Homemade Mayo Recipe

Fail-Proof Homemade Mayonnaise

Homemade mayonnaise is such a treat. It’s very simple to make, too. Room temperature ingredients are best when making mayonnaise at home. If you’re not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes. There are a few ways to make mayonnaise. We use our food processor with the small bowl attachment, but an immersion blender or making it completely by hand and large whisk will work. (Expect tired arms and strong biceps if you do choose to do it by hand). All ingredients need to be at the same temperature. If you have cold eggs and no time to leave them out on the counter to come to room temperature, place the egg into a bowl of warm water. Set it aside for a few minutes before using in the recipe.

Prep: 10min

Total: 10min

Yield: Makes approximately 1 cup

Serving Size: 1 tablespoon

Nutrition Facts: servingSize 1 tablespoon, calories 126, Protein 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Fat 14 g, Saturated Fat 1 g, Cholesterol 12 mg

Ingredients:

• 1 large egg at room temperature
• 1 tablespoon Dijon mustard
• 1 tablespoon red or white wine vinegar
• 1/4 teaspoon kosher salt, or more to taste
• 1 cup (240 ml) neutral flavored oil, grapeseed, safflower or canola are best
• 1 teaspoon fresh lemon juice, optional

Instruction:

1. If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade.
2. If you do not the smaller bowl attachment, making the mayonnaise with an immersion blender or by hand are alternatives. Or simply make a larger batch and double the recipe and use the standard bowl attachment. You might find success with a high-speed blender, but based on reviews and comments from readers, using a blender seems to be less fail-proof.
3. Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
4. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
5. When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
6. When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
7. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.

Homemade Mayonnaise

Make your own creamy, smooth homemade mayo right in your own food processor with this easy homemade mayonnaise recipe!

Prep: 10min

Total: 10min

Yield: 22

Serving Size: 1 tablespoon

Nutrition Facts: servingSize 1 tablespoon, calories 90 kcal, Protein 1 g, Fat 10 g, Saturated Fat 1 g, Cholesterol 7 mg, Sodium 109 mg, Sugar 1 g

Ingredients:

• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 2 teaspoons lemon juice
• 2 tablespoons white vinegar
• 1 cup oil ((I prefer light olive oil))

Instruction:

1. Begin to slowly tilt the head to one side. Allow mayo to emulsify before slowly shifting it around in a circle. Then slowly lift the immersion blender to blend in the remaining oil at the top of the jar. Your mayo should now be thick and ready use!
2. When all of the oil is incorporated, taste to check consistency and check seasonings.

Homemade Mayo

Once you try this recipe for 2-minute Homemade Mayo, you’ll never want to buy it at the store again!

Prep: 2min

Total: 2min

Serving Size: 1

Nutrition Facts: calories 15 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, Saturated Fat 0 grams saturated fat, servingSize 1, Sodium 73 milligrams sodium, Sugar 0 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 1 grams unsaturated fat

Ingredients:

• 1 large egg yolk
• 1 tablespoon water
• 1 tablespoon lemon juice
• 1-2 teaspoons dijon mustard
• 1 cup vegetable or canola oil (olive oil will be too strong)
• 1/2 teaspoon kosher salt

Instruction:

1. Place all the ingredients except the oil in the bottom of an immersion blender cup (or another narrow cup, it won’t work if it’s too wide).
2. Pour the oil on top and allow it to settle for 30 seconds. Place the head of the immersion blender at the very bottom of the cup and turn it on.
3. As the mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt.
4. Store in a sealed container in the refrigerator for up to two weeks.

HOW TO MAKE MAYONNAISE | easy mayo recipe with stick blender

FAQ

How to make mayonnaise at home?

1. Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. …
2. Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste.

What is homemade mayonnaise made of?

Why is it not advisable to use homemade mayonnaise?

What is the best oil to use for homemade mayonnaise?