Homemade Mayonnaise Recipe
Making your own mayonnaise at home is surprisingly simple and healthier than store-bought versions! This recipe uses healthier ingredients like olive oil and egg yolks to create a creamy, rich mayonnaise that's perfect for sandwiches, salads, and dips.
Equipment
- Immersion blender (or regular blender/food processor)
- Tall, narrow container or blender jar (for immersion blender)
- Measuring spoons
- Small bowl (for mixing optional honey)
- Spoon or spatula (for scraping down the sides)
Ingredients
- 1 large egg at room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or white vinegar
- 1/2 teaspoon salt
- 1 cup olive oil or avocado oil for a lighter taste
- 1 teaspoon honey optional, for sweetness
Instructions
Prepare the Ingredients
- Place the egg, Dijon mustard, lemon juice (or vinegar), and salt into a tall, narrow container or blender jar. This will help the ingredients emulsify better.
Blend the Base
- Using an immersion blender (or regular blender), blend the mixture on low speed for a few seconds until smooth.
Add the Oil
- With the blender still running, slowly drizzle in the olive oil, starting with a very thin stream. Take your time, as adding the oil too quickly will prevent the mayo from thickening properly.
- Blend Until Thickened
- Keep blending for about 30 seconds or until the mixture thickens into a creamy mayonnaise consistency. If it's too thick, you can add a small amount of water or extra lemon juice to reach your desired texture.
Taste and Adjust
- Taste your mayonnaise and adjust the seasoning if needed, adding more salt or lemon juice. If you prefer a sweeter mayo, you can mix in the optional honey.
Store
- Transfer the mayonnaise to a clean jar or airtight container. It can be stored in the fridge for up to one week.
Notes
For a lighter version, use half olive oil and half plain Greek yogurt instead of all oil. You can also add garlic, herbs, or smoked paprika for extra flavor!