In only 5 minutes, with just a few super common pantry staple ingredients, you can make your own Homemade Mayonnaise that is creamy and delicious!
A QUICK CONDIMENT RECIPE
Once you’ve made Homemade Mayonnaise, you will see just how easy it is to whip up! Now, I have added some additional flavor to this version but all you really need is eggs, oil and vinegar (or lemon juice) and maybe a bit of salt. That’s it! The flavor of this homemade mayo is absolutely delicious and the fact that you can whip it up in just a few minutes means it’s the perfect recipe to have on hand. You’ll never run out of mayonnaise ever again!
FREQUENTLY ASKED QUESTIONS:
If you find that your mayo is thinner than you desire, try adding a little more oil and blend to adjust the consistency.
If your mayo is too thick, add a teaspoon of water at a time and then blend again until it is properly thinned.
Broken Mayo? If your mayo looks curdled and the oil is separated, there is a way to fix it! Place an egg yolk into a food processor and while it is processing, slowly add the broken mayo until it re-emulsifies. You can also do this by hand, but it’ll be a workout!
You can also use a food processor if you don’t own an immersion blender. If you use a food processor, make sure to use the small bowl that comes with it unless you make a double batch. A single batch in the large bowl will make it difficult to have everything blend together correctly.
This mayo will last approximately two weeks in the refrigerator while covered tightly.
No, I don’t recommend trying to freeze DIY Mayo. It will most likely break once frozen and thawing.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- large egg– You do use a raw egg for this mayo. I recommend using fresh eggs that are pasteurized.
- vegetable oil– You can use other neutral-flavored oils (like safflower or sunflower oil) You may need to experiment to see if the flavor is altered too much for your liking. Some folks like olive oil or avocado oil but make sure you enjoy those flavors in your mayonnaise. You use a lot in making mayonnaise so you want to make sure it’s something you enjoy the taste of.
- Dijon Mustard– this actually does more than add flavor, it acts as a stabilizer for the mayonnaise and helps keep the mayo from breaking. It brings great flavor without you tasting it as a strong separate ingredient. It’s not recommended to use regular mustard. The flavor is just a bit too strong. You could actually leave out the mustard if necessary but it really helps the mayonnaise taste great and keeps it stabilized.
- red wine vinegar– I like the flavor the red wine vinegar brings but you could swap this out for white vinegar.
- fresh lemon juice– please do not use the bottled lemon juice for this recipe. The bottled stuff doesn’t bring the correct flavor, it tastes too much like chemicals and won’t bring the proper lemon citrus zing. If necessary, you can leave it out. The red wine vinegar will be bringing enough acidity.
- salt – if you are trying to cut back on salt, just leave it out but I will say this mayonnaise is not salty at all.
HOW TO MAKE HOMEMADE MAYONNAISE
Add all ingredients to a wide mouth pint-size mason jar.
Insert an immersion blender and blend slowly moving up and down until you reach the desired creamy consistency.
Taste the mayonnaise and add more salt or lemon if desired.
WANT MORE HOMEMADE INGREDIENTS?
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- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Calories: 125kcal | Carbohydrates: 0.1g | Protein: 0.4g | Fat: 14g | Sodium: 51mg | Fiber: 0.04g | Sugar: 0.03g
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
