The realization hit as the chicken was being deboned.
We had no mayonnaise. What is a cook supposed to do when they run out of mayonnaise?
Make some of course! Making mayonnaise is easier than you’d think. With just a handful of ingredients you can make mayonnaise from scratch. Once emulsified, it stays fresh in your fridge for 4-5 days.
Published January 25, 2022
Updated February 28, 2022
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A little work in the kitchen
So far, our kitchen cabinets have been holding up fantastic! They cured for a few weeks and then got two layers of topcoat for an extra layer of protection. There are a few extremely tiny spots that did end up chipping, but I was able to fix that before finishing them completely. I can honestly say the color is amazing, we love them with the copper pulls, and am very anxious to start painting the uppers white! And please do not mind the glasses as I am unable to wear my contacts for another week!
If you would like to see how our kitchen transformation started, check out my blog on how I used General Finishes Milk Paint to get the job done quick.
What you will need
Paprika (if desired)
When you make mayonnaise, using the egg yolk alone gives it that quintessential egg taste. If you desire to have more of a seasoned mayonnaise, like Miracle Whip flavor, feel free to add the paprika, or for a kick, try a dash of Cyanne pepper. But stray on the light with the Cyanne, only a literal dash or pinch will do!
Instead of throwing away two egg whites, I am quite frugal and HATE to throw food away, I ended up scrambling the whites up and adding them to the chicken salad mixture! The fluffy egg whites did not change the texture of the sandwich mixture, and it also did not add a super strong egg flavor. Plus, the added protein for the egg yolk, and less waste, is a bonus.
Homemade from scratch Mayonnaise Recipe
Ingredients for Homemade Mayonnaise
2 egg yolks
1/2 tsp mustard
2 Tbsp lemon juice
1 tsp Kosher salt
1/2 tsp paprika
2-3 Tbsp vinegar
2 cup oil
dash of Cyanne pepper (optional)
From Scratch Mayonnaise Directions
1. Crack two eggs in a small bowl and then separate the yolk from the white. You can do this by halving the shell in each hand and alternating the yolk to each half while allowing the white to drip into a bowl for collecting. Make sure you have your chopping blade inserted for this recipe. This also helps cut down on any eggshells that will try to sneak into the mayonnaise.
2. In the bowl of a Cuisinart Food Processor, combine the 2 egg yolks, 1 tsp salt, 2-3 Tbsp vinegar, 1/2 tsp mustard, 2 Tbsp lemon juice and 1/4 tsp paprika if using. Additionally, a huge thanks to ALDI for making this recipe incredibly inexpensive!
3. Place the cover on and then lock the Cuisinart Food Processor.
4. SLOWLY add the oil, while processing the eggs and seasoning, with the filter inserted in the funnel tube. The funnel tube filter will add the oil for you slowly into the mixture. The first time I made this recipe, I was shocked and excited because I was unsure how to slowly add the oil. The pusher, that is inserted in the tube, slowly adds liquids while also assisting while you press food down to be shredded.
5. The mixture will then emulsify to a fluffy texture and the end result will be mayonnaise! Refrigerate and use within 5 days.
Tonight, for dinner, I used a leftover whole chicken that we had for dinner on Sunday. The chicken was deboned, and I mixed it together with 1 cup of the homemade from scratch mayonnaise to make chicken sandwiches.
Now, don’t get me wrong, I love a good chicken sandwich as much as the next gal. But what I do not enjoy are the celery, grapes, onion or other chunks in with my chicken. Maybe I’m a purist. Yup, that has got to be it. Just a good old, shredded chicken sandwich for the win! However, the leftover egg whites were fried up and added to the mixture. No waste here!
Once the chicken was deboned, I used a spatula to portion out some of the mayonnaise into the bowl. Add a dash of salt and pepper and wham! Dinner.
Homemade Mayonnaise recipe
We ran out of Mayonnaise!
- Cuisinart Food Processor
- Measuring Cup
- 2 Egg Yolks
- 1/2 tsp Mustard
- 2 Tbsp Lemon Juice
- 1 tsp Kosher Salt
- 1/2 tsp Paprika
- 2-3 Tbsp Vinegar
- 2 cups Oil
- dash Cayenne Pepper optional
- Crack two eggs in a small bowl and then separate the yolk from the white.
- You can do this by halving the shell in each hand and alternating the yolk to each half while allowing the white to drip into a bowl for collecting.
- In the bowl of a Cuisinart Food Processor, combine the 2 egg yolks, 1 tsp salt, 2-3 Tbsp vinegar, 1/2 tsp mustard, 2 Tbsp lemon juice and 1/4 tsp paprika if using, then cover and lock the machine, processing until smooth.
- Then SLOWLY add the oil with the filter inserted in the funnel tube.
- The mixture will then emulsify to a fluffy texture and the end result will be mayonnaise!
- Refrigerate and use within 5 days.
Add the egg whites
For additional texture and less waste, you can then fry up the egg whites and add them to the chicken salad mixture. Not only did this add volume to the meal, but it also helped to give it a great flavor.
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