Why go through the trouble of making Homemade Mayonnaise? Because once you taste Homemade Mayonnaise you will realize there is no comparison to anything you buy. It’s incredibly tasty and perfect as an add-in, a condiment, or even a dip. Try it and you’ll instantly note how different it is from the store-bought stuff.
I was asked to post a recipe for Homemade Mayonnaise. I figured why not as I have many recipes that use mayonnaise as a base such my New England Bean Dip, Spinach Artichoke Dip, Macaroni Salad, and Peruvian Deviled Eggs, just to name a few. It’s simple to make and takes 2 minutes.
Growing up, it was very common for my family to make Homemade Mayonnaise for salads, sauces, etc. In fact, my Great-grandmother and Grandmother used to mix it with a fork! Talk about winning the award for endurance! They didn’t have all the powerful gadgets available to us today and relied on simplicity and muscle to perform a task we conveniently use powered appliances to accomplish.
The secret to making great Homemade Mayonnaise is adding the oil very slowly. I’m not that patient and have had many fails where things didn’t end up so well. It didn’t go to waste as I used it as a dressing instead. When I mentioned it to my Mom, she smiled – the kind of smile that gives you the feeling you failed and joined the club with all the other failed mayo members.
How to fix broken homemade mayonnaise?
“It’s no problem, Natalie. You just use an egg yolk and whisk the mayonnaise back slowly into the yolk. But, try not to mess it up this time.” Haha, Mom, real funny. Then she would refer to how my Great Grandmother – Mama Manuela, and Grandmother – Mama Maria, could do it in their sleep with a fork. “You know, Natalie, they didn’t have all the things you have. We did it with just a fork!” She said as she lifted her fist up with pride. Funny, I only saw my Mom make it with a blender!
Another way to fix broken mayonnaise is to use some prepared mustard (not mustard powder) and put it in a bowl. Using a whisk, add the separated mayonnaise mixture slowly into the mustard while whisking. With the added mustard you’ll have a more tangy mayonnaise but it will still be delicious. Thank you Julia Child for that tip.
You only need a few ingredients to make a creamy, rich, Homemade Mayonnaise – an egg, mustard – either prepared or powder, neutral tasting oil, lemon juice and/or vinegar, salt, and pepper which is optional. My family uses the whole egg to make Homemade Mayonnaise not only because it is easier, but also because we didn’t want to waste the egg white. Of course, you could save the egg whites for another purpose but some may discard it and I find that to be a waste – especially when it comes out delicious using the whole egg.
Note: Use a room temperature egg. Some say this doesn’t matter. All I can tell you is that I was foolish enough not to listen to the experts in my family and used a cold egg. When it didn’t emulsify, I got that smile from my Mom. It only took one fail using all that good oil to listen to my family and use room temperature. If it separates on you, see above for fixing the fail. To make a room temperature egg, simply place the egg in a bowl of warm water for a few minutes and you’re good to go.
You will also need one of the following: (affiliate links)
- a whisk and a bowl – for me, not going to happen as I don’t have the patience or the endurance as my Great-grandmother and Grandmother.
- an immersion or stick blender – the best, quickest, and easiest tool to use. If you use the beaker that came with the blender, you can skip the drizzling of oil. Instead, ensure the egg is settled on the bottom of the beaker before blending. It just takes a minute to settle to the bottom below the oil. You can also use a mason jar that is just wide enough for the immersion blender to fit. The immersion blender is the EASIEST way.
- a blender -Honestly, although this was the appliance of choice by my family as we didn’t have a food processor back then and they didn’t have the endurance of their parents – it’s not my go-to for making mayonnaise.
- Or, you can use a food processor which allows you to drizzle in the oil with one hand as it whips and emulsifies the egg and oil before your eyes.
You will find yourself eating a spoonful of this creamy mixture because it is that good. Use it as a spread, as you would with any mayo, or use it as a dip. You can flavor it with any spice you like.
Try mixing in some:
- Cayenne for spice
- Garlic – minced or granulated for flavor
- Dill for a great veggie dip – can also be used to make my Creamy Dill Dressing which is delicious on salads or for dipping.
- Tarragon alone or mixed with dill for a seafood or veggie dip
- Ketchup for a sandwich spread
- Dijon as a spread for chicken, fish, or sandwiches
I find using it instead of ketchup for my fries is a treat. I’m telling you, once you’ve tried Homemade Mayonnaise, you will turn your nose up to anything else. And with only a few minutes to prepare, there’s no excuse not to treat yourself.
Be happy, eat well…
- 1 egg* room temperature - see below
- 1 teaspoon mustard** - use your favorite or use mustard powder
- 2 tablespoons lemon juice or apple cider vinegar or combination of both
- 1 teaspoon kosher salt or to taste
- pepper to taste (optional)
- 1 cup neutral oil - vegetable safflower or light olive oil (extra virgin is not recommended)
- optional add-ins - See Notes***
Use the beaker that came with the stick blender or a mason jar with an opening big enough for the immersion blender to fit. Place the egg into the beaker, then the mustard, lemon juice and/or vinegar, salt, pepper, and lastly the oil. Let it settle for a few seconds to ensure the egg is at the bottom and the oil has risen to the top. Place the immersion stick on top of the egg and turn it on keeping it in place. Once everything starts to blend you can slowly start to raise the immersion stick slightly. You will see everything start to blend and come together within seconds. Keep raising and lowering until all the oil is blended and you have a beautifully creamy mayonnaise. I find using the immersion stick immediately creates a thicker mayonnaise.
Add the egg into the blender along with the mustard. Cover and blend until well combined. With the blender still running, remove the cap on the cover and very very slowing drizzle in the oil. This is very important. Trust me, I know. I have failed because of my impatience. Once it is emulsified, stop the blender and add in the salt, pepper, and lemon and/or vinegar. Blend to combine.
Place the egg and the mustard into the bowl of the food processor and pulse once or twice to combine. With the processor running, slowly, very gradually, drizzle in the oil. This should take about a minute. Once it is all added and emulsified, season with salt, lemon and/or vinegar, and pepper, if using. Process until combined. You may find making the mayo using the food processor a little thinner than if the immersion blender was used. Don't worry. It will thicken up in the refrigerator. Yes, you can use it immediately after making it just note it may be thinner but still creamy and delicious.
*To make an egg room temperature, simply place an egg in a bowl with some warm water for a few minutes. I find using a room temperature egg creates a better emulsion.
**You can use any type of mustard you like. I use either yellow mustard, Dijon, or mustard powder, successfully.
If your mayonnaise breaks (separates) it's because the oil was added too quickly and all the beating in the world won't make it come together. To re-emulsify, place an egg yolk into a bowl, and slowly whisk in the separated mayonnaise.
Another way is to use some prepared mustard (not mustard powder) and put it in a bowl. Using a whisk, add the separated mayonnaise mixture slowly into the mustard while whisking.
Cayenne for spice
Garlic - minced or granulated for flavor
Dill for a great veggie dip
Tarragon alone or mixed with dill for seafood or veggie dip
Ketchup for a sandwich spread
Dijon as a spread for chicken, fish, or sandwiches