Mayonnaise (Regular + Vegan)

Who knew homemade mayo was so easy to make! As long as you stay patient when mixing in the oil, you are nearly guaranteed a gorgeous homemade mayonnaise that you can make as mustardy (or not) as you want.

And we’ve got a vegan option too!

It’s a satisfying process.

Watching mayo take form is amazing to watch. And you can really make it exactly as mustardy as you like! The main tip here is to be super patient when adding oil; the texture will stand or fall by how quickly you add it, and you don’t want a runny mayo sauce. I really recommend using an immersion blender, it really is easier to achieve that thick, creamy mix with these. Scroll down for the vegan/egg-fre version!

Mayonnaise

Makes 1 small bottle/jar

Time: 10 minutes

• 1 egg yolk (you can also use the whole egg for a lighter version!)

• 1 tbsp of mustard (choose how big a tablespoon depending on your preference!)

• 250ml oil (neutrally flavoured olive oil is the best option, canola or avocado oil work too - or sunflower)

• 1 tbsp white vinegar

• 1 tbsp apple cider vinegar (if you don’t have this, just do 2 tbsp of regular vinegar)

• a pinch of salt and pepper

You also need:

• A food processor or immersion blender

Instructions

In a food processor bowl, or if you are using an immersion blender, a medium sized bowl, add the egg yolk, mustard and about 1 tbsp of the oil. Mix together for about 20 seconds. As you continue to mix, add in a tiny bit of the oil at a time - be really patient and make sure the mix is thickening before you add more. If you add the oil too quickly it’s really hard to salvage the texture afterwards. Add seasoning and vinegar towards the end.

Store in a clean jar or bottle in the fridge!

Vegan Mayonnaise

Makes 1 small bottle/jar

Time: 10 minutes

• 1/2 cup of aquafaba (chickpea brine)

• 1 tbsp maple syrup or brown rice syrup

• 1 tbsp of mustard (choose how big a tablespoon depending on your preference!)

• 1 1/2 cups of oil (neutrally flavoured olive oil is the best option, canola or avocado oil work too - or sunflower)

• 1 tbsp white vinegar

• 1 tbsp apple cider vinegar (if you don’t have this, just do 2 tbsp of regular vinegar)

• a pinch of salt and pepper

You also need:

• Immersion blender

Instructions

In a medium sized bowl, add the aquafaba, mustard and syrup. Mix together for about 20 seconds. As you continue to mix, add in a tiny bit of the oil at a time - be really patient and make sure the mix is thickening before you add more. If you add the oil too quickly it’s really hard to salvage the texture afterwards. Add seasoning and vinegar towards the end. Move the immersion blender up and down to incorporate air to thicken the mix.

Store in a clean jar or bottle in the fridge!

I would love to see your mayo! Which one did you make? Share your result with me on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!