Description
Looking for a creamy, flavorful, and fresh alternative to store-bought mayo? This Fail-Proof Homemade Mayonnaise is exactly what you need! With just a handful of simple ingredients, this recipe comes together in minutes, giving you a rich and delicious spread that’s perfect for sandwiches, dips, salad dressings, or even as a marinade base. It’s fresher, tastier, and more customizable than anything you’ll find on the shelf—and it’s so easy that anyone can make it.
Ingredients
- 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 safflower oil or vegetable oil
- 1 teaspoon fresh lemon juice (optional)
Instructions
Prepare the Equipment
- If using a food processor, attach the smaller bowl attachment for better emulsification.
- For smaller batches, an immersion blender is an excellent alternative.
Blend the Base Ingredients
- Add the egg to the bowl of a food processor or blender and process for 20 seconds.
- Add the Dijon mustard, vinegar, and salt, and process for another 20 seconds to combine.
Slowly Add the Oil
- With the processor or blender running, begin adding the oil in tiny drops. This step is crucial for proper emulsification.
- Once the mixture starts to thicken, you can increase to a very thin, steady stream of oil while continuing to blend.
Adjust the Flavor
- When all the oil has been incorporated, taste the mayonnaise. Add more salt, vinegar, or lemon juice, depending on your flavor preference.
Adjust the Consistency
- If the mayonnaise is too thick, add 1–2 teaspoons of cold water and blend until it reaches the desired texture. If it’s too thin, slowly add a little more oil.
Store and Serve
-
- Transfer the mayonnaise to an airtight container and store it in the refrigerator for up to 1 week. Use it as a spread, dip, or salad dressing base.
Notes
- Room Temperature Ingredients: Always use room-temperature eggs and oil for the best emulsification results.
- Oil Selection: Neutral oils like safflower or vegetable oil work best. Avoid using extra-virgin olive oil as it can taste bitter when blended.
- Safety Tip: If you’re concerned about raw eggs, use pasteurized eggs to reduce the risk of foodborne illness.
- Storage: Homemade mayonnaise should be consumed within 5–7 days and always refrigerated.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiments/Dressing
- Method: Blending
- Cuisine: American