Want to know how to make homemade mayonnaise? All you need are eggs, oil, mustard powder and lemon juice, and 5 minutes. Here’s the easy recipe!
As someone who routinely makes her own ricotta cheese, butter and jam (and all of these are both ridiculously easy and one million times better than the store bought variety), you’d think at some point it would have dawned on me that mayo might fall into that category.
But no, I’ve only figured out a few weeks ago that eggs, olive oil, mustard powder, salt and lemon juice, my handy food processor and 5 minutes are the only things standing in between me and mayo that leaves the jarred stuff in the dust.
How to make this recipe
So here are the few sentences: put a room temperature egg into your food processor with a little mustard powder and salt. While the food processor is running, slooooooooooowly drizzle the olive oil into the egg mixture. I mean slowly. A trickle.
And here comes something magical I have discovered about my food processor: look at the insert for the feeding tube – that piece you use to push ingredients down into the bowl when you are shredding or grating something. It has a teeny tiny hole in the bottom. If you pour the oil in to the processor through the insert, that teeny hole will trickle the oil in EXACTLY the right amount and at EXACTLY the right speed.
One way or the other, you will see the ingredients start magically turning into mayo almost immediately. When the oil is all in and everything is looking mayo-like, gently stir in some lemon juice.
And voila, you have made your own mayo! Spoon it into a mason jar and admire it, and then put it in the fridge. And then take it out again and make yourself the world’s best tomato and mayo sandwich.
The more you know…
PrintHow To Make Homemade Mayonnaise
Want to know how to make homemade mayonnaise? All you need are eggs, oil, mustard powder and lemon juice, and 5 minutes. Here’s the easy recipe!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: About a cup
- Category: Staples
- Method: No Cook
- Cuisine: American
Ingredients
- One egg, room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon mustard powder
- 1 1/4 cup light olive oil or safflower oil
- Juice from 1/2 lemon
Instructions
- Put egg, salt and mustard powder in a food processor. Process until combined.
- With the machine running, pour in the oil as slowly as you possibly can – a teeny trickle. Blend until the oil is fully incorporated and your mayo looks like mayo!
- Gently stir in the lemon juice.
- That’s it! You made mayo! Store in the fridge after you admire it.
Notes
I love safflower oil best for this recipe. If you are using olive oil, use the lightest color oil you can find. The heavier olive oils can flavor the mayo in a non-mayo-tasting way.
Cindy Salisbury says
Can I use fresh eggs from my chickens?
You totally can! It will be the best mayo ever with fresh eggs! :)
Suz says
Can you use a blender if you don’t have a food processor? Do you know if it works the same way?
Hi Sue! I’ve never tried it with a blender, but I think it should give you a similar result as long as you pour the oil in super slowly through the opening in the blender lid. The main thing that will be a pain is getting the mayo out of the blender, as it will involve scooping it out around the blender blades. But that’s better than having no homemade mayo at all, right? :)
Sandy says
Can other oil be used : like grape seed, avocado or extra virgin olive oil?
Hi Sandy! You can use any of those, as long as they don’t have a strong flavor of their own, because that will impact the flavor of the mayo. I’d be most careful with olive oil – taste it first – because sometimes it can have its own very pronounced flavor. Hope that helps!
cupcakes says
I wonder if I can add some garlic, I love it’s flavor and my family too
I’m sure you can – just remember that raw garlic has quite a bite to it, so I would use just a teeny bit. Garlic salt might also be an option?
cupcakes says
that a better idea, still I will share my family impression of this mayonnaise
Diane says
I bet you’d like aioli, which is a classic garlic and olive oil mayo. So very good.
That is a GREAT suggestion!
ColleenB. says
I make my Mayo by using an Egg Substitute. and bringing Everything to room temperature.
If you still want to make mayo using raw eggs you can do so, using the freshest eggs as possible. Using Organic eggs would also be a big plus.
If you would like to cook the eggs, simply whisk the yolks with the lemon juice and then heat slowly (very slowly) while stirring until it reaches 160°F (about when the mixture coats the back of a metal spoon and the yolk starts producing a few bubbles). Heating too fast will result in scrambled eggs. Place the pan into ice water to stop the cooking and stir until the egg yolk cools down (try not to get water into the pan). then proceed with the recipe as before (add salt, pepper, oil).
Colleen, thank you SO much – I’m getting many questions about the raw egg part. I do always get organic, cage-free eggs, and your alternatives are great. Really appreciate it! :)
ColleenB.l says
egg substitute to equal 1 egg – usually 1/4 cup (or 1 whole egg for a traditional version)
Thanks again! :)
BJ Long says
I would think the lemon juice would cook the eggs like it does for shrimp in ceviche.
I know, but it doesn’t – it just adds that little bit of tang that you want with good mayo! :)
Karen Nelson says
Just wondering about your headaches and the nitrates?
I try to eat nitrate free bacon( which I have found some locally and Trader Joes has one) and wine is tricky unless you go organic, to eliminate nitrates. I stopped drinking red wine for the most part (love Merlot) and noticed an improvement. A friend of mine switched to Pinot Noir and does better. Cheese can be tricky too. Maybe a little research as you start adding foods back in or maybe it will be trial and error. I hope you will share your findings.
Congrats on staying the course and I am going for the mayo!
Hi Karen! My headaches are definitely linked to something in wine, because I had the same reaction. For me, I think it is the sugar, and I am going to experiment with some European wines (instead of my beloved Californias) because their sugar amount can be lower. I’m also trying organic wines, and the Merlots and Pinots that are lower in tannins. I will definitely keep you posted! Meantime, happy mayo-making!
Min says
I’m intrigued by this! Two questions: How long does it keep, and what about the raw egg aspect?
It keeps a week or even a little more in the fridge. You can’t really get around the raw egg part, but I am super careful about where I buy eggs and what kind…that’s my best advice on that end!