Homemade Mayonnaise Recipe
Introduction
Making homemade mayonnaise is quick, simple, and results in a fresh, creamy condiment perfect for sandwiches, salads, and dips. With just a few basic ingredients, you can create a flavorful mayo that rivals store-bought versions.
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
- Step 1: Add the eggs, lemon juice, salt, vinegar, and ground mustard to a wide-mouth mason jar. Use an immersion blender to blend the ingredients until the mixture emulsifies and begins to look creamy.
- Step 2: With the immersion blender running, slowly add the extra light olive oil in a steady, thin stream. Move the blender around the jar to fully mix the oil in. Continue until all the oil is incorporated and the mayonnaise is thick and creamy. Taste and adjust by adding more lemon juice, salt, or mustard powder if needed for your preferred flavor.
Tips & Variations
- Use extra light olive oil rather than regular olive oil for a milder flavor and lighter color.
- Farm fresh eggs are best to ensure safety and rich flavor in homemade mayonnaise.
- Adjust acidity and salt to your taste, adding a little more lemon juice or vinegar for extra tang.
- For a garlic mayo, blend in a small clove of fresh garlic during Step 1.
Storage
Store homemade mayonnaise in an airtight container in the refrigerator for up to one week. Because it contains raw eggs, it’s best to consume it within this time frame. Stir gently before using if any separation occurs. Reheating is not recommended.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pasteurized eggs instead of farm fresh eggs?
Yes, pasteurized eggs are a safer option and can be used to reduce the risk of foodborne illness while still creating a good emulsion.
What if my mayonnaise doesn’t thicken?
If the mayonnaise doesn’t thicken, try blending a bit longer while slowly adding the oil. Make sure the ingredients are at room temperature, and add the oil very gradually to help the emulsion form properly.
PrintHomemade Mayonnaise Recipe
This homemade mayonnaise recipe is a quick and easy way to create creamy, fresh mayo using simple ingredients and an immersion blender. Perfect for adding to sandwiches, salads, and dips, this recipe yields a flavorful, emulsified mayonnaise with a tangy lemon touch and a hint of mustard.
- 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 Wet Ingredients: Add the eggs, lemon juice, kosher salt, distilled vinegar, and ground mustard to a wide-mouth mason jar. Make sure the jar is wide enough to accommodate the immersion blender comfortably.
- Start Emulsifying: Insert the immersion blender into the jar and blend the mixture until it emulsifies and starts to look creamy, forming the base for your mayonnaise.
- Add Oil Slowly: With the immersion blender running, add the extra light olive oil in a slow, steady stream while moving the blender around to thoroughly incorporate the oil. This gradual addition is key to creating a stable emulsion and creamy texture.
- Adjust Seasoning: Once all the oil has been blended in and the mayonnaise is smooth and creamy, taste it. Add more lemon juice, salt, or ground mustard if desired to achieve your preferred flavor balance.
- Store Appropriately: Transfer the mayonnaise to an airtight container and store it in the refrigerator. Use within a week for the best freshness and safety.
Notes
- Use farm fresh eggs or pasteurized eggs for safety, especially if serving to children or immunocompromised individuals.
- Extra light olive oil is recommended to keep the mayo light in flavor; avoid strong or extra virgin olive oils which can be bitter.
- Adjust lemon juice and salt to taste at the end to customize the flavor to your liking.
- Keep the oil addition slow and steady to ensure proper emulsification and avoid separation.
- Store mayonnaise refrigerated and consume within 7 days.
Keywords: homemade mayonnaise, easy mayonnaise, mayonnaise from scratch, creamy mayo, lemon mayonnaise
