You’re going to love making homemade mayonnaise from scratch! It’s super simple and you only need four ingredients. The best part is that it tastes richer than anything you can buy at the store.
Fixes split emulsions, avoids store-bought additives, uses basic pantry items, saves money, and yields quick, smooth mayo for home cooks.
I remember the first time I tried to make mayonnaise. I was so nervous it would turn out all broken and watery. But once I figured out the proper emulsification steps, it was a total game changer. Now, I whip up homemade mayo anytime I need it!
This recipe only takes about 10 minutes, which is way quicker than I expected. Since you can use whole eggs, they really help keep the mayonnaise stable. Plus, it’s creamy and tangy, perfect for salads or sandwiches.
If you want to add a little twist, you might like this Honey Roasted Vegetables. If you love fresh tastes, this mayo will complement your veggies so well!
Why You Will Love This Recipe
- Richer Flavor : This homemade mayonnaise has a creamy, tangy taste that really stands out compared to store-bought versions. You can actually taste the freshness in every bite.
- Quick Prep Time : You can whip this up in just 10 minutes, making it an easy addition to any meal. No need to wait around for store-bought jars when you can have it fresh.
- Versatile Texture : Whether you prefer it thick or a bit thinner, you can easily adjust the consistency by adding water or oil to suit your taste. It works for any dish.
- Convenient Storage : This mayonnaise keeps well in the fridge for up to 2 weeks, so you can enjoy it across multiple meals without the worry of it going bad too quickly.
Easy Homemade Mayonnaise Recipe
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Category: condiment
- Method: mixing
- Cuisine: N/A
- Diet: Gluten Free
Description
A simple and classic recipe for homemade mayonnaise that can be prepared in just 10 minutes, perfect for enhancing various dishes.
Ingredients
- 1 large egg, at room temperature
- 1 tablespoon (15ml) Dijon mustard
- 1 tablespoon (15ml) red wine vinegar or white wine vinegar
- 1/41/2 teaspoon (1.5g) fine sea salt, or more to taste
- 1 cup (240ml) safflower oil or vegetable oil
- 11/2 teaspoon (5ml) fresh lemon juice, optional
Instructions
- Start with Ingredients: Gather your eggs and oil, and place them in a mixing bowl. The eggs should be at room temperature, as this helps with emulsification. It might smell a bit eggy at first, but do not worry, that will soon change. A common mistake is using cold eggs, which can hinder the mayo from thickening.
- Blend for Emulsification: Whisk the egg yolks and a pinch of salt until you see a change in color—this means you are on the right track. You will want that creamy, pale yellow hue to start showing through. If you do not whisk enough, the mayo could separate, so give it a good effort.
- Add Oil Slowly: Begin to drizzle in your oil while continuing to whisk vigorously. You will notice a thick and creamy texture forming—that is the magic! If you pour in the oil too quickly, it might not emulsify properly, which can lead to a runny mess.
- Flavor with Acid: Once the mayo is thick, add a splash of vinegar or lemon juice. You will love the zesty smell that comes through! This step not only adds flavor but also helps preserve the mayo. Skipping it can lead to a bland result, so do not hold back on that tang.
- Taste and Adjust: Take a small taste to see if it needs a pinch of salt or more acid. The flavor should be bright and fresh! If it is bland, that is an easy fix. Just be careful with adding too much salt at once; you can always add more, but it is harder to fix if it is too salty.
- Store Carefully: Transfer your homemade mayonnaise into a clean, airtight container and refrigerate. It should last about a week, although it may not stick around that long! Make sure the container is airtight to avoid any weird odors from the fridge mingling in. If you notice a separation after a few days, just whisk it back together.
Notes
- Storage Tips: Store in an airtight container in the refrigerator up to 2 weeks.
- Expert Tips: Use pasteurized eggs for safety.
- Choose a mild-flavored oil for best results.
- If using olive oil, opt for light and fruity varieties.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 126
- Sugar: 0g
- Sodium: 0mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: Not Specified
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 12mg
Recipe Tips
- If the mayonnaise seems too thin after blending, gradually add more oil until it reaches your preferred thickness.
- For avoiding broken mayonnaise, keep the blending speed low while slowly incorporating the oil until an emulsion forms.
- When using olive oil, select light and fruity varieties to prevent overwhelming flavors in your homemade mayonnaise.
- If your mayonnaise separates, simply mix an egg yolk in a clean bowl and gradually add the separated mixture until it comes together.
- For best safety, consider using pasteurized eggs which reduce the risk of foodborne illness in homemade mayonnaise.
Serving Suggestions
Use this homemade mayonnaise in chicken salad sandwiches or serve it with fresh veggies for dipping. You can also mix it into potato salad for added creaminess.
This mayonnaise can enhance various recipes like deviled eggs, coleslaw, or tuna salad for a smooth consistency. It works well in sandwiches or as a base for other homemade sauces.
Add a sprinkle of herbs or a dash of lemon juice to the mayonnaise for extra flavor. This simple sauce can elevate many dishes and sides.
Recipe variations
- You can use a pasteurized egg for added safety in your homemade mayonnaise, or substitute the safflower oil with avocado oil for a different richness.
- Add 1 teaspoon garlic powder for extra flavor, or include 1 teaspoon of freshly chopped dill to create a fresh twist.
- Either white wine vinegar or lemon juice can work in this recipe, depending on your taste preference for acidity.
- If you’re making a larger batch, simply double the quantities to use 2 large eggs, 2 tablespoons of Dijon mustard, and 2 cups of oil.
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How to Store?
To keep your homemade mayonnaise fresh, follow these storage tips:
Refrigeration: Store mayonnaise in an airtight container in the refrigerator for up to 14 days. This method preserves its freshness.
Freezing: Place mayonnaise in a freezer bag or airtight container, freeze for up to 3 months. Thaw in the refrigerator before use.
Using Plastic Wrap: Cover the surface of the mayonnaise with plastic wrap, then place it in an airtight container. Store in the refrigerator for up to 14 days.
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If you enjoyed this homemade mayonnaise or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
