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Merry

Best Fail-Proof Homemade Mayo: Easy and Delicious

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.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cup
Course: Condiments/Dressing
Cuisine: American
Ingredients Method Notes

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

Method
 

 Prepare the Equipment
  1. If using a food processor, attach the smaller bowl attachment for better emulsification.
  2. For smaller batches, an immersion blender is an excellent alternative.
Blend the Base Ingredients
  1. Add the egg to the bowl of a food processor or blender and process for 20 seconds.
  2. Add the Dijon mustard, vinegar, and salt, and process for another 20 seconds to combine.
Slowly Add the Oil
  1. With the processor or blender running, begin adding the oil in tiny drops. This step is crucial for proper emulsification.
  2. Once the mixture starts to thicken, you can increase to a very thin, steady stream of oil while continuing to blend.
Adjust the Flavor
  1. 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
  1. 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
  1. 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.

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