Masterchef Australia - Fresh Mayonaise Recipe
Masterchef Australia - Fresh Mayonaise Recipe is a easy American recipe that serves 8. 90 calories per serving. Recipe by scratchfood on YouTube.
Prep: 9 min | Cook: PT0M | Total: 14 min
Cost: $1.21 total, $0.15 per serving
Ingredients
- 2 pieces Large Eggs (room temperature, whole eggs)
- 1 cup Neutral Oil (vegetable, canola, or grapeseed oil; neutral flavor)
- 1 tablespoon Dijon Mustard (heaped, acts as emulsifier)
- 2 tablespoons White Balsamic Vinegar (adds acidity and slight sweetness)
- 1 pinch Salt (adjust to taste)
- 1 teaspoon Water (optional, to rescue a split mayo)
Instructions
Gather and Prepare Ingredients
Measure out the mustard, white balsamic vinegar, salt, and have the oil ready in a measuring cup. Crack the two eggs into the small bowl and let them come to room temperature.
Time: PT5M
Blend Base Ingredients
Add the eggs, mustard, vinegar, and pinch of salt into the immersion blender’s container. Blend on low for about 10 seconds until the mixture is smooth.
Time: PT30S
Add Initial Oil
With the blender running, slowly drizzle in about ¼ cup of oil (the “good measure”). Blend for 10 seconds.
Time: PT10S
Incorporate More Oil – First Addition
Turn off the blender, add another ¼ cup of oil, then turn the blender back on and blend for 30 seconds.
Time: PT30S
Incorporate More Oil – Second Addition
Add another ⅓ cup of oil, blend for another 30 seconds.
Time: PT30S
Finish Adding Oil
Add the remaining oil (about ¼ cup), blend for 30 seconds until the mayonnaise is thick and glossy.
Time: PT30S
Adjust Consistency and Season
Taste and add a pinch more salt if needed. If the mayo is too thick, blend in the teaspoon of water or a few drops of lemon juice.
Time: PT30S
Transfer and Store
Pour the finished mayonnaise into a clean jar, seal, and refrigerate.
Time: PT1M
Nutrition Facts
- Calories
- 90
- Protein
- 0.1 g
- Carbohydrates
- 0 g
- Fat
- 10 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free, Not Vegan
Allergens: Eggs, Mustard
Ingredient Substitutions
- Instead of Large Eggs: Egg yolks only (use 2 yolks, add extra water)
- Instead of Neutral Oil: Olive oil (will add flavor), Sunflower oil
- Instead of Dijon Mustard: Yellow mustard, Stone-ground mustard
- Instead of White Balsamic Vinegar: White wine vinegar, Lemon juice
- Instead of Salt: Sea salt, Kosher salt
- Instead of Water: Additional vinegar or lemon juice
Equipment Needed
- Handheld Immersion Blender
- Measuring Cups
- Measuring Spoons
- Small Bowl or Container
- Spatula (optional)
Critical Steps — Do Not Skip
- Use whole eggs at room temperature for optimal emulsification.
- Add oil slowly in stages while the blender is running.
- Mustard acts as a key emulsifier; do not omit.
- If the mayo looks oily or split, add a teaspoon of water or extra acid and blend.
Chef Tips from the Video
- Use a neutral‑flavored oil for a classic taste; extra‑virgin olive oil can make the mayo bitter.
- Room‑temperature eggs and oil emulsify faster than cold ingredients.
- A pinch of sugar can be added to mimic the slight sweetness of store‑bought mayo.
Troubleshooting
Mayonnaise looks split or oily.
Add a teaspoon of water, lemon juice, or extra vinegar and blend on low until it comes back together.
Mayonnaise is too thick.
Blend in a few drops of water or additional vinegar until the desired consistency is reached.
Mayonnaise is too thin.
Continue blending while slowly adding the remaining oil; the emulsion will thicken.
Storage
Refrigerator: Up to 7 days in a sealed container.
Freezer: Not recommended; texture changes.
Room temperature: Do not store at room temperature; may spoil.
Make-Ahead Tips
- Make the mayo up to a week ahead; keep it tightly sealed in the fridge.
- Flavor the mayo after it’s made by stirring in herbs, garlic, or sriracha.
Frequently Asked Questions
What is the cultural significance and history of mayonnaise in American cuisine?
Mayonnaise originated in France in the 18th century but became a staple in American kitchens in the early 20th century, especially after commercial brands made it widely available. It is now a foundational condiment for sandwiches, salads, and countless American dishes.
What are the traditional regional variations of mayonnaise in American cuisine?
In the U.S., variations include adding garlic for aioli, chipotle for a smoky kick, or dill for a classic dill mayo used on fish sandwiches. Some Southern recipes incorporate a touch of hot sauce or mustard for extra tang.
How is homemade mayonnaise traditionally served in the United States?
It is commonly served as a spread on sandwiches, a base for potato or Waldorf salads, and as a dip for fries or vegetables. It also serves as the foundation for many dressings and sauces.
What occasions or celebrations is mayonnaise traditionally associated with in American culture?
Mayonnaise is a key ingredient in holiday dishes like potato salad for picnics, Waldorf salad for Thanksgiving, and deviled eggs for Easter brunches. It also appears in everyday family meals.
What makes this homemade mayonnaise special compared to store‑bought versions?
This recipe uses whole eggs and mustard as natural emulsifiers, giving a richer texture and fresher flavor. You can control the amount of sugar, salt, and add custom flavors, unlike many commercial mayos that contain preservatives and added sugars.
What are the most common mistakes to avoid when making homemade mayonnaise?
Common errors include adding oil too quickly, using cold eggs, or over‑blending which can cause the emulsion to break. Always add oil slowly while the blender runs and keep ingredients at room temperature.
Why does this recipe use mustard as an emulsifier instead of just egg yolks?
Mustard contains natural lecithin and acidity, which help bind the oil and water phases more reliably, especially when using whole eggs. It also adds a subtle flavor that balances the richness of the oil.
Can I make this mayonnaise ahead of time and how should I store it?
Yes, store the finished mayo in an airtight jar in the refrigerator for up to 7 days. Keep it chilled and never leave it at room temperature for more than two hours to prevent bacterial growth.
What texture and appearance should I look for when the mayonnaise is done?
The mayo should be thick, glossy, and smooth, holding its shape when lifted with a spoon. It should not appear watery or separated; if it does, gently blend in a little water or acid to rescue it.
What does the YouTube channel scratchfood specialize in?
The YouTube channel scratchfood focuses on simple, ingredient‑driven recipes that teach fundamental cooking techniques, often using minimal equipment and emphasizing homemade versions of everyday foods.
How does the YouTube channel scratchfood's approach to American condiments differ from other cooking channels?
scratchfood breaks down classic condiments like mayonnaise into their basic chemical components, showing viewers the science of emulsification and encouraging them to customize flavors, whereas many channels simply replicate store‑bought recipes.
Last updated: September 1, 2026
