Everything tastes better homemade.
Making mayonnaise is not something I do regularly, but every time I make it, I ask myself why I don’t do it all the time! From here on out, I’m committed to making it more often because there’s never a time I want to be without it on hand.
Making your own mayonnaise in the blender, food processor, or with an immersion blender is super simple, and can also save you a lot of money in the long run compared to what you’d buy at the grocery store. Once you have all the necessary ingredients (which you probably already have in your home), you will be able to make batch after batch of the stuff.
Plus, you know exactly what’s going into it when you make your own mayonnaise. While the store-bought stuff is convenient and cheap, most of it contains hydrogenated soybean oil (which has been called one of the more harmful ingredients in processed foods – along with high fructose corn syrup) as well as preservatives. These same qualities make homemade mayo perfect for people who follow a Paleo diet. It’s also gluten-free!
Homemade mayo, on the other hand, is packed with protein and good fats, and tastes WAY better than store-bought! It’s so creamy and delicious — you’ll never want to go back to the store-bought stuff again. After your first time, you can also get creative with your homemade mayo to make gourmet versions like curried mayo, lemon-dill mayo, and garlic aioli.
If you’ve never tried making your own mayonnaise, believe me when I say that you’ve been missing out. You’ll want to drink it — or at least drizzle it over everything! There’s no better time than now to learn how to make your own homemade mayonnaise at home. I’ve got the perfect mayo recipe for whipping some up today. You will not be disappointed!
Why Make Your Own Homemade Mayo
A strong case can be made for making your own homemade mayo based on its exceptional taste and smooth texture alone. I also mentioned that it’s healthier than any mayo you’ll find at the store due to its lack of preservatives, and it’s cheaper, too, with minimal prep time.
However, these are far from the only reasons to start making your own mayo. In fact, there are hundreds, if not thousands of reasons to give it a go. I’m talking about the many ways homemade mayo can be put to delicious use in many of your favorite recipes.
The truth is that the sky’s the limit when it comes to enjoying your homemade mayonnaise. From culinary basics like deviled eggs and salad dressings to more advanced techniques like as a treatment for fish and as a thickener for sauces, the possibilities are almost endless! And of course, what’s better than fresh, soft, tangy mayo on a turkey sandwich or BLT? Your homemade mayo can even be used as a fatty alternative in baked goods. I challenge you to find a more exceptionally moist chocolate cake than one that uses mayo as a stand-in for butter.
In short: While store-bought mayo serves the same purpose as homemade mayo in recipes, the results are tastier, healthier, creamier, and fresher when you use your own. Believe me when I say you will always want to have some on hand after you discover just how good it is.
Here’s one last thing to keep in mind about the advantages of making your own mayonnaise: This sandwich condiment is also a multipurpose wonder around the house. While homemade mayonnaise is so tasty that you may not want to squander it on anything besides food, it can be used in many surprising ways. A few of my favorite outside-the-box uses for mayonnaise include removing rings that are stuck on a finger, shining stainless steel, treating squeaky hinges, removing sticker residue, cleaning up tar, and moisturizing hair and skin. A mayo scalp treatment is also an effective way to kill head lice naturally.
The list of uses — both culinary and otherwise — for your homemade mayo goes on and on. And because it’s more affordable than store-bought products, the more you use it, the more the savings stack up!
Homemade Mayo Ingredients
With a name like mayonnaise, this creamy condiment may sound like it would be complicated to make. This couldn’t be further from the truth. In fact, all it takes to make your own homemade mayo is four simple ingredients and a blender. No whisking, boiling, baking, or any kind of cooking required! The best part? You’ve probably already got the ingredients in your fridge or pantry at the moment. Here are the four ingredients you’ll need to make your own mayo — in mere minutes total time, no less.
Eggs are heralded as the “amazing wonder food,” and here’s yet another reason to love them. In addition to being one of the healthiest foods on the planet, they’re also the base of mayonnaise. This recipe calls for room temperature raw eggs, but they can be swapped out for pasteurized eggs if that’s what you have on your hand or if you have a preference.
Mustard packs a flavorful punch, but that’s not the only reason it’s included as a recipe in mayonnaise. Along with the egg yolk, it helps to emulsify the mixture and keep it stable. This reduces the risk of it “breaking.” The type of mustard you use is up to you. Dijon works well, as does whole-grain mustard. Feel free to experiment to see which you like best.
- Vinegar or fresh lemon juice
Vinegar and lemon juice are both go-to’s in my household, and with good reason. They’re delicious in many recipes as well as handy natural household cleaners. As an ingredient in homemade mayo, they add flavor while also acting as another stabilizing element in the mixture.
- Olive Oil
Extra virgin olive oil is my pick, but if you prefer another neutral-flavored oil, that’s fine too. Possible substitutions for olive oil include grape seed oil, safflower oil, sunflower oil, avocado oil, and canola oil.
