Making homemade mayonnaise is not nearly as complicated as it seems! I was not super comfortable making mayonnaise with raw eggs if I would be eating it uncooked, and I was thrilled when I discovered that it could be made with hard boiled eggs, as well. The process is very simple. It can be finicky and may take practice, but once you’ve got a handle on it, it is very straightforward and takes hardly a minute!
If you are a “do it yourselfer” who likes to save time and money, while providing for your family as best as you can, then give this kitchen hack a try!
The “How To”
All you really need to make a bit of mayonnaise is 2 eggs, a splash of water, and some olive oil. You can make mayonnaise easily with raw eggs. However, I prefer to use hard boiled eggs, as consuming raw eggs in the US risks exposure to salmonella. If you have been avoiding making your own mayo because you don’t want to use raw egg, then check this out!
Simply take 2 hard boiled eggs and use an immersion blender to mash it all up. Then slowly, while running the immersion blender on high, pour 1-2 tablespoons of water over the egg until it begins to form a creamy consistency rather than powdery.
You want the egg to be fully combined with the water, ensuring a uniform and creamy texture before moving onto the next step. If the hard boiled egg still has a powdery or grainy texture it will not mix well with the oil.
Finally, when ready, take 1/4 of a cup of oil and slowly drizzle it over the egg mixture while running the immersion blender on high. Do this until you have the consistency that you want.
Troubleshooting
I have had to experience trial and error trying to find the reliable way to get consistent results, especially using hard boiled eggs. I experienced my mayo being too runny, too grainy, and staying separated rather than emulsifying well.
If it is too runny, you are likely adding too much water to the egg. To fix this, you can try taking another hard boiled egg in a different container, and blending it up with a smaller amount of water. Then, add this to the mayonnaise mixture while running your immersion blender on high. You may have the same issue if you run your immersion blender on low while combining the ingredients. To whip the mayo into a good creamy texture, your blender really needs to be running on high.
If it is too grainy or it is staying separated instead of emulsifying, you likely didn’t blend the egg well enough before adding the oil. If your egg was not emulsified well with a little bit of water before adding the oil, it will not whip into the right kind of texture after the fact. Don’t worry, the flavor is still present, and you can still use this mayo. It just won’t be as good, especially in sandwiches or salads, as when it comes out right. Simply try it again as explained above.
A kitchen hack worth mastering!
Making homemade mayonnaise is so amazingly simple! It takes less then two minutes once you are practiced, and it is actually simpler and quicker to make yourself at home than to remember to put on the grocery list and get it at the store. With only two necessary ingredients (eggs and oil), it also becomes a huge money saver to make it yourself! It is one of those “do it yourself” homemaking hacks that actually saves you time and money, and is so much healthier for you than when store bought.
Recipe Card:
Take these 4 simple ingredients and whip up some homemade mayonnaise in less than 10 minutes…who knew?!
Ingredients
2 hard boiled eggs
2 tablespoons of water (Maybe more or less)
1/4 teaspoon of salt
1/4 a cup of oil (olive or avocado)
Directions
- Use an immersion blender to mash up two hard boiled eggs in a glass measuring cup.
- Add water 1 tablespoon at a time while running the blender in the egg until the consistency changes from a crumbly solid texture to a creamy smooth texture.
- Slowly drizzle the oil into the egg mixture while running the immersion blender on high and move it throughout the egg mixture until the oil and the egg are fully emulsified.
- Add salt to taste, and stir to combine well. Optionally, you can add a little lemon juice as well to enhance the flavor. Use the mayonnaise in your baking/cooking, or as a spread on sandwiches!
Notes
- You don’t want to add too much water because this can make your mayonnaise runny and it is not easy to get it to be thickened again. Start with just one tablespoon at a time and only add enough water to get the egg to blend to a creamy consistency.
- Always run the immersion blender on high or the mayonnaise will not develop the right texture. If your end product is grainy and not emulsifying well, this is likely because the blender was run on low, or the egg was not blended completely with water prior to adding the oil.
Check out these recipes that you can use this homemade mayo in!
Summer Pasta Salad & Whole Wheat Chocolate Cake
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