Mayonnaise is more than just a sandwich spread—it’s a creamy, versatile sauce that can elevate dishes to a new level.

While store-bought options are convenient, nothing beats the rich flavor and smooth texture of homemade mayonnaise. It's easier than it looks and can be customized to suit any palate.

What Is Mayonnaise?

Mayonnaise is a delicate emulsion of oil, water, and egg yolks, stabilized by emulsifiers such as lecithin in egg yolks and mucilage in mustard. These substances allow oil and water, which typically repel each other, to combine into a creamy, homogenous sauce. Achieving the perfect balance requires slow and steady incorporation of oil into the mix to create those microscopic droplets that result in a velvety texture.

Traditional Method vs. Modern Techniques

The Classic Whisking Method

The traditional method involves whisking egg yolks, mustard, water, and acid (lemon juice or vinegar) before gradually incorporating oil. This process demands patience and precision, as adding oil too quickly can cause the mixture to split into a greasy mess.

Modern Tools for Mayonnaise

Blenders and food processors have simplified the process, dispersing oil droplets efficiently. However, these appliances often require larger quantities for effective mixing. Using an immersion blender is an even more foolproof method, allowing smaller batches to be made with ease and a 100% success rate.

Making Mayonnaise with an Immersion Blender

An immersion blender streamlines the process by pulling oil into the mixture at a steady pace. Ingredients like eggs, mustard, lemon juice, and oil are added to a jar, and the blender does the rest, creating a perfectly creamy emulsion in moments. The process is efficient and ideal for small batches, leaving room for creative flavor additions.

Flavored Mayonnaise Variations

Homemade mayonnaise serves as a blank canvas for endless flavor possibilities. Garlic, herbs, or even spicy ingredients can be blended in to match various dishes. For a smoother consistency, using whole eggs instead of just yolks simplifies the process without compromising taste.

Pro Tips for Perfect Mayonnaise

Be Cautious with Olive Oil

Dear Lykkers! High-quality extra-virgin olive oil can add bitterness when overworked in a blender. To avoid this, start with a neutral oil like canola or vegetable oil, then whisk in olive oil by hand after the base mayonnaise is stable.

Storage and Shelf Life

Mayonnaise can be refrigerated in an airtight container for up to two weeks, ensuring fresh and delicious sandwiches, dips, and dressings whenever needed.

Ingredients

1 large egg

1 tablespoon (15ml) lemon juice

1 teaspoon Dijon mustard

1 medium clove garlic, minced (optional)

1 cup (240ml) vegetable or canola oil

Kosher salt

Directions

Add the egg, lemon juice, and mustard to the bottom of a jar or cup that fits the immersion blender’s head. Add garlic, if desired.

Pour the oil on top and let it settle for 15 seconds.

Place the immersion blender at the bottom of the jar, turn it on at high speed, and blend without moving until mayonnaise begins to form. Slowly tilt and lift the blender to incorporate all the oil.

Season with salt to taste and refrigerate.

Homemade mayonnaise is not only a culinary delight but also a gateway to endless flavor customizations. A little effort yields a big payoff in taste and quality.