How to Make Homemade Mayo

Over the last few years, I’ve made a commitment to make as many of my own ingredients from scratch in my kitchen. So far I’ve made most of the standard condiments and found that not only is mayonnaise easy to make, but it is quick, delicious, and easy to modify when you make it in your own kitchen. Below you can see exactly how to make homemade mayo.

Looking for more ideas? Visit our Homestead Kitchen or join our newsletter for lots of resources for homesteading.

What is Mayo?

Mayonnaise is a creamy, emulsified condiment made from egg, oil, and an acid like lemon juice or vinegar. The emulsification process blends the ingredients into a smooth, thick sauce with a rich, tangy flavor. Used as a spread, dip, or base for dressings and sauces, mayo is a staple in many cuisines. Its versatility allows for endless variations, from garlic aioli to spicy chipotle mayo.

Making homemade mayo is simple and requires just a few ingredients. Here’s an overview of the process:

How to Make Mayo

Ingredients:

• 1 egg (preferably at room temperature)
• 1 cup neutral oil (such as avocado, canola, or light olive oil)
• 1 tablespoon lemon juice or white vinegar
• 1 teaspoon Dijon mustard (optional, but helps with emulsification)
• ½ teaspoon salt

Instructions:

1. Choose Your Method: You can make mayo using a blender, food processor, or an immersion blender. The immersion blender method is the easiest and most foolproof.
2. Combine Ingredients: In a tall jar or a food processor, add the egg, lemon juice (or vinegar), mustard, and salt.
3. Slowly Add Oil: If using a food processor or blender, start blending and very slowly drizzle in the oil. If using an immersion blender, pour all ingredients in the jar and place the blender at the bottom before turning it on.
4. Blend Until Thick: Blend until the mixture thickens and turns into creamy mayonnaise. This usually takes about 30 seconds with an immersion blender and a minute or two with other methods.
5. Taste and Adjust: Add more salt or lemon juice if needed.
6. Store: Transfer to an airtight container and refrigerate. Homemade mayo lasts about one week in the fridge.

Tips for Making Homemade Mayo:

• Use Room-Temperature Ingredients – This helps the emulsification process and prevents the mayo from breaking.
• Choose the Right Oil – Use a neutral oil like avocado, canola, or light olive oil for a milder flavor. Extra virgin olive oil can be overpowering.
• Add Oil Slowly – If using a blender or food processor, drizzle the oil in very slowly to allow proper emulsification.
• Use an Immersion Blender – This is the easiest and most foolproof method, as it blends everything at once without the risk of separation.
• Adjust Flavor – Add a pinch of salt, a bit more lemon juice, or even garlic or herbs for extra taste.

Troubleshooting Mayo Issues:

• Mayo is too Thin – It may not have emulsified properly. Try blending in another egg yolk or slowly adding more oil while blending.
• Mayo is too Thick – Add a small amount of water or lemon juice, a teaspoon at a time, and blend to thin it out.
• Mayo Separated or Won’t Thicken – This often happens if the oil is added too quickly. To fix it, start with a fresh egg yolk in a new bowl, slowly whisk in the broken mayo, and continue blending.
• Mayo is Too Bitter – Some olive oils can have a bitter aftertaste. Use a lighter oil for a milder flavor.

Recipe for Making Mayo

Homemade Mayonaise

Make your own mayo right in your own kitchen

Print Recipe Pin Recipe

Equipment

• Blender, food processor, or an immersion blender
• Mason Jar

Ingredients

  

• 1 egg preferably at room temperature
• 1 cup neutral oil such as avocado, canola, or light olive oil – I usually use Olive Oil
• 1 tablespoon lemon juice or white vinegar
• 1 teaspoon Dijon mustard optional, but helps with emulsification
• ½ teaspoon salt

Instructions

 

• Choose Your Method: You can make mayo using a blender, food processor, or an immersion blender. The immersion blender method is the easiest and most foolproof.
• Combine Ingredients: In a tall jar or a food processor, add the egg, lemon juice (or vinegar), mustard, and salt.
• Slowly Add Oil: If using a food processor or blender, start blending and very slowly drizzle in the oil. If using an immersion blender, pour all ingredients in the jar and place the blender at the bottom before turning it on.
• Blend Until Thick: Blend until the mixture thickens and turns into creamy mayonnaise. This usually takes about 30 seconds with an immersion blender and a minute or two with other methods.
• Taste and Adjust: Add more salt or lemon juice if needed.
• Store: Transfer to an airtight container and refrigerate. Homemade mayo lasts about one week in the fridge.

Looking for more – follow us on Pinterest.