Homemade Mayonnaise

Mayonnaise is more than just a condiment. It’s the creamy magic that turns a sandwich into a masterpiece, a salad dressing into a silky delight, and a dip into a crowd-pleasing favorite. Making your own mayonnaise at home feels a little like discovering a secret superpower. With just a few pantry staples, you can whip up something so rich, smooth, and flavorful that you’ll wonder why you ever settled for the store-bought kind.

this RECIPE FOR LATER

This homemade mayonnaise recipe is not only foolproof but also a wonderful base for adding your own creative twists. You’ll love how simple it is to make, and once you’ve tasted it, there’s no going back. Whether it’s for slathering on burgers or whisking into your favorite coleslaw recipe, this mayo is bound to become a kitchen essential.

Let me take you through this easy process step by step, while sharing a few tricks to help you get the best results every time.

Why You’ll Love This Recipe:

1. Quick and Simple: This recipe is ready in under 10 minutes, making it a great last-minute addition to your meal.
2. Customizable: Adjust the flavor to your liking by adding garlic, herbs, or even a touch of spice.
3. Healthier Alternative: You control the ingredients—no preservatives or unnecessary additives.
4. Budget-Friendly: It’s significantly cheaper than premium store-bought mayo.

Ingredients You’ll Need:

• 1 large egg
• 1 cup neutral oil (like sunflower or canola)
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon salt

How to Make Homemade Mayonnaise

Making mayonnaise at home might sound a little intimidating at first, but trust me, it’s one of the easiest and most satisfying things you can make in your kitchen. Once you get the hang of it, you’ll find yourself reaching for this recipe again and again.

Step-by-Step Instructions

1. Prepare Your Tools and Ingredients

Start by gathering everything you need. You’ll want to use a tall, narrow container (like the one that often comes with an immersion blender) and make sure your ingredients are at room temperature. This is key for proper emulsification, which is what gives mayonnaise its smooth, creamy texture.

2. Add the Ingredients to the Container

Crack the egg into the bottom of your container, being careful not to break the yolk. Add the oil, lemon juice, Dijon mustard, and salt on top.

3. Blend to Emulsify

Insert your immersion blender into the container so it touches the bottom. Turn it on and let it run for a few seconds without moving it. You’ll see the mixture at the bottom start to turn creamy. Once that happens, slowly tilt and lift the blender to incorporate the rest of the oil until it’s fully emulsified. This whole process should take about 30–45 seconds.

4. Taste and Adjust

Once your mayonnaise is thick and luscious, give it a quick taste. Adjust the salt or lemon juice if needed to match your preferences.

5. Store and Enjoy

Transfer your homemade mayonnaise to an airtight container and refrigerate it. It will stay fresh for up to a week (though I bet you’ll use it up much faster).

Helpful Tips

• Room Temperature is Key: If your egg and other ingredients are too cold, they won’t emulsify properly. Let them sit out for a bit before starting.
• The Right Tool: An immersion blender works best for this recipe, but you can use a food processor or whisk if you’re up for a little arm workout.
• Oil Choice Matters: Stick to neutral oils like sunflower, canola, or avocado oil. Extra virgin olive oil can be overpowering and might make your mayo taste bitter.
• Thin it Out: If your mayo turns out too thick, you can add a teaspoon or two of water while blending to reach your desired consistency.
• Make it Your Own: Want garlic mayo? Add a minced clove of garlic. Craving some heat? Toss in a pinch of cayenne pepper. The possibilities are endless.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: None
• Total Time: 5 minutes
• Yield: About 1 cup
• Category: Condiment
• Method: Blending
• Cuisine: American
• Diet: Gluten-Free

Notes

• Egg Safety: Since this recipe uses raw eggs, use the freshest eggs you can find, preferably pasteurized.
• Flavor Add-Ins: You can experiment with additional flavors like fresh herbs, garlic, or even a dash of smoked paprika to create unique versions of your mayonnaise.
• Serving Suggestions: Use this mayo as a base for aioli, a dip for fries, or as a dressing for potato salad and coleslaw.

Nutritional Information (Per Tablespoon)

• Calories: 94
• Fat: 10 g
• Saturated Fat: 1 g
• Cholesterol: 10 mg
• Sodium: 72 mg
• Protein: 0 g

Frequently Asked Questions

Can I make this without an immersion blender?

Yes! While an immersion blender is the easiest method, you can use a whisk or a food processor. Just be prepared for a bit more elbow grease if you’re whisking by hand.

My mayo didn’t thicken—what went wrong?

This is usually due to the ingredients being too cold or the oil being added too quickly. Make sure everything is at room temperature, and if using a whisk or food processor, add the oil slowly in a steady stream.

How long does homemade mayonnaise last?

Homemade mayo will last for up to 7 days in the refrigerator when stored in an airtight container. Be sure to check for any signs of spoilage before using it.

Can I use olive oil?

While you can use olive oil, it’s best to use a light, neutral oil instead. Extra virgin olive oil tends to have a strong, bitter flavor that can overwhelm the mayonnaise.

Storage Instructions

To store your mayonnaise, transfer it to a clean, airtight container and keep it in the refrigerator. Avoid leaving it at room temperature for extended periods, as it contains raw egg. Properly stored, it will stay fresh for up to a week.

Related Recipes

If you loved this homemade mayonnaise recipe, you might also enjoy these other simple, customizable condiments:

• Creamy Chicken and Spinach Casserole

Conclusion

There’s something undeniably satisfying about whipping up your own batch of homemade mayonnaise. It’s a small culinary triumph that yields big rewards in flavor and texture. Whether you’re slathering it on sandwiches, tossing it in salads, or dolloping it on a plate of fries, this homemade version is guaranteed to elevate your meals.

Once you’ve made this recipe, you’ll see just how easy and versatile homemade mayo can be. So why not give it a try? You might just find yourself ditching the store-bought stuff for good. Happy blending!

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