If you’ve ever found yourself staring at a jar of store-bought mayonnaise wondering if there’s a better way, you’re in for a treat. Fail-Proof Homemade Mayonnaise is a game-changer in the kitchen. Not only is it fresher and tastier than anything you can buy, but it also gives you full control over the ingredients. Whether you’re using it as a spread, a dip, or a base for your favorite sauces, this mayonnaise recipe is quick, easy, and guaranteed to turn out perfectly every time.

Why You’ll Love Homemade Mayonnaise

• Fresh Ingredients: No preservatives or unnecessary additives—just simple, wholesome ingredients you probably already have.
• Customizable: You can adjust the flavor with lemon juice, vinegar, or even spices to suit your taste.
• Budget-Friendly: Making mayonnaise at home is much more affordable than buying specialty or organic brands.
• Fail-Proof Process: With the right techniques and tips, this recipe is nearly impossible to mess up.
• Healthier Option: You can choose high-quality oils and control the salt content for a healthier version.

Ingredients You’ll Need

Here’s everything you need to make this Fail-Proof Homemade Mayonnaise:

• 1 large egg (room temperature)
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar or white wine vinegar
• ¼ teaspoon fine sea salt (or more to taste)
• 1 cup (240ml) safflower oil or vegetable oil
• 1 teaspoon fresh lemon juice (optional)

Step-by-Step Instructions

1. Prepare Your Equipment

Using a Food Processor

• If your food processor has a smaller bowl attachment, use it. A smaller bowl ensures the mixture has proper contact with the blades, which is essential for emulsification.
• If you don’t have the smaller bowl, consider doubling the recipe to ensure the ingredients emulsify properly.

Using an Immersion Blender

• An immersion blender is an excellent option for making mayonnaise, as it allows you to control the mixing process easily.

Using a High-Speed Blender

• While a blender works, it can sometimes lead to issues if the mixture doesn’t emulsify properly. If you’re using this method, follow the instructions carefully and go slowly when adding the oil.

2. Combine the Base Ingredients

1. Add the egg to the small bowl of your food processor and process for 20 seconds.
2. Add the Dijon mustard, vinegar, and salt, and process for another 20 seconds.
3. Scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.

3. Slowly Add the Oil

1. With the processor running, begin adding the oil in tiny drops. This step is critical for proper emulsification.
2. After about ¼ of the oil has been added and the mixture starts to thicken, you can increase the speed slightly and add the oil in a thin stream.
3. Continue adding the oil until it’s fully incorporated.

4. Adjust the Seasoning

1. Scrape the sides and bottom of the bowl, and process the mixture for an additional 10 seconds to ensure it’s fully blended.
2. Taste the mayonnaise and adjust the flavor by adding more salt, vinegar, or lemon juice, depending on your preference.

5. Fine-Tune the Texture

• If the mayonnaise seems too thin, you can slowly stream in more oil while the processor is running until it thickens.
• If the mayonnaise is too thick, add a teaspoon or two of cold water and blend until it reaches your desired consistency.

Tips for Success

1. Use Room-Temperature Ingredients

Cold ingredients can prevent proper emulsification. Make sure your egg and oil are at room temperature before starting.

2. Choose the Right Oil

Neutral oils like safflower or vegetable oil work best for classic mayonnaise. If you want a bolder flavor, try olive oil, but use it sparingly as it can taste bitter when blended.

3. Don’t Rush the Oil

Adding the oil too quickly is one of the most common mistakes. Start with small drops and only increase to a thin stream once the mixture begins to emulsify.

4. Store It Properly

Homemade mayonnaise should be stored in an airtight container in the refrigerator and consumed within 5–7 days.

Creative Uses for Homemade Mayonnaise

1. Spread: Use it as a base for sandwiches, burgers, or wraps.
2. Dip: Mix it with sriracha, garlic, or herbs for a delicious dip for fries or veggies.
3. Salad Dressing: Thin it out with lemon juice or vinegar for a creamy salad dressing.
4. Sauces: Create tartar sauce, aioli, or even a creamy chipotle sauce.
5. Marinade: Use it to coat chicken, fish, or tofu before grilling or baking.

Nutritional Information

Nutrient	Per Tablespoon
Calories	100
Fat	11g
Protein	0g
Carbohydrates	0g
Sodium	30mg

Note: Nutritional values are approximate and may vary depending on ingredients used.

Frequently Asked Questions (FAQ)

1. Can I use pasteurized eggs for this recipe?

Yes! If you’re concerned about using raw eggs, pasteurized eggs are a great option and work perfectly in this recipe.

2. How can I fix broken mayonnaise?

If your mayonnaise doesn’t emulsify or “breaks,” don’t worry! Add 1 teaspoon of water or vinegar to a clean bowl and slowly whisk in the broken mixture until it comes together.

3. Can I make this recipe without mustard?

While Dijon mustard adds flavor and helps stabilize the emulsion, you can skip it or substitute it with another mustard variety or a pinch of mustard powder.

4. Can I freeze homemade mayonnaise?

No, mayonnaise doesn’t freeze well. Freezing causes the emulsion to break, resulting in a separated and watery texture.

5. Can I use olive oil for mayonnaise?

Yes, but use it sparingly or mix it with a neutral oil to avoid a bitter taste. Light olive oil is a better option if you want to use olive oil exclusively.

6. How long can I store homemade mayonnaise?

Homemade mayonnaise can be stored in an airtight container in the refrigerator for up to 1 week. Always check for any changes in smell or texture before using.

Why Homemade Mayonnaise Is Worth It

Making your own mayonnaise might seem intimidating at first, but it’s surprisingly simple—and the results are incredible. The creamy texture, fresh flavor, and ability to customize make it far superior to store-bought options. Plus, there’s a certain satisfaction that comes from mastering a kitchen staple like mayonnaise. Once you try this Fail-Proof Homemade Mayonnaise, you’ll never go back to the jarred version again.

Call to Action

Are you ready to elevate your sandwiches, salads, and dips with this Fail-Proof Homemade Mayonnaise? Gather your ingredients, follow the steps, and enjoy the satisfaction of creating something truly delicious from scratch. Give it a try today and share your results with friends and family!

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