This Homemade Mayonnaise Is Better Than Store-Bought!
Love the taste of mayonnaise but tired of always having to buy it? You can make mayo at home quite easily with the right ingredients!
This homemade mayo recipe is easy to follow, uses only a few ingredients, and makes the best mayo… without all the preservatives! It’s great for spreading, dipping, and much more.
Before you dive into this mayonnaise recipe, have a read through these recipe tips so that you know what you have to do to make awesome mayo!
- We usually use avocado oil to make our mayonnaise and it works really well. In general, you should choose a high-quality neutral-flavored oil – otherwise, the mayo will taste heavily of the oil since it is a major component of the mayo.
- As for other mayo ingredients, make sure to use very fresh eggs since the mayo is made from raw egg yolks.
- When it comes to blending, we found that an immersion blender works really well. We’ve also tried our larger blender and it just made a mess (but yours might be different). An electric hand mixer with “whisk attachments” can also work. If you don’t have any of these, you can also use a normal whisk and whisk by hand – it’ll just take a bit longer. In either case, remember to add in the oil slowly!
How to Make Mayonnaise – Step by Step Instructions
To make this homemade mayo recipe, you can find the detailed recipe card at the bottom of this post.
For those wanting to see the visual step-by-step instructions, have a look at the process photos in this section.
That way, if you have questions about how we made our homemade mayo you have visuals to refer back to!
First, separate the egg. Then, add the egg yolk, lemon juice (or white wine vinegar), and mustard to a small bowl or the container for the immersion blender (if you plan on using that).
Whisk or blend these ingredients together until uniform in color.
Now slowly add the oil while whisking or blending constantly. Make sure to not add all the oil at once since that increases the risk of the mayonnaise “breaking” and not blending to a creamy and cohesive consistency.
This is usually less of an issue when using an immersion blender, but is really important when whisking by hand. Either way, just add the oil very slowly to be on the safe side!
Once you’ve added all the oil and the mayo has a creamy consistency, add salt and pepper to taste and mix it in.
Store the homemade mayo in a container with a lid in the fridge until you use it.
Transfer the homemade mayonnaise into a sealable container and place it in the fridge until you’ll use it for spreading or dipping. Did someone say schnitzel sandwich?
Homemade mayo doesn’t have preservatives like the store-bought version so it needs to be consumed much quicker. We’d recommend consuming it within 3-4 days and only making small amounts of it at a time.
If the mayonnaise ever grows mold or looks or smells “off”, discard it right away.
Simply put, the main ingredients for mayonnaise are egg yolk and oil which have been blended until creamy. There are other ingredients for flavor like salt, pepper, lemon juice, and mustard.
Homemade mayonnaise (like the one in this recipe) is made from fresh egg yolk and oil and lacks the preservatives that are put into store-bought mayo. So, it should always be refrigerated and eaten within a week at the maximum. Some would suggest 3-4 days as the cut-off time… and/or if it smells “off” or grows mold it should not be consumed.
To make mayonnaise at home, simply blend some egg yolk, mustard, lemon juice, and oil with a whisk or immersion blender until creamy. You can find the detailed mayo recipe in this post.
For some more great sauces, check out these different recipes that bring the flavor!
- Spanish Romesco Sauce
- Homemade Vanilla Sauce – A smooth vanilla sauce for apple strudel and more
- Patatas Bravas – Spanish fried potatoes!
- 1 egg yolk from a large egg
- 2 teaspoons lemon juice or white wine vinegar
- 1 teaspoon dijon mustard
- 1/2 cup avocado oil, or other high quality neutral-tasting oil
- 1/4 teaspoon salt, more or less to taste
- Separate the egg – yolks into one bowl, egg whites into another. You can use the egg white for another recipe.
- Add the egg yolk, lemon juice or white wine vinegar, and mustard to a small bowl or the container for the immersion blender (if you have one).
- Whisk or blend these ingredients together until uniform in color.
- Slowly add the oil while whisking or blending constantly. Make sure to not add all the oil at once since that increases the risk of the mayonnaise "breaking" and not blending to a creamy and cohesive consistency.
- Once you’ve added all the oil and the mayo has a creamy consistency, add salt and pepper to taste and mix it in.
- Store the homemade mayo in a container with a lid in the fridge until you use it.
- You can use an immersion blender if you have one. If not, using a whisk is fine. We’ve tried it with a normal blender before but it was quite messy so we usually stick to making it by hand or with an immersion blender.
- Make sure to use an egg that is very fresh since it is not going to be cooked.
- Also, make sure to use a high-quality oil that has a neutral taste since it can make a big difference in taste. If you want to, you could add a little bit of olive oil but we wouldn’t recommend only using olive oil since it can be quite overpowering.
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.