My homemade mayonnaise is easy to make and tastes much better than any of your favorite store-bought brands! You'll know exactly how much of every ingredient is in the recipe, and you can easily make minor adjustments to your liking. Opt to use the freshest ingredients to make the very best mayo ever!
Easy Mayonnaise Recipe
When making an incredible sandwich or your favorite potato salad recipe, using this homemade mayo recipe will take it to the next level of deliciousness! It's my 'secret ingredient' in many of the recipes here on Bake It With Love!
Try this easy mayonnaise in your favorite salad dressing recipes, dips, aioli sauces, and more!
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🥘 Homemade Mayonnaise Ingredients
No doubt you'll have everything you need on hand, right?! Combine these simple ingredients and make a super-fresh version of this staple condiment!
- Egg - 1 large egg or one of my easy egg substitute options.
- Lemon - ½ tablespoon of lemon juice. Use freshly squeezed lemon juice if possible (but the bottled lemon juice works in a pinch).
- Vinegar - 1 teaspoon of white wine vinegar, or see all my wonderful white wine vinegar alternatives here.
- Mustard - ¼ teaspoon of Dijon mustard is ideal in this easy mayo recipe. However, you can choose from many great Dijon mustard substitute ideas here.
- Salt - ¼ teaspoon salt or more to taste. Opt for a great salt like Redmond salt.
- Oil - 1 cup avocado oil (or use coconut oil, or olive oil).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Homemade Mayonnaise
Start with room-temperature ingredients and your favorite fresh foods to make the very best homemade mayo. You'll need an immersion blender (or blender or food processor), measuring cups and spoons, a spatula, and an airtight storage container or jar for refrigerating the mayonnaise once done.
This recipe will yield 1 cup of homemade mayo in just minutes!
- Add. In a small bowl, add 1 large (50 grams) egg, ½ tablespoon (7.4 milliliters) lemon juice, 1 teaspoon (4.9 milliliters) white wine vinegar, ¼ teaspoon (1.25 grams) Dijon mustard, and ¼ teaspoon (1.5 grams) salt.
- Pour. Slowly pour the 1 cup (236.59 milliliters) avocado oil on top of the ingredients. Allow the oil to settle on top of the ingredients for a minute before blending.
- Combine. Use your immersion (or stick blender) by pressing it on the bottom of your small mixing bowl or container. Process the mayo mixture for 10-15 seconds without moving the stick blender.
- Thicken. Your homemade mayonnaise will begin to thicken as it emulsifies. Once it does, you can begin to slowly move the immersion blender around the mixing bowl to combine the ingredients thoroughly.
- Transfer. Once done, stir the ingredients together and scrape the sides of the bowl with a silicone spatula, then transfer into an airtight storage container or jar.
Slather this creamy mayo on your next sandwich, mix it up to make a salad dressing, or use it in party dips and tasty aioli sauce recipes. Whatever your favorite uses for mayonnaise are, this is sure to be a hit! Enjoy!
🥚 How To Make Mayonnaise With Cooked Eggs
Generally, mayonnaise is made using raw egg yolks due to their ability to emulsify with the oil. This creates the creamy texture that we know and love in our mayonnaise.
However, if you're concerned about consuming raw eggs, you could try using cooked yolks from hard-boiled eggs. The resulting mayo will be a bit thicker and not as smooth as this recipe using raw egg.
Additionally, there may be a minor difference in flavor as well as the texture. A blender or food processor will be essential for this hard-boiled egg method.
💭 Angela's Pro Tips & Recipe Notes
- Fresh ingredients (including eggs, lemon juice, mustard, etc.) are important to make the very best mayo. Opt for better ingredients wherever possible.
- Make sure that the ingredients are at room temperature before starting on the instructions. This ensures that they blend together easier and will also reduce the risk of your homemade mayonnaise separating.
- If your mayo is too thin, add a bit more oil and blend until smooth. Alternatively, if the mayo is too thick simply add a bot more liquid (water or lemon juice).
