1. Food

Video:How to Make Mayonnaise

with Cliff Wildman

If you've only eaten store-bought mayonnaise, you've been missing out. Fresh, homemade mayo is creamy and delicious. It's also quick and easy to make with common kitchen ingredients.See Transcript

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Transcript:How to Make Mayonnaise

Hi, Cliff Wildman with About.com Food. Today we're going to make some mayonnaise.

Mayonnaise Ingredients

So here's what you'll need: a large bowl and a whisk. Four medium pasteurized eggs. Make sure they're pasteurized, if they're not you could get salmonella poisoning. We don't want that to happen.

Now you can use any kind of oil you want, you'll need a cup of it. If you use vegetable oil it's not going to taste as good as if you used some higher-end oils.

You'll need 2-3 tablespoons of lemon juice as well, you can use that to taste.

And then you'll need a quarter teaspoon of salt.

I prefer to use an immersion blender instead of a whisk because it does take a long time do it by hand. An immersion blender will make things go a lot quicker in the end.

Separate Egg Yolks and Whites

So the first thing we're going to do is separate the egg yolks and whites. And you see here I'm just doing a very simple method of cracking the egg in half and using the shell to separate the yolks from the egg whites. We'll put that into the larger bowl and we'll use the egg yolks to make the mayonnaise. Make sure to do the second, third and fourth egg. Save the egg whites to make an omelet later or discard them.

Add Lemon Juice and Salt

Now we're going to mix the salt and lemon juice into the egg yolks. Now we're going to whisk this mixture together, make sure everything is smooth together here.

You can continue to use the whisk to make the mayonnaise. We're going to be slowly adding some oil here in a second. Using the immersion blender makes things go a lot faster. Your arm will be tired if you whisk everything in. I've done it before, it's not easy, but it is rewarding. Try that out if you want a challenge.

Slowly Add Oil

Now we're going to grab our oil and start to blend the oil into the mixture. We want to make sure we're doing this slowly. Just drizzle it in, a few drops and you want to make sure you don't see any of the oil separated away from the egg yolk mixture.

As you're blending it in, it's going to be very light at first, as you mix more and more oil into the mixture it starts to thicken and this usually takes about 3-5 minutes with the hand or immersion blender. With the whisk it can be 10 minutes before your start seeing it gel and even longer before it gets creamy like we have here, this is towards the end. Now you can start tasting the mayo, you can add a little more lemon or salt to taste, but once you get to this consistency, you're done.
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