Mayonnaise is a staple in most grocery lists but, have you ever considered making it yourself? The ingredients are fairly common and you probably have them in your pantry right now.
Yet, why do most people choose not to make it themselves? With the right equipment, it’ll take you about 10 minutes and will taste so much better than what you can buy at the store. These 7 tips and tricks will help you to make the best mayonnaise ever.
RELATED: 19 Unique Homemade Mayo Recipes
The Best Mayonnaise Comes From the Kitchen Not the Store
1. The Less Ingredients the Better
With the current state of the world, not everyone can freely head to the grocery store as they would like to. While others are baking homemade bread and learning to make other kitchen staples, mayonnaise should also be on that list of new skills to learn.
We love this mayonnaise recipe from Inspired Taste, mainly because of the name: “Fail-Proof Homemade Mayonnaise”. Even if you don’t know how to make mayo, this recipe is fail-proof and only consists of 4 ingredients. You won’t have to worry about wasting eggs too as this recipe uses whole eggs and is super creamy. Perfect to use in sandwiches, salad dressings, and even as a dipping sauce for fries.
2. Control the Ingredients to Make it Healthier
Don’t get us wrong, mayonnaise, in general, isn’t exactly a healthy condiment. One thing you’ll commonly find on the ingredients list of most store-bought mayonnaise is Calcium Disodium EDTA which helps prolong shelf life. We don’t exactly like putting things into our food that we may have a hard time pronouncing.
However, when you make it homemade you get to control a lot of factors. Not only that, as mentioned on Fifteen Spatulas, it can also be difficult to find store-bought mayonnaise that doesn’t contain added sugar and is made from a healthy oil. If you’re watching your sugar or just want to be more careful about what you’re putting in your body, maybe you can start by making homemade mayonnaise instead of the stuff at the store.
3. Make Just the Amount You Need
Have you ever wanted to just make a couple of BLT’s and not have to buy a whole jar of mayonnaise, only to have it sit in your fridge for months? By the way, making BLT’s is the perfect excuse to make some homemade mayonnaise right now. But it’s not like anyone ever needed one to make BLTs.
Make just the amount you need and don’t waste anything. We love this Herb-Garlic Mayonnaise from Bon Appetit that shows you a glimpse of just how versatile mayonnaise can be with a little imagination. With freshly chopped garlic, chives, parsley, and tarragon in the mix, it just goes to show you the usually unassuming mayonnaise can stand out too.
4. Use Mayo to Make Grilled Cheese Sandwiches
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Yes, you read that correctly. If you’ve never used mayonnaise in place of butter on the outside of your grilled cheese sandwiches, you’re missing out. I was skeptical too at first but it comes out just as golden and crispy as you’d expect using butter.
I may even dare say, it was better than using butter. Hopefully this Grilled Cheese de Mayo from All Recipes will convert you to the mayo side. Try it out for yourself and thank us later.
5. Add Oil Slowly
As you can hear from Chef Ramsay at the beginning of the short video above, there’s nothing to be afraid of when making mayonnaise. Most mayonnaise recipes call for 4-5 ingredients max and once you get your emulsion going, you’re golden. You can make the process a lot easier by using a blender or a food processor.
Pro-tip: Always make sure to add in your oil slowly until your emulsification starts to pick up and you can visibly see the mayonnaise getting thicker. Also, don’t season your mayo until the end as you don’t want to destroy the egg yolks.
6. Use Mayonnaise for Other Dips and Sauces
The humble mayonnaise can be modified into a multitude of suboptions with a change of ingredients. Tartar sauce? Garlic aioli? Japanese Kewpie-style mayo? Once you learn the basics of making a great mayonnaise, you open up a huge book of options that you can choose from.
Speaking of aioli, we love this Fried Calamari With Lemon Aioli recipe from The Fork Bite. We love the combination of citrus and seafood and this one is no exception.
The crisp and tender calamari pieces go so well with this citrusy and spicy aioli. Don’t have any squid in your fridge? You can spread aioli on some bread, on top of roasted potatoes, or even as a dip for potato chips.
7. Make Homemade Mayo Last Longer by Refrigerating It
I’m not sure if I mentioned it by now but homemade mayonnaise is some pretty powerful stuff. Trust me, hands down it just tastes better than the store-bought stuff. Alright, we know that the store-bought stuff has a much longer shelf life but still, taste is king when it comes down to it.
Healthline seconds that notion and also reminds us that when you make mayo yourself you can choose more healthy ingredients to use.
Pro-tip: If you have leftover homemade mayo, make sure to get it in the refrigerator as soon as you can. It should last in there for 3-5 days before going bad.
And there you have it, 7 tips for you to take with you when it comes to making your first batch of homemade mayonnaise. We hope we’ve given you some insight on why homemade is always better and that’s especially the case for mayonnaise.
And if anyone asks you why you prefer to go through the extra effort, just let the taste be the judge.
What are some of your favorite dishes to use mayonnaise in? Are you more of an aioli or a tartar sauce person? Tell us in the comment section below!
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