The best homemade mayonnaise: if you’ve never made your own mayonnaise before, you’re in for a real treat. We think this easy homemade recipe is delicious and so much better than anything you can buy at the store.
Plus, it’s really simple without any unnecessary ingredients to make. With just 6 ingredients and a few minutes of your time. I bet once you try this homemade version of this recipe, you’ll never go back to the grocery store brand again.
Homemade Mayonnaise Adds Flavor
If you’re a fan of mayonnaise, you’ll love this easy homemade recipe. It’s perfect for adding flavor to sandwiches and salads. Plus, you can customize the flavor of your salad dressings to your liking by adding different herbs and spices.
Easy Homemade Mayonnaise
There are really just five easy steps to make mayonnaise.
This can be made with a food processor, handheld immersion blender, blender, or by hand using a whisk. So, first, choose a method.
Into a small bowl, the bowl of your food processor, or a mason jar, add the whole egg and process for 10-20 seconds. Pro Tip. Use room temperature eggs.
Next add the mustard, salt, vinegar, and lemon continuing to process another 10-20 seconds.
Here is the hard part, slowly add the vegetable oil to the mixture in small amounts while continuously processing. Start with a few tiny drops at a time. Once about ¼ cup of the oil has been added, it is safe to start adding the remaining oil slow thin stream. Resist the urge to add it too fast or you will have a soupy mess rather than a thick creamy delicious salad dressing.
Taste and adjust the seasonings.
It’s just that simple. Just a few minutes of time and you have your very own homemade mayonnaise.
Mayonnaise Flavor Ideas
Here are a few ideas for you to use when making your own mayo. Depending on how you plan on using this basic mayonnaise recipe, it can take on other flavors well.
Sautee 1 garlic clove diced up and add it to the salad dressing
- ¼ teaspoon horseradish
- ¼ Teaspoon of White Pepper
- ½ Teaspoon Paprika
- ¼ Teaspoon Chipotle
- ¼ Teaspoon Sriracha
- 1/4 Teaspoon Curry Powder
- Lime juice rather than lemon juice
- Swap out the white wine vinegar for apple cider vinegar, red wine vinegar, or champaign vinegar
Is it safe to use raw eggs in mayonnaise?
Yes, it is safe to use raw eggs. According to the United States Department of Agriculture while they do not recommend eating raw eggs, homemade mayonnaise can be safely made if pasteurized eggs are used. Pasteurizing eggs have been partially sterilized, eliminating the risk of causing food-borne illness
Can you use farm fresh eggs in this recipe?
Let’s face it, those of us that grew up on a farm know that we use our farm fresh eggs all the time. It is safer to use eggs that have been pasteurized to reduce the risk of salmonella. With that said, I have made this from my own farm fresh eggs without any problems. However, that is not the case for everyone.
How to fix broken mayonnaise?
In a small bowl add 1 teaspoon of mustard or 1 egg or 2 tablespoons of water. Start whisking and slowly add in one quarter of the broken mayonnaise. Then you can transfer this to a blender or food processor and continue adding the rest of the broken mayonnaise until it is all emulsified. If you have a hand blender, you could continue mixing the ingredients in the bowl until everything is incorporated and looking shiny and creamy again.
How to Tell if Mayo is Bad?
Look for any discoloration such as a darker color, or a brownish color. You might see mold growing on the top or sides of the container. The mayo should still have a creamy texture, if it does not, it is bad. Additionally, bad mayonnaise may have an off pungent smell. You can find out lots of tips on how to tell if your mayonnaise has gone bad and how to store it.
Do I need to add mustard to my mayonnaise?
Mustard is one of the key ingredients that helps encourage emulsification. So it is best to add it.
Can I use whole eggs in a mayo recipe?
Yes, in fact, this recipe uses whole eggs rather than just the egg yolk. In fact, I think the egg whites are one of the key reasons that this recipe is a failsafe homemade mayonnaise recipe.
How to Store Mayonnaise
Since this is made with raw eggs, it should be stored in the refrigerator. It will last up to a week.
Making More of the Best Homemade Mayonnaise
If you want to make more of this salad dressing, I recommend making several small batches rather than doubling the ingredients. There will be less chance of the mayonnaise breaking.
Where to Use Mayo
Use this delicious creamy homemade mayonnaise for so many recipes.
How to Make the Best Homemade Mayonnaise Recipe
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- 1 Large Egg
- 1/4 Teaspoon Kosher Salt
- 1 Teaspoon Dijon Mustard
- 1 Tablespoon White Wine Vinegar or Red Wine Vinegar
- 1 Cup Oil Light Olive Oil, grapeseed, safflower, avocado oil, or canola oil
- 1 Teaspoon Lemon Juice Fresh Lemon Juice is best
- This can be made using a food processor, an immersion stick blender, blender, or a whisk by hand.
- In a clean bowl add the room temperature whole egg and process for 10 seconds. Next add the mustard, salt, lemon juice, and white wine vinegar and continue to process for another 15 seconds.
- Scrape down the sides of the bowl and turn on the food processor or blender and begin to slowly add the oil. Start off with a few drops, wait a few seconds and add a few more drops. Continue this process of adding the oil until you see the mixture starting to thicken.
- Once the mixture starts to thicken, it is okay to start adding the oil in a thin steady stream. Resist the urge to pour in the oil too fast as it can make the mayonnaise runny.
- Once all the oil has been incorporated, taste and adjust the seasoning if needed.
Your Own Private Notes
Mayonnaise Flavor IdeasHere are a few ideas for you to use when making your own mayo. Depending on how you plan on using this basic mayonnaise recipe, it can take on other flavors well. Optional additions: Sautee 1 garlic clove diced up and add it to the salad dressing
- ¼ teaspoon horseradish
¼ Teaspoon of White Pepper
½ Teaspoon Paprika
¼ Teaspoon Chipotle
¼ Teaspoon Sriracha
1/4 Teaspoon Curry Powder
Lime juice rather than lemon juice
Swap out the white wine vinegar for apple cider vinegar, red wine vinegar, or champaign vinegar