Homemade mayo it’s definitely much tastier than any store-bought version. It’s so creamy and fresh and full of flavor.
Learn to make your own mayonnaise at home. Make it once and you’ll never buy it again.
Convince yourself how easy and fun it may be. Not to mention you’ll make it to your taste using fresh, high quality ingredients.
Avoiding preservatives or any other ingredients (added sugar?) that should not be in there.
Ready to learn how to make your own basic mayonnaise recipe?… Let’s look at what we’ll need for this one.
🥚 Ingredients For Homemade Mayo
- Egg Yolks – We are going to use high quality raw eggs, preferably bio and as fresh as possible.
- Oil – I use sunflower oil. It’s best to use a neutral vegetable oil, not so strong in flavor. You can also use grape seed oil, avocado oil, canola oil.
- Mustard – I like to use a mild, sweet mustard. You can also use Dijon or any other mustard you like.
- Lemon juice – fresh lemon juice to give it some acidity.
- Salt and pepper to season.
How To Make Mayonnaise At Home
The process is very simple and it will take up to 10 minutes, depending on how many eggs you use. This process of emulsification can be made in multiple ways.
My grandmother used to make it with the fork, off course it required a lot of beating and effort. Nowadays we can use blenders, food processors, handheld /immersion mixers or a simple whisk.
The Internet is full with all those methods. But I like to use my mixer. It’s how I like it best, to feel the texture while I make my mayonnaise and adjust it rapidly and easily to my taste.
I know that are versions of mayonnaise made with the whole egg. I personally didn’t try it and I’m not attracted to the idea. I grew up with the basic egg yolks version of this sauce and I like it as it is.
My mayonnaise recipe is a fail proof method. 🙂
Why? Because I use a boiled egg yolk to start, that way the risk of mayonnaise breaking is almost zero.
Also, one important fact about making mayonnaise is that all the ingredients used must be at room temperature.
This homemade mayo uses 4 raw egg yolks and 1 hard boiled egg yolk. Of course you can use how many raw egg yolks you want – depending on the quantity you need.
Keep in mind that every egg yolk can incorporate up to 1 1/3 cups (300 ml) vegetable oil.
I made about 2.6 cups (600g) mayonnaise. I could have made more if I would added more oil to it, but I didn’t needed that much. It was however very creamy and rich in flavor.
🥣 Homemade Mayonnaise Recipe: Step-By-Step
1️ Step one: Blend the egg yolks and mustard
Boil one egg and let it cool off. Meantime, bring at room temperature all the ingredients such the rest of the eggs, the mustard and the lemon.
Place together in a bawl the boiled egg yolk (mashed or passed trough a sieve), the other 4 egg yolks, 1/2 tsp salt, a pinch of white pepper (optional), 1 tbsp mustard and mix them until everything is well blended.
I don’t use more than 1 tbsp of mustard at this basic mayo recipe, because mustard takes away the shine.
2️ Step two: Start adding oil
Start mixing with your mixer at first speed to blend some more. Then, start pouring in the oil little by little in a thin stream. Very slowly at first, until the mayo starts thickening and forming waves.
When the waves are strongly formed, you can pour in the oil in a continuously stream at a high speed without any stress, the mayo will not risk breaking anymore.
3️ Step Three: Add lemon juice
When you incorporated enough oil to your liking and the mayo is really strong and stiff, it’s time to add the lemon juice to lighten it up a bit.
Also, taste for saltiness and add any salt if more is needed. Mix again for some moments.
If everything about seasoning is fine, the last final step is to splash in 4-5 tbsp of cold water. This really whitens up and lightens even more the mayonnaise.
Mix in the added water for a few more seconds and your mayonnaise is ready to use.
That’s it! You did your own homemade basic mayonnaise recipe in no time and no stress.
How To Fix Broken Homemade Mayonnaise
If, by any chance your mayonnaise have broken – boil another egg and use the boiled egg yolk as a base to start remaking the mayo.
In another bawl, mash the egg yolk (best to pass it trough a sieve) and start adding in the broken sauce one spoon at a time and incorporated it slowly.
You’ll see that the mayo will start repairing. You can use a wooden spoon at first, until the mayo starts thickening and then use the mixer to finish off the entire mixture.
Do not use more oil, just the broken mixture, until it is all incorporated.
After that, you can add more oil to it for a thicker texture until it gets the consistency you like.
🥪 Uses For Homemade Mayonnaise Recipe
You can flavor the basic mayo recipe with many ingredients and use it in lots of yummy recipes.
Honey, garlic, chives, paprika, chili, Sriracha, curry, dill or other fresh herbs are only a few examples of possible mayo added flavors.
Use it for creamy salad dressings, in potato salads, for this Russian salad recipe, egg salads, deviled eggs, sandwiches, hamburgers and sooo many other recipes.
F.A.Q About The Homemade Mayo
How to thicken homemade mayo?
Add more oil to the mixture until it gets the preferred consistency. Keep in mind this ratio: 1 egg yolk can incorporate up to 1,25 cups (300ml) oil.
Can I use olive oil for mayo?
I don’t recommend using olive oil because is has a very strong flavor. You can replace 1/3 of the recipe oil with olive oil, but I strongly recommend not to.
How long does homemade mayo last?
Keep it covered in a air tight container up to a week in the fridge.
Homemade Mayonnaise Recipe (fail-proof method)
- 1 hard boiled egg yolk
- 4 raw egg yolks
- 2 cups (475ml) vegetable oil (neutral)
- 1 tbsp mustard (more to taste)
- 4 tbsp lemon juice (more to taste)
- 1/2 tsp salt (more to taste)
- white pepper (optional)
- Make sure that all ingredients are at room temperature. Start by mashing the hard boiled egg yolk into a bawl. Add the 4 raw egg yolks, salt, white pepper (optional), mustard and mix them together. Next, start using the mixer at low speed and incorporate the oil in a thin stream, bit by bit until soft waves starts forming. After that, you can speed up the process with no stress, adding the oil in a continuous stream until you rich the desired consistency.
- Check the seasoning (salt and pepper) and add the lemon juice. That will lighten up the texture and color of the mayonnaise. Finish up by splashing 4-5 tbsp of cold water to lighten the mayo even more and making it more silky and smooth. This is optional, but highly recommended.
- Use it as it is, or flavor it according to your liking.
Great tip with the boiled egg yolk!