Note: Because homemade mayo is made with raw eggs, some special precautions are in order. Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
A Few Things to Know About Your Homemade Mayo
If you’re worried about mayonnaise and food safety, I’m here to set your mind at ease. Most cases of food poisoning from mayo aren’t due to the mayo itself but to unsanitary handling or preparation of foods that contain mayo.
Another common concern home cooks have about eggs pertains to their freshness. Unfortunately, this can lead to a lot of perfectly edible eggs ending up in the trash. I have a few tips to share here, too.
The telltale sign that eggs have gone bad is their odor. Eggs that are past their prime will have an unmistakable and noxious sulfur-like smell. If your eggs don’t pass a simple sniff test, it’s time to toss them.
Even if your eggs don’t smell, there are a couple of other techniques for identifying eggs that have gone bad. For starters, fresh eggs sink while old eggs float. Just place your eggs in a bowl of cold water and wait. If they sink to the bottom and lay flat, they’re fresh. Older eggs will sink but stand on one end at the bottom of the bowl. Eggs that float to the surface have gone bad and are not safe to eat.
If you don’t have time to test whether your eggs float, try the fast-but-reliable shake test. If you hear a sloshing sound inside an egg when you hold it up to your ear and shake it, it’s more likely than not gone bad. But if you hear no movement or sound, the egg should be good to go. Of course, there’s no more reliable method for knowing whether eggs are fresh is to consult the expiration date on the carton.
Homemade Paleo Mayonnaise Recipe: How to Make Mayonnaise
- 2 egg yolks
- 2 tsp white wine vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp kosher salt
- 3/4 cup light olive oil
- Add the first four ingredients to a container and then use your immersion or stick blender to combine them. Or if you are using a blender or food processor, add the ingredients directly and start it on low.
- Then, pour the oil into the blender SLOWLY while the egg yolk mixture blends, allowing it to emulsify.
- Once the mixture has reached the desired thickness, you’re done! When I say it’s as easy as that, I mean it!
While this mayo is more than amazing enough on its own, we all like to change things up every now and then. Adding a mix-in can take your mayonnaise to all-new levels of deliciousness by adding extra, unexpected zing. Some of my favorite spices to add to my homemade mayonnaise include cumin, curry powder, chili powder, smoked paprika, chives, rosemary, tarragon, thyme, basil, parsley, dill, and oregano. I recommend adding a teaspoon of spice for every quarter cup of mayonnaise. (As always, be sure to taste and adjust, if necessary.)
You can add even more punch by introducing just a dash of cayenne pepper or garlic powder — just take it easy to start. Remember, you can always add more later.
Homemade Mayonnaise Recipe Storage
Storing your homemade mayonnaise is also a breeze. Just scoop the mixture into an airtight container, such as a mason jar, and refrigerate. This mayo will expire on the expiration date of the eggs you used, so be sure to take note.
A good rule of thumb is that homemade mayo will keep covered in the fridge for up to a week, but you might find that it lasts a bit longer, depending on the freshness of your eggs.
How To Use Your Homemade Mayo
Now that you’ve made your own homemade mayo, here comes the good part: Finding many ways to enjoy it. And when I say many, I mean MANY. You can use your mayo in all sorts of recipes and delicious creations, and you can use it outside of the kitchen, too! When you’re faced with all the many uses for homemade mayonnaise, it can be almost overwhelming. Because of this, I’ve rounded up some resources to get you started. Here are a few of my favorite recipes and tips.
- 17 Surprisingly Clever Uses For Mayonnaise
- Mexican Corn Dip + 9 More Tried And True Dip Recipes
- Fry Sauce – A Utah Culinary Treasure!
If you had told me before the first time I set out to make my own homemade mayonnaise how easy it would be, I probably wouldn’t have believed you. But now that I’m an accomplished mayonnaise maker, I hope you will take my word for it.
Making your own mayo could not be easier. In mere seconds — hardly more than the amount of time it would take you to walk to the pantry and open up a new jar of the store-bought stuff — you can whip up the best mayonnaise you’ve ever had in your life. So what are you waiting for? The perfect potato salad, turkey club, chicken salad, or egg salad sandwich is waiting!
Easy Homemade Mayo
- 2 egg yolks
- 2 tsp white wine vinegar
- 1/2 tsp dijon mustard
- 1/4 tsp kosher salt
- 3/4 cup light olive oil
- Add the egg yolks, vinegar, mustard, and salt to a container and then use your immersion or stick blender to combine them. Or if you are using a blender or food processor, add the ingredients directly and start it on low.
- Pour the oil into the blender SLOWLY while the egg yolk mixture blends, allowing it to emulsify.
- Once the mixture has reached the desired thickness, you’re done!