Homemade Mayonnaise (Cooked)

Mayonnaise also known as “Mayo” was invented in the mid-1700s. It is a French cuisine that is typically made with a combination of egg yolk, oil, lemon juice, vinegar, and seasonings.

Mayonnaise is used in a wide variety of dishes including hamburgers, and salads served with fries, and it is a favorite of mine to add on top of my hard-boiled, scrambled, or fired eggs.

Is there a difference between cooked and uncooked mayonnaise you might ask? Cooked mayonnaise is made by heating the egg yolk before adding the oil. By doing this it makes the mayonnaise more stable and helps it not to spoil so quickly.

A big benefit to making homemade mayonnaise is avoiding all the additives in the ones you buy at the store. I see lots of additives like high fructose corn syrup, soybean oil, etc. If you have sensitivities to certain ingredients making things from scratch is a great option and easier than you might think.

Eggs: This recipe heats the eggs before adding in the oil and vinegar. It doesn’t take that much more time, and the flavor is just as good. I add in the seasonings after the oil.

Butter: I used salted butter, you may want to add more salt if you opt for unsalted butter.

Oil: Vegetable oil although heavily processed works well for this recipe. You could try walnut oil or what I prefer is light-tasting olive oil, this worked great for me. You want to use an oil that is lighter in taste, I used extra virgin olive oil once to see what it would do and the taste was overpowering and bitter which drowned out the rest of the other flavors.

Vinegar: I used regular white vinegar.

Water: In my opinion filtered water is the only way to go, I started using filtered water in everything after finding heavy medals were in my city tap water.

Salt: I use sea salt but pink Himalayan salt would be a great choice as well.

Dry Mustard: Dry mustard is acidic and adds a unique flavor to the mayo. I did not have dry mustard on hand once and tried using wet mustard. I would not recommend doing that, it did not taste right. Dry mustard and wet mustard are usually not interchangeable in recipes.

Flour: I used all-purpose flour

• Ingredients:
• 1/2 cup cooking oil (light tasting olive oil)
• 1/2 cup water
• 1 egg yolk
• 2 Tablespoons of flour
• 1 Tablespoon of butter
• 1 Tablespoon vinegar
• 2 teaspoon sugar (optional)
• 1/2 teaspoon dry mustard
• 1/2 teaspoon sea salt
• Dash of parika

Melt butter in a small saucepan over medium heat and whisk in flour to make a thick paste. Slowly whisk in the water until it becomes smooth and re-thickens. Separate the egg white from the yolk and drop the yolk into the flour-butter mixture, while quickly whisking to incorporate the egg before it cooks. If it is not stirred immediately, lumps of cooked egg can form throughout the mayo.

In a mixing bowl add the vinegar and sugar (sugar is optional) remove the mayo from the heat and add it into the vinegar and sugar. Mix until the sugar is dissolved and the vinegar is well incorporated. Slowly drizzle in the oil while stirring at the same time. Next add the dry mustard, sea salt, the dash of paprika.

Rubber scrape into an airtight container or glass jar and store the mayonnaise in the refrigerator for up to 2 weeks.

Notes: This recipe has always turned out great for me. There was one time however the oil looked like it “broke” or “split” after I added it to the rest of the ingredients and I thought it was ruined. But I kept whisking it and it came back together within a minute.