Fail-Proof Homemade Mayonnaise Recipe

Craft the creamiest, dreamiest homemade mayonnaise with this fail-proof recipe that guarantees perfection every time.

Silky smooth, rich, and bursting with fresh flavor, this mayo transforms everyday dishes into something extraordinary.

Say goodbye to store-bought jars and elevate your kitchen game with just a few simple ingredients and minutes of effort.

Easy Homemade Mayonnaise recipe

Here’s a quick, express and easy homemade mayonnaise recipe that you can whip up in no time, delivering a creamy, luscious condiment perfect for elevating any dish.

This rich and velvety homemade mayo pairs beautifully with crispy golden fries, brings a burst of flavor to sandwiches, and adds a delightful creaminess to fresh salads.

Plus, the best part? You know exactly what’s in it—pure, wholesome ingredients with no unwanted surprises.

Growing up, homemade mayonnaise was a staple in my kitchen.

I fondly remember being entrusted with the magical task of transforming an egg yolk and a drizzle of sunflower oil into a silky, irresistible sauce.

With just a fork and a deep plate, it was like watching culinary alchemy unfold—this simple yet divine creation would vanish from the table almost instantly.

This quick and fail-proof homemade mayonnaise is more than just a condiment or au sauce; it’s a versatile kitchen hero.

Use it to craft mouthwatering chicken wraps, build the ultimate burger sauce, or enrich a tangy vinaigrette.

Once you try this recipe, you’ll never reach for store-bought mayo again. Dive into the joy of creating this classic kitchen essential in your own home!

Why Make Homemade Mayonnaise?

– For the Taste: Nothing compares to the rich, fresh flavor of homemade mayonnaise. You can adjust the balance of lemon, salt, vinegar, and mustard to create the perfect blend for your palate.

With store-bought mayo, you’re stuck with whatever flavor comes out of the jar. Homemade mayonnaise, on the other hand, tastes exactly the way you want it to.

– For the Cost: That 2 Pounds bottle of store-bought mayonnaise might seem convenient, but it often comes with overpowering oil flavors, additives, and preservatives.

Making it yourself is not only tastier but also more economical. With just one glass of oil, an egg, and a spoonful of mustard, you can whip up twice the amount of fresh, creamy mayo for less than the cost of a single store-bought jar.

– For the Quality: Homemade mayonnaise puts you in control of the ingredients. Choose organic eggs, your favorite oil, and high-quality mustard for a superior product.

Did you know many commercial mayonnaises are made with soybean oil? You won’t find extra virgin olive oil in those bottles, but you can make your own luxurious mayo with the finest ingredients right in your kitchen!

Ingredients for Express Homemade Mayonnaise

• 1 Egg : Use a fresh, room-temperature egg for the best consistency and flavor. The yolk is the key to emulsifying the mayonnaise.
• 250 ml Oil (1 Glass) : Opt for a neutral oil like sunflower or canola for a mild flavor. Alternatively, use olive oil for a richer, more robust taste.
• 1 Tablespoon Mustard : Dijon mustard works best for a smooth texture and a tangy kick, but you can use any mustard you prefer.
• Salt (to taste) : A pinch of fine sea salt enhances the flavors and balances the acidity.
• 1 Pinch Black Pepper : Freshly ground black pepper adds a subtle warmth and depth to the mayonnaise.
• Parsley (Optional) : A few finely chopped parsley leaves can add freshness and a hint of herby flavor. Feel free to omit if you prefer plain mayo.
• 1 Tablespoon Vinegar or Lemon Juice : Lemon juice adds brightness and a hint of citrus, while vinegar brings sharp acidity. Choose according to your taste; I prefer lemon juice for its fresh zing.
• 1 Clove Garlic (Optional) : Minced or grated garlic adds a punch of flavor, making the mayonnaise ideal for garlic lovers or recipes like aioli.

How to Make Homemade Mayonnaise

Using a Plunger or Hand Blender:

• In a tall, narrow mixing container, add all your ingredients in the following order: egg, mustard, vinegar or lemon juice, salt, pepper, and optional garlic and parsley. Then, gently pour in the oil to sit on top.
• Insert the hand blender, keeping it at the bottom of the container. Turn it on and blend without lifting for about 15–20 seconds. Slowly move the blender upwards to incorporate all the oil. You’ll have thick, creamy mayonnaise ready in under 30 seconds.

Using a Stand Mixer:

• Place all the ingredients in the bowl of your stand mixer, starting with the egg, mustard, and vinegar or lemon juice. Slowly add the oil in a steady stream while mixing on low speed using the whisk attachment.
• Continue to whisk until the mixture emulsifies and reaches a creamy consistency. This may take slightly longer than the plunger method but still only requires 1–2 minutes.
• Scrape down the sides as needed to ensure even mixing.

Tips for Success:

• Ensure all ingredients are at room temperature to promote better emulsification.
• Add oil slowly if using a stand mixer to avoid the mayonnaise breaking or becoming too runny.
• For a thicker mayo, reduce the amount of oil slightly or whisk longer.

How to Store Homemade Mayonnaise

– Use a Clean, Airtight Container: Transfer your homemade mayonnaise into a sterilized glass jar or an airtight container to keep it fresh and prevent contamination. Avoid using containers that previously held strong odors unless thoroughly cleaned.

– Refrigerate Immediately: Homemade mayonnaise should be refrigerated as soon as it’s made. Store it in the coldest part of your fridge (not the door) to maintain a consistent temperature.

– Label the Container: Write the date of preparation on the container so you can track its freshness. Homemade mayonnaise typically lasts 3–5 days in the refrigerator, as it contains no preservatives.

– Avoid Cross-Contamination: Always use a clean spoon to scoop out mayonnaise. Never dip directly with a used utensil to prevent introducing bacteria.

– Check for Freshness: Before each use, inspect the mayonnaise for changes in color, texture, or smell. If it smells sour, appears separated, or has an unusual texture, discard it immediately.

– Do Not Freeze: Freezing mayonnaise is not recommended as it will separate and lose its creamy texture when thawed.

How to Use homemade Mayonnaise

Homemade mayonnaise is incredibly versatile and adds a creamy, flavorful touch to a variety of dishes. Here are some delicious ways to use it:

As a Dip or Spread:

• Classic Pairings: Serve with crispy fries, wedges, or onion rings for a rich dipping experience.
• Sandwiches and Wraps: Spread it on bread, wraps, or bagels to enhance flavors and add moisture.
• Vegetable Sticks: Use it as a dip for crunchy vegetables like carrots, celery, or bell peppers.

In Salads:

• Potato Salad: Toss with boiled potatoes, onions, and herbs for a creamy side dish.
• Coleslaw: Mix with shredded cabbage and carrots for a tangy slaw.
• Pasta Salad: Blend with vinegar or lemon juice for a creamy pasta dressing.

As a Sauce Base:

• Aioli: Mix mayonnaise with garlic and lemon for a quick aioli to pair with grilled seafood or meats.
• Burger Sauce: Combine it with ketchup, mustard, and pickle relish for a classic burger sauce.
• Tartar Sauce: Add chopped pickles, capers, and lemon juice to create a perfect dip for fish.

In Cooking and Baking:

• Marinades: Use it as a tenderizing base for chicken or pork before grilling.
• Cakes and Muffins: Add a spoonful to batters for extra moisture and softness.
• Roasting Vegetables: Coat vegetables with mayo and spices before roasting for a golden, flavorful crust.

In Dressings and Dips:

• Vinaigrette Booster: Whisk mayonnaise into vinaigrettes for a creamy twist.
• Ranch Dressing: Mix with buttermilk, garlic powder, and dill for a homemade ranch.

Creative Uses:

• Grilled Cheese Upgrade: Spread mayo on the outside of bread instead of butter for a crispier, golden crust.
• Deviled Eggs: Use as the base filling for deviled eggs with mustard and paprika.
• Mashed Potatoes: Add a dollop for creamier, tangier mashed potatoes.

other recipes to try

• Sun-dried tomato spread
• Easy hummus recipe
• Bechamel Sauce
• Soft dinner rolls recipe