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HOMEMADE MAYONNAISE RECIPE (PASTEURIZED AND NON PASTEURIZED)

5 from 1 vote
Homemade mayonnaise (Pasteurized and non Pasteurized) is ready in minutes with ingredients you have in your pantry! Blend everything in a glass jar using an emersion blender and you have a homemade mayonnaise that is mess-free and so delicious! store-bought mayonnaise doesn’t even compare to homemade mayonnaise!
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Prep Time 5 minutes
5 minutes
Total Time 10 minutes
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 room temperature eggs pasteurized or non pasteruized
  • 2 cups neutral oil-extra light olive oil, avocado oil, sunflower oil, or grape seed oil,
  • 1/2 tsp salt
  • 1 tsp Dijon mustard
  • 1/2 tbl lemon juice
  • 1/4 tsp  apple cider vinegar

Equipment

  • pot
  • food thermometer
  • Emersion blender

Method
 

  1. To a tall glass add all the ingredients except the oil then place your emersion blender on the bottom and blend the ingredients for 10 seconds then in a slow steady stream (Adding the oil slowly is really important. If you were to dump it all in at once, you’d end up having a mayonnaise soup!)
  2. drizzle in the oil while the emersion blender is on and slowly bring upon the blender to help the oil incorporate. The mixture will quickly thicken up and you have yourself homemade mayonnaise (pasteurized and non-pasteurized) If the mayonnaise ends up being a little too thick, you can add a little water (1 tsp at a time) to get the consistency you like.
  3. Taste the mayonnaise and adjust with additional salt and vinegar or lemon juice.

Notes

Room-temperature ingredients are best when making mayonnaise at home. If you’re not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes.