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Ditch the store-bought mayo and learn how to make mayonnaise at home in minutes. Simple to make with 4 ingredients, this homemade mayo is a must have condiment.
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Mayonnaise is one of my favorite condiments, it goes with everything! Great on its own as a dip for fries, add it to burgers and sandwiches, or make one delicious potato salad with it. There’s no wrong way!
It’s so quick and easy to make your own mayo, and it turns out so delicious. Trust me, you’ll never go back to store-bought!
Why you will love this recipe
- Healthier: This recipe for homemade mayo only uses simple and natural ingredients, no preservatives or chemicals are needed to keep it shelf-stable.
- Quick: It only takes about 5 minutes to whip up a batch of mayo, and you’ll be sure to make good use of it!
- Budget-friendly: It’s way less expensive to make your own mayonnaise than buying it from the store.
Mayonnaise Ingredients
- Raw egg: Use free run / organic egg if you can, and as fresh as possible. If you are concerned about eating raw eggs, buy pasteurized eggs.
- Light Olive Oil: It’s best to use light olive oil for a milder taste.
- Dijon Mustard: Dijon mustard adds a nice zing to the condiment, but like the lemon juice, it also helps to stabilize the egg and it helps emulsify the mixture, reducing the risk of our mayo breaking.
- Salt: Just a pinch for flavor.
- Lemon Juice: A tablespoon of lemon juice adds a nice flavor, but it also helps to stabilize the mixture. Use fresh rather than bottled. You can substitute the lemon juice for white wine vinegar if you prefer.
How to make mayonnaise
- Place ¼ cup light olive oil in the food processor, add the egg, Dijon mustard and salt.
- Process thoroughly until combined and pale yellow in color.
- With the food processor running, very slowly drizzle in the remaining oil until the mixture is emulsified and thick. It should take you about 60 – 90 seconds to pour the whole cup.
- With the food processor still running, add the lemon juice and mix until incorporated, only for 5 – 10 seconds.
- The mayonnaise is ready to be used. Store in the refrigerator for up to a week.
Troubleshooting
- If the mayo is too thin or separated, you can add another egg yolk as an emulsifier to make the mayonnaise smooth and creamy.
- Alternatively, you could also add a a couple of teaspoons of boiling water. The hot water will help the yolks to set and re-emulsify with the oil, bonding the ingredients back together again.
How long does this homemade mayonnaise last?
Once you have made your mayonnaise, transfer it to a sealable jar or cover it with plastic wrap. It will keep well in the fridge for about a week. Don’t leave it out at room temperature for more than 2 hours.
Can you freeze it?
It’s best not to freeze mayonnaise. As it thaws, it will start to split, leaving the oil separating from the other ingredients. You can try to bring it together with an emersion blender, but this doesn’t always work. While it will be safe to eat after freezing, the texture will not be the same.
What oil is best for making mayonnaise?
I’ve found that using light olive oil is the best choice for homemade mayonnaise. Regular and extra virgin olive oil has a stronger flavor and I find that they can leave a slightly bitter after taste. Other neutral vegetable oils like avocado oil and sunflower oil will work well. I wouldn’t use canola oil because it’s highly processed.
Ways to use homemade mayonnaise
- In Salads – Coleslaw, Egg Salad, Potato Salad, Chicken Salad, Chicken Waldorf Salad, Salmon Salad or Tuna Salad
- In seafood dishes – Crab Cakes or Salmon Patties
- In condiments & sauces – Tartar sauce, Blue Cheese Dressing, Caesar Dressing, Thousand Island Dressing, Fry Sauce, or my favorite Pimento Cheese
TIPS FROM NELI’S KITCHEN
Recipe Notes, Tips & Tricks
- Make sure that all of your ingredients are at room temperature, otherwise, they may not combine well. I like to get everything at room temperature for at least 30 minutes before making a batch.
- Add the oil slowly and in increments so that it blends well. Adding the oil slowly is really important. If you add it too quickly it can separate. When too much oil is added too fast, it doesn’t emulsify with the egg yolks and it looks curdled and broken.
- Don’t over-blend the ingredients as this can cause the mayo to split.
- You could also use an immersion blender or a standard blender to make mayonnaise.
- This homemade mayonnaise recipe is easy to customize. Add in some cayenne, chipotle or sriracha for a spicy condiment, or try mixing in some fresh herbs or a little minced garlic.
- If the mayo is too thin, curdled or separated, you can add another egg yolk OR a couple of teaspoons of boiling water to a bowl and slowly bit by bit add in and whisk the mayonnaise into it until it emulsifies, and until the mayo is smooth and creamy again.
More Homemade Condiments
If you liked this traditional mayonnaise recipe, be sure to check out my other condiments recipes:
How To Make Mayonnaise
Email Me This Recipe
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By submitting this form, you consent to receive emails from Delicious Meets Healthy.
INGREDIENTS
- 1 egg, at room temperature
- 1 – 1.25 cups light olive oil, not extra virgin, divided
- 1 Tablespoon Dijon mustard
- ¼ teaspoon salt
- 1 Tablespoon lemon juice, at room temperature
INSTRUCTIONS
- Place ¼ cup light olive oil in the food processor, add the egg, Dijon mustard and salt.
- Process thoroughly until combined and pale yellow in color.
- With the food processor running, very slowly drizzle in the remaining oil until the mixture is emulsified and thick. It should take you about 60 – 90 seconds to pour the whole cup.
- With the food processor still running, add the lemon juice and mix until incorporated, only for 5 – 10 seconds.
- The mayonnaise is ready to be used. Store in the refrigerator for up to a week.
TIPS & NOTES
- Make sure that all of your ingredients are at room temperature, otherwise, they may not combine well. I like to get everything at room temperature for at least 30 minutes before making a batch.
- Add the oil slowly and in increments so that it blends well. Adding the oil slowly is really important. If you add it too quickly it can separate. When too much oil is added too fast, it doesn’t emulsify with the egg yolks and it looks curdled and broken.
- Don’t over-blend the ingredients as this can cause the mayo to split.
- You could also use an immersion blender or a standard blender to make mayonnaise.
- This homemade mayonnaise recipe is easy to customize. Add in some cayenne, chipotle, or sriracha for a spicy condiment, or try mixing in some fresh herbs or a little minced garlic.
- If the mayo is too thin, curdled, or separated, you can add another egg yolk OR a couple of teaspoons of boiling water to a bowl and slowly bit by bit add in and whisk the mayonnaise into it until it emulsifies, and until the mayo is smooth and creamy again.
NUTRITION
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