Making mayonnaise at home is easier than you think, and the taste is far superior to store-bought versions. This guide will show you How To Make Mayonnaise perfectly in under 10 minutes, using a simple method that’s practically fail-proof. We use a whole egg in our recipe, making it extra easy and delicious. Get ready to enjoy the creamiest, most flavorful mayonnaise you’ve ever tasted!
Learn how to make creamy homemade mayonnaise with this easy-to-follow guide, perfect for sandwiches, salads, and dips.
For years, this homemade mayonnaise recipe has been my go-to. If you’ve never experienced the delight of homemade mayo, you’re in for a real treat. The texture is incredibly creamy, and the flavor is richer and more vibrant than any jarred mayonnaise you can buy. With just a handful of simple ingredients and less than ten minutes, you can whip up a batch of this kitchen staple.
Homemade mayonnaise is best enjoyed fresh, but it will last for about two weeks in your refrigerator. However, in my experience, a fresh batch rarely lasts that long! It’s incredibly versatile. I love using it as a base for classic sandwiches like egg salad or chicken salad. It also elevates creamy salads like potato salad and shrimp salad to gourmet status.
Freshly made homemade mayonnaise in a jar, showcasing its creamy texture and rich color.
Essential Ingredients for Perfect Homemade Mayonnaise
To make the best homemade mayonnaise, you’ll need just a few high-quality ingredients. Here’s a breakdown of what you’ll need and why each ingredient is important:
- Egg: The foundation of mayonnaise is egg. This recipe uses a whole raw egg, which simplifies the process and reduces waste compared to recipes that only use egg yolks. If you’re concerned about raw eggs, you can use pasteurized eggs, readily available in most grocery stores. You can also pasteurize eggs at home if you prefer. For those seeking an egg-free option, we also have a fantastic vegan mayonnaise recipe.
- Mustard: Mustard is more than just a flavor enhancer in mayonnaise; it’s a crucial emulsifier. It helps the oil and egg bind together, creating a stable and creamy emulsion. While you can adjust the amount or even omit it if you dislike mustard, it’s a key ingredient for ensuring your mayonnaise doesn’t break. Dijon mustard is recommended for its flavor and emulsifying properties.
- Vinegar or Lemon Juice: Acid is essential for both flavor and stability. A touch of acidity from wine vinegar (like red or white wine vinegar), champagne vinegar, or fresh lemon juice brightens the flavor profile and further assists in emulsification.
- Neutral Flavored Oil: The type of oil you use significantly impacts the taste of your mayonnaise. Since mayonnaise is primarily oil, choose a neutral-flavored oil so it doesn’t overpower the other ingredients. Excellent choices include safflower oil, sunflower oil, vegetable oil, or canola oil. Avocado oil can be used, but it has a slightly stronger flavor and can be a bit less consistent in emulsification. Olive oil is also an option, but its robust flavor can be too intense for some. If using olive oil, opt for a light and fruity variety, or consider using a blend of half olive oil and half neutral oil.
Step-by-Step Guide: How to Make Mayonnaise
Making mayonnaise at home can be done in several ways. For the most consistent and effortless results, we recommend using a food processor with a small bowl attachment. An immersion blender is another excellent option. While you can make mayonnaise by hand using a whisk, it requires more effort and a bit of practice.
Here’s how to make mayonnaise using a food processor:
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Prepare Your Food Processor: Using a food processor with a small bowl attachment is ideal for this recipe. This ensures that the ingredients are in close proximity to the blade for efficient emulsification.
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Combine Initial Ingredients: Add the whole egg to the food processor bowl and process for about 20 seconds. Then, add the Dijon mustard, vinegar (red or white wine vinegar), and salt to the bowl. Process again for another 20 seconds to combine.
