Homemade Mayonnaise
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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!
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Egg – Large.
- 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
It couldn’t be any more simple!
- 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!
- Macaroni Salad
- Deviled Ham
- Coleslaw
- Spinach Artichoke Dip
- Chicken Ranch Pasta Salad
- Egg Salad
- Bacon Corn Dip
- Classic Potato Salad
- Deviled Eggs
- Chicken Salad
- Waldorf Salad
However you choose to serve your homemade mayonnaise, you can feel good knowing that you made it from scratch!
How to store mayonnaise
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!
- Enchilada Sauce
- Creamy Cheese Sauce
- Bechamel Sauce
- Sweet and Sour Sauce
- Homemade Tzatziki
- Chimichurri Sauce
- Worlds Best Cranberry Sauce
- Homemade Teriyaki Sauce
- 1 Ingredient Caramel Sauce
- Marinara Sauce
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Homemade Mayonnaise
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Serves: 24
A Homemade Mayonnaise recipe sure to impress. Made with only 4 simple ingredients, in under 5 minutes – use for sandwiches, salads, dips and more!
Ingredients
- 1 large egg
- 1 tsp Dijon mustard optional
- 1 tbsp lemon juice freshly squeezed
- 1 1/4 cups olive oil not extra virgin
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.
Recipe 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:
Serving: 1tbspCalories: 114kcal (6%)Carbohydrates: 1gProtein: 1g (2%)Fat: 13g (20%)Saturated Fat: 2g (13%)Cholesterol: 9mg (3%)Sodium: 6mgPotassium: 3mgSugar: 1g (1%)Vitamin A: 13IUVitamin C: 1mg (1%)Calcium: 1mgIron: 1mg (6%)
Dee says
Why not extra virgin olive oil?
Jo Cooks Team 2 says
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!
Judy says
So that one egg makes that much mayo? Also, if I want regular mayo, do I still add lemon juice?
jo says
Yes, lemon juice is just to flavor it a bit, so feel free to skip it.
Mike says
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.
jo says
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.
Lori says
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.