How to Make Martha Stewart's Homemade Mayonnaise | Martha's Cooking School | Martha Stewart
Recipe Information
Homemade Mayonnaise
Cultural Context
Mayonnaise originated in France, with its roots tracing back to the 18th century. It quickly became a staple in French cuisine, celebrated for its creamy texture and versatility. Traditionally served with seafood and salads, mayonnaise has evolved into a global condiment, inspiring countless variations like aioli and flavored mayos, making it a beloved addition to dishes worldwide.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
egg yolks
🥗Healthier: aquafaba
💰Cheaper: egg whites
Aquafaba is a vegan alternative that whips well.
oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil is healthier with good fats.
vinegar
🥗Healthier: apple cider vinegar
💰Cheaper: white vinegar
Apple cider vinegar adds a unique flavor.
mustard
🥗Healthier: Dijon mustard
💰Cheaper: yellow mustard
Dijon adds depth while yellow is more common.
Prepare egg yolk.
Combine the ingredients.
Add oil and whisk.
Store mayonnaise.
Make mayo with an immersion blender.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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