The ONLY Homemade Mayonnaise Recipe You Need
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If you want the most delicious burgers, sandwiches, and even a dip for fries, then making a quick homemade mayonnaise recipe will definitely be worth it! You only need a couple of ingredients and literally ONE MINUTE to get the most delicious mayonnaise from scratch!
Who doesn’t love mayonnaise? Well, actually, I can think of some mayonnaise haters, but I actually love to use mayonnaise as the ultimate dipping sauce! To be fair, I don’t eat much plain mayonnaise that often, but I do love to make flavour variations of mayonnaise as a spread to enhance all of my sandwiches, burgers, and even to dip some sides and snacks!
However, if you try this homemade mayonnaise recipe, then perhaps you can be converted! With this easy homemade mayonnaise recipe, you can get it whipped up in just a minute, and it will definitely taste better than the jarred one! I don’t know why I waited so long to make homemade mayonnaise, and it’s unfortunate that I actually just bought a jar of mayo right before making this easy Homemade Mayonnaise recipe! Oh well, at least store-bought mayo stays good for some time, but I don’t know if I will be purchasing it again once I’m done with it!
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To follow along and to see how you can make Homemade Mayonnaise in literally a matter of minutes, then be sure to watch the video at the bottom of this post! It would mean a lot to me if you could subscribe to my YouTube channel and don’t forget to press the bell button to be notified when all of my video recipes are live! Let’s get mixing!
Why You’ll Love Mayonnaise from SCratch
Easy to make: Honestly I don’t know why I haven’t made my own mayonnaise yet! You can really make it at any time you want, it’s so straightforward! Technique is just key here, but once you have it nailed down, you’ll never buy mayonnaise from the store again!
Fast: The mayonnaise comes together in literally just a minute, so there’s no major time commitment at all!
Minimal ingredients: It’s likely you already have all the ingredients, and these simple ingredients come together to make delicious mayonnaise from scratch!
No preservatives: I love to have as many “from-scratch” components of my meal as possible! Of course store-bought mayo is delicious, but nothing feels better than enjoying a condiment that only has “real” ingredients that you can pronounce! With whatever recipe you’re using the homemade mayo in, it always feels like there was more love into the final dish when it’s been prepared with homemade elements.
Versatile: I admit I’m a major mayo lover! If you are too, then there are endless uses for your homemade mayonnaise. Check out plenty of serving suggestions later on in this post!
Questions You May Have!
Do I have to Use Canola Oil?
I like canola oil because it’s cheap, accessible, and versatile. No worries if you don’t have canola oil! You want a neutral oil that isn’t flavoured and won’t thin out the mayo. You could also do vegetable oil, grapeseed oil, or even avocado oil. Olive oil can be used as long as it’s NOT extra virgin!
Is it really Safe to Make Homemade Mayo with Raw Eggs?
Any bacteria in the raw eggs cannot thrive once emulsified with the oil and the acidic ingredients such as vinegar or lime juice or lemon juice. This ensures mayonnaise made with raw eggs are safe for consumption.
What Should I Use For the Acidity?
There are many options that you can use for the acidity and tanginess of your homemade mayonnaise recipe. I used white wine vinegar, but you can use regular white vinegar or apple cider vinegar. Freshly squeezed lime juice or lemon juice never fail to deliver on flavour! As I describe in my free motivational guide to explore your potential, Make Cooking Fun! if you already have any of the ingredients mentioned above, then they will all get the job done! While I used white wine vinegar in this Homemade Mayonnaise recipe, there really is no stress if you don’t have it, as there are so many options out there that work well! You could experiment and see if the subtle differences are a game changer in your final homemade mayonnaise!
Is There a Difference between Using a Blender or a Food Processor to make Mayonnaise?
A blender is great if you are preparing smaller batches as it can help emulsify much quicker. The only caveat to tackle the high speed blades of a blender is to ensure to add the oil very slowly. This is a similar concept to using an immersion blender since with the method in this recipe, the suction at the bottom helps feed the oil really slowly to help with emulsification.
A food processor is great for preparing much larger batches since the blades are much slower and it is much easier to control the flow of oil. It may take longer but is definitely a safer bet.
Can I fix Broken Mayonnaise?
In my research and theoretically I have consistently seen 2 ways to try and fix broken mayonnaise. Either keep blending, or adding more ingredients to help stabilise the emulsification. Ingredients such as more mustard, or cold water for example. However, practically, every time mayonnaise has broken for me I have been unable to save it. So the answer is, depends. Perhaps I’m just unlucky when it comes to saving broken mayonnaise.
How Can I Flavour My Mayonnaise?
