How to make mayonnaise in less than 10 minutes! Using whole eggs instead of yolks makes this homemade mayonnaise recipe actually precautions and easier.
I used the mayonnaise recipe more times than I could calculate. If you have never tried homemade mayonnaise, you can enjoy it. Homemade mayonnaise is more delicious than anything you buy in the store. This recipe requires a simple list of ingredients and can be made in less than 10 minutes!
Homemade Mayo lasts for about two weeks in the refrigeratorbut honestly, once I have a batch in the fridge it usually will be faster than that. I love using it to make sandwiches like egg salads or chicken salads and I find it makes cream salads like cream salads and shrimp salads extra special.
Key Ingredients
- Egg: You need to make mayonnaise with eggs. We do use raw eggs in our recipes. For mayonnaise without eggs, see our vegetarian mayonnaise recipe. Personally, I have no problem adding raw eggs to the recipe, but if you are worried about eating raw eggs, buy pasteurized eggs. They are sold in the egg section of the grocery store. You can also turn it into eggs yourself, just search for a tutorial online.
- mustard: I know, not everyone loves mustard flavor, but mustard is a magical ingredient when making homemade mayonnaise. Mustard adds some flavor, but also Helps keep mayonnaise stable. Together with egg yolks, mustard helps emulsify the mixture and reduces the risk of our mayonnaise breaking. If you are not a fan, you can reduce the amount required in our recipes or leave it out (remember, this is one of the failsafe we add to the recipe to encourage emulsification.)
- Vinegar or lemon juice: Not only are some acids like wine vinegar, champagne vinegar and lemon juice, which adds an incredible flavor to the mayonnaise, but it also helps stabilize the mixture.
- Neutral flavored oil: By using a neutral flavor oil, I mean using a light-tasting oil. A lot of oil is added to make mayonnaise, so it is important to like the taste of the oil you use. I really like safflower oil or sunflower oil as mayonnaise. Vegetable oil or canola oil will also work. Avocado oil works, but does add a slight flavour and seems more picky. Since the recipe was released, many readers have asked questions about mayonnaise olive oil. You can use olive oil, but it can be a bit overwhelming, so I prefer to use lightweight and fruity brands. I think there is too much olive oil that is strong or spicy. You might also consider using olive oil instead of half of the oil you ask for in the recipe and then use something more neutral in the rest.
How to make mayonnaise
There are several ways to make mayonnaise. We use the food processor with the small bowl attachment For best results, an immersive mixer or handmade will work as well. I included a recipe for making mayonnaise using the immersion blender below. For handmade mayonnaise you need a stir and a large bowl. If you do it by hand, expect tired arms and firm biceps.
- Prepare a food processor. I prefer to make mayonnaise using the small bowl attachment that comes with the food processor.
- Add an egg To the bowl of your food processor and process for about 20 seconds.
- Add mustard, vinegar and salt Then process for another 20 seconds.
- Come on slowlyin a small drop of water until about a quarter of the oil is added. It is really important to cheer on slowly. If you pour it all in at once, you will have mayonnaise soup!
- Taste the mayonnaise And adjust with extra salt and vinegar or lemon juice.
To get the best mayonnaise, add the oil slowly. Once the mayonnaise is finished, it will be thick and creamy (as shown in the photo).
Delicious ways to use homemade mayonnaise
I like to have a batch of mayonnaise in the refrigerator. It is definitely perfect for making our simple egg salad, tuna salad, mashed chickpea salad or this chicken than chicken salad, all of which are perfect for lunch.
Homemade mayonnaise is more than just a sandwich! We like to use it to make us Potato salad, our creamy coleslaw, macaroni salad or our broccoli salad. Adam also loves making Maryland-style crab cakes with homemade mayonnaise and when he does, I love it!
Finally, you can turn the mayonnaise into a creamy salad dressing! Try this homemade blue cheese seasoning, this simple tartar sauce, homemade fried sauce or my favorite ranch seasoning.
Homemade egg mayonnaise on the field
Homemade mayonnaise is a treat. The production is also very simple. There are several ways to make mayonnaise. My preferred method is to use a small bowl attachment or a food processor with an immersion blender with a high jar. You can use a blender or make a blender by hand, but I don’t think they have any precautions.
