Homemade Mayonnaise Recipe

This Homemade Mayonnaise Recipe is easier to make than you might think! This creamy, flavorful mayo recipe only takes a few ingredients. You can have this delicious condiment for a sandwich spread, dip base, or potato salad recipe ingredient in just a few minutes. I show you how to make homemade mayonnaise.

Homemade Mayonnaise Recipe

You may be looking for a mayo with no preservatives, great flavor, and a creamy consistency. Why not make your own? It's easy!

What do you put mayonnaise on (or in)? There are so many uses for this creamy condiment!

I like to use this homemade mayonnaise recipe on sandwiches, in potato salad, macaroni salad, ranch dressing, dips, coating before breading meats, and so much more.

Which Oil Works Best for Making Mayonnaise?

The best oils for making Homemade Mayo are neutral flavored oils.
Neutral Oils are: avocado, safflower, canola, non-GMO grapeseed oil, and peanut oil. You can use olive oil, but use light olive oil, not extra virgin.

Is Vinegar or Lemon Juice Best for Making Mayonnaise?

Both are good. Use white wine vinegar over regular white vinegar for better flavor. Champagne vinegar is a flavorful alternative.

Should I Use a Blender or Food Processor to Make Homemade Mayonnaise?

You can use whichever is easiest for you, or what you have on hand. This recipe uses a blender. You can also use an immersion blender.

How to Make Homemade Mayonnaise Recipe

Gather all of the ingredients together. Make sure they are all at room temperature. In a blender, blend the eggs, vinegar, and salt. Blend.

Simultaneously, while blending, VERY, very slowly drizzle in the oil in a thin stream. Once the oil is incorporated, blend for about 1 more minute until it becomes a white and thick consistency.
Transfer to a jar and store in the fridge.

What If Your Homemade Mayonnaise is Watery?

If your homemade mayo is too runny, it's usually because it hasn't been blended long enough to let the emulsifier bring the water and oil together.

How to Make Mayonnaise Thicker?

If you want your Homemade Mayo to be thicker try adding an additional egg yolk.
• Simply put a fresh egg yolk into a clean bowl, and slowly whisk the thin mayo into the fresh egg yolk.
• The extra egg yolk will re-emulsify the ingredients, making it thicker and smooth.

What If Your Homemade Mayo is Oily?

Quickly whisk in 1 to 2 teaspoons of water, vinegar or lemon juice. The mayonnaise will thin out a bit and lose the oily appearance.

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If you make this easy Homemade Mayonnaise, please let me know. Just leave a comment and star rating below. I'd like to know how you liked it.

Homemade Mayonnaise Recipe

Homemade Mayonnaise Recipe

5 from 1 vote

Print Rate

Course: Condiments

Cuisine: American

Keyword: salad dressing, sandwich spread

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 2 cups

Calories: 75kcal

Author: Sandy

Equipment

• Blender or Food Processor

Ingredients

• 2 Eggs (room temperature)
• 3 Tablespoons White Wine Vinegar (or Champange vinegar)
• 2 cups Neutral Flavored Oil* (grapeseed, safflower, avocado, or canola are best)
• 1 teaspoon Kosher Salt

Instructions

• In a blender, blend the eggs, vinegar, and salt. Blend.
• Simultaneously, while blending, VERY, very slowly drizzle in the oil in a thin stream. Once the oil is incorporated, blend for about 1 more minute until a white and thick consistency.

Notes

*Light olive oil can be used, but not extra virgin, as it can become bitter.

 

Store in the refrigerator in an airtight container for up to 3 weeks.

Nutrition

Calories: 75kcal