Homemade Mayonnaise Without Mustard
This homemade mayonnaise without mustard tastes much better than store-bought brands. This recipe is simple to make in your own kitchen and uses vinegar and spices instead of mustard for a unique flavor. Find out how to make homemade mayonnaise here.
Today I’m sharing how to make homemade mayonnaise, another recipe I made by teaming up with my mom to make it in English and Spanish like when we made the Tenderloin Steaks with Red-Wine Mushroom Sauce, Yummm.
Table of Contents
Delicious Homemade Mayonnaise Without Mustard
Even though it is available ready-made in jars, tubs, and tubes the flavor doesn’t compare to a homemade mayonnaise.
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It’s super easy to make and it’s healthier and you can make a lot of other sauces and dressings from there.
This homemade mayonnaise sauce has it all: It’s super tasty and creamy, you can adjust the level of salt and acidity to your liking, very quick to make, and you can store what’s left over in the fridge for a couple of days.
What else can you ask for?
How to make Homemade Mayonnaise
Without a doubt, it is a good recipe to see how simple and satisfying it is to prepare your own sauces.
Ingredients:
- 1 Egg
- 1 cup of Canola oil {this measure is approximate}
- 1 tsp of white vinegar or lime juice
- Pinch of salt
- Black Pepper
Equipment:
- Blender or Hand Blender
Directions:
We start with the egg and it needs to be at room temperature, so if it was in the fridge, take it out at least an hour in advance.
You can make this recipe with a whisk, a blender, or a hand blender. I’m skipping the whisk method because it takes longer to make and it’s hard to keep the beating steady. It’s doable I just prefer the other 2 methods.
Using a blender
First of all, Crack the egg and pour it into a blender on medium-low speed, and add the vinegar, salt, and pepper.
Mix well all of these together until the mixture starts to emulsify (creamy and soft). Then, add a continuous thin drop of oil to the egg mixture and blend it in.
As silly as it may sound, the secret to a great mayonnaise is making sure to be pouring the oil in a very, VERY thin but steady stream, keeping the blender going all the time.
Don’t worry, it won’t take all day long, because after a few minutes after you’ve added several drops of oil, the mixture will begin to thicken and go very stiff and lumpy.
When all the oil has been added –it’s up to you if you add the whole cup or you can stop when the texture is good enough for you- taste it, adjust the flavoring by adding more vinegar or lime, if desired, and season with a little more salt and black pepper to taste.
The homemade mayonnaise can be served at once or kept in the fridge for up to one day.
Using a Hand Blender
When using a hand blender use a container that is as narrow as possible, that is, it is just right to insert the blender.
Crack the egg and pour it into the container.
Insert the blender into the container all the way to the bottom.
Now turn it on and leave it completely still, until you see that the sauce emulsifies and takes on a creamy texture. This step is very important to prevent the mayonnaise from cutting, you have to keep the mixer on the bottom and not move it until it emulsifies.
We now are adding the oil little by little in the form of a thin thread, while we continue beating so that the mixture emulsifiers.
When we see that it has completely emulsified, we can start to gradually raising the arm of the mixer, going up and down very slowly with gentle movements so that the oil that may have remained on top is also integrated, and the sauce is perfectly combined.
You can even let a little air in, that way it gives it some more fluffiness.
Taste it and check if you have to rectify it with salt. Also, if you like it to have a special acid touch, you can add a little more lime juice or vinegar to taste.
Serve and Enjoy!
Cooking Tips
- The basic ingredients to make mayonnaise are oil, egg, vinegar or lemon/lime, and salt. However, variations can be made in its preparation, for example, you can use any type of oil (sunflower, seeds or olive of different degrees), and you can even mix them to give it a different touch of flavor.
- You can use whole eggs or just egg yolks, instead of vinegar you can use lemon or lime juice and you can even lighten it with another liquid
- Because this recipe uses raw eggs, it’s safe to make sure you get your eggs from reputable sources, wash the eggs before cracking them, and don’t use cracked eggs so you can avoid salmonella.
