Homemade mayonnaise is easy to whip up with minimal ingredients. Perfect for those looking for the satisfaction of making food from scratch, or rescuing you when you run out of this staple condiment!
This recipe for homemade mayonnaise takes less than ten minutes to prepare. It can be made by hand with a simple whisk, or a hand mixer for less effort, although food processors work as well. This is an authentic mayo recipe that is perfect for rescuing you when you have unexpectedly run out, or if you just want the satisfaction of doing things the old fashioned way.
- Egg yolk – Egg yolk is the backbone of this condiment. To separate the yolk out of the egg crack the shell in half and carefully pour the yolk back and forth between the two halves of the shell and it will separate from the clear part of the egg.
- Lemon Juice – Lemon juice provides mayo tangy flavor. The amount used can be increased or decreased to taste.
- White Wine Vinegar – Vinegar serves the same purpose as lemon juice and the quantity can be similarly adjusted.
- Neutral oil – Using a neutral oil is important or the oil will add off-flavors to your mayonnaise. I recommend safflower oil, however a light olive oil should work as well. I tested this recipe with canola oil and didn’t like the flavor at all.
- Mustard – Mustard adds flavor to the mayonnaise, but more importantly, it helps the emulsion to ensure your sauce doesn’t break as oil is being added. I use dijon mustard, but dry mustard power can also be used.
- Sugar – Sugar adds a touch of sweetness and is an ingredient commonly used in Hellman’s mayonnaise. It can be omitted if desired.
- Salt – Use a fine grain salt, such as table salt, to ensure it disperses evenly in the mayo.
How to make mayo
Begin by adding egg yolk, lemon juice, vinegar, and dry ingredients to a medium bowl and whisk for 30 seconds or until frothy. At this point, we begin making the emulsion.
- What is an emulsion? – An emulsion is a combination of liquids that typically cannot be mixed, such as egg yolk, vinegar, and oil.
The secret to making perfect mayo every time is slowly adding the oil to the egg yolks while whisking vigorously. Add the first half of the oil a few drops at a time, while continuing to mix. Once half of the oil has been added you can slowly pour in the second half in a gentle stream. Keep mixing the whole time.
Tips and tricks for this recipe
- Mixing by hand is a lot of work! You can make this recipe with a whisk, but your arm will get very tired. I highly recommend using a hand mixer.
- Homemade mayo does not last as long as store-bought mayo. Vinegar and salt act as preservatives, but I recommend using the mayo within a week.
- The egg yolks are not cooked, so there is always a risk of salmonella in the eggs, but the risk is low. I recommend using pasteurized eggs if you are concerned.
- You can turn this into an aioli simply by adding two cloves of minced garlic.
- Adding the oil a few drops at a time is important but it can be tricky. Using a condiment squeeze bottle makes this really easy, or shaking the oil out of a 1/4 teaspoon also works to ensure too much isn’t added too quickly.
Uses for mayonnaise
Use this recipe as a base for any of these recipes. It can be transformed into new condiments, or as a creamy salad base.
- 1 egg yolk
- 2 teaspoons white wine vinegar
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon table salt
- 1/4 teaspoon sugar
- 1 cup safflower oil (divided)
- Add egg yolk, lemon juice, vinegar, and dry ingredients to a medium bowl.
- Whisk, or beat with a hand mixer, for 30 seconds, or until frothy.
- SLOWLY add oil a few drops at a time while continuing to mix until half of the oil has been added.
- The second half of the oil can be added in a slow steady stream, while still mixing. It should take around 8 minutes to add all of the oil.
- Store in the refrigerator for up to a week.
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