Homemade Mayo

Making homemade mayo is incredibly easy and the taste is absolutely addictive! Forget about store-bought mayo loaded with artificial ingredients.

With just a few pantry staples and a little patience, you can whip up your own creamy and flavourful mayonnaise right in the comfort of your own kitchen.

Ingredients

Mild tasting oil; egg; lemon juice; Dijon mustard; salt and pepper.

How to Make It

1. First, make sure your egg is at room temperature. This will help it to emulsify more easily and create a smooth mayonnaise.
2. Next, place the egg in a mini food processor or blender. Give it a quick pulse until it's just mixed together.
3. Now, it's time to gradually add the oil. Start by adding a few drops of oil at a time, pulsing the mixture until well combined. Open the mini food processor or blender and add some more oil, then pulse again. Repeat this process until you've added all the oil.
   
   💡 Top Tip: Adding the oil slowly is important because it helps to emulsify the mixture and create that creamy texture we're looking for.
   
4. Continue pulsing while slowly pouring in the remaining oil in a steady stream. As you do this, you'll notice that the mixture thickens and becomes creamy.
5. Once it has thickened, stir in the lemon juice, Dijon Mustard, and season with salt and pepper to taste. If you want to add any additional ingredients, now is the time to do so.
6. Using a spatula, give everything a good stir to make sure all the ingredients are well incorporated.
7. Now comes an important step - taste your mayo! Adjust the seasoning by adding more salt, pepper, or lemon juice according to your personal preference.
8. Transfer your homemade mayonnaise into an airtight container and refrigerate it for at least 30 minutes before using it. This will allow all the flavors to meld together beautifully.
9. Your homemade mayo can be stored in the fridge for up to one week in a glass jar. Enjoy!

Some Variations to Try for Your Homemade mayo…

• Aioli — Add garlic cloves 2+ and then use full strength olive oil.
• Asian — Add 1 teaspoon grated ginger, 1 tablespoon finely chopped green onion, 1 teaspoon grated lime zest and replace lemon juice with lime add a few drops sesame oil.
• Caper – 1 tablespoon chopped capers and 1 teaspoon lemon zest.
• Chilli Mayonnaise — Add 1 or 2 fresh chilis or rehydrate dried chilis by soaking them in water.
• Citrus – 1 teaspoon each of lime, lemon and orange zest replace 1 tablespoon of lemon juice with lime juice.
• Harissa – 1 teaspoon Harissa and stir in some small mint leaves at the end.
• Mustard Sauce — Use 1 heaping tablespoon Dijon-style or whole grain mustard. Thin with a tablespoon or two of cream or sour cream to desired consistency.
• Green Sauce, French-Style — Add 1 sprig tarragon, about 10 sprigs of watercress (thick stems removed), 10 chives and the leaves of 5 parsley stems.
• Horseradish – Add 1-2 teaspoon horseradish
• Pesto – stir in some pesto sauce to taste.
• Roasted Pepper Mayonnaise — Add 1 roasted red, yellow or orange bell pepper.
• Thai – add 1 teaspoon Tom yum paste, 1 kaffir lime leaf shredded and then removed, ½ teaspoon grated ginger, lime zest, and lemongrass

Tips and Questions

Recipe Card

Homemade mayo is so moreish, delicious and so much superior to any shop-bought mayos and this easy-to-follow recipe makes to so easy.

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Prep Time: 15 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 15 minutes minutes

Course: Dressings & Vinaigrettes

Cuisine: American

Keyword: Easy

Difficulty: Capable Cooks

Diet: Gluten free, Keto

Servings: 16 tablespoons*

Calories: 13kcal

Author: Anastasia Papapetros

Equipment

• 1 Small Food Processor or High-Speed / Bullet Blender

Ingredients

• 1 One egg (at room temperature)
• 1 teaspoon Dijon mustard
• 2 tablespoon lemon juice (you can just add more lemon juice if you prefer)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 cup mild-tasting olive oil or avocado or MCT oil

Metric - Imperial

Instructions

• Start by ensuring your egg is at room temperature. This helps in creating a smooth mayonnaise. Place the egg in a mini food processor or blender and pulse until mixed.
• Gradually add the oil by adding a few drops at a time, pulsing after each addition. Repeat this process of adding oil and pulsing until all the oil is used.
• Adding the oil slowly helps to create a creamy texture. While continuously pulsing, slowly pour in the remaining oil in a steady stream.
• As you do this, you'll notice the mixture thickening and becoming creamy.
• Once you've achieved your desired consistency, stir in lemon juice, Dijon Mustard, salt, and pepper to taste.
• if desired, add any additional ingredients at this point and give everything a good stir with a spatula.
• Taste your mayo and adjust seasoning according to your preference by adding more salt, pepper, or lemon juice if needed.
• Transfer the homemade mayonnaise into an airtight container and refrigerate for at least 30 minutes to allow flavors to meld together.
• Your homemade mayo can be stored in the fridge for up to one week in a glass jar.
• Enjoy your delicious homemade mayonnaise!

Notes

Success Tips:

• Use room temperature eggs as they emulsify more easily.
• Slowly pour the oil in a steady stream while whisking to achieve a smooth and creamy texture.
• If your mayonnaise breaks or separates, don't worry! Start with a fresh egg yolk and slowly add the broken mixture while whisking until it comes back together.
• Remember to refrigerate your homemade mayonnaise promptly and discard any leftovers after one week.
• This recipe makes approximately of one cup of mayonnaise in total which should be enough for two salads. 
  • It is the equivalent of approximately 16 tablespoons and the nutritional information is calculated this way.  

Nutrition Facts

Homemade Mayo

Amount Per Serving

Calories 13 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 76mg3%

Carbohydrates 1g0%

Sugar 1g1%

Protein 1g2%

Vitamin C 1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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