Homemade Mayonnaise Recipe
If you’ve ever wondered how to make your own creamy, flavorful mayonnaise at home, look no further! This easy recipe uses just a few ingredients to create a rich, tangy mayo that’s perfect for sandwiches, salads, and more. Plus, it only takes about 10 minutes to whip up, making it a quick and satisfying kitchen project.
Ingredients
- 2 large eggs (farm fresh is ideal)
- 1 tablespoon lemon juice (from a small lemon)
- 1 teaspoon kosher salt
- ½ teaspoon distilled vinegar
- ½ teaspoon ground mustard
- 2 cups extra light olive oil (be sure to use light)
Directions
- Prepare Ingredients: Start by adding the eggs, lemon juice, salt, vinegar, and ground mustard into a wide-mouth mason jar.
- Blend Base: Using an immersion blender, blend the mixture until it starts to emulsify and become creamy. This step ensures that the base of your mayonnaise is well combined.
- Incorporate Oil: With the blender running, slowly add the olive oil in a steady stream. Keep blending and move the immersion blender around to fully incorporate the oil. Continue until all of the oil has been added and the mixture has thickened into mayonnaise.
- Adjust Flavor: Taste your homemade mayo and adjust the seasoning if needed. If it tastes overly creamy or oily, add a bit more salt and lemon juice until it reaches the flavor you prefer.
- Store: Transfer the mayonnaise to an airtight container and store it in the refrigerator.
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Nutrition Information
- Calories: 200 kcal (per tablespoon)
- Servings: 16 (1 cup total)
Making mayonnaise at home not only gives you a fresher product but also allows you to customize the flavors to your liking. Enjoy this creamy, homemade mayo in your favorite dishes and savor the taste of a kitchen staple made from scratch!
Print
Homemade Mayonnaise
- Total Time: 10 minutes
- Yield: 16 1x
Ingredients
2 large eggs, farm fresh is ideal
1 tablespoon lemon juice (I use an entire small lemon)
1 teaspoon kosher salt
½ teaspoon distilled vinegar
½ teaspoon ground mustard
2 cups extra light olive oil, be sure to use light
Instructions
Add eggs, lemon juice, salt, vinegar, and ground mustard to a wide-mouth mason jar. Use an immersion blender to blend until the mixture has emulsified and it starts to look creamy.
With a slow steady stream, add the oil while continually blending and moving the immersion blender around to fully mix. Once all of the oil has been added and the mayonnaise is fully blended, taste and add more lemon, salt, and/or mustard powder if necessary. If the mayo tastes really creamy and oily, generally keep adding more salt and lemon until it tastes like the mayo you’re used to.
Store in an airtight container in the refrigerator.
- Prep Time: 10 minutes
Nutrition
- Calories: 200 kcal