What to use this homemade Mayo with
It can be used in a thousand different ways, and although it is already a finished sauce, you combine it with more ingredients so you can give it a different touch each time.
It is the perfect companion for many:
- Appetizers
- Meats
- Fish
- As salad dressing on tuna salad, chicken salad, egg salad, coleslaw, etc
- Vegetables
- Sandwiches
- and so much more
Leftover and Storing
Prepare it only to use it immediately and if you keep it, do it in a tightly covered container and in the refrigerator for up to 48 hours.
Frequently Asked Questions
You’ll need egg, oil (such as vegetable or canola oil), vinegar or lemon juice, salt, and optionally a pinch of sugar and black pepper.
It’s up to you! Some people like me prefer a neutral-tasting oil like vegetable oil or canola or sunflower oil, while others like to use a more flavorful oil like olive or avocado oil. You can also mix them to have a different flavor. Just make sure it’s a liquid oil and not a solid one like coconut oil.
Nope! All you really need is a bowl and a whisk (or a blender or hand blender) to emulsify the ingredients together.
Definitely! You can try adding garlic, fresh herbs, hot sauce, or any other flavorings you like. Get creative!
More Savory Recipes to Try
If you like this homemade mayonnaise recipe you might love these other delicious savory recipes too!
🥣 Recipe
Homemade Mayonnaise Without Mustard
Equipment
- Blender or hand blender
Ingredients
- 1 Egg
- 1 cup of Canola oil {this measure is aproximate}
- 1 tsp of white vinegar or lime juice
- Pinch of salt
- Black Pepper
Instructions
- We start with the egg and it needs to be at room temperature, so if it was in the fridge, take it out at least an hour in advance.
- You can make this recipe with a whisk, a blender, or a hand blender. I’m skipping the whisk method because it takes longer to make and it’s hard to keep the beating steady. It’s doable I just prefer the other 2 methods.
USING A BLENDER
- First of all, Crack the egg and pour it into a blender on medium-low speed, and add the vinegar, salt, and pepper.
- Mix well all of these together until the mixture starts to emulsify (creamy and soft). Then, add a continuous thin drop of oil to the egg mixture and mix it in.
- As silly as it may sound, the secret to a great mayonnaise is making sure to be pouring the oil in a very, VERY thin but steady stream, keeping the blender going all the time.
- Don’t worry, it won’t take all day long, because after a few minutes after you’ve added several drops of oil, the mixture will begin to thicken and go very stiff and lumpy.
- When all the oil has been added –it’s up to you if you add the whole cup or you can stop when the texture is good enough for you- taste it, adjust the flavoring by adding more vinegar or lime, if desired, and season with a little more salt and black pepper to taste.
- The homemade mayonnaise can be served at once or kept in the fridge for up to one day.
USING A HAND BLENDER
- When using a hand blender use a container that is as narrow as possible, that is, it is just right to insert the blender.
- Crack the egg and pour it into the container.
- Insert the blender into the container all the way to the bottom.
- Now turn it on and leave it completely still, until you see that the sauce emulsifies and takes on a creamy texture. This step is very important to prevent the mayonnaise from cutting, you have to keep the mixer on the bottom and not move it until it emulsifies.
- We now are adding the oil little by little in the form of a thin thread, while we continue beating so that the mixture emulsifiers.
- When we see that it has completely emulsified, we can start to gradually raising the arm of the mixer, going up and down very slowly with gentle movements so that the oil that may have remained on top is also integrated, and the sauce is perfectly combined.
- You can even let a little air in, that way it gives it some more fluffiness.
- Taste it and check if you have to rectify it with salt. Also, if you like it to have a special acid touch, you can add a little more lime juice or vinegar to taste.
- Serve and Enjoy!
Notes
What do you think??? Have you made homemade mayonnaise before???
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Til’ next time…
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