Homemade Mayonnaise: Creamy, Fresh, and Easy
Making your own mayonnaise at home might sound intimidating, but with this simple recipe, you’ll never want to go back to store-bought versions again. Homemade mayonnaise is rich, creamy, and allows you to control the ingredients for a healthier and more delicious result. Plus, it only takes 10 minutes from start to finish!
Why Homemade?
Store-bought mayonnaise often contains preservatives and unnecessary additives, but when you make it at home, you know exactly what’s going into it. This recipe uses farm-fresh eggs, light olive oil, and a perfect balance of lemon juice, salt, and spices to create a mayo that’s versatile enough for sandwiches, salads, or even as a base for other sauces.
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)
Directions
- Combine Ingredients: Add the eggs, lemon juice, salt, vinegar, and ground mustard to a wide-mouth mason jar.
- Blend: Using an immersion blender, blend the mixture until it emulsifies and starts to look creamy.
- Add Oil: Slowly add the olive oil in a steady stream while continually blending and moving the immersion blender around to fully incorporate. Continue until all the oil has been added and the mayonnaise is fully blended.
- Taste and Adjust: Once blended, taste the mayonnaise. If it tastes too creamy or oily, adjust by adding more lemon juice, salt, or mustard powder until it reaches the desired flavor.
- Store: Transfer the mayonnaise to an airtight container and store it in the refrigerator.
Recipe Details
- Prep Time: 10 minutes
- Cooking Time: 0 minutes
- Total Time: 10 minutes
- Calories: 200 kcal (per tablespoon)
- Servings: 16 servings (1 cup)
Tips for Success
- Use fresh eggs: Fresh eggs will give your mayonnaise the best texture and taste.
- Don’t rush the oil: Adding the oil slowly and steadily is key to achieving a smooth and creamy consistency.
- Experiment with flavors: Feel free to tweak the amount of lemon juice, mustard, or salt to suit your taste preferences. You can even add a little garlic or herbs for a unique twist.
Conclusion
Homemade mayonnaise is a game-changer in the kitchen. With just a handful of ingredients and a few minutes, you can whip up a batch that’s far superior to anything you’ll find on a store shelf. Once you try this recipe, you’ll wonder why you ever settled for store-bought mayo!
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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