Make 1 cup
Watch us make recipes
You will need
1 big egg
1 tablespoon mustard
1 tablespoon red wine vinegar or white wine vinegar
1/4 teaspoon fine sea salt or more
1 cup (240 ml) safflower oil or vegetable oil
1 teaspoon fresh lemon juice, optional
direction
- Prepare equipment
1If you have a large food processor, use the smaller bowl attachment that comes with the processor to make the bowl not too big to achieve the mayonnaise that this recipe produces. Not using smaller bowls prevents the mayonnaise from emulsifying because the mixture does not have enough contact with the blade.
2If you don’t have a smaller bowl attachment, I recommend making mayonnaise with an immersive mixer (the method below). You can also make larger batches, double the recipes, and use standard bowl attachments. I’ve had a lot of success with this recipe and a high speed blender, but based on readers’ feedback, we noticed more problems with using the blender.
- Making mayonnaise
1Add the eggs to a small bowl of the food processor and process for 20 seconds. Add mustard, vinegar and salt. The process proceeds for another 20 seconds.
2Scrape the sides and bottom of the bowl, turn on the food processor, and start slowly adding oil Small drop Until about a quarter of the oil is added (which is crucial for proper emulsification).
3You may be less stringent when you find that the mixture starts to thicken and emulsify. After enabling the processor, continue to add it slowly, but it will increase to a very thin stream instead of oil droplets.
4After adding all the oil, scrape the bottom and sides of the bowl and process for another 10 seconds. Taste the mayonnaise to season, then season with salt, lemon juice or extra vinegar.
5For tips on solutions to common mayonnaise problems, including cracked lotion and thickness adjustments, see the tips below.
- Immersive mixer mayonnaise (alternative method)
1The immersive mixer makes it so fast! Important: Don’t use mini processor bowl accessories. Add all the mayonnaise ingredients (including oil) to a tall narrow jar. Using only the immersion stirrer wand, draw the immersion stirrer slowly through the middle of the jar to combine the oil, then push it down and mix everything in. Repeat a few times until the mayonnaise is thick. Taste and season with additional salt or lemon juice.
Adam and Joanne’s Tips
- Store homemade mayonnaise: The storage capacity is covered in the refrigerator for up to 2 weeks.
- Raw eggs: When choosing eggs for mayonnaise, pair with full shells fresh, refrigerated, clean pasteurized grade A or AA eggs.
- olive oil: Olive oil can be a bit overwhelming, so use lightweight and fruity olive oil and consider replacing half of the oil in the recipe with olive oil and then use something more neutral in the rest.
- Roasted Garlic Mayonnaise: Add 4 to 5 roasted garlic cloves to the mixture before mixing. This is how to roast garlic. You might also like our garlic aioli recipe, which is similar to this recipe, but uses egg yolks and raw garlic instead of whole eggs and roasted garlic.
- Seasoned mayonnaise: Add fresh herbs, chipotle, sriracha or curry powder.
- Repairing Broken Mayonnaise: Transfer the broken mayonnaise to a quantum jar and thoroughly clean the food processing bowl and blade. Add fresh egg yolks and 1/2 teaspoon of vinegar or lemon juice to a clean food processor bowl. Turn on the fusion and add the broken mayonnaise very slowly, just like you did the first time you added oil.
- The mayonnaise is emulsified, but it is too thin: If your mayonnaise is already emulsified (it is creamy, not separated), but is thinner than you want, you can try adding more oil. As the food processor runs, drizzle very thin oil until it reaches the desired thickness. Be careful, as adding too much oil will cause it to separate.
- Mayonnaise is too thick: If it is too thick, add a teaspoon or two cold water to the food processor during runtime. Add water gradually so you won’t be too thin.
- The nutrition facts provided below are estimates. One serving equals 1 tablespoon.
Nutrition per serving
Service size
1 tablespoon
/
Calories
126
/
protein
0 g
/
carbohydrate
0 g
/
Dietary fiber
0 g
/
Total sugar
0 g
/
Total fat
14 g
/
Saturated fat
1 g
/
cholesterol
12 mg
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
