Once you see how easy it is to make this Mayo Recipe from scratch at home, you’ll never want to buy it from the store again! All you need is 1 minute, 5 simple ingredients and an immersion blender!
Ok, y’all. I’m not gonna lie. Making homemade mayonnaise from scratch at home was just one of those things that always used to intimidate me back when I first starting really finding my mark in the kitchen. I mean, I guess it just looked like it would be hard to pull off that creamy and thick consistency we all look for in a good mayo. I may have been intimidated back then, yes, but heck was I still determined to find out exactly how to make literally everything from scratch. If it was in the grocery store, I thought, why couldn’t I make it myself? A motto I still hold true to my heart (and this blog!) till this day!
Well, I’m happy to report that all these years and MANY-A jars of homemade mayo later, there really isn’t anything to be intimidated about. Like at all. Homemade mayo could not be any easier! So easy that I can proudly say I *almost* never buy mayonnaise from the grocery store (except for that one time my sister was visiting…she can swim in that stuff!)
Making your own mayonnaise is a good place to start when it comes to scratch cooking IMHO. It’s an easy process buuuut it’s still a bit of an art. You have to *master* that process. But don’t worry. It’s seriously so easy and once you have it down, you’ll be able to whip up batches of homemade mayo in your dreams. And, after whipping up hundreds of jars of this stuff over the years, it still has me feeling like a complete badass every single time that I do.
Cause, like, it’s homemade mayo, y’all!!!! And you did it faster than the time it would have taken you to run to the grocery store to grab a jar.
WHAT YOU’LL NEED TO MAKE THIS HOMEMADE RECIPE FOR MAYONNAISE
Can you believe that all you need are 5 simple ingredients to make homemade mayonnaise from scratch at home? Like the good, good quality stuff and way better than anything you can find in the grocery store. Do you already have these basic ingredients on hand like I always do?! Then what are ya waiting for?! Let’s discuss them in a little bit more detail down below:
- Olive Oil: OMG – this might be the ONE TIME and I repeat… the ONE TIME where I tell you to save your good quality, purest olive oil for something else. Lol, while we still want a good quality oil, we want to go for a LIGHT tasting olive oil here so as not to overpower the taste of the mayo. Using a light tasting olive oil will keep the mayo neutral in it’s flavour while still providing healthy fats. However, if you don’t have light tasting olive oil on hand, this mayo recipe is also great using avocado oil instead. Just steer clear of the full bodied olive oil unless you really enjoy the strong and bitter taste of olives overpowering your mayonnaise.
- Egg: Emulsifies the ingredients and really turns the mayo into that creamy and thick consistency holding it all together.
- Lemon Juice: Adds acidity, brightness and a little bit of tang to this mayo recipe. Adds flavour and helps to stabilize the mayonnaise. Freshly squeezed works best. If you don’t have any on hand, try using vinegar instead.
- Dijon Mustard: Adds an extra depth of flavour to the mayonnaise but also helps keep it stable. If you don’t have any dijon mustard on hand, try using yellow mustard or ground mustard instead.
- Salt: Amplifies/rounds out the flavours of the rest of the ingredients.
HOW TO MAKE HOMEMADE MAYONNAISE (KEY TIPS)
- Use a LIGHT tasting olive oil or you will taste it through the mayo (and while that’s not the worst, it really isn’t a taste for everyone). Alternatively, you can use avocado oil instead, if you prefer.
- Use an immersion blender. I’ve never done it any other way to be honest and I’m not sure if it would work otherwise. I’m sure there’s a mayo recipe out there that doesn’t require one but this one ain’t it. Sorry, friend. The immersion blender seamlessly, quickly and efficiently emulsifies the ingredients resulting in the perfect homemade mayo in under a minute. Side note: Take this as your opportunity to invest in one? I love that thing!
- Take it slllllow. Don’t rush this. It only takes about a minute if you do it properly anyway so really, slow your rollllll. Being patient and giving the egg time to emulsify with the oil and other ingredients is the key to a good mayo. I know I keep saying emulsify but is there really any other way to say it?!?!?! You’re in control here and the slower and more steady you move, the better results you will have.
