There's nothing like making your own delicious homemade Mayonnaise Recipe to use in sandwiches, salads, wraps, and along with some good ol' french fries. My recipe uses a whole egg instead of egg yolk to give you perfectly creamy and emulsified mayo every single time! It's tastier than any store-bought mayonnaise with the creamiest and smoothest consistency ever!
Mayonnaise is a delicious condiment that can be used to add flavor and texture to a variety of dishes. It's easy to make at home with just a few simple ingredients, and the homemade version tastes much better than store-bought mayonnaise. This recipe will show you how to make your own creamy, flavorful mayonnaise in just minutes.
With ingredients that you most likely already have in your pantry, you can make a tasty and healthier version of mayonnaise at home. Plus, it takes just a couple of minutes to make, which is much faster than a run to the grocery store for it. I'm sure you're going to love this recipe!
Want to learn how to make this delicious Mayonnaise Recipe? Then keep on reading!
Table of Contents
- What is Mayonnaise?
- What Makes This Mayonnaise Recipe Special?
- How to Fix Broken Mayonnaise
- What You Need to Make Mayonnaise Recipe at Home
- How to Make Mayonnaise Recipe (Step-by-Step)
- Serving Suggestions for Mayonnaise
- Tips for Making the Best Homemade Mayonnaise Recipe Ever
- Recipe Variation Ideas for Homemade Mayonnaise
- How to Store Leftover Mayonnaise
- More Condiment Recipe You'll Love
- Recipe Card
- 4-Ingredient Homemade Mayonnaise Recipe (For Beginners!)
What is Mayonnaise?
Mayonnaise is a thick, creamy condiment made from oil, egg yolks, and either vinegar or lemon juice. It is used as a spread on sandwiches and as an ingredient in many salads, sauces, and dressings.
At first, when I tried making homemade mayonnaise, I had to play around with measurements to get them just right. As a result, I had to waste some ingredients, which was sad. It was either too runny or did not have the taste or consistency I was looking for.
Eventually, I got it down to measurements I felt were right and created a result mayo lovers would approve of. So it took some adjusting, but once I got it on the mark it's actually pretty simple to replicate each time for consistent, easy results.
I'm sure you're going to absolutely love this mayonnaise recipe because it's truly one that mayo lovers would love and approve of every single time!
What Makes This Mayonnaise Recipe Special?
This mayonnaise recipe is special because it is made with only natural ingredients and no preservatives. It also has a great flavor that is not too overpowering, making it perfect for adding to sandwiches or salads.
The texture of the mayonnaise is smooth and creamy, making it easy to spread on bread or mix into other dishes such as potato salad, tossed salad, and coleslaw. You can use it to make ranch sauce at home, or even some delicious caesar dressing.
Plus, when you make your very own homemade mayonnaise, you'll get better flavor every single time when compared to store-bought mayo, which will also be lower in sodium and calories!
Other recipes usually call for using only an egg yolk which does two things: 1) it makes it tricky to separate the yolk from the whites, and 2) the mayonnaise might not be as stable and can break.
My recipe uses a whole egg instead which adds a bit more liquid and makes the homemade mayo more stable! Trust me, I've thought through it all and tested out the ingredients multiple times with different measurements to get the right combination. I'm sure you're going to absolutely love it!
How to Fix Broken Mayonnaise
The worst, but not irreparable, thing that can happen when making mayonnaise is that the mixture separates into a curdled mess. My recipe prevents this by using a whole egg, and slow oil emulsion for perfect results.
But in case it does happen, all you need to do is whisk in a few drops of very hot water. If that doesn't work then start with a whole egg and slowly emulsify the broken mayo into it the way we do it with the oil in the recipe and that should definitely work.
What You Need to Make Mayonnaise Recipe at Home
Making this delicious homemade mayonnaise is incredibly easy and requires the most basic pantry-staple ingredients. Here's what you'll need:
- Egg: We'll be needing one large whole egg in this recipe. Other mayonnaise recipes call for egg yolk but by using a whole egg, we'll be adding a little more liquid to stabilize the mayonnaise as we're making it.
- Lemon juice: For a bit of acidity, we'll be using freshly squeezed lemon juice. Making sure it's freshly squeezed for the best flavor and results. I find that the results are better with this than with white vinegar.
- Oil: We'll also need some oil to emulsify with our egg. I've used avocado oil in this recipe but you can use any neutral-flavored oil such as canola oil or vegetable oil, or even extra-virgin olive oil.
- Salt: You'll also need one teaspoon of salt to season the mayonnaise perfectly. Otherwise, add a little salt at a time to get the perfect seasoning for your taste.
- Garlic juice (optional): I've also added 2 drops of freshly squeezed garlic juice because it really takes the homemade mayo to the next level. But this is optional, and you don't need to add it for delicious results.
