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Last week I used mayonnaise to make the moistest chocolate cake you've ever seen. Today I'm going to show you how to make your own homemade mayonnaise. Hi I'm Gemma Stafford a professional chef and for over a decade I've been showing you how everyday basic baking ingredients are better homemade. I'll show you how to make mayonnaise three different ways including one that you can do simply with nothing but a bowl and a hand whisk. So I'm going to show you three very different methods to make homemade mayonnaise. We're going to start out with a blender an immersion blender because that's the most popular it's fastest and it's almost foolproof. So it's really easy to do as long as you have an immersion blender.
I use this for sweet and savory so if you're looking for a piece of kitchen equipment to buy yourself you can get them for as cheap as 20 euros whatever and they're really handy. So first thing when you're making an immersion blender mayonnaise you'll have to make sure that you have a tall jar that fits your immersion blender all the way to the bottom like so but it's narrow so when you are blending up your mayo you're able to combine all of the ingredients without having to go searching for them. If you do a bowl that's too big a jug that's too big it won't blend and it will crack. To make homemade mayonnaise you only need a few ingredients. We're going to start out with a whole egg. So here's the thing about a whole egg for
blender mayonnaise often people the kind of trend nowadays is to use the whole egg and not just the yolk. Traditional mayonnaise was always made just using the yolk. It's richer it gets creamier and it gets you get a thicker emulsion. Using the whole egg is not wrong it's not a bad thing number one you don't waste the egg white. It'll be a little bit lighter but it also will work really well and it's just a way that people are making mayonnaise nowadays which makes it just easier and more cost-effective. Let me just clarify you can make homemade mayo without the egg white you can't make it without an egg yolk. The egg yolk is the key to
mayonnaise it has lectin in it which what makes the emulsion and helps it bind together with the water so you have to have the yolk. He knows about the egg room temperature to blend up so much easier just like we do in all my baking recipes also if you're concerned about raw eggs by pasteurized eggs. Next up Dijon Mustards. Now this is not just for flavor even though it gives us great flavor it also is an emulsifier but get this mustard actually contains a natural emulsifier so putting this in the recipe is what's going to help to bind the oil and the water together so it's really important. I do recommend Dijon Mustards not yellow Mustards that can work in a pinch but for flavor and quality Dijon is the
way you want to go. Next we're going to put in a little bit of lemon juice this is a little bit acidity in our mayonnaise it's not required for emulsion but it gives it a kind of a bright flavor and then we're going to add in some vinegar. You can use white wine vinegar you can use red wine vinegar you can also use apple cider vinegar so the reason that we have acid in here one important thing is it won't kill any bacteria that's in there but it will stop it from growing so it does serve a good purpose not just with flavor and brightness and all those things. Lastly salt because you have to bump up the flavor of this because the flavor can be quite plain and it really develops from the other things you add into it. Okay we're
almost there so that's our base and let's talk about our oil. I'm using vegetable oil here you can use canola, grape seeds, avocado oil works really well, olive oil is not recommended a mild olive oil is totally fine or if you want to do half olive oil and another oil just don't do um 100% all olive oil because it would be very strong tasting and almost kind of bitter and that won't be fun to eat so I'm just using regular vegetable oil. All these notes are going to be on biggerbolderbaking.com along with the recipe. Okay here's the method for immersion blender mayo. Into our jar start your blender on high and drizzle in your oil the best method I've found is to avoid a spillage and to drizzle it in slowly raise your jug of oil
so it just flows in there the other day I made it and the oil was in too small of a jug and it went all over the counter so make sure your amount of oil is in a nice big jug so you can pour it in. One very important thing about immersion blender mayo is keep the immersion blender in the one place for the first minute or so before moving it around that makes sure that you have a good immersion from the start and your mayo stays together. Once it comes together at the beginning you can move it towards the end you can pour in the oil a little bit swiftly it doesn't have to be as slow and then just go up and down with the blender to make sure it comes together
and all the oil is incorporated before you stop blending. If you feel like it's too thin add a little bit more oil maybe or mustard if it's too thick feel free to add in a few splashes of water it really takes two minutes and look at that lovely thick mayo. Okey dokey look at that I'm just going to show you what lovely mayo we made look at that beautiful thick oh yum okay that's one easy method done let's move on to the next one. Next method I'm going to show you is food processor method the thing about this is that my food processor is kind of big if you have one of these inlays like this that helps because you can't with just one egg do it in this big drum it just won't work and
it will split so you can use one of those little mini food processors or you can do an inlay if you're looking to buy one of those little mini food processors I see them all the time in thrift stores and goodwill just an FYI. Now let's put in our things here with our egg again room temperature we have our vinegar lemon experiment with your vinegars do whatever vinegar you like don't do balsamic actually don't do whatever vinegar you like but salt red wine white wine apple cider okay here goes your mustard again mustard is a condiment that I always have to have in the house because I make a lot of salad dressings and I use it in my salad dressings so it's always handy to just
have it in your cupboard it never goes bad and just an FYI we're going to make it with just a regular blade okay what you're going to want to do is let this zoom for around 10 seconds or so just by itself so that 10 seconds or so just starts the emulsion and you're going to want to do that before we start to add in the oil take this out so now our oil again I'm using vegetable oil when doing this method what you want to do is slowly add in a quarter of your oil during this process for the first bit this is where the emulsion it makes or breaks literally the emulsion so drizzle just like we did there a few seconds ago slowly be patient if you try and rush this it will not work slowly go in with a quarter I see our emulsion
