Chef's Top Secret Mayonnaise Recipe: Make This Flavorful Homemade Mayonnaise Spread in Just 10 Minutes by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area

Chef's Top Secret Mayonnaise Recipe: Make This Flavorful Homemade Mayonnaise Spread in Just 10 Minutes

Have 10 minutes and a few simple ingredients? You can make my top secret homemade mayonnaise! Seriously. You'll want to stop buying jarred mayo because this sauce recipe is so easy, flavorful and delicious. 

Experiment with this recipe to make it your own. You can make variations of this easy mayonnaise recipe by adding a clove of garlic to make an aioli sauce. Or try something with a little heat, like a Serrano chile. You can even add your favorite fresh herbs

Whatever you decide, you'll be spreading your new favorite sauce recipe on sandwiches, and just about everything!

Cuisine: French
Prep Time: 10 minutes
Cook Time: 0 minutes

Total Time: 10 minutes

Servings: 8 to 10

Ingredients

Here’s how to make it:

  1. In a food processor or blender, whip the egg, lemon juice, mustard, salt and white pepper until well combined.
  2. With the motor running, drizzle oil in very slowly in a steady stream. Blend until it comes together and is thick and smooth (emulsifies). Store in an air-tight container and refrigerate up to a week.

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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Donna John
I am so trying this recipe this week, @chefgigi. You make it sound so easy. Though for just the two of us it probably makes too much. I'll have to use some of it for an aioli sauce. What would you use that on?
Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
I love to smother my Aioli and Serrano mayo on roast beef Sammies! To die for ! You can also use this base for chicken nuggets! Or - baked chicken breast w seasoned breadcrumbs- and you can make a mayonnaise cake. Donna John
Donna John
I love hot roast beef sandwiches, Chef Gigi Gaggero! Mmm. All good ideas. I'll let you know how it goes!
Jan Mostrom
Chef Gigi Gaggero could you freeze it in smaller portions? When I read your ingredient list I want to make it!

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