Easy Homemade Mayonnaise Recipe: Creamy, Fresh, and Simple

Mayonnaise is a kitchen staple, but store-bought versions can feel heavy, overly processed, or packed with preservatives. Making your own mayonnaise at home is easier than you think, and it tastes fresher, creamier, and more vibrant. This guide will walk you through a foolproof homemade mayonnaise recipe, explain why it’s worth the effort, and share tips to customize it for your taste. Whether you’re spreading it on a sandwich or using it as a base for dressings, this recipe delivers every time.

Why Make Your Own Mayonnaise?

Homemade mayonnaise isn’t just about flavor—it’s about control. You decide the ingredients, adjust the seasoning, and skip the additives. Here’s why it’s worth the 10 minutes it takes:

• Better Taste: Fresh eggs, quality oil, and real lemon juice create a rich, tangy flavor that beats store-bought jars. If you enjoy cooking from scratch, you might like to try making One Pan Marry Me Chicken with Orzo for a rich, flavorful dish to go alongside your mayo.
• Customizable: Add garlic, herbs, or spices to make it your own. For example, you can make a delicious Garlic Herb Roasted Veggies recipe to complement your homemade mayo.
• Healthier Options: Choose your oil (like olive or avocado) and avoid processed sugars or stabilizers.
• Quick and Simple: With a blender or whisk, you’re done in minutes.

Let’s dive into the recipe, followed by tips, variations, and troubleshooting advice to ensure success.

Ingredients for Homemade Mayonnaise

This recipe makes about 1 cup of mayonnaise, enough for a week’s worth of sandwiches or dips. You’ll need:

• 1 large egg (fresh, at room temperature)
• 1 tablespoon Dijon mustard (for flavor and emulsification)
• 1 tablespoon fresh lemon juice (or white vinegar for a sharper tang)
• 1 cup neutral oil (like sunflower, grapeseed, or light olive oil)
• 1/4 teaspoon salt (adjust to taste)
• Optional: 1 small garlic clove (for aioli-style mayo) or fresh herbs (like dill or parsley)

Note: Use fresh, high-quality eggs since the recipe uses raw egg yolk. If you’re concerned about raw eggs, look for pasteurized eggs at your grocery store. If you want to try a healthy alternative, check out High Protein Blueberry Muffins for a wholesome treat.

Equipment Needed

You don’t need fancy tools, but these make the process easier:

• Immersion blender (easiest method), food processor, or whisk
• Narrow jar or measuring cup (for immersion blender)
• Small bowl (if whisking by hand)
• Measuring spoons and cups

Step-by-Step Instructions

This recipe uses an immersion blender for speed and consistency, but I’ll also cover the whisking method.

Immersion Blender Method (5 Minutes)

1. Combine Base Ingredients: In a narrow jar or measuring cup, add the egg, Dijon mustard, lemon juice, and salt. Ensure the container is just wide enough for your immersion blender to fit.
2. Add Oil: Pour the oil on top. Let it sit for a few seconds so the oil settles above the egg mixture. Try using some Garlic Parmesan Crusted Pork Chops as a side dish to go with your creamy mayo.
3. Blend: Place the immersion blender at the bottom of the jar. Turn it on and hold it steady for 10–15 seconds. You’ll see the mixture start to emulsify (turn thick and creamy). Slowly lift the blender to incorporate all the oil, blending for another 10–20 seconds until smooth.
4. Taste and Adjust: Taste your mayonnaise. Add more salt, lemon juice, or mustard if needed. Blend briefly to mix.
5. Store: Transfer to a clean, airtight jar. Refrigerate and use within 1 week.

Whisking Method (10 Minutes)

1. Whisk Egg and Seasonings: In a small bowl, whisk the egg, Dijon mustard, lemon juice, and salt until smooth.
2. Add Oil Gradually: Start with a few drops of oil, whisking constantly. Once the mixture thickens slightly, add oil in a slow, steady stream while whisking vigorously. This prevents the emulsion from breaking.
3. Continue Whisking: Keep adding oil until the mayonnaise is thick and creamy. This takes about 5–7 minutes of steady whisking.
4. Adjust and Store: Taste, adjust seasonings, and transfer to a jar. Refrigerate for up to 1 week.

Tips for Perfect Mayonnaise

• Room-Temperature Ingredients: Cold eggs or oil can cause the emulsion to break. Let them sit out for 20–30 minutes before starting. After you’ve mastered mayonnaise, try it alongside a Spicy Moroccan Fish with Tomato Sauce for a full meal experience.
• Slow Oil Addition: Adding oil too quickly is the top reason mayonnaise fails. Be patient, especially with the whisking method.
• Fix a Broken Emulsion: If your mayo looks runny or separated, start with a new egg yolk in a clean bowl. Slowly whisk in the broken mixture as if it were oil. It’ll come together.
• Choose Your Oil Wisely: Neutral oils like sunflower or grapeseed keep the flavor clean. Olive oil adds a fruity note but can be overpowering—use a light version or mix it with a neutral oil.

Variations to Try

Mayonnaise is a blank canvas. Here are some ways to make it your own:

• Garlic Aioli: Add 1–2 minced garlic cloves to the base ingredients before blending. Perfect for fries or burgers.
• Herb Mayo: Stir in 1 tablespoon of chopped fresh dill, parsley, or chives after blending. Great for fish or sandwiches. You might enjoy pairing it with Creamy Cheesy Potato Puffs.
• Spicy Mayo: Mix in 1 teaspoon sriracha, hot sauce, or cayenne pepper. Ideal for sushi or fried chicken.
• Lemon-Herb Mayo: Increase lemon juice to 2 tablespoons and add 1 teaspoon lemon zest. Pairs well with seafood.

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External Links for More Recipes:

• One Pan Marry Me Chicken with Orzo
• Chicken Broccoli Alfredo Stuffed Shells
• Deep Fried Strawberry Cheesecake Wontons
• Garlic Herb Roasted Veggies Recipe
• Crème Brûlée French Toast Casserole