How to Make Mayonnaise Recipe (Step-by-Step)
Making this delicious mayonnaise recipe is absolutely quick and easy. Here's what you'll need to do to make it at home step by step:
When I make homemade mayonnaise I triple the portion so I don't have to make it again in a week. You can make as many portions at a time as you need for your family size.
Start by adding egg (I used a cold egg instead of room temperature eggs), salt, freshly squeezed lemon juice, and garlic juice into the food processor bowl. You can alternatively follow these instructions why using a whisk in a large bowl or an immersion blender.
Start pulsing it on high for 30 seconds.
Next, slowly drip avocado oil through the opening of the food processor lid and pulse again for a minute and a half. Turn the food processor off, scrape down the sides of the bowl and lid with a spatula and beat for 30 more seconds.
The mayonnaise consistency should be very thick and not fall off the spoon easily without a good shake. Refrigerate it for at least 4 hours before use so all the flavors have time to incorporate.
The mayonnaise will thicken even more. Your delicious mayonnaise is ready to be used and served! Read the section below for serving ideas!
Serving Suggestions for Mayonnaise
Mayonnaise is a versatile condiment that can be used in a variety of ways. Here are some ideas on how to use your homemade mayonnaise:
- As a spread on sandwiches, wraps, and burgers.
- As a dip for vegetables or chips.
- As an ingredient in salads such as potato salad, tossed salad, and coleslaw.
- As a base for sauces and salad dressings such as ranch sauce or even caesar dressing.
- As an ingredient in baked goods such as cakes and muffins.
- As a topping for grilled meats or fish.
- As an ingredient for snacks and dishes such as chicken fritters and smoked salmon canapés.
Tips for Making the Best Homemade Mayonnaise Recipe Ever
- If using raw eggs is a concern, use pasteurized eggs. Salmonella bacteria, which can cause a dangerous foodborne illness, can be found in raw eggs. Pasteurized eggs have been cooked to a temperature that kills bacteria while not completely cooking the egg.
- Always start with lemon juice. Lemon juice aids in the breakdown of protein in egg yolks, allowing them to emulsify more easily. Eggs contain lecithin, a natural emulsifier that helps thicken sauces and bind ingredients.
- Start with an oil stream that is very slow. Pour in the oil more quickly once it has begun to thicken.
- Use only freshly squeezed lemon juice. The flavor of bottled lemon juice will alter the taste of your mayonnaise.
Recipe Variation Ideas for Homemade Mayonnaise
You can make a bunch of different sauces by using mayonnaise as a base since it's considered to be a 'mother sauce' in culinary. Here are some ideas you can try:
Garlic aioli: Add some finely minced garlic and a little Dijon mustard to make garlic aioli.
Chipotle mayo: If you love some chipotle mayonnaise, you can make it at home by mixing homemade mayo with some chipotle chilies and adobo sauce.
Sriracha mayo: Like sriracha instead? Then add a little sriracha sauce and lime juice to your mayonnaise.
Remoulade: Add some fresh herbs and ingredients such as fresh dill, capers, extra lemon juice, minced garlic, cayenne pepper, dijon mustard, and cornichons to make this delicious sauce.
How to Store Leftover Mayonnaise
You can easily store any leftovers and extra mayonnaise you may have in glass jars with a closed lid for up to 3 weeks in the refrigerator. I don't get a chance to store it longer than that as we use it up quickly. I usually make fresh mayonnaise about every 2 weeks.
I don't recommend freezing the mayonnaise as when thawing it'll break the emulsion and make the texture all running and different.
More Condiment Recipe You'll Love
- The Best Homemade Pizza Sauce Recipe
- Homemade Creamy Alfredo Sauce Recipe
- Simple Homemade Balsamic Vinaigrette Dressing
- The Best Homemade Caesar Dressing Recipe
- Easy Homemade Ranch Dressing Recipe
4-Ingredient Homemade Mayonnaise Recipe (For Beginners!)
Mayonnaise Recipe Ingredients
- 1 large – egg
- 1 tsp. – salt
- 1 tbsp. – freshly squeezed lemon juice
- 1 cup – avocado or olive oil
- 2 drops of freshly squeezed garlic juice (optional, but my preference)
How to Make Mayonnaise
- Start by adding egg (I used a cold egg instead of room temperature eggs), salt, freshly squeezed lemon juice, and garlic juice into the food processor bowl. You can alternatively follow these instructions why using a whisk in a large bowl or an immersion blender.
- Start pulsing it on high for 30 seconds.
- Next, slowly drip avocado oil through the opening of the food processor lid and pulse again for a minute and a half. Turn the food processor off, scrape down the sides of the bowl and lid with a spatula and beat for 30 more seconds.
- The mayonnaise consistency should be very thick and not fall off the spoon easily without a good shake. Refrigerate it for at least 4 hours before use so all the flavors have time to incorporate.
- The mayonnaise will thicken even more. Your delicious mayonnaise is ready to be used and served! Read the section below for serving ideas!
This recipe was originally posted on November 8, 2016 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.