Fail-Proof Homemade Mayonnaise
- PREP 10min
- TOTAL 10min
Homemade mayonnaise is such a treat. It’s very simple to make, too. There are a few ways to make mayonnaise. My preferred methods are using our food processor with the small bowl attachment or an immersion blender with a tall jar. You can use a blender or make it completely by hand, but I don’t find them as fail-proof.
You Will Need
1 large egg
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar or white wine vinegar
1/4 teaspoon fine sea salt, or more to taste
1 cup (240ml) safflower oil or vegetable oil
1 teaspoon fresh lemon juice, optional
Directions
Prepare Equipment
If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade.
If you do not have the smaller bowl attachment, I recommend making the mayonnaise with an immersion blender (method is shared below). You can also make a larger batch, double the recipe, and use the standard bowl attachment. I have had plenty of success using this recipe with a high-speed blender, but based on feedback from our readers, we have noticed that more issues pop up when a blender is used.
Make Mayonnaise
Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
If the mayo seems too thin, slowly stream in more oil with the processor running until thick. If it is too thick, add a teaspoon or two of cold water.
Immersion Blender Mayo (Alternate Method)
An immersion blender makes this so quick! Add all of your mayonnaise ingredients (including the oil) to a tall jar, then turn on the immersion blender, slowly moving it up and around to incorporate the ingredients and blend into a thick mayo. Remove the blender, taste, and then add additional salt or lemon juice to taste.
Adam and Joanne's Tips
- Storing Homemade Mayonnaise: Store covered in the refrigerator up to 2 weeks.
- Raw eggs: When choosing eggs for homemade mayonnaise, go for fresh, properly refrigerated, clean pasteurized grade A or AA eggs with intact shells.
- Olive oil: Olive oil can be a little overpowering so use one that’s light and fruity and consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.
- Roasted garlic mayonnaise: Add 4 to 5 roasted garlic cloves to the mixture before blending. Here’s how to roast garlic. You might also enjoy our garlic aioli recipe, which is similar to this one but uses egg yolks and raw garlic instead of whole eggs and roasted garlic.
- Flavored mayo: Add fresh herbs, chipotle, Sriracha, or curry powder.
- Fixing Broken Mayonnaise: Transfer your broken mayo to a measuring jug, and clean the food processor bowl and blade. Add an egg yolk and 1/2 teaspoon of vinegar or lemon juice to the clean food processor bowl. Turn on to blend, and then slowly add the broken mayo, bit by bit, just as you did when you added the oil the first time.
- The nutrition facts provided below are estimates. One serving equals 1 tablespoon.