is coming together it's looking good once you have established a good base of emulsion once a quarter of it's in there it starts to thicken you can pour in more liberally you don't have to be as careful once all your oil is in I can see it's nice and thick and there we stop look at that you never really know until you take off the lid look under the hood to see if it turns out well oh do you know what I like this version because you can actually see if there's more air bubbles in it so it's kind of light and airy and like soft so if you're doing it for like a dip or something oh yeah baby mmm yummy if you open it up there's still oil that it's not completely combined give it a judge down with a spatula put back on the lid zoom it back up
because you're going to want to do that with a high powered blender you could also do this method in a vita mix or in a ninja as long as you can drizzle in oil in the top and that will work really well okay two methods down successfully done great let's move on to the last one so I'm going from easiest method to hardest the third one is by hand completely by hand old school with a whisk and a bowl now if this does not work out you'll forget that you saw it and I'll come back and I'll use an electric hand mixer and we'll say nothing about it but let's just try it out because we can always just edit so into a large bowl make sure that bowl is large let me tell you why you need room to whisk you need room to get air in
that's really important so in goes our room temperature egg our dijon mustard lemon juice vinegar and salt we are going to do exactly what we did with others start out by mixing the base ingredients together to get the emulsion started now working in kitchens for over the years I did a lot of hollandaise sauces mayonnaise things like that the one thing that's really handy is push your bowl on a tea towel it actually even if it's a little bit wet that helps but it helps to hold your bowl in place and stop it from moving around so much it makes life a lot easier so start the emulsion a few seconds this looks good to me everybody cross your fingers now here we go slowly with the oil same exact methods as before adding in very slowly drip by drip so we
slowly emulsify if you dump it all in there at once it'll split we're going to do bowl baking hotline while I'm doing this because why not and one of the questions was what happens if your mayonnaise splits very simple don't throw it out don't freak out what you can do if you do have an immersion blender is pop it into a blender and try to bring it back together or if you're doing it by hand get a new bowl one egg yolk slowly stream in and whisk at the same time the cracked mayonnaise and it should come together pretty easily okay this is looking good I'm optimistic I'm going to keep going another question is why didn't my mayonnaise come up thick and the answer is keep on blending it if it really doesn't come up thick maybe add
in another egg yolk blending it with an immersion blender or food processor with the ingredients that I gave you should end up with a thick mayonnaise if you want to be a little bit thicker don't do egg white there you go actually I said that earlier on don't do egg white oh this is working do you see this oh okay how long does homemade mayonnaise last good question because it's not as long as the mayonnaise I have in my fridge right now which lasts forever it lasts around two weeks don't leave it longer than two weeks and also feel free now to flavor it you have your own homemade mayonnaise you can made homemade ranch dressing which I love you can make tartar sauce love even more and spicy mayonnaise garlic mayonnaise which is
called aioli I'm going to put different varieties on the website post so you can see other ones that you can make but it's a base and the reason I'm showing you how to make mayonnaise is because I mentioned that last week we made the mayonnaise cake which was a chocolate cake that base ingredients the main ingredient was mayo it was absolutely delicious if you didn't see it check it out but mayonnaise is like the sleeping tiger is that a thing sleeping tiger sleeping tiger of baking ingredients if that's not right and they're going to come after me now so I'm going to blame you oh look it's thickening so this recipe makes around a big generous cup of mayonnaise feel free to double it if you want to if you're doing a food
processor but one thing you don't want to do if you end up with too much is freezing it just won't last it'll break down in the freezer so if you've been following bigger bolder baking for a long time you know that I have a lot of what we call bold baking basics which is homemade versions of ingredients that can sometimes be hard to find in the store or you know you don't have to hand it out for a long time so I'm going to make a little bit of butter milk vanilla extracts food dyes condensed milk evaporated milk I mean I've made it all even homemade sprinkles and the reason I'm making this mayo is because now I'm baking with mayonnaise and I wanted to show you how easy it is to make it at home so I'm adding this
recipe to buy bold baking basics because I also have a recipe for how to make your own butter and then flavor the butter we're just going old school right now okay look at that I did it okay Sophia you can keep this footage I think we did it lovely not as thick as the other because I was doing it by hand but keep on beating us feel free to get it a little bit thicker but I am pretty happy with this lovely jubbly delicious perfect and there you have it three successful methods to make homemade mayonnaise now all the stuff to do is try it I'll be honest there's nothing I won't put mayonnaise on but one of my favorite ways to have it is with a classic blt mayo bacon tomato some lettuce more mayo
sandwich together breakfast of champions another great use and very popular amongst Europeans is chips and mayo we love our french fries in Europe and what better way to serve them with some homemade mayonnaise on top but remember this recipe is a base recipe from here you can make a oli spicy mayo chipotle mayo caesar dressing tartar sauce and ranch dressing all from scratch I hope you learned from this video that homemade mayonnaise is so easy to make and so delicious if you'd like more basic recipes like this get comfy I have tons for you to check out thanks so much for watching I'll see you back here again really soon
