Mastering Mayonnaise
Mastering Mayonnaise is a easy American recipe that serves 4. 100 calories per serving. Recipe by MasterChef World on YouTube.
Prep: 5 min | Cook: 2 min | Total: 12 min
Cost: $1.36 total, $0.34 per serving
Ingredients
- 1 tablespoon Dijon Mustard (acts as emulsifier)
- 2 whole Eggs (room temperature; use pasteurized if concerned about raw egg safety)
- 2 tablespoons White Balsamic Vinegar (adds acidity and a hint of sweetness)
- 0.5 teaspoon Salt (pinch of fine sea salt)
- 240 ml Canola Oil (neutral oil; can substitute with sunflower or grapeseed oil)
- 1 teaspoon Water (optional, to rescue a split emulsion)
Instructions
Gather and Measure Ingredients
Measure 1 tbsp mustard, 2 tbsp white balsamic vinegar, 0.5 tsp salt, and 240 ml oil. Set eggs at room temperature.
Time: PT1M
Combine Base Ingredients
In the blender cup, add mustard, the two whole eggs, vinegar, and salt. Secure the lid.
Time: PT30S
Initial Emulsion
Turn the immersion blender on low and blend for about 10 seconds until the mixture is smooth.
Time: PT10S
Add First Portion of Oil
Slowly drizzle about 60 ml (¼ cup) of oil while the blender runs. Blend for 10 seconds.
Time: PT10S
Add Second Portion of Oil
Add another 80 ml (⅓ cup) of oil in a thin stream, blending for 30 seconds.
Time: PT30S
Add Remaining Oil
Finish with the remaining 100 ml (½ cup) of oil, blending for another 30 seconds until thick and smooth.
Time: PT30S
Adjust Consistency and Season
Taste and add a pinch more salt or a few drops of water/lemon juice if the mayo is too thick. Blend briefly.
Time: PT10S
Transfer and Store
Spoon the mayonnaise into a clean jar, seal, and refrigerate.
Time: PT30S
Nutrition Facts
- Calories
- 100
- Protein
- 0.5 g
- Carbohydrates
- 0 g
- Fat
- 11 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Egg, Mustard
Ingredient Substitutions
- Instead of Dijon Mustard: Yellow mustard, spicy brown mustard
- Instead of Eggs: Pasteurized liquid egg whites + yolks
- Instead of White Balsamic Vinegar: White wine vinegar, apple cider vinegar
- Instead of Salt: Kosher salt
- Instead of Canola Oil: Sunflower oil, Grapeseed oil, vegetable oil
- Instead of Water: Additional vinegar or lemon juice
Equipment Needed
- Immersion (Canister) Blender
- Measuring Spoon Set
- Measuring Cup
- Small Mixing Bowl (optional)
- Spatula (optional)
Critical Steps — Do Not Skip
- Ensuring the base (egg, mustard, vinegar, salt) is fully blended before adding oil.
- Adding oil slowly in a thin stream while the blender is running.
- If the emulsion splits, rescue it by adding a teaspoon of water and blending.
Chef Tips from the Video
- Use room‑temperature eggs and oil for a quicker emulsion.
- A small amount of mustard dramatically improves stability.
- If you prefer a richer flavor, substitute half the oil with light olive oil.
Troubleshooting
Mayonnaise looks oily or split.
Stop blending, add 1 tsp water or extra vinegar, and blend again until smooth.
Mayonnaise is too thick.
Add a few drops of water or lemon juice while blending to loosen.
Mayonnaise is too thin.
Continue adding oil slowly in a thin stream until desired thickness is reached.
Storage
Refrigerator: Up to 7 days in a sealed container.
Freezer: Not recommended; texture changes.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Make the mayo a day ahead to let flavors meld.
- Flavor with herbs, garlic, or sriracha after the base is ready.
Frequently Asked Questions
What is the cultural significance and history of homemade mayonnaise in American cuisine?
Mayonnaise arrived in the United States in the early 20th century and quickly became a staple for sandwiches, salads, and dips. Making it at home was popularized during the Great Depression as a way to control ingredients and save money.
What are the traditional regional variations of mayonnaise in American cooking?
In the South, mayonnaise is often enriched with a touch of hot sauce or pickle juice. In the Northeast, a sweeter version using white balsamic or sugar is common, while the West Coast favors olive‑oil‑based mayo for a richer flavor.
How is classic homemade mayonnaise traditionally served in the United States?
It is typically served as a spread for sandwiches, a base for coleslaw, or mixed into potato salad. It also appears as a dip for fries and a binding agent in deviled eggs.
What occasions or celebrations is homemade mayonnaise traditionally associated with in American culture?
Mayonnaise‑based salads are a staple at family picnics, barbecues, and holiday gatherings such as Thanksgiving and Fourth of July cookouts.
What other American dishes pair well with homemade mayonnaise?
Classic pairings include chicken salad, tuna salad, deviled eggs, and the iconic Waldorf salad featured in the video.
What makes this homemade mayonnaise special compared to store‑bought versions?
It contains no preservatives, allows control over oil type and acidity, and can be customized with herbs or spices, resulting in a fresher, creamier texture.
How has homemade mayonnaise evolved over time in the United States?
Early recipes used only egg yolks and oil; modern home cooks often include the whole egg for extra stability and add mustard or vinegar for flavor and emulsification, as demonstrated in this video.
What are common misconceptions about homemade mayonnaise?
Many think it must be made with only yolks or that it will always split. In reality, whole eggs work fine and a thin stream of oil with a fast blender prevents separation.
What are the most common mistakes to avoid when making homemade mayonnaise?
Adding oil too quickly, using cold eggs, or over‑blending can cause the emulsion to break. Follow the slow‑oil technique and keep ingredients at room temperature.
Why does this mayonnaise recipe use mustard as an emulsifier instead of egg yolk alone?
Mustard contains natural lecithin and acidity, which help bind the oil and water phases more reliably, especially when using a high‑speed immersion blender.
Can I make this homemade mayonnaise ahead of time and how should I store it?
Yes, store it in a sealed jar in the refrigerator for up to 7 days. Keep it chilled and use a clean spoon each time to avoid contamination.
What does the YouTube channel MasterChef World specialize in?
The YouTube channel MasterChef World focuses on clear, step‑by‑step cooking tutorials for classic and modern dishes, often highlighting quick techniques for home cooks.
How does the YouTube channel MasterChef World’s approach to American sauce recipes differ from other cooking channels?
MasterChef World emphasizes using minimal equipment—like a small immersion blender—and explains the science behind emulsions, making sauces approachable for beginners compared to more elaborate methods shown elsewhere.
Last updated: September 2, 2026
