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Delicious Creamy Homemade Mayonnaise 🥪
This creamy mayonnaise recipe is incredibly easy to make with just 4 main ingredients; eggs, lemon juice, Dijon mustard, and oil. In just 5 minutes you can make clean mayo, free from any preservatives or additives and perfect for your next potato salad recipe!
Why You’ll Love This Recipe
This week, I felt like making potato salad. You know, the good, old fashioned kind with mayonnaise. In order to do so, I needed to make mayonnaise since I rarely buy it. It is an incredibly easy thing to make and many people have asked me for a homemade mayo recipe since I mention it a lot in our recipes and plans. So, here is my recipe and some reasons it’s so great:
- Clean Recipe: Making clean mayo at home means you don’t have to worry about any preservatives or additions that are typically found in grocery store mayo.
- Simple Recipe: It’s really REALLY easy to make and takes just a few minutes…so it’s time to share!
- Pantry Ingredients: This mayonnaise recipe only uses eggs, oil, lemon juice, and Dijon mustard, most of which can be found right now in your pantry.
- Amazing Taste: You’ll never go back to the store-bought stuff…and when you do, you’ll be instantly reminded that homemade is just SO MUCH BETTER!
- Budget Friendly: Creamy mayonnaise is cheaper to make than it is to buy. Plus you can use it to make all sorts of other things like salad dressings, chicken salad, tuna salad, deviled eggs, and more, saving you even more money!
Looking for more homemade sauces and condiments you can make? Try our Tangy Beet Ketchup, Easy Homemade BBQ Sauce, and Healthy Worcestershire Sauce.
Do you make your own mayo? It may seem intimidating, but I encourage you to try it out! You’ll be surprised how easy and DELICIOUS homemade mayo really is.
ARE RAW EGGS SAFE TO EAT?
According to the USDA, no. So there’s my disclaimer and warning.
But, many people make their own mayonnaise using raw eggs, and have done so for years.
I encourage you to do your own research.
It’s not something I’m too concerned about at our house. We do purchase high-quality, pasture-raised eggs to make mayonnaise.
If you don’t feel comfortable eating raw egg, you aren’t alone, & it’s EASY to avoid:
Enter PASTEURIZED eggs:
What are pastuerized eggs?
You can use pasteurized eggs just like regular eggs. In the pasteurization process, eggs are heated in their shells to an exact temperature to kill any bacteria or viruses.
Find pasteurized eggs right next to regular eggs at your grocery store.
These eggs are GREAT to keep on hand if you’re regularly making homemade mayonnaise, Ceasar dressings…or maybe your daughters are like mine and eat lots of raw cookie dough every time they make cookies.
Food Safety Problem COMPLETELY SOLVED.
Rachel’s Tips:
- Make sure you use light olive oil, or light avocado oil, otherwise your mayonnaise will very much taste like the oil you’re using.
- ALWAYS use freshly squeezed lemon juice from a fresh lemon. Bottled lemon juice from the store will give your mayonnaise a strange metallic or acidic taste.
For thicker mayo, add an extra egg yolk.
For thinner mayo, add more lemon juice.
- Once you get the method down, consider making flavored mayo using herbs, Sriracha, chives, garlic, hot sauce, etc. This gets really fun!
Leave YOUR best tips below in the comments!
Makes about 21 servings. Serving size 1 Tablespoon.
Ingredients:
- 1 SUPER FRESH large or extra-large egg, cold right out of the fridge
- 2 tsps fresh squeezed lemon juice or apple cider vinegar
- 1/4 tsp sea salt
- 1/4 tsp ground white pepper
- 1 cup LIGHT olive oil or avocado oil
- 1 Tbsp Dijon mustard, or mustard powder
How to Make Creamy Mayonnaise:
- Add all of your ingredients to a (one pint) wide mouth mason jar; The jar should be wide enough to fit the head of your immersion blender. Alternatively, you can use a high-speed blender or a food processor.
- Insert the immersion blender all the way down to the bottom of the jar to avoid spillage.
- Blend for about 30 seconds, making sure you keep the blender in the same position.
- Once your mayonnaise starts to form at the bottom of the jar, you can start gently moving the blender slightly up and down, to make sure everything is evenly incorporated.
- Remove the blender from the jar, and you’ve got homemade mayonnaise!
- Place the lid on and refrigerate for up to 3 days.
Enjoy!
❤Rachel
Recipe FAQ’s
What are some other ways to make mayonnaise at home?
There are actually 5 easy ways to make homemade mayonnaise. 1. Use an immersion blender like I did in this recipe. 2. Use a regular blender. 3. Use a food processor. 4. Use a whisk and beat the ingredients by hand 5. Use a mixer.
How do I fix my mayonnaise if it splits?
Split mayonnaise can be fixed by adding a tsp at a time of ice water and continuing to blend. The trick to making sure the mayonnaise does not split is to keep all of the ingredients very cold to begin with.
What are the ingredients used for mayonnaise?
To make mayonnaise, you will need 1 egg, 2 teaspoons of fresh lemon juice or apple cider vinegar, 1 cup of a neutral tasting oil like light olive oil or avocado oil, and 1 Tablespoon of Dijon mustard. Add salt and pepper to taste.
Is homemade mayonnaise healthy?
Making mayonnaise at home means it is free from any added ingredients like preservatives or stabilizers. You also can use the best ingredients like pasture raised eggs, fresh lemon juice and olive oil. In my opinion, that means homemade mayo is healthier than store bought.
How long does homemade mayo last?
If you store it in the refrigerator in an air-tight container or jar, it can last between 3-5 days.
Why is my mayonnaise yellow instead of white after making it?
This recipe uses a large amount of Dijon mustard to stabilize the mixture and increase the flavor, but it can also make the mayonnaise more of a yellow color. If you want a whiter mayonnaise, you can use 1 tsp of Dijon mustard, however the mixture may split more easily.
My Favorite Recipes that Use this Mayo Recipe:
- Creamy Brussels Sprout and Apple Coleslaw
- Shaved Brussels Sprouts Caesar Salad
- Red & Green Deviled Eggs
- Easy Southwest Chicken Salad
- Chicken Poke Bowl with Spicy Mayo
- Beef + Sweet Potato Sliders
- Ranch Deviled Eggs
Delicious Creamy Homemade Mayonnaise
Ingredients
- 1 SUPER FRESH large or extra large egg, cold right out of the fridge
- 2 tsps fresh squeezed lemon juice or apple cider vinegar
- 1/4 tsp sea salt
- 1/4 tsp ground white pepper
- 1 cup LIGHT olive oil or avocado oil
- 1 Tbsp Dijon mustard, or mustard powder
Instructions
- Add all of your ingredients to a (one pint) wide mouth mason jar; The jar should be wide enough to fit the head of your immersion blender. Alternatively, you can use a high speed blender or a food processor.
- Insert the immersion blender all the way down to the bottom of the jar to avoid spillage.
- Blend for about 30 seconds, making sure you keep the blender in the same position.
- Once your mayonnaise starts to form at the bottom of the jar, you can start gently moving the blender slightly up and down, to make sure everything is evenly incorporated.
- Remove the blender from the jar, and you’ve got homemade mayonnaise!
- Place the lid on and refrigerate for up to 3 days.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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