Introduction: Making Mayo... Kitchen Fun With Your Kids

Picture of Making Mayo... Kitchen Fun With Your Kids

Making mayonnaise is simple and fast. The results are so worth it too. You'll be surprised how tasty homemade mayonnaise is compared to store bought. Once I started making it I never looked back. There's no actual cooking, you're just making an emulsion of egg yolk and oil. There's a lot of whisking involved so I like to get my kids to help me...

Step 1: Oh Snap!

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Out of mayo again!

Step 2: Gather Your Ingredients

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You will need:

1 egg yolk*
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon sugar
2 teaspoons lemon juice
1 tablespoon white wine vinegar
1 cup vegetable oil

*Use eggs from a source you trust- don't want to get salmonella now. (super low chance anyway)

Step 3: Combine

Stir the lemon juice and vinegar together in a small glass.

Put the dry ingredients, half of the lemon juice / vinegar and the egg yolk in a bowl.

Add a couple drops of the oil. Just a little bit at first or else you won't get the emulsion to start.

Get out a whisk.

Step 4: Get Your Children

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Now that you have everything prepped go get your kids.

Step 5: Ask Nicely

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Who wants to help make mayo?

Step 6: Try Again

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I'm talkin' to you!
Any volunteers?

Step 7: Apply Pressure

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I need to see some action or the iPod gets it!

Oh I got your attention?

Get stirring!

Step 8: Start Whisking

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That's more like it!

The trick to making mayonnaise is to stir rapidly and add the oil slowly.  If you have kids you can do this by hand with a whisk, otherwise get a stick blender.  Once the emulsion forms and it's looking gloppy add a little more oil while whisking furiously.  After you've added half the oil add the remainder of the lemon juice/ vinegar.  Keep adding the oil until you have used it up.

Step 9: Success!

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When you are done it should look like, well....mayonnaise.

If you didn't get the emulsion and you just have a bowl of egg and oil don't fret. You can save it by getting another yolk and a tsp of acid (lemon or vinegar) in a fresh bowl. Add a few drops of oil, whisk/beat furiously until you get a creamy emulsion. Now you can add the original mixture in slowly.

You can substitute olive oil for part of the oil, add roasted garlic and call it aioli.
Or try other flavors to push this in other directions.


If you like projects, and I know you do, come check out our site- Mike and Molly's House where we chronicle all sorts of Mighty Projects on our Mini Farm.



javajunkie1976 (author)2011-12-08

Cute kids, hideous aprons. Maybe that's why they're reluctant to help?

garnishrecipes (author)2011-11-18

This is great :) I love the humor!

jessyratfink (author)2011-11-13

This is fantastic. Great troubleshooting tips and explanation, and I love the pictures!

spike3579 (author)jessyratfink2011-11-13

I usually break the mayo on the first try. The stick blender always makes me over confident. Either I add too much oil in the beginning or too fast later. What I learned though is that you can always save it. You just end up with more!!

scoochmaroo (author)2011-11-11

Picture in Step 6 is my favorite. I love this.

spike3579 (author)scoochmaroo2011-11-11

I get that look a lot...
I wish I had captured their reactions when I told them they had to help me do an Instructable. :P All of a sudden they needed to finish their homework and practice trombone!!

canida (author)spike35792011-11-12

I don't know... I'm partial to #1 and #2 of step 7. :)

jessyratfink (author)canida2011-11-13

Oh, me too. I'm thinking I need to invest in a torch.

Penolopy Bulnick (author)2011-11-11

This is the best Instructable!


leeski (author)2011-11-11

very fun instructable!

just curious at what age were your kids when you first started using the blowtorch. my kids are 4 &6.. I'm wondering when I will need to buy one

spike3579 (author)leeski2011-11-11

I recommend getting one when they discover electronic gadgets. Use it with prudence though- payback's a bitch.

sunshiine (author)2011-11-11

Thank you! I love mayo.I got real sick one time by eating mayonnaise that was too old. Now I can make it as I need it! By the way, I have looked for dry mustard in my area and I can't find it. Is this a specialty item? Sunshiine

spike3579 (author)sunshiine2011-11-11

Usually it's with the spices but I'm sure you could substitute plain old mustard.

About This Instructable




Bio: I have a compulsion to make stuff, all kinds of stuff. I'm glad to be here...
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