- Once your mayonnaise is fully blended, taste it and adjust the seasoning if needed. You can add more salt, mustard, or lemon juice to your liking.
- Use an immersion blender, blender, or food processor for proper emulsion. Trying to do this by hand can be very challenging (requires a lot of elbow grease!) and is not as effective.
- After making the mayonnaise, let it rest in the refrigerator for at least an hour before using. This allows the flavors to meld together and will also improve the texture.
🥡 Storing
Once fully blended, store your homemade mayonnaise in an airtight storage container with a good seal. The mayo can last up to one week when stored properly.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
As with any dish containing raw eggs, there is a small risk of salmonella. Using fresh, good-quality eggs helps to reduce this risk. If in doubt, opt for pasteurized eggs. The heat-treated eggs will add an extra level of safety.
If your mayonnaise separates, it's likely the oil was added too quickly or the ingredients were not at room temperature. Whisk the mayo vigorously or try blending in another room temperature egg yolk.
This specific recipe includes egg, which is vegetarian but not vegan. However, you can easily swap the egg with soy milk to make a vegan version.
🍶 🧴 Best Recipes Using Mayo
- Potato Salad - This classic potato salad is always a winner for summer BBQs, potlucks, and more!
- Egg Salad - One of my favorite lunches and the best use of leftover Easter eggs ever in my opinion!
- Lobster Salad - Tender, succulent shrimp in a tangy dressing and served on a bed of crisp, fresh lettuce.
- Pizza Aioli - An incredibly tasty pizza topping that is sure to be a new favorite!!
- Hawaiian Macaroni Salad - Classic macaroni salad with an island twist that is a real crowd-pleaser!
- Southern Coleslaw - My easy Southern coleslaw recipe is one of my most requested recipes!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Homemade Mayonnaise
Ingredients
- 1 large egg (at room temperature)
- ½ tablespoon lemon juice
- 1 teaspoon white wine vinegar
- ¼ teaspoon Dijon mustard
- ¼ teaspoon salt (to taste)
- 1 cup avocado oil (or use coconut oil or olive oil)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a small bowl add the 1 large egg, ½ tablespoon lemon juice, 1 teaspoon white wine vinegar, ¼ teaspoon Dijon mustard, and ¼ teaspoon salt.
- Pour the 1 cup avocado oil on top of the ingredients slowly. Allow the oil to settle on top of the ingredients for a minute before blending.
- Use your immersion (or stick blender) by pressing it on the bottom of your small mixing bowl or container. Process the mayo mixture for 10-15 seconds without moving the stick blender.
- Your homemade mayonnaise will begin to thicken as it emulsifies. Once it does, you can begin to slowly move the immersion blender around the mixing bowl to thoroughly combine the ingredients.
- Once done, stir the ingredients together and scrape the sides of the bowl with a silicone spatula then transfer into an airtight storage container or jar.
Notes
- This recipe yields 1 cup of mayonnaise.
- I use Redmond salt in most of my cooking and highly recommend it.
- Fresh ingredients (including eggs, lemon juice, mustard, etc.) are important to make the very best mayo. Opt for better ingredients wherever possible.
- Make sure that the ingredients are at room temperature before starting in on the instructions. This ensures that they blend together easier and will also reduce the risk of your homemade mayonnaise separating.
- Once your mayonnaise is fully blended, taste it and adjust the seasoning if needed. You can add more of the salt, mustard, or lemon juice to your liking.
- Use an immersion blender, blender, or food processor for proper emulsion. Trying to do this by hand can be very challenging (requires a lot of elbow grease!) and is not as effective.
- After making the mayonnaise, let it rest in the refrigerator for at least an hour before using. This allows the flavors to meld together and will also improve the texture.
Michelle says
Turned out perfect and delicious!
Steven says
Wat niet gespecifieerd staat in het recept ivm het ei : Is dit het volledige ei of enkel de dooier?
"What is not specified in the recipe regarding the egg : Is this the whole egg or just the yolk?"
Angela @ BakeItWithLove.com says
Het hele ei. Genieten!
"The whole egg. Enjoy!"