Homemade Mayonnaise Recipe
Introduction
Making homemade mayonnaise is surprisingly easy and results in a creamy, fresh condiment that tastes far better than store-bought. With just a few simple ingredients and an immersion blender, you can whip up this rich mayo in minutes.
Ingredients
- 2 large eggs (farm fresh is ideal)
- 1 tbsp lemon juice (about one small lemon)
- 1 tsp kosher salt
- 1/2 tsp distilled vinegar
- 1/2 tsp ground mustard
- 2 cups extra light olive oil (be sure to use light olive oil)
Instructions
- Step 1: In a wide-mouth mason jar, add the eggs, lemon juice, kosher salt, distilled vinegar, and ground mustard. Use an immersion blender to blend these ingredients until the mixture emulsifies and turns creamy.
- Step 2: Slowly add the extra light olive oil in a steady, thin stream while continuously blending. Keep moving the immersion blender around the jar to fully incorporate the oil and create a smooth mayonnaise.
- Step 3: Once all the oil is added and the mayonnaise is thick and creamy, taste it and adjust seasoning by adding more lemon juice, salt, or mustard powder if needed. Continue blending briefly to mix in any additions.
- Step 4: Transfer the mayonnaise to an airtight container and store it in the refrigerator.
Tips & Variations
- Make sure to use extra light olive oil to avoid a strong olive flavor that can overpower the mayonnaise.
- If you prefer a tangier mayo, increase the amount of lemon juice or add a splash more vinegar.
- For a flavored twist, stir in minced garlic, fresh herbs, or a teaspoon of Dijon mustard at the end.
Storage
Store homemade mayonnaise in an airtight container in the refrigerator for up to one week. Always use a clean utensil to scoop it out to prevent contamination. Before using, give it a good stir. If it separates slightly, simply whisk it back together.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular olive oil instead of extra light olive oil?
Regular olive oil has a stronger flavor that can make the mayonnaise taste bitter or overly intense. For a milder, creamier result, it’s best to use extra light olive oil.
Is it safe to eat homemade mayonnaise with raw eggs?
Using fresh, high-quality eggs reduces risk, and refrigeration helps keep it safe. If you’re concerned, you can use pasteurized eggs or egg products instead.
PrintHomemade Mayonnaise Recipe
A quick and easy homemade mayonnaise recipe that uses simple ingredients and an immersion blender to create a creamy, flavorful condiment perfect for sandwiches, salads, and dips.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: Approximately 48 servings (about 2 cups) 1x
- Category: Condiments
- Method: Blending
- Cuisine: American
Ingredients
Mayonnaise Ingredients
- 2 large eggs (farm fresh is ideal)
- 1 tbsp lemon juice (about one small lemon)
- 1 tsp kosher salt
- 1/2 tsp distilled vinegar
- 1/2 tsp ground mustard
- 2 cups extra light olive oil (be sure to use light)
Instructions
- Combine Ingredients: Add the eggs, lemon juice, kosher salt, distilled vinegar, and ground mustard into a wide mouth mason jar. This creates the base of your mayonnaise and prepares it for emulsification.
- Blend Base Mixture: Use an immersion blender to blend the mixture until it emulsifies and begins to look creamy. This step is crucial to start the thickening process.
- Add Oil Slowly: With the immersion blender running, slowly pour the extra light olive oil in a steady stream while moving the blender up and down to fully incorporate the oil. Continue until all the oil is added and the mixture has thickened into mayonnaise.
- Adjust Flavor: Taste the mayonnaise and add additional lemon juice, salt, or mustard powder as needed to achieve your preferred flavor and creaminess. The added acidity and salt enhance the classic mayo taste.
- Store Properly: Transfer the mayonnaise to an airtight container and refrigerate. Use within a week for best freshness.
Notes
- Use fresh, room temperature eggs to help with proper emulsification.
- Extra light olive oil is recommended because it has a mild flavor that won’t overpower the mayo.
- The slow addition of oil is key to achieving a stable and creamy mayonnaise.
- For food safety, store homemade mayonnaise in the refrigerator and consume within 5-7 days.
- You can customize the flavor by adding garlic, herbs, or different types of mustard.
Keywords: homemade mayonnaise, mayonnaise recipe, easy mayo, creamy mayonnaise, olive oil mayo