- Be patient. It really is a virtue when it comes to making homemade mayonnaise. There really is only one way to do this and once you have that down, you’ll be a mayo making pro forever. Put the immersion blender over top of the egg yolk (kind of trap it in there) AND THEN turn the blender on. Don’t start moving the blender until you start seeing a creamy white liquid forming beneath it which signifies the beginning of the emulsion process. Then slowly and steadily move the blender up and down until all the ingredients are well combined and you feel like a badass cause you just made perfectly creamy mayonnaise.
- Make sure the immersion blender is set to high speed before turning it on and blending the ingredients. The speed helps with the emulsion process giving the mayo the perfect consistency right from the get-go.
- Don’t over-do the blending. That’s why it’s important to take it slow and really pay attention to what’s happening in the jar or jug. You have to stop at just the right time – too little blending and the ingredients won’t properly emulsify. Too much and the mayo will break resulting in watery mayonnaise. EXTRA TIP: If your mayo is too runny, adding an extra egg usually fixes this problem.
- To save on time and dishes, try blending the mayonnaise directly in a wide mouth mason jar. That way, all you have to do once it’s made is seal the lid and store!
FREQUENTLY ASKED QUESTIONS
The oil you use is actually key here, people. I love using LIGHT tasting olive oil or avocado oil and those would probably be the only two oils I would recommend using. They’re the healthier options and both have neutral flavours that won’t affect the overall taste of the mayonnaise. Stay away from full bodied olive oil unless you really really like mayonnaise that tastes like bitter olives.
You have to really work your immersion blender in all the right motions and at the right speed to get the perfect mayo like consistency. Over blending will cause the mayo to break and become runny while under blending won’t properly emulsify the ingredients. Make sure the blender speed is set to high and that the blades and mouth of the stick are over top of the egg yolk before beginning. If, for some reason, your batch doesn’t emulsify (which is something that just happens every so often….), adding another egg usually fixes this problem. I wasn’t kidding when I said this mayo recipe was like a work of art. Don’t worry, you’ll be a master of it in no time!
If stored in an airtight container or sealed mason jar, this homemade mayo will last at least two weeks in the fridge. You might just have to stir it before using it the longer it sits in the fridge.
Heck yes! A thousand times over yes! Shout it from the rooftops YES! Esssspecially if you’re a mayo lover. Esssssspecially when you’ve found a mayo recipe as quick, easy and good as this one! Homemade mayonnaise is not only healthier than the store bought stuff with none of the added crap but it tastes way better too. AND it’s just SO easy to make, only takes a minute and uses the simplest of ingredients that you really have no excuse not to.
Ok, maybe you don’t have an immersion blender. But then I say it’s worth getting one of those, too, if ONLY FOR THE MAKINGS OF THE HOMEMADE MAYONNAISE.
I rest my case.
- 1 cup Light Tasting Olive Oil*
- 1 Egg
- 1/2 tbsp Dijon Mustard
- 1/4 of a Lemon (1 Lemon Wedge)
- Pinch of Salt
- Add the olive oil to a large mason jar or jug that came with the immersion blender.
- Add the egg, dijon, salt and lemon juice. Allow all the ingredients to settle at the bottom.
- Place the immersion blender directly over the egg yolk (kind of trap it in there) pushing it down to the bottom of the jar or jug.
- On high, turn the immersion blender on and wait for a white creamy liquid to start to form beneath it (should only take a second or two). Then SLOWLLLLY move the blender up and down throughout the mixture until the oil emulsifies with the rest of the ingredients, about 30 seconds longer.
Avocado oil works just as well.
Don't overblend or you will run the risk of breaking the mayo.
If, for some reason, your mayonnaise doesn't emulsify on the first try, adding another egg usually fixes this problem.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 1992Total Fat: 221gSaturated Fat: 31gTrans Fat: 0gUnsaturated Fat: 183gCholesterol: 186mgSodium: 410mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 7g
Nutrition is only an estimate and calculated using Nutritionix.
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