Homemade Mayonnaise is surprisingly easy to make! And if you’re planning to make a recipe for chicken salad or coleslaw, or a dip that calls for mayonnaise, or a blue cheese dressing, the fresh taste of a homemade mayonnaise can really elevate your dish to a whole new level.
Homemade mayonnaise is also so much lighter and creamier in consistency than jarred mayonnaise, and we think ours is perfectly flavored with a hint of Dijon mustard, sugar and lemon.
Just be sure to use a lightly-flavored oil such as canola when making this recipe – oils such as olive oil have a much stronger flavor that will alter the taste and appearance of the finished mayonnaise.
Making homemade mayonnaise also requires the use of eggs that have been “coddled” – or gently and lightly cooked in water at just below the boiling point (you can see our How-To Coddle an Egg here). This process makes the eggs perfectly safe to eat even though they are still a very soft and runny consistency.
Homemade mayonnaise will keep safely for five to seven days if stored correctly in the refrigerator. This recipe is adapted from The Silver Palate Cookbook.