Making your own mayonnaise is so easy, and incredibly tasty! In less than 10 minutes, you can whip up a fresh batch of creamy homemade mayonnaise. Ready to give it a try?
Why You Should Make This Recipe
Homemade mayonnaise is not only quick and simple to prepare, but it also tastes so much better than store-bought. Plus, you know exactly what’s in it; no hidden preservatives or additives.
Another bonus: it’s a versatile base. Start with this classic recipe and then customize it into truffle mayo, curry mayo, or even a spicy sriracha mayo. Perfect for fries, burgers, sandwiches, salads, or even stirred into garlic butter to make it extra smooth. I love adding my own mayo to my favorite salads like this creamy coleslaw recipe or a delicious pasta salad, like this chicken pasta salad.
Ingredients
To make homemade mayonnaise, you don’t need much and chances are you already have everything in your kitchen:
- Egg – you will need one raw egg for making this homemade mayonnaise recipe. I use the whole egg and not only the egg yolk.
- Lemon juice – fresh lemon juice is the best choice for making mayo but can be replaced with white wine vinegar if you don’t have lemons.
- Mustard – I like using spicy Dijon mustard, but you can use any kind of mustard you like
- Sunflower oil – you can also use canola oil, avocado oil. soy bean oil or another neutral-flavored oil
- Pinch of salt
Steps to Make Homemade Mayonnaise
- Place the egg, lemon juice, mustard, and a pinch of salt into a tall container suitable for the stick blender.
- Blend briefly to mix.
- Add a small amount of oil and blend again until the mixture starts to emulsify.
- Gradually add the rest of the oil in small amounts, blending each time until the mayo thickens and comes together.
- Taste and adjust with extra lemon juice, mustard, or salt if desired.
That’s it: easy, quick, and absolutely delicious!
How Long Can You Store Homemade Mayonnaise?
Store your mayonnaise in a clean, airtight jar or container in the fridge. It will keep for up to one week. Honestly, I think it tastes even better the next day once the flavors have blended together.
Enjoy it right away with fries, use it in a pasta salad, or keep it on hand as a base for your favorite sauces (like this Big Mac sauce!). Once you try homemade mayo, you’ll never want to go back to the store-bought kind!
FAQ Homemade Mayonnaise
Can I make mayonnaise without a hand blender?
Yes! You can whisk it by hand or use a regular blender. Whisking takes longer and requires a steady hand, but it works just as well.
Is it safe to use raw eggs in homemade mayonnaise?
Use the freshest eggs you can find, preferably pasteurized if you’re concerned about food safety. The risk is very low, but if you’re pregnant, elderly, or serving children, pasteurized eggs are a safer option.
What oils work best for mayonnaise?
Neutral oils like sunflower, canola, or grapeseed are ideal. Olive oil can be used, but it has a strong flavor that may overpower the mayo. Do not use extra-virgin olive oil for that reason.
My mayonnaise didn’t thicken—what went wrong?
Most often, it’s because the oil was added too quickly. Add the oil slowly while blending to allow the emulsion to form. If it still doesn’t thicken, try adding another egg yolk and blend again.
Can I add flavors to this mayonnaise?
Absolutely! Stir in garlic, herbs, sriracha, curry powder, or truffle oil to create your own flavored mayo variations.
Ingredients
- 1 egg
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 175 ml neutral oil (sunflower or rapeseed)
- Salt
Equipment
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Put the egg, lemon juice, mustard, and salt to taste in a bowl suitable for a hand blender. Mix briefly, then gradually add the oil, mixing until it binds.
- Gradually add the rest of the oil, adding a little more each time it thickens. Continue mixing until the mayonnaise has the desired consistency. Add extra lemon juice, mustard, or salt to taste. Enjoy!
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