Looking for a homemade mayonnaise recipe? This recipe is so easy and taste so much better than the kind from the grocery store! The best part about making your own homemade mayonnaise is that there is no preservatives or additives. This mayo only uses a few ingredients and can be made by hand without any fancy equipment.
Making your own homemade mayonnaise doesn’t have to be expensive or complicated. All you need is a few ingredients that most people already have in there fridge. Once you know how to make a basic mayo the possibilities are endless! Try adding flavors like sriracha, garlic or even a sweet mayo.
Today I will show you how to make this by hand with no special equipment and using only a mixing bowl and whisk. However, I highly recommend investing in an emulsion blender, food processor or stand mixer if you plan on making a lot of homemade mayo. Your egg yolks and oil have to be beaten for around 5 to 10 minuets for them to completely emulsify together so be prepared to skip arm day at the gym!
What is Mayonnaise?
Mayonnaise is an emulsion of egg yolks and oil, as the yolks are continuously beaten oil is added little by little until a thick cream results. The main ingredients are oil, egg yolks, vinegar or lemon juice and mustard.
Do I have to add mustard?
The mustard not only adds flavor but actually helps in the emulsion process so try not to skip it!
Equipment
- Mixing bowl
- Whisk
- measuring spoons and cups
- Emulsion blender (optional)
- Food processor (optional)
Ingredients
- 1 egg yolk (room temperature)
- 1/2 fine sea salt
- 1 Tbsp lemon juice
- 2 tsp Dijon mustard (room temperature)
- 3/4 cup vegetable oil
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How To Make Homemade Mayonnaise
- First add the egg yolk and salt to a mixing bowl and whisk until foamy and pale yellow in color.
- Next add the lemon and mustard and whisk to combine.
- Slowly add the oil a few drops at a time, whisking steadily until an emulsion is formed.
- Continue to add the oil in a thin steady stream until the mixture becomes thick and spreadable.
- Immediately transfer into an air tight container and store in the refrigerator for up to a week.
What if my mayonnaise breaks?
If your mayonnaise starts to separate or break apart, add a fresh egg yolk to a bowl and place it over a pan of warm water. Next add a tablespoon of the broken mayo into the yolk and whisk until the emulsion is restored. Slowly add the rest of the broken may until all of it is reincorporated.
Homemade Mayonnaise
Equipment
- 1 mixing bowl
- 1 whisk
- measuring cups and spoons
- 1 emulsion blender optional
- 1 food processor optional
Ingredients
- 1 egg yolk room temperature
- 1/2 tsp fine salt
- 1 tbsp lemon juice
- 2 tsp Dijion mustard room temperature
- 3/4 cups vegetable oil
Instructions
- First add the egg yolk and salt to a mixing bowl and whisk until well combined and pale yellow in color.
- Next add the lemon and mustard and whisk together.
- Slowly add the oil a few drops at a time, whisking steadily until an emulsion is formed.
- Continue to add the oil in a thin steady stream until the mixture becomes thick and spreadable.
- Immediately transfer into an air tight container and store in the refrigerator for up to a week.
Notes
- The mustard is suppose to no only add flavor but help with the emulsion process so try not to skip it.
- try not to over mix your mayo or it could break and separate.
- Add the oil to the yolk mixture very slowly in a super thin stream while constantly whisking