Here’s a complete guide to homemade mayonnaise 🥄—a creamy, tangy condiment that’s fresher and tastier than store-bought versions.
🌟 What Is Mayonnaise?
Homemade mayonnaise is a thick, creamy sauce made by emulsifying eggs, oil, and an acid (like vinegar or lemon juice). It’s used as a base for dressings, dips, and sandwiches.
🥄 Ingredients (Makes ~1 cup)
- 1 large egg (room temperature)
- 1 tsp Dijon mustard (optional, for flavor and stability)
- 1 tbsp lemon juice or vinegar
- 1 cup neutral oil (vegetable, canola, or light olive oil)
- Salt, to taste
- Optional: pinch of sugar or other seasonings (garlic, herbs, paprika)
👩🍳 Instructions
- Prepare the bowl
- Use a deep bowl or a blender/food processor.
- Combine egg, mustard, and acid
- Whisk together the egg, Dijon mustard, and lemon juice or vinegar until smooth.
- Add oil slowly
- Drizzle oil in very slowly at first while whisking constantly to form an emulsion.
- Once the mixture starts thickening, you can add oil a bit faster.
- Season
- Add salt to taste and any optional flavors like garlic, herbs, or paprika.
- Adjust consistency
- If too thick, whisk in a teaspoon of warm water at a time until desired texture is reached.
🔥 Tips for Success
- Room-temperature ingredients help prevent the mayo from breaking.
- Use neutral-flavored oil for a mild taste.
- If mayo “breaks” (separates), start with a fresh egg yolk and slowly whisk in the broken mayo to rescue it.
- Store in a sealed container in the fridge for up to 1 week.
🍽️ Uses
- Sandwich spread
- Base for salad dressings (ranch, aioli, tartar sauce)
- Dip for fries, vegetables, or chicken
- Mixed with herbs or spices for flavored mayo
If you want, I can give a super-easy blender method that makes creamy homemade mayonnaise in under 2 minutes—no whisking by hand required.
Do you want me to do that?
