Small Batch Mayonnaise – 5 Ingredients!

I found that one of the most difficult things to make on my own was mayonnaise. Every recipe I found had raw eggs in it, called for ingredients I can’t have, or just made a ton of it! Then I found a recipe online that called for cooking the mayonnaise.

I’ve modified that recipe to make it easier. If it makes you feel better to hand whisk your mayonnaise over a double boiler for several minutes, knock yourself out. I’m using a stick blender and pasteurized eggs!

Pasteurized eggs

You can buy pasteurized eggs at some stores, but you can also easily make them yourself.

As per the picture to the right, I place a smaller pan lid upside down in the next larger pot to protect the eggs from the direct heat. A metal steaming rack would also work. Anything that keeps the eggs off the bottom of the pan but that can be submerged in water. A bamboo steamer is probably not a good idea.

Pasteurizing Directions

Place the eggs in cold water with a temperature probe. You must bring the water up to 140 – 150°F (60 – 65°C) for 3 to 5 minutes to pasteurize them. If you exceed 150°F, you will begin to cook the egg. While hard boiled eggs would not work, if the egg whites turn a little white, it won’t affect the mayonnaise. That’s another reason to use the stick blender!

Choice of Oils

The original recipe calls for all olive oil. That’s a pretty strong tasting oil. You can use any oil you like. I chose a combination of organic safflower oil and coconut oil. The safflower oil is neutral. (grape seed oil would be another neutral choice.) The coconut oil does add flavor but, more importantly, it also adds body. Without it the mayo is a little runny, compared to the commercial “salad dressing” that I grew up with. You know the one. 😉

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