Homemade Mayonnaise Recipe
This homemade mayonnaise recipe is a simple, quick, and delicious way to make fresh mayo from scratch using basic ingredients. With just eggs, lemon juice, vinegar, mustard, and light olive oil, you can whip up creamy, tangy mayonnaise in about 5 minutes using an immersion blender. Perfect for sandwiches, dressings, or dips, this mayo is fresh, preservative-free, and customizable to taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 48 servings (1 tbsp each) 1x
- Category: Condiment
- Method: Blending
- Cuisine: American
Ingredients
Scale
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)
Instructions
- Combine base ingredients: Add the 2 large eggs, 1 tablespoon lemon juice, 1 teaspoon kosher salt, 1/2 teaspoon distilled vinegar, and 1/2 teaspoon ground mustard into a wide mouth mason jar.
- Blend initial mixture: Using an immersion blender, blend the mixture until it emulsifies and starts to appear creamy. This step ensures the eggs and acidic components combine well to stabilize the mayonnaise base.
- Slowly add oil: With the immersion blender running, slowly drizzle in the 2 cups of extra light olive oil in a slow, steady stream. Continuously move the blender up and down and around the jar to fully incorporate the oil and achieve a thick, creamy consistency.
- Taste and adjust seasoning: Once all oil is incorporated and the mayo is thick, taste the mayonnaise. Adjust by adding more lemon juice, salt, or mustard powder to your preferred flavor balance if needed.
- Store properly: Transfer the finished mayonnaise to an airtight container and store it in the refrigerator. It will keep fresh and creamy for about 1 week.
Notes
- Use fresh, high-quality eggs for best flavor and safety.
- Extra light olive oil is recommended to keep the flavor mild and prevent bitterness.
- If the mayonnaise appears too thick or oily, adjust acidity with more lemon juice or vinegar.
- This recipe yields approximately 48 servings of 1 tablespoon each.
- Keep mayonnaise refrigerated and consume within one week for freshness and safety.
- Use a wide mouth jar to better accommodate the immersion blender and ease mixing.
Keywords: homemade mayonnaise, mayo, egg mayo, quick mayo, light olive oil mayonnaise, easy mayonnaise recipe, creamy mayo, fresh mayonnaise
Find it online: https://lucabites.com/homemade-mayonnaise-recipe/
