How to Make Mayonnaise – Oma's selbstgemachte Mayonnaise

by: Gerhild Fulson  /  Cookbook Author, Blogger, German Oma!

I was just asked how to make mayonnaise, German-style. Well, in reality, there's one basic recipe for mayonnaise, German or not.

It's just a mixture (emulsion) of oil, egg yolk, and an acid, such as vinegar or lemon juice. The method is important so that it doesn't separate as you mix it. 

So here, let me show you how to make this so easily with several different versions, that you can use for your German recipes.

Once you've made your homemade mayonnaise, check out all the places you can use this, in the salads below. 

Then, when you've got the method down, try Melissa's spicy mayo recipe. It may not be German, but it's totally delicious!

... but Germans don't use mayonnaise!!!!!

I hear this all the time, especially from my Facebook fans. And, I find this really funny since I'm German and I grew up with mayonnaise.

Germans have a love/hate relationship with mayonnaise. Some will say Germans never use it, but others say they always use it!

The reason? It all depends where in Germany you live/come from. Generally speaking, if you use mayo, it probably means you come from the northern part of Germany. 

So, you can probably tell where I'm from. The northern part ... well, not really that north, but around the Berlin area.

Grab your copy of Oma's favorite salads in her Summer Salads e-Cookbook.

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The most common places I use this mayonnaise is in my potato salads, egg salad, and tuna salad. In fact, it works perfectly any place mayonnaise is requested ... because it's real mayonnaise ... just homemade. In fact, I think you'll like this a lot better than the type you can buy.

And it's perfect, because once you master the method, you'll find it so easy to make whenever you need it. Try it. I think you'll love it.

Ready to make Mayonnaise?

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Print Recipe

How to Make Mayonnaise – Oma's selbstgemachte Mayonnaise

How to make mayonnaise, German-style? Well, in reality, there's one basic recipe for mayonnaise, German or not.

It's just a mixture (emulsion) of oil, egg yolk, and an acid, such as vinegar or lemon juice. The method is important so that it doesn't separate as you mix it. 

Prep Time 10 minutes

Cook Time none

Total Time 10 minutes

Servings:

Makes 1 cup

Ingredients:

• 2 egg yolks
• 1 teaspoon german mustard
• 1 cup sunflower oil (or your favorite oil)
• 1 - 2 tablespoons lemon juice
• salt, white pepper, sugar

Instructions:

1. Whisk together egg yolks and mustard.
2. Pour ¼ cup of the oil, drop-by-drop into the egg mixture, under constant whisking, until the mixture is a smooth creamy consistency.
3. Add remaining oil, in a slow, steady stream and continue whisking until a thick, creamy mayonnaise results.
4. Add 1 tablespoon lemon juice, mix, and season with salt, pepper, and a pinch of sugar. Add more lemon juice if needed.

Notes/Hints:

IMPORTANT NOTE:

• Make sure all ingredients are at room temperature!
• Because this mayonnaise contains raw egg yolk, it should be consumed within 2 days and remain under constant refrigeration.

VARIATIONS:

Aioli - Garlic Mayonnaise: 

• Add 1 - 2 cloves garlic, crushed, to the finished mayonnaise 
• Re-season with salt and white pepper

Yogurt-Mayonnaise:

• Add ½ cup Greek yogurt to finished mayonnaise. 
• Re-season with salt and freshly ground black pepper

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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How to Make Mayonnaise Just like Oma



By Oma Gerhild Fulson





How to make mayonnaise, German-style, for all your German recipes! Let Oma show you how to make this so easily with several different versions


Ingredients: egg yolks, german mustard, lemon juice, seasonings,

For the full recipe, scroll up ...

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Grab all four paperback cookbooks for under your tree!

More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.