How to Make Three Types of Homemade Mayonnaise

How to Make Three Types of Homemade Mayonnaise

I haven’t bought mayonnaise for the last fourteen years and I’m not planning to. Making homemade mayonnaise is easy, fast and affordable. You are in control of the ingredients. Therefore, you don’t have to eat unnecessary sugar, stabilizers and preservatives. Preparing mayo at home is also versatile because you can add whatever you want to this creamy condiment and make variety of flavors.

In this blog post I’m going to teach you how to make three types of homemade mayonnaise. My favorite mayonnaise flavors are plain (regular), chipotle and sriracha. I use them in a lot of my recipes as dipping sauces or toppings.

How to Make Three Types of Homemade Mayonnaise

Equipment for making mayonnaise

  • An immersion blender. I use an inexpensive immersion blender similar to this one. There is a difference between blenders and not all of them create equal results.
  • Classic mason jars with a wide mouth are my favorite mayonnaise storage containers.
  • I use these lids to make sure that my mayonnaise jars are airtight.

These links are not affiliated with anyone, and I don’t get any benefit if you shop through my links. I think that it might be helpful to share what I use.

Three Types of Homemade Mayonnaise from the top

What to do with Mayonnaise?

Mayonnaise is one of the most popular condiments. You can spread it on bread, use it as a dip or as a topping. Here are my favorite recipes that use mayonnaise:

How to Make Three Types of Homemade Mayonnaise

helpful tips about making homemade mayonnaise

  • Always use clean and dry food-safe containers when you make mayonnaise. If you have some water in the container you will not achieve the desired thickness of the emulsion.
  • Use clean and dry blender.
  • You are in control of the ingredients. You can choose whatever oil you like for your mayonnaise. Just be aware that different oils will create different tasting mayonnaise.
  • Where to find chipotle salsa? I love chipotle salsa and I always have it in my pantry. You can find it at the ethnic section of any Walmart, Target or other big grocery store. Usually, I buy the San Marcos chipotle salsa. When I take the amount that I need for the recipe I pour the remaining salsa in a jar with a lid and store it in the refrigerator for a week.
  • I use Sriracha sauce by Sky Valley.
How to Make Three Types of Homemade Mayonnaise

Food Safety

Is eating raw egg safe?

Consuming raw eggs can be risky. There is a slight chance of food poisoning or Salmonella infection. This might lead to upset stomach, fever and in rare cases death. Infants, pregnant women, immunocompromised individualsand older adults should always avoid eating raw eggs. Healthy people are less likely to experience symptoms associated with Salmonella infection.

To avoid possible salmonella infection:

  • Use fresh eggs from reputable sources.
  • Refrigerate eggs at or below 40 degrees Fahrenheit.
  • Do not use cracked or dirty eggs.
  • Use pasteurized eggs. I’ve never used pasteurized eggs when I make mayo at home, but if you are afraid of foodborne illness, I recommend using them.

I’ve been preparing and consuming homemade mayonnaise for fourteen years. My family and I never had any problems with foodborne illness. Most people consume sunny side up or poached eggs regularly without having any problems. If the egg yolks you consume are still runny, then you are eating raw eggs.

Please note that I’m not a doctor and my advice is not medical.

How to Make Three Types of Homemade Mayonnaise

Storing and expiration date of homemade mayonnaise

  • Store any homemade mayonnaise in a jar with a lid and in the refrigerator.
  • Expiration date depends on the expiration date of the egg you’ve used. It can also decrease with opening the jar and scooping out of the mayonnaise too often.
  • You should never lick the utensil you use to spread the mayonnaise and return it back into the jar. This will cause cross contamination. The bacteria in your mouth will spoil the mayonnaise fast.
  • Use labels to write down the preparation date and the date of expiration.

How to Make Three Types of Homemade Mayonnaise

Prep Time5 minutes
Total Time5 minutes
Course: Condiments, spreads
Keyword: easy, Eggs, fast, homemade, lemon juice, oil
Author: The Food Kooky

Equipment

  • Immersion blender
  • wide mouth glass jars

Ingredients

For the plain/regular mayonnaise

  • 1 large egg
  • 1 cup cooking oil of choice I use sunflower oil
  • ½ tsp freshly squeezed lemon juice or to taste
  • salt and pepper to taste

For the chipotle mayonnaise

  • 1 large egg I use sunflower oil
  • 1 cup cooking oil of choice
  • 1 Tbsp chipotle salsa   I use San Marcos or La Costeña
  • ½ tsp freshly squeezed lemon juice or to taste
  • salt and pepper to taste

For the sriracha mayonnaise

  • 1 large egg
  • 1 cup cooking oil of choice I use sunflower oil
  • 1 tsp Sriracha sauce I use Sky Valley
  • ½ tsp freshly squeezed lemon juice or to taste
  • salt and pepper to taste

Instructions

  • For best results bring the ingredients to room temperature. I rarely do that but I know it makes a difference in consistency.
  • Prepare three clean and dry jars. Add the ingredients for each mayonnaise in a separate jar. You should have one jar filled with the ingredients for the plain one with the ingredients for the chipotle and one with the ingredients for the sriracha mayonnaise.
  • Insert the blender in one of the jars. Turn it on to the highest speed setting and keep the blade at the bottom of the jar for at least five seconds. Then slowly move the blender up until emulsion forms. Finally move it up and down until the rest of the oil is incorporated.
  • Clean the immersion blender attachment very well. Dry it well. Then repeat the same steps with the second and third jar.
  • Add lids on top of the jars. Label the different types of mayonnaise and the expiration date of the egg you've used.
  • You can consume right away or cool off in the refrigerator first.
  • Please Note that mayonnaise may get a bit thicker once refrigerated.

Notes

If you can’t achieve thick mayonnaise consistency you might need a new immersion blender. I had many fails with my previous immersion blender until I bought a new, more powerful one. I never had a fail since I replaced it. 
You can try to fix your runny mayo by adding a tablespoon of hot water to the mayo mixture and blend again. If this doesn’t fix your mayonnaise nothing will.  
For the chipotle and sriracha mayonnaise the amount of the spicy salsa and hot sauce are optional. If you like hot you can add more of the salsa and the hot sauce.
You can also add some mustard to the regular mayonnaise. I prefer a clean taste.
How to Make Three Types of Homemade Mayonnaise


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating