This Homemade Mayonnaise comes together in just 5 simple minutes with just 4 ingredients! This no-fail recipe tastes SO much better than store brand mayo!
Why make mayonnaise at home when you can buy it at the store? This definitely a valid question — especially because going to the store is something most of us do daily.
Anyone who makes their own mayonnaise would probably agree why one would choose to make it at home:
It’s almost impossible to find mayonnaise in store that is made with a healthy oil. Impossible. I remember standing in front of the mayonnaise section several weeks ago to show my kids just how challenging it is to find a good mayo.
Almost every variety (including organic) had sugar, soy or canola oil (or a combination thereof).
There are some varieties that are made with avocado oil but I’ve had issues with that specific variety separating into an oily mess after even just one use. Looking at reviews of that specific brand on Amazon tells me that I’m not alone!
The solution to my problem was just to start making it at home myself. It’s quite simple, and much easier than taking a gang of kids to a large warehouse store to buy it.
Plus, the flavor profile of homemade mayonnaise can’t be beat – making it all the more worthwhile.
How to Make Homemade Mayonnaise
To make your own mayonnaise you need one egg, a little salt, a neutral oil and vinegar. Ground mustard is completely optional (but totally worth it!) — if you don’t have it, don’t panic. Everything will come together without it.
If your egg isn’t room temperature, place it in a cup of warm water and let it warm up a bit (~10 minutes). Crack the [room temperature] egg open into the bowl of your food processor. Add the salt and ground mustard (optional), and whizz until it’s a pale color yellow.
The liquid will be very thin.
Then, with the food processor running, slowly add your oil over the course of a minute to ninety seconds. This will help thicken the mayo and in return, make it very creamy.
As you add the oil slowly over that time you’ll see the mixture start to thicken and emulsify.
As it blends, it’ll whip into this creamy, thick mayo. Add the vinegar (or lemon juice) and give it one last burst of 20-30 seconds. – that’s it! You are done.
Store in a tightly covered container in the refrigerator for up to 4 days.
Can you freeze mayonnaise? I would not recommend freezing. The mayonnaise may separate and when you thaw it out it might not blend too well.
Can raw eggs make you sick? The egg in this recipe is raw. Of course, raw eggs do carry a risk (much like raw milk does). The risk of salmonella is small, but if you prefer, you can find tutorials online that’ll help you pasteurize your egg(s). Please use raw egg at your own risk.
Can I use a different oil? The best oil to use in mayonnaise is a neutral oil. This recipe uses olive oil. Avoid extra virgin olive oil just because it has a bitter after taste. Avocado oil is also popular (and healthy) but I personally don’t like the flavor – you might love it though! Sunflower oil is also an option.
- Food Processor
- 1/2 tsp salt
- 1/2 tsp ground mustard optional
- 1 large egg room temperature
- 1 C olive oil NOT extra virgin!
- 2 Tbsp vinegar or lemon juice
- Place the salt, mustard and egg in the food processor. Process for 30 seconds, until combined and a pale yellow in color.
- With the blender running, drizzle in the oil until the mixture is thick and well blended (60-90 seconds). It's important to add the oil slowly - that's what will make a creamier, thicker mayonnaise.
- With the food processor still going, add the vinegar (or lemon juice), and process for an additional 10-15 seconds.
- The mayonnaise is now ready. Store in a tightly covered container in the refrigerator for up to 4 days..
- The best oil to use in mayonnaise is a neutral oil. This recipe uses olive oil - I would avoid extra virgin olive oil just because it has a bitter taste. You may want to substitute Avocado or sunflower oil instead, though avocado oil may have a quirky flavor.
- Make sure to use an egg that has been brought to room temperature. If you forget to take one out in advance, put the whole egg in a glass of warm water for 5-10 minutes.
- This recipe makes just over 1 C. of mayonnaise.
Dietary restrictions: this homemade mayonnaise is gluten-free, Paleo, Whole30 and dairy-free.
**Note: Consume raw egg at your own risk.
Have you ever tried homemade mayonnaise? If not, give this a try & let us know how it works for you! Please leave a comment, rate the recipe and be sure to tag me on Instagram!