Homemade Mayonnaise

Homemade mayonnaise doesn’t take too long to make and it is definitely worth the effort since the taste and texture are far superior to store-bought mayonnaise. The result is beautifully creamy mayonnaise tailored to your taste.

Creamy peppered homemade mayonnaise

Eggs

Mayonnaise consists of raw egg yolks - this is where a lot of the richness of mayonnaise comes from. The eggs also work to bind all the ingredients in the mayonnaise together. The raw eggs in mayonnaise are perfectly fine to eat, but you can also purchase pasteurized eggs if you prefer.

Oil

We suggest using neutral-flavored oil, such as vegetable oil or sunflower oil. Other oils, e.g. olive oil, could be a little overpowering in mayonnaise. When the oil is added to the eggs (slowly), this thickens the mixture producing creamy mayonnaise.

Lemon and Seasoning

The lemon juice adds a lot of flavor to the mayonnaise through its acidity. It also helps to stabilize the mixture so that the mayonnaise won’t split. You can substitute the lemon for vinegar, such as white wine vinegar.

In this recipe, we add a little bit of salt and pepper for seasoning. We love some pepper in our mayonnaise, but this is completely optional. We also recommend seasoning to taste. You can tailor your mayonnaise to suit your taste by adding herbs, different seasoning and spices.

Here are some ideas:

  • Spicy mayonnaise with sriracha sauce
  • BBQ mayonnaise with BBQ sauce
  • Lime mayonnaise with lime juice
  • Herbed mayonnaise with chives, dill, parsley, basil etc.

What is mayonnaise made of?

Mayonnaise is made of egg yolks, mustard, oil, lemon juice (or vinegar) and seasoning. Mayonnaise is an emulsion, which means that it combines egg yolk, oil and an acid (lemon juice or vinegar) by adding the oil slowly to the mixture and thickening it.

How do I store homemade mayonnaise?

Store homemade mayonnaise in an airtight container for up to four days to one week.

How do I fix broken or split mayonnaise?

If oil is added too quickly to the eggs, there is a chance that the mayonnaise will split. This means that the ingredients will not combine properly. If this happens, try adding ½ teaspoon mustard or another egg yolk and continue to whisk until combined. Keep adding the oil to the mixture very slowly (drop by drop) until the mixture starts to thicken.

Homemade Mayonnaise

Homemade mayonnaise doesn’t take too long to make and it is definitely worth the effort since the taste and texture are far superior to store-bought mayonnaise. The result is beautifully creamy mayonnaise tailored to your taste.

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Cuisine
French

Servings
30

Calories
143 kcal

Prep time
15 minutes

Cook time
0 minutes

Total time
15 minutes

Ingredients

  • 4 egg yolks
  • 2 tablespoons dijon mustard
  • 500 ml neutral-flavored oil
  • 4 teaspoons lemon juice or vinegar
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  1. Add the 4 egg yolks to the food processor along with the 2 tablespoons mustard and mix the ingredients for roughly 15 seconds.
  2. Very slowly, add the oil drop by drop. Continue to mix all the ingredients in the food processor. Be careful to add the oil in gradually.
  3. Once the mixture has started to thicken, add in the 4 teaspoons lemon juice. At this point, you can continue adding in the rest of the oil at a bit of a faster pace (rather than drop by drop) until you have a creamy and thick mayonnaise.
  4. Add in the ½ teaspoon salt and ½ teaspoon pepper (optional) to the mixture and season to taste. You can also add more lemon juice or vinegar according to taste.

Notes

  • In this recipe, we use a food processor but you can also use a whisk and do this by hand. However, this will take longer and you need to make sure to whisk rapidly and consistently to avoid your mayonnaise splitting.
  • If the mayonnaise is too thin, slowly add in a bit more oil to thicken it.

Nutrition

  • Calories 143 kcal | 
  • Carbohydrates 0.17 g | 
  • Protein 0.4 g | 
  • Fat 15.99 g | 
  • Saturated fat 2.2 g | 
  • Cholesterol 21.7 mg | 
  • Sodium 42.22 mg | 
  • Fiber 0.02 g | 
  • Sugar 0.04 g |