that the eggs ABSOLUTELY must be at room temperature before you start. I also know that you need very fresh eggs. And finally, I know that you have to add the oil very slowly.
I followed all of those caveats and mine came out really great. I used pastured, organic. fresh eggs so the color of the mayo is more yellow than "store bought" mayo.
Date published: 2018-06-09
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
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 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
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