Making mayonnaise at home sounds scary, but it’s actually simple. I used to buy jar after jar from the store until I tried making it myself. Now I can’t go back to the bland, preservative-filled versions.
This mayonnaise recipe takes less than 10 minutes and uses whole eggs instead of just yolks. This makes it nearly impossible to mess up, even for beginners.
Why Make Your Own Mayonnaise?
Homemade mayo tastes completely different from store-bought versions. It’s creamier, fresher, and has a rich flavor that makes every sandwich better. Plus, you control what goes in it.
My homemade mayo lasts about two weeks in the fridge. But honestly, it disappears much faster than that in our house.
What You Need
This mayonnaise recipe requires just five basic ingredients:
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 teaspoon fine sea salt
- 1 cup safflower oil or vegetable oil
Key Ingredient Tips
The egg creates the base for your mayo. If you’re concerned about raw eggs, buy pasteurized ones from the grocery store.
Mustard might seem optional, but it’s crucial. It adds flavor and helps keep your mayo stable. The mustard acts as an emulsifier, preventing your mayo from breaking.
Vinegar adds tang and helps stabilize the mixture. You can substitute lemon juice if you prefer.
Oil choice matters. Use neutral oils like safflower, sunflower, or vegetable oil. Avoid strong-flavored oils that will overpower your mayo.
How to Make Perfect Mayonnaise
I’ve tested this recipe countless times. Here’s the foolproof method:
- Use a food processor with the small bowl attachment. This size works best for single batches.
- Process the egg for 20 seconds until it’s well beaten.
- Add mustard, vinegar, and salt. Process for another 20 seconds.
- Add oil slowly. This is the most important step. Start with tiny drops until you’ve added about a quarter of the oil. Rush this step and you’ll get mayo soup.
- Increase to a thin stream once the mixture starts thickening.
- Taste and adjust with more salt or vinegar as needed.
The Immersion Blender Method
For an even quicker approach, use an immersion blender:
- Add all ingredients to a tall, narrow jar
- Pour oil directly over other ingredients
- Insert blender at the bottom
- Blend on high for 15-30 seconds
- Slowly lift blender up and down to incorporate remaining oil
This method works incredibly fast and produces perfect results every time.
Common Problems and Solutions
Broken mayo? Don’t panic. Clean your food processor bowl and add a fresh egg yolk with half a teaspoon of vinegar. Slowly add your broken mayo back in, just like you did with the oil.
Too thin? Add more oil gradually while the processor runs.
Too thick? Add cold water, one teaspoon at a time.
Creative Ways to Use Your Mayo
Once you master this basic mayonnaise recipe, the possibilities are endless:
- Mix with sriracha for spicy mayo
- Add roasted garlic for garlic aioli
- Blend in fresh herbs for herbed mayo
- Use as a base for potato salad or coleslaw
- Make the best egg salad sandwiches
Storage and Safety
Store your homemade mayo in the refrigerator for up to two weeks. Use clean utensils each time to prevent contamination.
Choose fresh, properly refrigerated eggs for the safest results. The risk with raw eggs is minimal when using fresh, quality eggs.
Why This Recipe Works
This mayonnaise recipe succeeds because it uses whole eggs instead of just yolks. The extra protein helps stabilize the emulsion. The mustard provides additional emulsification power.
Adding oil slowly creates a stable base that won’t break. Once you establish this foundation, the rest of the oil incorporates easily.
Final Thoughts
Making mayonnaise at home transforms ordinary meals into something special. The creamy texture and fresh flavor beat any store-bought version.
Start with this basic recipe, then experiment with flavors. You’ll wonder why you ever bought mayo from the store.
This recipe makes about one cup of mayo, perfect for a week of sandwiches and salads. Give it a try and taste the difference homemade makes.
Homemade Mayonnaise Recipe
Ingredients
Equipment
Method
- Prepare Equipment: If using a large food processor, attach the smaller bowl that came with your processor. This ensures proper emulsification by keeping the mixture in contact with the blade.
- Process the Egg: Add the egg to the food processor bowl and process for 20 seconds until well beaten.
- Add Seasonings: Add the mustard, vinegar, and salt to the bowl. Process for another 20 seconds.
- Add Oil Slowly: With the processor running, begin adding oil in tiny drops. This is critical – add only about a quarter of the oil drop by drop until the mixture begins to thicken and emulsify.
- Continue Adding Oil: Once the mixture thickens, increase to a very thin stream and continue adding the remaining oil while the processor runs.
- Final Processing: When all oil is incorporated, scrape the sides and bottom of the bowl. Process for an additional 10 seconds.
- Taste and Adjust: Taste the mayonnaise and adjust seasoning with additional salt, lemon juice, or vinegar as needed.