Homemade Mayonnaise
This homemade mayonnaise recipe uses the whole egg, ensuring no waste and no wondering what to do with the egg whites! It’s super easy to make and tastes much better than any store-bought mayo!
I love using this homemade mayo in any recipe that calls for store-bought. Recipes like creamy cucumber salad, old-fashioned potato salad, or Caesar dressing.
Before You Get Started
EGG: It is VERY important that the egg be at room temperature for the best consistency. A room temperature egg will produce a thicker mayo. If you don’t have time to wait for it to warm up, place the egg in a bowl of warm water for 15 minutes.
OIL: I find that mayonnaise tastes best when made with a neutral-flavored oil, such as avocado oil. Some oil brands have stronger flavors than others, so it’s best to choose one you are familiar with and enjoy. Light olive oil is also a good option. However, I don’t recommend using extra virgin olive oil, as its flavor can be too strong.
IMMERSION BLENDER: I have found that using an immersion blender is essential for making mayo successfully. If you try using a blender or food processor, the process is very different and a little more difficult.
How To Make Homemade Mayonnaise
STEP 1: Making the Mayo
This recipe is incredibly easy to make! Simply combine all ingredients in a tall, slender vessel such as a jar or the container that comes with your immersion blender.
To make mayonnaise with an immersion blender, place the blender in the jar and push it down to the bottom. Blend on high, keeping it at the bottom of the jar, for 15 seconds. Then, very slowly raise the blender to the top and gently push it back down into the mayonnaise a few times. Your mayonnaise should be fully blended and have a nice, thick consistency.
Storage
Store your mayonnaise in an airtight container in the refrigerator for up to 1 week or for as long as your eggs would last. Since this mayo contains raw egg, it is important to keep it refrigerated.
You cannot freeze homemade mayonnaise because it will break the emulsion.
Is The Raw Egg A Concern?
I have never had an issue using a raw egg in homemade mayo, but if it concerns you, you can use pasteurized eggs.
How To Fix A Broken Mayonnaise?
If this occurs, it may appear slightly curdled and loose. To fix this, add another egg yolk OR 1 tablespoon of very hot water and blend again.
Tasty Ways To Use Homemade Mayonnaise
- Creamy Poppyseed Dressing
- Homemade Buttermilk Ranch Dressing
- Creamy Macaroni Salad
- Bacon Ranch Pasta Salad
- Marry Me Chicken Pasta Salad
DID YOU KNOW….
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Homemade Mayonnaise
Ingredients
- 1 cup (235ml) avocado oil
- 1 large room temperature egg
- 1 tablespoon dijon mustard
- 2 teaspoons lemon juice
- 1 teaspoon white wine vinegar
- ¼ teaspoon salt
Instructions
- In a tall jar or the container your immersion blender came with, add all the ingredients. Place the immersion blender at the bottom of the jar and blend on HIGH, keeping the blender at the bottom for at least 15 seconds. Slowly start to bring the blender up to the top. Push the blender up and down a few times into the mayonnaise until everything is blended.1 cup (235ml) avocado oil, 1 large room temperature egg, 1 tablespoon dijon mustard, 2 teaspoons lemon juice, 1 teaspoon white wine vinegar, ¼ teaspoon salt
Notes
- Can replace the white wine vinegar with lemon juice for a total of 3 teaspoons of lemon juice or 1 tablespoon.
- This makes about 1 1/3 cups of mayo.
- NUTRITION FACTS: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
