How to Make Mayonnaise
How to make homemade mayonnaise in less than 10 minutes with ingredients you already have in your kitchen!
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Making homemade mayonnaise is easier than you ever thought possible and you probably already have everything you need at home!
A few years ago I would have laughed if you told me I would one day make my own mayonnaise. Who in their right mind has time for that?
After having some health issues and going on a liver detox, I really started paying attention to ingredients and started making many things instead of simply buying them at the store. Some of our favorites are taco seasoning, burger seasoning, and buttermilk.
Honestly, I am not sure I will ever go back to some store bought items! Not only does it save money at the grocery store, it also is healthier!
Why make homemade mayonnaise
Healthier– You can control what ingredients go inside your homemade mayo and customize how you and your family like it.
No waste– This recipe uses one whole egg, instead of just the egg yolks. Here at Living Practically, we try to eliminate ALL food waste so you can save money.
Simple– Making homemade mayo is much easier than I ever would have imagined! Using just your blender or food processor, you can make creamy mayonnaise that is packed full of flavor!
Quick– The whole process takes under 10 minutes from start to finish.
Ingredients in mayo
The great thing about making homemade mayo is that you already have all of the ingredients on hand.
- OIL– Use your favorite oil or whichever you have on hand. Olive, avocado, canola or grapeseed oil are all great options. There is a large amount of oil in the recipe, so be sure you like the flavor of your oil. I typically use olive oil because I buy it in bulk, but it does have a pretty strong flavor.
- EGG– One whole egg at room temperature. Don’t worry, if you forgot to let your egg get to room temp. Simply submerge in lukewarm water for a few minutes. If you are concerned with eating raw eggs, buy pasteurized eggs at the grocery store.
- SALT– Pink Himalayan salt is what we like to use, but any would work.
- DIJON MUSTARD– Mustard is one of the staple ingredients in making homemade mayonnaise. It adds a little bit of subtle flavor, but its main purpose is to help the mayo properly emulsify.
- RED or WHITE WINE VINEGAR– A little acid is needed, and wine vinegar adds a beautiful flavor.
- LEMON JUICE– Another great option for an acidic, but flavorful add-in.
If you make the mayo and you aren’t a huge fan of the flavor, take notes and make a few changes next time. I love using homemade mayo for salad dressings, mixing with taco seasoning for a fun Mexican sauce, or in the secret sauce for burger bowls. Remember, throwing food away is throwing money away too.
How to make mayonnaise
It is much simpler than you think! My cousin Salome, shared her recipe with me and I can’t wait to share it with you too!
Throw the ingredients in the blender or food processor and there you have perfect homemade mayo. Here are the simple steps that ANYBODY can follow.
- Blend egg in a food processor or blender for 20 seconds.
- Add mustard, vinegar, and salt. Blend well for 20 seconds and scrape sides.
- Turn on the blender and add oil, 1 tsp at a time until about 1/4 cup has been added. This allows for proper emulsification.
- When the mixture begins to thicken, add the rest of the oil in a slow and steady stream.
- When all of the oil has been added, scrape down sides again.
- Season mayonnaise with salt, lemon juice, or extra vinegar.
If you do not have a food processor or blender, you can use an immersion blender or even a handheld mixer.
Mayonnaise variations
Changing the type of oil or combination of oil used will change the flavor of the mayonnaise.
Adding lemon juice, fresh herbs, garlic, and Sriricha are great ways to take the flavor to the next level.
Storing homemade mayo
Store your homemade mayonnaise in an airtight container with a lid and keep in the fridge. I love using mason jars, but that is just my personal preference.
Homemade Mayonnaise should last 1-2 weeks in the fridge, so be sure to put the date on it so you don’t have to wonder how long it has been in there. If you are anything like our family though, we go through a decent amount of mayo and always use it up before it has time to go bad.
Homemade Mayonnaise in Under 10 Minutes
Ingredients
- 1 egg at room temperature
- 1 tbsp Dijon mustard
- 1 tbsp red or white wine vinegar
- ¼ tsp salt or more to taste
- 1 cup oil of choice olive,, grapeseed, avocado
- 1 tsp fresh lemon juice optional
Instructions
- Add the egg to blender and process for 20 seconds.
- Add in the mustard, vinegar, and salt. Blend for another 20 seconds.
- Scrape the sides and bottom of the bowl. Blend again for another 20 seconds.
- Turn the blender on and begin to slowly add the oil, 1 tsp at a time. Do this until about ¼ cup has been added. (This is important for proper emulsification).
- When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. Continue adding the oil slowly in a steady, thin stream.
- When all of the oil has bee added, scrape the sides and blend for another 10 seconds.
- Taste mayonnaise and add salt, lemon juice, or extra vinegar to taste.
- Transfer to a jar and keep refrigerated.
What you need to know…
- Making homemade mayo is much easier than you ever thought possible!
- You probably already have the ingredients you need at home.
- It takes less than 10 minutes to whip up a batch of homemade mayo.
Thanks for stopping by and I hope you will come back for more!
