Name: Homemade Mayonnaise Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 2 large eggs (farm fresh is ideal); 1 tbsp lemon juice (approximately juice of one small lemon); 1 tsp kosher salt; 1/2 tsp distilled vinegar; 1/2 tsp ground mustard; 2 cups extra light olive oil (be sure to use light olive oil for mild flavor)

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Introduction

Making your own mayonnaise at home is surprisingly simple and yields a fresh, creamy condiment that’s perfect for sandwiches, dressings, and dips. With just a few ingredients and an immersion blender, you can create a delicious, light olive oil-based mayo in minutes.

A sandwich made with two thick slices of dark brown rye bread, layered with visible slices of roast beef, thin rings of red onion, light green shredded lettuce, and pale yellow cheese, placed on a light wooden cutting board. In front of the sandwich on the board is a shiny butter knife with a dollop of creamy pale yellow mayonnaise. Behind the sandwich, there is a clear glass jar filled with the same creamy pale yellow mayonnaise, and in the blurred background, there is a halved lemon and a wooden lemon squeezer. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs (farm fresh is ideal)
1 tbsp lemon juice (about one small lemon)

1 tsp kosher salt
1/2 tsp distilled vinegar

1/2 tsp ground mustard
2 cups extra light olive oil (use light to keep flavor mild)

Instructions

Step 1: Add the eggs, lemon juice, kosher salt, distilled vinegar, and ground mustard to a wide-mouth mason jar. Use an immersion blender to blend the mixture until it emulsifies and becomes creamy.
Step 2: Slowly pour the extra light olive oil in a steady stream while continually blending and moving the immersion blender around the jar to fully incorporate the oil. Once all the oil is added and the mayonnaise is thick and creamy, taste it and adjust with more lemon juice, salt, or mustard powder as needed for your preferred flavor.
Step 3: Transfer the mayonnaise to an airtight container and refrigerate until ready to use.

Tips & Variations

To ensure a stable emulsion, use room temperature ingredients and add the oil very slowly at first.
You can substitute lemon juice with lime juice for a slightly different tang.
For a garlic mayo, add a small clove of garlic before blending.

If you prefer a milder taste, use neutral oils like grapeseed or avocado oil instead of olive oil.

Storage

Store homemade mayonnaise in an airtight container in the refrigerator for up to one week. Give it a good stir before using, and always use clean utensils to avoid contamination. Homemade mayo does not contain preservatives, so it’s best consumed within this time frame. If separation occurs, simply stir or blend again to recombine.

How to Serve

The image shows a sandwich made with two slices of dark brown rye bread as the top and bottom layers, both rough in texture with visible small holes. Inside, there are multiple layers including thin slices of roast beef with a slightly pinkish tone, a slice of pale yellow cheese, thin rings of purple onion, and light green crisp lettuce. The sandwich rests on a wooden cutting board. In front of it, a stainless steel knife with a thick dollop of creamy pale yellow mayonnaise sits on the board. To the left, a glass jar full of the same mayonnaise is visible, with blurred lemon halves and a wooden lemon squeezer in the background. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is it safe to use raw eggs in homemade mayonnaise?

Using fresh, high-quality eggs reduces the risk, but raw eggs can carry a small risk of salmonella. To minimize this, use pasteurized eggs if possible, and store the mayo in the refrigerator, consuming it within a week.

Can I use a regular blender instead of an immersion blender?

Yes, a regular blender or food processor can be used to emulsify the ingredients. Just add the eggs and seasonings first, start blending, and slowly drizzle in the oil until the mixture thickens.