Top any sandwich with this homemade spread. It makes the perfect take-along condiment for summer picnics.
- 3 large pasteurized egg yolks
- 1 Tablespoon lemon juice
- 1¼ teaspoon dry mustard
- ¼ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¾ cup (180 ml) canola 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 18.
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 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 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 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 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 MoniqueA from Worked 3/4 times I've made this recipe 3 times and it came out perfect but today it just would not thicken. I tried the suggestion with the egg whites and it came out slightly thicker but still more like a ranch dressing consistency than mayo. Perhaps I let the machine run so long that the ingredients got hot? I'm not sure what the issue was but I'm pretty ticked off that I wasted a ton of avocado oil.
Date published: 2016-01-04
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
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
Why is this recipe NOT working!? I asked before how to adjust this for my 64 oz container and the stronger motor and made the proper adjustments and STILL I got liquid! I doubled the recipe, started on 1 and blended on 3/4. Further instructions please.
Barometric pressure has an effect on the emulsion - try on a bright sunny day. The eggs and oil you now have you can made a ranch or other style dressing using gelatin, guar gum or cornstarch to thicken it
Date published: 2017-04-23
How does using the Pro 750 impact this recipe? Any changes to speeds, containers or amounts I need to make?
If you are using your low profile container with this recipe, you will want to double the ingredients. If you have a 32, 48 or classic 64 oz container, this recipe will work just fine!
Date published: 2017-02-22
Has anyone used olive oil instead of canola?
You may use olive oil if you prefer, whoever it has a very distinct taste and will change the flavor of your mayonnaise. There are many oils you can use when making mayonnaise, you just have to find which flavor you prefer.
Date published: 2017-02-22
Is it okay to use olive oil instead of canola oil, or coconut oil, or a high temp combo oil?
Date published: 2016-09-30
Can mayonnaise be made in my Vitamix 780 blender? Do I need a smaller container? What variable speed should I use?
If you are making this in the 780 you will want to take your variable speed from 1-10 within 5-7 seconds of starting the machine. As far as the container goes, you will need a smaller container if you plan to do this exact recipe OR you can triple this recipe and make it in your low profile 64 oz container.
Date published: 2016-08-18
how do you pasturize egg yolks?
Pasteurizing egg yolks is not something that is suggested to do at home. There is a specific process along with certain equipment involved in the process. If you are looking for fresh, pasteurized eggs you should check out a local farmers market!
Date published: 2016-08-02
I consider my self to be a capable cook second time I tried this recipe. Pure liquid..not sure I will try again in the Vitamix I did use the smaller container could that be the issue?
No that shouldn't effect the recipe. Make sure you are streaming the oil in slowly while blending and that you are not stopping the Vitamix at any point then starting again. You should be achieving a standard mayonnaise consistency. For more information regarding this Vitamix recipe, feel free to phone in to our contact center at 800.848.2649, any one of our agents would be happy to help you!
Date published: 2017-02-22
I can't find pasteurized eggs. Can I use liquid eggs? Or better yet, how can I pasteurize eggs. I bought organic free range eggs.
Thank you for your answer. I went ahead and cooked my eggs till 145F for three minutes. and made the mayonnaise. It is so delicious!
Date published: 2016-06-29