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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!
- 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.
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!
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
- Marinara Sauce
- 1 large egg
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 ¼ cups olive oil (not extra virgin)
- Food Processor Option: Place the egg, Dijon mustard, lemon juice and ¼cup 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.
- 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.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.