Homemade Mayonnaise
This post may contain affiliate links. Please read my disclosure policy.
A Homemade Mayonnaise recipe sure to impress. Made with only 4 simple ingredients, in under 5 minutes – use for sandwiches, salads, dips and more!
Mayonnaise has to be one of my favourite condiments. I can’t even begin to count how many recipes I have made that incorporate mayo! Mayonnaise really only requires 2 ingredients, eggs and oil, but since we want to add a bit more flavor to it, I’m adding some Dijon and lemon juice.
I first learned to make mayo when I was kid since my mom used to make mayonnaise all the time at home. Back in the day she never used to buy it, always made it homemade and it was so much better. She used to use a mixer since she didn’t have a blender or food processor and it used to be a nightmare for her to make. Thankfully, it’s much easier to make it at home now either with a food processor or a blender.
Simple enough, this recipe uses only 4 ingredients – ones you probably already have at home! Toss everything into a blender and Voila! You have a rich and creamy homemade mayo that you can use for a variety of different meals throughout the week!
Ingredient Notes
- Egg – The main ingredient in mayonnaise, there is no mayo without the egg.
- Dijon Mustard – Optional but adds a little tanginess to the mayo.
- Lemon Juice – I used freshly squeezed but store bought will work as well.
- Olive Oil – Regular, not extra virgin! We want a thick consistency. Vegetable oil can also be used.
How to Make Mayonnaise
- Food Processor Option: Place the egg, Dijon mustard, lemon juice and 1/4 cup of the olive oil in the food processor. Process on high for about 30 seconds. Slowly drizzle in the rest of the olive oil, while the food processor still on high, until the mixture has emulsified and thickened. The pouring process should take you about a minute.
- Blender Option: – Place all the ingredients in a blender such as a magic bullet and process until emulsified and thick. This works great in a blender such as the magic bullet.
Serving Ideas
Aside from a classic sandwich spread, mayonnaise can be incorporated into a variety of different dishes. If you aren’t a mayonnaise aficionado like myself, I have created a list of options to incorporate your homemade dressing into!
However you choose to serve your homemade mayonnaise, you can feel good knowing that you made it from scratch!
Leftovers
Homemade mayonnaise doesn’t have any preservatives in it, therefore it won’t keep as long as a store bought mayo would. With that being said, you can store your mayo in an air tight jar or container in the fridge for 3-5 days.
Some say that while the color, flavor, or texture may change it’s generally still safe to eat refrigerated mayonnaise even after its “use-by” date. To be safe, I would stick to the 3-5 day rule.
Did you like this recipe? Try these!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Homemade Mayonnaise
Ingredients
- 1 large egg
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 ¼ cups olive oil (not extra virgin)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Food Processor Option: Place the egg, Dijon mustard, lemon juice and 1/4 cup of the olive oil in the food processor. Process on high for about 30 seconds. Slowly drizzle in the rest of the olive oil, while the food processor still on high, until the mixture has emulsified and thickened. The pouring process should take you about a minute.
- Blender Option: Place all the ingredients in a blender such as a magic bullet and process until emulsified and thick.
Notes
- Yields about 1 1/2 cups of mayonnaise (24 tbsp).
- Nutritional information is per tablespoon.
- You can store homemade mayo in an air tight jar or container in the fridge for 3-5 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
The recipe is fine, the cook not so much. I tried it in my magic bullet and just got warm Mayo soup. I put that in the fridge for a minute, then started over using my blender. Instead of using more oil, I used the soup as the oil, and, surprisingly it worked. Thank you!
Why not extra virgin olive oil?
When you use extra virgin olive oil, you will be able to taste it quite clearly – If you use only extra virgin olive oil, the oil will separate and taste super duper rancid!
So that one egg makes that much mayo? Also, if I want regular mayo, do I still add lemon juice?
Yes, lemon juice is just to flavor it a bit, so feel free to skip it.
I really want to make this but I’m concerned about consuming the raw egg! I guess the store bought stuff sitting on a shelf has eggs in it though?? Never really thought much about it.
Regarding raw eggs, some fear that they may contain Salmonella which can cause food poisoning. However, the risk of an egg being contaminated is quite low. This used to be a problem over 20 years ago, but since then improvements have been made in the processing of eggs, leading to fewer Salmonella cases. Store bought mayo contains pasteurized eggs. In the end it’s up to you, if you feel you don’t want to expose yourself to Salmonella, then don’t risk it.
I love this & make it all the time! My kids love it & prefer it over store bought. It’s a great Whole 30 recipe. But I just use my immersion blender & make it right in the jar im storing it in.