Hello friends. Buckle up, because we’re about to embark on a tasty adventure. Today, I’ll show you how to make the creamiest, most luscious homemade mayonnaise ever.
It is so easy, you’ll wonder why you haven’t been making it yourself all along.
Why You Will Love This Homemade Mayonnaise Recipe
Homemade mayo is a total game-changer. It is richer, creamier, and packs way more flavor than the store-bought stuff.
You control exactly what goes into it – no mystery ingredients here. This recipe is a breeze and takes just minutes to whip up.
But the best part? You can customize it however you like with fun flavors and spices.
Chipotle mayo, garlic herb mayo, lemon dill mayo…the possibilities are endless.
Ingredients Needed to Make This Homemade Mayonnaise
These are the ingredients you need to make this recipe:
1 egg yolk (room temperature)
Salt
Dijon mustard
1 tablespoon lemon juice or white wine vinegar
3/4 cup neutral oil (vegetable, canola or grapeseed oil)
Alternative Ingredients
| Main Ingredient | Alternative |
| Egg Yolk | Aquafaba (chickpea liquid) for vegan mayo |
| Dijon Mustard | Yellow mustard or dry mustard powder |
| Lemon Juice | White wine vinegar or apple cider vinegar |
| Neutral Oil | Olive oil, avocado oil or a mix of oils |
Step-By-Step Instructions on How to Make This Recipe
This homemade mayo comes together in just a few easy steps:
1) Whisk the egg yolk, mustard, salt, and lemon juice until fully combined.
2) Very slowly drizzle in the oil while whisking vigorously to emulsify.
3) Once thick and creamy, season with extra salt/lemon to taste.
4) That’s it. Use immediately or refrigerate for later.
Expert Tips
- Let all ingredients come to room temp before starting for best emulsion.
- Add oil in a verrry thin steady stream – this is key for thickening.
- If it gets too thick, loosen with a teaspoon or two of warm water.
- Get creative with mix-ins like herbs, spices, roasted garlic, etc.
Utensils/What You Need To Make This Homemade Mayonnaise
These are the utensils and/or equipments you need to make this recipe:
- A medium mixing bowl
- A whisk
- A rubber spatula
- Measuring spoons
- A liquid measuring cup
What to Serve with Homemade Mayonnaise
Homemade mayo is the perfect rich, creamy condiment for so many dishes. Slather it on sandwiches, use it for dipping fries or veggies, or stir it into salads and slaws. My personal favorite? As a zesty dip for crispy falafel or chicken tenders. Yum.
Frequently Asked Questions
Can I use a blender or food processor instead of whisking by hand?
Yes, you can definitely blend everything together to make homemade mayo. The blender or processor will do all the emulsifying work for you. Just be sure to very slowly drizzle in the oil while blending to allow it to thicken properly.
How long does homemade mayo last?
Freshly made mayo will keep for 4-5 days stored in an airtight container in the refrigerator. For best results, try to use it up within a few days for peak flavor and texture.
My mayo looks broken or separated. What went wrong?
If your mayo looks curdled or broken, it is likely because the oil was added too quickly before the emulsion could form. Next time, go much slower with streaming in the oil while whisking constantly. You can sometimes rescue broken mayo by streaming in a bit of warm water and whisking like crazy.
Can I add other flavors like herbs, spices or roasted garlic?
Yes, you can. Once you’ve made the basic mayo, you can easily stir in any extras like herbs, spices, roasted garlic, chipotle peppers, sun-dried tomatoes…the sky’s the limit.
Get creative with fun flavor combos.
Is it safe to use raw egg yolk in this recipe?
Using a fresh, high-quality egg yolk does make this mayo safe to consume. However, if you have any health concerns, you can pasteurize the egg first by immersing it briefly in hot water, or use an egg substitute like aquafaba (chickpea liquid).
Homemade Mayonnaise
Equipment
- Medium bowl
- Whisk
- Rubber spatula
- Measuring spoons & cup
Ingredients
- 1 egg yolk room temperature
- ¼ teaspoon salt
- 1 teaspoon dijon mustard
- 1 tablespoon lemon juice
- ¾ cup neutral oil vegetable, canola, grapeseed
Instructions
- In a medium bowl, whisk together the egg yolk, salt, mustard, and lemon juice until fully combined.
- While whisking constantly, begin slowly drizzling in the oil a few drops at a time.
- Once the mixture begins to thicken, you can stream the oil in a bit faster while continuing to whisk vigorously.
- Keep adding oil and whisking until the mayo is thick, glossy and fully emulsified.
- Taste and adjust seasoning if needed, adding more salt, lemon juice, etc.
- Use mayo immediately or transfer to an airtight container and refrigerate for later.
Notes
- Let all ingredients come to room temperature first for best emulsion.
- Add oil very slowly at first, then a bit faster once it starts emulsifying.
- If mayo gets too thick, loosen it with a teaspoon or two of warm water.
- Feel free to flavor mayo with extras like herbs, garlic, spices, etc.
