We haven’t bought mayonnaise at the store for quite a while. After we ran out last time, we decided to see how hard it would be to make our own. When we first started, we used raw egg yolks, and the mayonnaise was delicious and creamy and super easy to make, but I didn’t like the idea of giving raw eggs to my kids (even though the acid in the lemon juice is supposed to kill any salmonella, it’s still just weird).
We have been using powdered eggs in our baking for a while, and we love them in cookies especially because you can’t taste a difference and since powdered eggs are pasteurized, there is no risk of salmonella, so the kids (and me) can sneak some cookie dough without worrying. We decided to try the powdered eggs in the mayonnaise and see if it worked, and it ended up working great! I really can’t taste a difference, it uses up my food storage, and I don’t have to worry about feeding it to my kids!
A few notes. In the video, I stopped a bit early because I didn’t want the video to be too long (youtube has time restrictions so I was hurrying). So the mayonnaise will get thicker and a little lighter colored too (I have stopped measuring oil really, I just keep adding it slowly until I get the correct mayonnaise thickness and texture). Also, this won’t last as long as store bought mayo, after 3 -5 days you need to throw it out (that is why I make small batches, less waste and we can usually use it all up in those few days, besides it only takes about 5 minutes to whip up more if I need it). I want to try making my own ranch dressing with this mayo soon (I found a copy-cat recipe for hidden valley ranch that looks easy so I will tell you if it’s any good when I try it). We have also used it for burgers, tuna sandwhiches, deviled eggs, etc..
Homemade Mayonnaise Recipe (With Powdered Eggs!)
- 1 Heaping Tbsp Powdered Egg
- 1 Tbsp Water
- 1 Pinch of Sugar
- 1/2 tsp Salt
- 1 Tbsp Lemon Juice
- 1/2 tsp Mustard (Dijon or Spicy Brown is our fav)
- 1/2 – 3/4 Cup Oil (Added really really slowly).