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Slowly Emulsify with Oil: This is the most crucial step. With the food processor running, begin adding the oil drop by drop. Continue adding oil in tiny drops until about one-quarter of the oil has been incorporated and the mixture starts to thicken. Adding the oil too quickly is the most common cause of mayonnaise failure, leading to a thin, separated mixture.
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Increase Oil Stream: Once the emulsion has begun and the mixture is thickening, you can gradually increase the stream of oil to a very thin drizzle. Continue adding the oil slowly and steadily until all of it is incorporated and the mayonnaise is thick and creamy.
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Adjust Seasoning: Once all the oil is added, stop the food processor and taste the mayonnaise. Adjust the seasoning by adding more salt, vinegar, or a squeeze of fresh lemon juice to taste. Process for a final 10 seconds to incorporate the adjustments.
The critical step of slowly streaming oil into the food processor to create a stable mayonnaise emulsion.
The result should be a thick, creamy, and delicious homemade mayonnaise, ready to elevate your favorite dishes.
Finished homemade mayonnaise, showcasing its thick, creamy, and desirable consistency.
Delicious Ways to Use Your Homemade Mayo
Once you’ve made a batch of this incredible homemade mayonnaise, the possibilities are endless! It’s far more than just a condiment; it’s a flavor enhancer for countless recipes.
Sandwiches and Salads:
Homemade mayonnaise is the perfect base for classic salads and sandwiches. Use it to make:
- Egg Salad
- Tuna Salad
- Smashed Chickpea Salad
- Herby Chicken Salad
These are all fantastic options for quick lunches or light meals, especially when made ahead of time.
Creamy Side Dishes:
Elevate your side dishes by incorporating homemade mayonnaise into recipes like:
- Potato Salad
- Creamy Coleslaw
- Macaroni Salad
- Broccoli Salad
Sauces and Dressings:
Homemade mayonnaise can also be transformed into a variety of flavorful sauces and dressings:
- Blue Cheese Dressing
- Tartar Sauce
- Fry Sauce
- Ranch Dressing
And for a truly special treat, Adam loves using homemade mayo to create his Maryland-style crab cakes – a delicious combination you have to try!
A full jar of homemade whole egg mayonnaise, ready to be used in countless recipes.
Tips for Fail-Proof Homemade Mayonnaise
Making mayonnaise at home is generally straightforward, but here are some tips to ensure success and troubleshoot common issues:
- Storing Homemade Mayonnaise: Store your homemade mayonnaise in an airtight container in the refrigerator for up to 2 weeks.
- Egg Safety: Use fresh, pasteurized eggs if you are concerned about consuming raw eggs. Ensure eggs are properly refrigerated and have clean, intact shells.
- Choosing Oil: Select a neutral-flavored oil for the best taste. If using olive oil, opt for a light, fruity variety and consider blending it with a neutral oil to prevent an overpowering flavor.
- Flavor Variations: Get creative with your mayonnaise by adding roasted garlic, fresh herbs, chipotle peppers, Sriracha, or curry powder for unique flavor profiles.
- Fixing Broken Mayonnaise: If your mayonnaise separates (breaks), don’t worry! To fix it, transfer the broken mayo to a measuring jug. Clean your food processor bowl and blade thoroughly. Place a fresh egg yolk and ½ teaspoon of vinegar or lemon juice in the clean bowl. Process to combine, then very slowly drizzle in the broken mayonnaise, bit by bit, just as you initially added the oil.
- Mayonnaise Too Thin: If your mayonnaise emulsifies but is too thin, you can thicken it by slowly drizzling in a bit more oil with the food processor running until you reach the desired consistency. Be careful not to add too much oil, as this can cause it to separate.
- Mayonnaise Too Thick: If your mayonnaise is thicker than you prefer, add a teaspoon or two of cold water to the food processor while it’s running. Add water gradually until you reach the perfect thickness.
With these tips and this easy recipe, you’ll be making perfect homemade mayonnaise every time. Enjoy the incredible flavor and texture that only fresh, homemade mayo can offer!
