Homemade Mayonnaise: Ditch the Store-Bought, Embrace the Delicious

Homemade Mayonnaise is such an easy recipe to make that it only takes a few minutes. This recipe turns out creamy and thick and tastes so good! Find out how my mayo recipe turns out perfect every time. It has to do with both the mixing technique and the ingredients. Curious? Forget the bland, overly-processed jars from the supermarket. Once you try this homemade mayonnaise, you’ll never go back. It’s a revelation in flavor and texture, and it’s surprisingly simple to make.

Why Make Your Own Mayonnaise?

If you had told me when I was a kid that when I was an adult I would be making my own Homemade Mayonnaise using fresh eggs from my own chickens, I would have said you were crazy. I’ve been a Best Foods girl my whole life. As an adult, I switched over to Trader Joe’s mayonnaise and occasionally I would spring for the really expensive avocado oil mayonnaise that they sell at Costco.

It never even occurred to me to make my own until a good friend of mine showed me how she makes hers. I was pretty intimidated by the process, but it really couldn’t be easier to make. Here’s why you should give it a try:

• Taste: Homemade mayonnaise tastes really good. You can add just the right amount of lemon, salt, vinegar, and mustard powder to get it exactly how you want it. Just be sure to remember exactly how you made it so you can recreate your delicious mayonnaise again when you run out. With store bought mayonnaise, you get what you get. Homemade mayonnaise will taste exactly how you want it to taste. It’s a world of difference compared to the standard store-bought options. You’re in complete control of the flavor profile.
• Cost: I’ve seen a 12 ounce jar of avocado oil mayonnaise cost over $10. That’s only 1 ½ cups. My homemade mayonnaise recipe makes about 3 cups (twice the amount) and costs about $2 to make. Granted, I don’t use avocado oil, but if I did it still wouldn’t cost more than a couple bucks. If you’re a family who likes to mix mayo in with tuna, egg salad, potato salad, etc. or make your own ranch dressing, the cost of store bought mayonnaise can really add up quickly. Making your own is significantly more economical, especially if you use mayonnaise frequently.
• Quality: When you control the ingredients, you control the quality of the mayonnaise. I like to use super fresh backyard chicken eggs. I know my chickens are well cared for and produce outstanding eggs, so why wouldn’t I want to put them in my homemade mayonnaise recipe? Also, tons of store bought mayonnaise uses soybean oil which I would prefer not to eat. You can choose high-quality ingredients and avoid unwanted additives or preservatives.
• Use: Mayonnaise can be used as a spread on sandwiches, but also in recipes like an artichoke dipping sauce or macaroni salad.

Ingredients: The Simple Secrets to Success

My homemade mayonnaise is made out of fresh whole eggs, extra lite olive oil, ground mustard, distilled vinegar, fresh lemon juice, and salt. This recipe relies on a few key ingredients:

• Eggs: 1 large, fresh egg. The fresher, the better. Farm-fresh eggs are ideal, but any high-quality egg will work. Using the whole egg is important for the texture.
• Oil: 1 ½ – 2 cups of extra lite olive oil. This is the most important ingredient for achieving the right consistency and flavor. More on this below.
• Lemon Juice: 1 tablespoon, freshly squeezed. Adds brightness and acidity to balance the richness of the oil.
• Distilled White Vinegar: 1 tablespoon. Contributes to the tangy flavor and helps to stabilize the emulsion.
• Ground Mustard: ½ teaspoon. Adds a subtle depth of flavor. You can also use Dijon mustard if you prefer.
• Salt: To taste. Enhances the overall flavor.

Substitutions and Variations:

You can use other oils including avocado and vegetable oil, if you prefer. You can use classic yellow mustard, dijon, or spicy brown mustard in lieu of the ground mustard. Also, you can use apple cider vinegar in place of the distilled vinegar. The options are endless, but this recipe is honestly the best recipe for just regular homemade mayonnaise.

