🥪 The Best Homemade Mayonnaise Recipe You’ll Ever Need (Seriously)
Let’s get one thing straight: the best homemade mayonnaise recipe isn’t just a recipe—it’s a lifestyle upgrade. You know that gloopy, flavorless stuff in the jar? Yeah, that’s not mayo. That’s a sad, pale imitation of what mayo should be: creamy, rich, tangy, and so good you’ll want to eat it with a spoon. (No judgment if you do.)
I used to think making mayo at home was some kind of culinary wizardry. Spoiler alert: it’s not. If you can hold a blender and pour oil, you can make mayo. And once you do, you’ll never go back. Promise.
Why This Recipe Is Awesome (and You Are Too)
- Flavor Explosion: This mayo is so rich and flavorful, it makes store-bought taste like cardboard.
- Quick & Easy: Takes less than 10 minutes. Seriously.
- Customizable: Want it spicy? Garlic-y? Lemon-y? You do you.
- Impressive AF: Serve this at a party and watch your friends’ jaws drop.​
Ingredients
- 1 large egg (room temperature)
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- ½ tablespoon lemon juice (plus more to taste)
- ¼–½ teaspoon fine sea salt (to taste)
- ½ teaspoon sugar (optional)
- 1 cup extra light olive oil (or other neutral oil like canola, avocado, or sunflower)​
Key Substitutions:
- Oil: Avocado or sunflower oil works great if you prefer.
- Mustard: Yellow mustard can replace Dijon in a pinch.
- Vinegar: Apple cider vinegar adds a nice tang.​
Tools & Kitchen Gadgets Used
- Immersion blender: Your new best friend.
- Tall container or mason jar: Must be just wide enough for the blender.
- Measuring spoons: Because eyeballing is for the brave.
- Spatula: To scrape every last bit of goodness.
- Storage container: For your delicious creation.​
Step-by-Step Instructions
- Add Ingredients: In your tall container, add the egg, mustard, vinegar, lemon juice, salt, and sugar (if using).
- Pour Oil: Gently pour the oil on top. Let it settle for 15 seconds.
- Blend: Place the immersion blender at the bottom of the container. Turn it on and hold it steady until the mixture starts to emulsify (about 10 seconds).
- Move Blender: Slowly move the blender up and down to incorporate all the oil.
- Taste & Adjust: Add more salt, lemon juice, or mustard if needed.
- Store: Transfer to a storage container and refrigerate.
Calories & Nutritional Info (Per Tablespoon)
- Calories: 94
- Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 8mg
- Sodium: 70mg
- Carbohydrates: 0g
- Protein: 0g​
Common Mistakes to Avoid
- Using Cold Ingredients: Room temperature is key for proper emulsification.
- Moving the Blender Too Soon: Hold it steady until the mayo starts to form.
- Adding Oil Too Quickly: If not using an immersion blender, drizzle oil slowly.
- Over-Blending: Stop once the mayo is thick and creamy.
- Not Tasting as You Go: Adjust seasoning to your liking.​
Variations & Customizations
- Garlic Aioli: Add 1–2 cloves of minced garlic.
- Spicy Mayo: Mix in sriracha or your favorite hot sauce.
- Herb Mayo: Blend in fresh herbs like dill, basil, or parsley.​
FAQ Section
Q: How long does homemade mayonnaise last?
A: Store it in the fridge for up to 2 weeks.​
Q: Can I use a blender or food processor?
A: Yes, but be sure to add the oil slowly to prevent separation.​
Q: Is it safe to use raw eggs?
A: Use pasteurized eggs to minimize risk.​
Q: Can I make it without mustard?
A: Mustard helps with emulsification, but you can omit it if needed.​
Q: Why did my mayo turn out runny?
A: It may not have emulsified properly. Try blending a fresh egg and slowly adding the runny mayo to it.​
Q: Can I make it vegan?
A: Yes, use aquafaba (chickpea brine) instead of eggs.​
Q: Can I use different oils?
A: Absolutely. Experiment with oils like avocado or grapeseed for different flavors.​
Final Thoughts
So there you have it—the best homemade mayonnaise recipe that’s easy, delicious, and way better than anything you’ll find in a store. Once you try it, you’ll wonder why you ever settled for less. Go ahead, give it a whirl, and let your taste buds thank you.
