I love mayonnaise, but not the additives that often come with it. That’s what inspired me to create the recipe I’m about to share with you today! Not only is this homemade mayonnaise good for you, but it tastes delicious as well! So grab your notebook and pen, because you’re definitely going to want to save this one!
~For my awesome friend Stephanie~
Why Make Mayonnaise from Scratch?
Homemade mayonnaise has so many benefits:
- Better Flavor: Fresh ingredients make all the difference.
- Control Over Ingredients: Keep out harmful chemicals and additive by hand picking each ingredient.
- Cost-Effective: A batch of homemade mayonnaise costs a fraction of store-bought versions.
- No Additives: Skip the preservatives and artificial ingredients.
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Ingredients You’ll Need
Here’s what you’ll need to make one cup of mayonnaise:
- 1 egg
- 1 cup light olive oil
- 1 teaspoon lemon juice
- 1 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
Tools Required
To make this recipe, you’ll need:
- A stick blender (also known as an immersion blender)
- A tall jar or container that fits your stick blender
- Measuring spoons
- Liquid measuring cup
Step-by-Step Instructions
Follow these easy steps to make homemade mayonnaise from scratch:
- Prepare Your Ingredients: Add all the ingredients to your jar, starting with the egg and olive oil.
- Blend at the Bottom: Place your stick blender at the bottom of the jar. Hold it in place and turn it on. Blend for about 20 seconds until the mixture begins to emulsify.
- Move the Blender: Once the mayonnaise starts to form, gently move the stick blender up and down to incorporate all the ingredients fully.
- Check Consistency: Your mayonnaise should now be thick and completely emulsified. If it’s not thick enough, blend for a few more seconds.
- Taste and Adjust: Taste your mayonnaise and adjust seasoning if necessary. Add a pinch more salt or a dash of lemon juice to balance the flavors to your liking.
- Store or Serve: Use your homemade mayonnaise immediately, or transfer it to an airtight container and store it in the refrigerator for up to a week.
Tips for Success
- Use Fresh Ingredients: Since this recipe uses raw egg, opt for the freshest, highest-quality eggs available.
- Room Temperature Ingredients: For best results, make sure your ingredients are at room temperature to help with emulsification.
- Stick Blender Only: This method works best with a stick blender. A traditional blender or food processor might not yield the same results.
- Customize Your Mayo: Add garlic for an aioli, or stir in chopped herbs for a delicious twist!
And I commend joy, for man has nothing better under the sun but to eat and drink and be joyful, for this will go with him in his toil through the days of his life that God has given him under the sun. Ecclesiastes 8:15
Easy Homemade Mayonnaise Recipe: Made From Scratch in Minutes
Equipment
- Stick blender
- Pint mason jar
- Measuring Spoons
- Liquid Measuring Cup
Ingredients
- 1 egg
- 1 cup light olive oil
- 1 tsp white vinegar
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp paprika
- 1/4 tsp sugar
- 1/4 tsp salt
Instructions
- Add all the ingredients to your jar, starting with the egg and olive oil.
- Place your stick blender at the bottom of the jar. Hold it in place and turn it on. Blend for about 20 seconds until the mixture begins to emulsify.
- Once the mayonnaise starts to form, gently move the stick blender up and down to incorporate all the ingredients fully.
- Your mayonnaise should now be thick and completely emulsified. If it’s not thick enough, blend for a few more seconds.
- Taste your mayonnaise and adjust seasoning if necessary. Add a pinch more salt or a dash of lemon juice to balance the flavors to your liking.
- Use your homemade mayonnaise immediately, or transfer it to an airtight container and store it in the refrigerator for up to a week.
Common Questions
1. Can I use a different oil? Yes! While light olive oil is ideal for its health benefits, you can use avocado oil or sunflower oil. Avoid extra virgin olive oil, as its strong flavor may overpower the mayonnaise.
2. What if my mayo doesn’t thicken? If your mayo doesn’t emulsify, add another egg yolk and blend again. Also, try using ingredients that are at room temperature.
Ways to Use Homemade Mayonnaise
Homemade mayonnaise isn’t just for sandwiches! Here are some creative ways to enjoy it:
- Salad Dressings: Whisk it into a creamy vinaigrette or Caesar dressing.
- Dips: Mix with ketchup for a quick fry sauce or add garlic for aioli.
- Marinades: Use it as a base for marinating chicken or fish.
- Toppings: Spread it on burgers, wraps, or grilled vegetables.
Final Thoughts
Making mayonnaise from scratch is easier than you think and oh-so-rewarding. With just a handful of ingredients and a few minutes, you’ll have a fresh, creamy condiment ready to enhance your meals. Once you taste the homemade version, you’ll never want to go back to store-bought! Try this recipe, and let me know how you liked it by commenting below!
Mayo is one thing I haven’t tried making myself. It’s going on my list! Thanks for sharing an easy to follow recipe!
This is the way I make mayonnaise, too! It works so well and is really simple and fast. I also love that I can avoid icky stuff. The better kinds are so expensive! This is not. I have not tried olive oil before– now I am inspired to try again with olive oil.
This sounds so simple to make and so much better than buying mayo at the store! Thank you for sharing this!
I make mine vegetable oil and want to try a healthier version so I will try this out. Thanks so much for the recipe.
Dukes Mayonnaise is sugar free but I see you added sugar into yours.
There’s some other ingredients in Dukes that I left out, too. But it tastes fantastic! Let me know how you like it!