You can even transform your mayonnaise into a fancy aioli by adding things like herbs, chipotle peppers, roasted garlic – you name it! Here are a few ideas to get you started:

• Garlic Aioli: Add 1-2 cloves of roasted garlic to the basic recipe.
• Spicy Chipotle Mayo: Add 1-2 chipotle peppers in adobo sauce, finely chopped.
• Herb Mayo: Add 1-2 tablespoons of your favorite fresh herbs, such as parsley, chives, or dill.
• Lemon-Dill Mayo: Increase the lemon juice to 2 tablespoons and add 1 tablespoon of chopped fresh dill.

Equipment

• Immersion Blender: This is highly recommended for its efficiency and ease of use. It creates a perfect emulsion quickly and reliably. A regular blender or food processor will also work.
• Wide-Mouth Mason Jar (if using an immersion blender): The ideal vessel for blending the mayonnaise with an immersion blender.
• Measuring Cups and Spoons
• Citrus Juicer

How to Make Mayonnaise: Step-by-Step Instructions

Here’s how to make perfect homemade mayonnaise every time:

1. Combine Ingredients (Except Oil):

• If using an immersion blender, add your whole eggs, vinegar, lemon juice, salt, and mustard powder to a wide mouth mason jar. If you don’t have an immersion blender, you can add all of these ingredients to a blender or a food processor.

2. Blend the Egg Mixture:

• Blend until the eggs emulsify and the mixture is cohesive. This takes just a few seconds. You’ll see the mixture become pale yellow and slightly frothy.

3. Slowly Add Oil:

• Slowly pour in a thin steady stream of olive oil while continuing to blend the entire time. This is the most crucial step. Adding the oil slowly while blending creates a stable emulsion, resulting in a thick and creamy mayonnaise. Once blended, continue mixing until you’ve achieved your desired thickness.

4. Taste and Adjust:

• Once all of the oil has been added and everything is fully mixed, taste and add additional salt, lemon, mustard, or vinegar, if desired.

Which Oil is Best for Mayonnaise? The Great Oil Debate

After much trial and error, I am a firm believer that lite olive oil is the best oil for mayonnaise. I learned this from a friend of a friend. I’ve made plenty of mayonnaise and homemade aioli using extra virgin olive oil, avocado oil, and even vegetable oil. The only oil that made perfect homemade mayonnaise every single time was lite olive oil.

• Why Lite Olive Oil? Lite olive oil has a neutral flavor that won’t overpower the other ingredients. It also creates a stable emulsion, resulting in a consistently thick and creamy mayonnaise. Extra virgin olive oil, while delicious, can have a strong, sometimes bitter flavor that can be off-putting in mayonnaise.
• Other Options: While I recommend lite olive oil, you can experiment with other oils, such as avocado oil or a neutral-flavored vegetable oil. Just be aware that the flavor and consistency of your mayonnaise may vary.

Troubleshooting Tips:

• Broken Emulsion: If your mayonnaise doesn’t thicken or separates, it’s likely that the oil was added too quickly or the ingredients weren’t cold enough. You can try to fix a broken emulsion by whisking in a teaspoon of very hot water or by blending in another egg yolk.
• Too Thin: If your mayonnaise is too thin, you can try blending in a bit more oil, very slowly.
• Too Thick: If your mayonnaise is too thick, you can thin it out with a little water, lemon juice, or vinegar.

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Frequently Asked Questions (FAQ)

Q: How long does homemade mayonnaise last? A: Homemade mayonnaise should be stored in an airtight container in the refrigerator and consumed within 5-7 days.

Q: Can I use a regular blender instead of an immersion blender? A: Yes, you can use a regular blender or a food processor. Just be sure to add the oil very slowly in a thin stream while blending continuously.

Q: Is it safe to eat raw eggs? A: There is a small risk of salmonella with consuming raw eggs. To minimize the risk, use the freshest eggs possible and consider using pasteurized eggs.

Q: Why did my mayonnaise turn out bitter? A: This is likely due to the type of oil used. Extra virgin olive oil can sometimes make mayonnaise bitter. Try using lite olive oil instead.

Q: Can I freeze homemade mayonnaise? A: No, freezing homemade mayonnaise is not recommended as it will separate and become unusable when thawed.

Enjoy the satisfaction of creating your own delicious, creamy mayonnaise from scratch! It’s a simple yet rewarding process that will elevate your sandwiches, salads, and sauces to a whole new level.