I’m using fresh garlic cloves to add a little bit of additional flavour to my Homemade Mayonnaise recipe. However, if you’ve followed me on the blog for quite some time, you know I love flavoured mayonnaise more than “plain” mayo! I have plenty of flavour variations of mayo on the website, and I admit I’ve always used store-bought mayo as the base. Of course you can enhance this simple homemade mayo recipe by using it for those flavour variations you can find here! Here are some ideas:
Equipment Needed for Homemade Mayonnaise
Ingredients for Easy Homemade Mayonnaise
Only some household staples are required to make mayonnaise from scratch, so you can probably make it right now as you read it! For all ingredients and their quantities, scroll to the bottom of this post for the FULL PRINTABLE recipe card or press the “Jump to Recipe” button. You can also use the recipe card to save the recipe for later and to scale the ingredients based on how much mayonnaise you’re looking to make so that you have the perfect ratio!
Canola oil: The base for our homemade mayonnaise recipe.
Eggs: One whole egg. Often you may see only egg yolks being used, but I had best results with a whole egg.
Garlic clove: Not a traditional ingredient for mayonnaise, but I really love the flavour of garlic, so one clove completely transformed my mayonnaise and added some aroma! You can skip the garlic if you really want to.
White wine vinegar: To add flavour and tanginess to the mayonnaise.
Dijon mustard: Organic Dijon is much more flavourful, so I recommend you use that if possible!
Salt: Essential to bring out all the deliciousness overall in our mayonnaise recipe.
How to Make Mayonnaise from SCratch
Add the egg, garlic, mustard, vinegar and salt to a narrow container (just wide enough to fit the head of an immersion blender).
Slowly pour the oil along the sides of the container so the oil settles on top of the previous ingredients in a separate layer.
Gently place the head of the immersion blender all the way to the bottom of the container and start blending on the highest speed setting.
Once you start to see the mayonnaise forming at the bottom as the emulsification starts, gently and slowly start raise the head of the immersion blender.
Keep a close eye on how the oil is feeding into the blender and don’t rush this process.
Enjoy!
Tips for Making Smooth and Creamy Homemade Mayonnaise
Make sure to use a large mouthed mason jar or a plastic jar with a base that’s much wider than the immersion blender to get the expected smooth texture for Mayonnaise.
You can even prepare this Mayonnaise using a traditional food processor with a pouring spout. Make sure to add the oil in a very gradual, thin drizzle as the blades are spinning to ensure the oil gets emulsified properly with the garlic.
The oil needs to be a neutral oil, a type that doesn’t impart it’s too much of its own flavour on the Mayonnaise. For instance, olive oil has its own flavour that could make the mayonnaise bitter. If you want to use Olive Oil, use 25% olive oil and 75% neutral oil like Canola, Avocado or Vegetable oil.
Having all the ingredients at room temperature is recommended to help with the emulsification.
How Long Does Homemade Mayonnaise Stay Good For?
Unlike store-bought mayo, there are no preservatives, so the lifespan of your Homemade Mayonnaise recipe won’t be anywhere near as long as your jarred one! In this variation, we also have garlic, so we must be mindful of that. With that being said, I recommend you keep your mayo from scratch for no longer than 5 days in the refrigerator. With that being said, my rule of thumb is to always be sure to always check for signs of discolouration, mould, and odours prior to using.
How to Store Mayonnaise from SCratch
If you intend to use your mayonnaise as a spread for sandwiches or burgers, then I recommend you store the prepared homemade mayonnaise into a mason jar or in an airtight container. On the other hand, if you want to use the mayo for drizzling as a garnish, then store the mayo into a squeeze bottle. However, ensure sure that you cut a portion of the spout out. Due to mayo being very thick, you’ll need to have a wide mouth for easy application.
Recipes To Use Your HOmemade Mayo!
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Watch How to Make The Best Homemade Mayonnaise Recipe Here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
The ONLY Homemade Mayonnaise Recipe You Need
If you want the most delicious burgers, sandwiches, and even a dip for fries, then making your own mayonnaise from scratch will definitely be worth it! You only need a couple of ingredients and literally ONE MINUTE to get the most delicious Homemade Mayonnaise!
Ingredients
- 3/4 cup canola oil (or any neutral oil)
- 1 large egg
- 1 tsp Dijon mustard
- 1 garlic clove
- 1 tsp white wine vinegar
- 1/2 tsp salt
Instructions
- Add the egg, garlic, mustard, vinegar and salt to a narrow container (just wide enough to fit the head of an immersion blender).
- Slowly pour the oil along the sides of the container so the oil settles on top of the previous ingredients in a separate layer.
- Gently place the head of the immersion blender all the way to the bottom of the container and start blending on the highest speed setting.
- Once you start to see the mayonnaise forming at the bottom as the emulsification starts, gently and slowly start raise the head of the immersion blender. Keep a close eye on how the oil is feeding into the blender and don’t rush this process.
Nutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
