How to Make White Mayonnaise: 7 Steps with Pictures
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For this demo, we're making a one-egg mayonnaise, which yields about one cup. It can be a bit tricky to make a small amount of mayonnaise since you must add the oil a drop at a time in the beginning. Starting with more egg yolks makes the emulsion more stable, and you have a bigger margin of error. Although jarred mayo is affordable and easy to find, homemade mayonnaise is superior in taste—and surprisingly easy to make. Taking only 20 minutes, this mayonnaise recipe calls for ingredients you probably have in your pantry and fridge.
Once you learn how to make mayonnaise, you can have freshly whipped mayo in under 10 minutes, perfect for making an egg salad sandwich or creamy salad dressing. This Japanese mayonnaise recipe is made with pantry ingredients like egg, oil and salt, and the finished product is rich and surprisingly flavorful. Whatisimportant is to reach for a neutral oil, since an immersion blender can oxidate olive oil, resulting in an unpalatable bitterness.
Getting Started
See that mayo can be a broken, or a perfect food. Notice how much more oil a "summer" or "fall", free range chicken egg supports, compared to a winter or spring, or "chicken coop" chicken egg. This is literally a "counter" for the oil based nutrients (omega~3, B vitamins) in the egg. Virtually everything creamy in the condiment aisle is a flavored mayo. Place the immersion blender into the jar and push it to stay on the bottom.
That means the emulsion is starting to form and you're on the way to making mayonnaise. If your emulsion should break, you can fix it by forming a new emulsion. Grab a clean bowl, add a teaspoon of lemon juice and whisk in a tablespoon or more of the broken sauce. Once that has emulsified, you can go ahead and slowly drizzle in the rest of the broken mayonnaise, while whisking continuously. It's important that the egg yolks be at room temperature. If you need to speed up the process, place the cold eggs in their shells in a bowl of hot tap water for about 5 minutes.
How to Make Homemade Mayonnaise
Namiko of Just One Cookbook typically makes hers with an egg batter, cabbage and pork belly or bacon. It's topped with a savory okonomiyaki sauce, Japanese mayonnaise, furikake and bonito flakes. When you make okonomiyaki at home, though, you don't need to use all of these ingredients, and it can come together in the time it'd take you to make a frittata! Just use the vegetables and toppings of your choosing and make sure you focus your attention on the egg.
If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you like. Add some vinegar (with "the mother", of course), or lemon juice, or other exotic, acidic juice. To thin out your mayo just add a bit of water and mix! Get it to a perfect consistency by adding a little bit at a time. This American-inspired comfort food is made from a silky egg omelette served with rice and ketchup.
STEP 2
The trick is to keep it as narrow as possible so the oil can be pulled down by the blades bit by bit. Using the same technique and ratio of ingredients as Kenji'stwo-minute mayo, we found egg whites whipped into a mayonnaise as silky, soft, and spreadable as any other. An immersion blender makes quick work of the egg whites and oil. This is more difficult than the other method.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication. Remove the mixture from heat and cool to room temperature.
Make your own quick and easy mayo with ingredients you likely have on hand. WikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 13 people, some anonymous, worked to edit and improve it over time. Japan's skews rich and sweet, with a dark roux.
Set aside the egg whites for another purpose and place the egg yolks in the bowl. Make sure the egg yolk and lemon juice are on the bottom of the jar before you start blending. You want to make sure there is as little oil as possible at the beginning of the blending process and letting your ingredients settle ensures the right balance. Once you've added all of the oil and the mixture is creamy and fully blended, your mayonnaise is complete! Adjust the flavoring with lemon juice and Kosher salt and you're done. If the mixture is creamy and not separating, you can start to add the oil a bit quicker.
Tonkatsu is a juicy, crispy pork cutlet that's simple and quick to make at home. It's like a Japanese version of chicken-fried steak! Tonkatsu can come together in about 30 minutes by dredging a pork cutlet in an egg batter and panko bread crumbs and frying in oil. In our tonkatsu recipe, the pork pairs nicely with a drizzle of tangy sauce. If you want to try another Japanese chicken recipe, cook up this chicken katsu recipe that's gone viral on TikTok.
You can turn this basic recipe into something special by adding flavorful ingredients. If you like your mayo with a little kick, try spicy chipotle, horseradish, or spicy chili mayonnaise. Add some finely minced garlic to make aioli or add chopped herbs, like dill or tarragon, for fresh flavor and a bit of color. Roasted red pepper adds a little sweetness and tints the mayo a pretty pink.
When you see that the oil has been absorbed, you can add a bit more. You can produce the same, delicious mayo with other food processors, or even a whisk, but these are more labor intensive, and virtually impossible with winter eggs. I'm a home cook, instructor, and recipe developer focused on celebrating seasonal, comforting, Japanese-y food. I founded a platform called Seasoned Cook to give people the building blocks to make cooking approachable and enjoyable every day. My recipes are currently featured on Harvest Queen and Taste of Home.
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