This no-fail recipe for Homemade Mayonnaise comes together in less than 5 minutes with just a few simple ingredients straight out of your pantry!
Mayonnaise is one of those things that you need to have on hand. Imagine, then if you can, that you are making an egg salad sandwich, but the mayonnaise is nowhere to be found.
As crazy as that sounds, it probably happens to more folks than we realize. And sometimes it’s not quite as easy as dropping everything you have going on to make a fast trip to the store.
Why Make Homemade Mayo?
Think about it though. Aside from the fact that you may run out from time to time, why not just buy it at the store?
It’s incredibly difficult to find a mayonnaise in the market that doesn’t have soybean oil, canola oil, sugar, or a combination of the three. While organic varieties might be an option, some of them still have questionable ingredients. Organic varieties are quite pricey as well – I’ve seen some brands upwards of $7 for a small jar or bottle.
With a large family that bottle can be quite a big expense when bought frequently over time.
How to Make Homemade Mayonnaise
To make your own mayonnaise, grab four simple ingredients:
- one egg (room temp)
- a neutral oil (olive oil works best)
I usually add ground mustard to mine – while it’s completely optional I think it’s totally worth giving it a shot. It tastes amazing. But if you don’t have it, don’t panic because mayo will still result in fabulous mayo without it..
Make sure the egg is room temp before you get started. If you do pull it out of the fridge, let it warm up a bit in a cup of warm water (~10 minutes at most). Crack the egg over the bowl of your blender, add the salt and optional ground mustard, and whizz until it’s combined.
The liquid will turn a pale, thin yellow.
Now, this is very important: with the blender running, SLOWLY add your oil over the course of 60-90 seconds. It might seem like eternity – it’s for a reason. It’ll help thicken that mayo making it incredibly creamy. Being impatient will lead to a glob of oil and egg that will never result in creamy mayo.
Ever. No matter how hard you try.
After you have added your oil, add the vinegar for a quick blend and store it in a covered jar/dish in the fridge.
Commonly asked questions:
Can I freeze homemade mayo? I haven’t tried, but I would not suggest doing this. The mayonnaise may have a tendency to separate.
How long does this last? Homemade mayo, when refrigerated properly, will last 4-5 days.
Can I use a different oil? The best oil to use is a neutral oil. I find olive oil to be the best. Avoid extra virgin olive oil (it has a bitter taste). Avocado oil is popular right now too but it tends to get oily and separate over time.
Do I have to use a raw egg? Raw eggs do carry a risk. All food carries risk. It’s important to source your eggs from someone you know and feel comfortable with (know your farmer). I would not suggest buying eggs unless you know their source. If you prefer, you can search the internet to learn how to pasteurize an egg.
- 1 egg *room temperature
- 1 C olive oil *preferably NOT extra virgin
- 1/2 tsp salt
- 2 Tbsp vinegar
- 1/2 tsp ground mustard *optional
- Place the salt, optional egg and egg in the blender or food processor. Process for 30 seconds, until combined and a pale yellow in color.
- With the blender or food processor running, drizzle in the oil over the course of 60-90 seconds. Adding it slowly will help you achieve a creamier consistency.
- With the blender still running, add the vinegar and process for another 15 seconds.
- Store in a tightly closed container and refrigerate for up to 4-5 days.
Have you ever considered making homemade mayonnaise?
If you give this recipe a try, make sure to rate the recipe – above, and leave a comment to let me know what changes you may have made!