Homemade mayonnaise is really quick and simple to make and tastes delicious.
Before I go on with my recipe I have to admit something. I don’t eat mayonnaise all that often, and for me that’s a problem. In the past I’d buy a jar, use about a tablespoon or two and then put it in the fridge. A month or so later I’d then realise that it’s been open for too long and end up chucking away the rest of the jar.
The great thing about making your own is that you can make a little or as much as you like (if you use just 1 yolk you’ll get about 60ml/4 tbsp). The smallest jar I could find in the supermarket was about 4x that, so you can see that by making my own there’s no need for waste.
Making your own mayonnaise is also extremely quick. There are recipes around that claim it takes 30 seconds. My recipe takes about 5 minutes. The main reason it takes a bit longer is that I love my kitchen aid and would make everything in it if I could. If you use a blender instead you’ll find that it’s ready much quicker.
How to make garlic mayonnaise
While I’m sharing my recipe for mayonnaise, I thought I might as well also share how to adapt it to make garlic mayonnaise. It’s ridiculously simple so wasn’t really worth writing a whole recipe by itself.
All you need to do to make garlic mayonnaise is crush a clove of garlic or two and mix it with your mayonnaise – simple.
The amount of garlic you want to use is really down to personal taste. For the three-yolk mayonnaise recipe below I would use two cloves which makes it pretty garlicy. If you’re not sure how strong you want it add a small amount, have a taste and then add a bit more if necessary.
This mayonnaise recipe can also be used as the base for my tartare sauce, which tastes delicious with fish and chips.
Mayonnaise nutritional information per serving
This is the estimated nutritional information per tablespoon. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.