Wondering how to make mayonnaise? This easy homemade mayo recipe is creamy and delicious! Only 5 ingredients and ready in less than 10 minutes. No more store-bought mayo needed!
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Making homemade mayonnaise is easier than you might think! Once you make this mayo recipe, I promise, no more store-bought mayo. Rich, creamy and delightful!
The best part is, you only need 5 ingredients and you can whip up your mayo (pun intended!) in less than 10 minutes. Want a spicy version? Check out this Sriracha Aioli!
Mayonnaise is the perfect versatile condiment. Great as a base for dips, spread on your favorite sandwich or transform into a delicious salad dressing.
If you need some homemade mayo inspiration, make a tartar sauce to dip these Lion’s Mane Crab Cakes or use to make this delicious Spicy Tuna Crispy Rice appetizer.
I will also let you in on some of my favorite homemade mayonnaise flavors if you want to get creative and take your mayo game to the next level!
Why this recipe works
- Homemade mayonnaise is so much more delicious that store bought!
- Only 5 ingredients required! Plus you can add different flavor variations so you never get bored. Speaking of amazing condiments, you have to try this Pesto without Pine Nuts!
- Ready in less than 10 minutes and perfect on your sandwich, mixed into a dip or as a base for your favorite salad dressing.
Mayonnaise Ingredients
- Eggs: Fresh pasteurized eggs, room temperature.
- Lemon Juice: Freshly squeezed lemon juice is best. You can also white or red wine vinegar.
- Dijon Mustard
- Kosher Salt: Kosher salt or freshly ground sea salt.
- Oil: I recommend a neutral oil such as canola, grapeseed or safflower. You can also use avocado oil or olive oil but that will have a more pronounced flavor.
Instructions
- In food processor or jar (immersion blender), add egg and blend thoroughly for at least 30 seconds. Be sure the blade is touching the ingredients otherwise it will not properly emulsify.
- Add lemon juice, Dijon mustard and continue to blend for another 30-60 seconds.
- Scrape the sides of the food processor or jar.
- Start to slowly add the oil, a few drops at a time, blending between each addition. Be very patient at the start as you need your mixture to emulsify and you do not want your mayonnaise to break.
- Continue slowly until you have added about ¼ cup of oil. Once the mixture begins to thicken, you can increase to a thin stream of oil until the remaining oil has been added.
- If the mixture gets too thick, add a teaspoon of water if needed.
- Add any additional salt, lemon juice or mustard to your taste.
Top Homemade Mayo Tips
Be sure that your blade touches the ingredients. If you are making a single batch, if the container is too wide and doesn’t touch the starting ingredients (before you start adding oil), you will have trouble with the emulsification process.
Go slow. If you add the oil too quickly your mayonnaise will not emulsify and you will be left with a soupy frustrating mess.
Use room temperature ingredients. This helps the emulsification process.
Whisk Method: Follow the mayo recipe instructions except you will use a small bowl.
Mayonnaise Flavor Variations
Adding a little extra flavor flair to your homemade mayonnaise is where it’s at! A few of my favorite homemade mayo mods are below.
Simply make your homemade mayo recipe and then get creative with the following flavor variations:
- Roasted Garlic: Add some delicious roasted garlic for a creamy garlic mayo. If you are a garlic girl/boy, be sure to measure with your heart!
- Chipotle: Blend your mayo with some canned chipotle peppers for a smoky flavor explosion.
- Curry: Add a sprinkle of curry power or masala for a delicious Indian inspired flair.
- Spicy Mayo: Drizzle in some sriracha or chili crisp to up your spicy heat flavor bomb. Check out this Sriracha Aioli.
- Honey Mustard: If you dig a sweet and savory combo, this is the way. Add a drizzle of honey and some yellow mustard.
FAQ and expert tips
A neutral oil is best when making homemade mayonnaise. Canola, grapeseed and safflower are popular choices. Olive oil is sometimes used but will have a stronger flavor and is a matter of personal preference.
Absolutely! The addition of garlic to a mayonnaise recipe is often referred to as aioli.
Looking for other delicious condiments and sauces?
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How to Make Mayonnaise (with Flavor Variations!)
Equipment
- 1 Immersion blender or food processor
Ingredients
- 1 whole egg (room temperature)
- 2 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon Kosher salt
- ¾ cup neutral oil (canola, grapeseed, safflower)
Instructions
How to Make Mayonnaise
- In food processor or jar (immersion blender), add egg and blend thoroughly for at least 30 seconds. Be sure the blade is touching the ingredients otherwise it will not properly emulsify.
- Add lemon juice, Dijon mustard and salt. Continue to blend for another 30-60 seconds.
- Scrape the sides of the food processor or jar.
- Start to slowly add the oil, a few drops at a time, blending between each addition. Be very patient at the start as you need your mixture to emulsify and you do not want your mayonnaise to break.
- Continue slowly until you have added about ¼ cup of oil. Once the mixture begins to thicken, you can increase to a thin stream of oil until the remaining oil has been added.
- If the mixture gets too thick, add a teaspoon of water if needed.
- Add any additional salt, lemon juice or mustard to your taste.
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