Skip to main content

Mayonnaise

Top any sandwich with this homemade spread. It makes the perfect take-along condiment for summer picnics.
Mayonnaise

Submitted By:

Dietary Interests: Gluten-Free , Keto Friendly , Low Sodium

Allergens: Egg

Yield:

480 ml (16 servings)

Total Time:

10 Minutes 40 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

240 ml (8 servings)

Total Time:

40 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

240 ml (8 servings)

Total Time:

40 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • (6 large) pasteurized egg yolks
  • 45 ml (3 Tablespoons) fresh lemon juice
  • (2 ½ teaspoons) dry mustard
  • (½ teaspoon) Dijon mustard
  • (½ teaspoon) kosher salt, optional
  • 360 ml (1 ½ cups) grapeseed oil

Directions

  1. Place eggs, mustard, salt, and lemon juice into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then increase to Variable 3. Blend for 10 seconds.
  3. While machine is running, remove the lid plug and begin pouring in the oil in through the lid plug opening, just a few drops at a time, until an emulsification begins to form. Continue pouring in a very slow, steady stream until completely emulsified and mixture thickens (this should take about 45 seconds.)
  4. 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.

Ingredients

  • (3 large) pasteurized egg yolks
  • (1 ½ Tablespoons) fresh lemon juice
  • (1 ¼ teaspoons) dry mustard
  • (¼ teaspoon) Dijon mustard
  • (¼ teaspoon) kosher salt, optional
  • 180 ml (¾ cup) grapeseed oil

Directions

  1. Place eggs, mustard, salt, and lemon juice into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then increase to Variable 3. Blend for 10 seconds.
  3. While machine is running, remove the lid plug and begin pouring in the oil in through the lid plug opening, just a few drops at a time, until an emulsification begins to form. Continue pouring in a very slow, steady stream until completely emulsified and mixture thickens (this should take about 45 seconds.)
  4. 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.

Ingredients

  • (3 ) pasteurized egg yolks
  • (1½ Tablespoon) fresh lemon juice
  • Tablespoon (1½ Tablespoon) dry mustard
  • Tablespoon (¼ Tablespoon) Dijon-style mustard
  • Tablespoon (½ Tablespoon) kosher salt, optional
  • 180 ml (¾ cup) grapeseed oil

Directions

  1. Place eggs, mustard, salt, and lemon juice into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then increase to Variable 3. Blend for 10 seconds.
  3. While machine is running, remove the lid plug and begin pouring in the oil in through the lid plug opening, just a few drops at a time, until an emulsification begins to form. Continue pouring in a very slow, steady stream until completely emulsified and mixture thickens (this should take about 45 seconds.)
  4. 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 of ingredients with the egg yolks should just cover the top of the blades.