There’s something magical about making mayonnaise from scratch. I remember the first time I witnessed the transformation of simple ingredients into that creamy, silky condiment we all know and love. Today, I’m excited to share my foolproof method for creating the perfect homemade mayonnaise using just four basic ingredients.
Why Make Your Own Mayonnaise?
Let me tell you why I switched to making mayonnaise at home years ago. Store-bought versions often contain preservatives, artificial flavors, and stabilizers. By making it yourself, you control exactly what goes into your mayo. Plus, the taste? It’s incomparable – fresh, rich, and luxuriously smooth.
The Science Behind Perfect Mayo
Before we dive into the recipe, let’s understand what makes mayonnaise work. At its core, mayonnaise is an emulsion – tiny droplets of oil suspended in water (from egg yolks) to create a thick, creamy mixture. The key to success lies in creating a stable emulsion through proper technique.
Essential Ingredients
Let me break down our four star players:
- Egg Yolks (1-2 fresh yolks, room temperature)
- Must be fresh and at room temperature
- Provides lecithin, our natural emulsifier
- Creates the base for our emulsion
- Neutral Oil (1 cup)
- Canola, sunflower, or light olive oil
- Avoid extra virgin olive oil (too strong)
- Forms the body of our mayonnaise
- Dijon Mustard (1 teaspoon)
- Acts as an additional emulsifier
- Adds subtle tang and depth
- Helps prevent breaking
- Fresh Lemon Juice (1-2 tablespoons)
- Brightens the flavor
- Helps preserve the mayonnaise
- Balances the richness
Equipment Needed
For the best results, I recommend having:
- Immersion blender (my preferred method)
- Tall, narrow container
- Measuring cups and spoons
- Rubber spatula
- Clean glass jar for storage
The Step-by-Step Process
I’ve perfected this method over hundreds of attempts, and I’m sharing my exact process for foolproof results.
Base Preparation (5 minutes)
- Bring all ingredients to room temperature (crucial!)
- In your tall container, add:
- 1-2 room temperature egg yolks
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Pinch of salt
The Emulsion Process (5-7 minutes)
- Position your immersion blender at the bottom of the container
- Begin blending while SLOWLY drizzling oil
- Watch for the magical moment when emulsion begins
- Continue adding oil in a thin, steady stream
- Blend until desired thickness is reached
Troubleshooting Guide
Sometimes things don’t go as planned. Here’s how I fix common issues:
If Your Mayo Breaks
- Start fresh with a new egg yolk in a clean bowl
- Slowly whisk in the broken mayonnaise
- Continue adding any remaining oil
If Your Mayo Is Too Thick
- Add warm water, 1 teaspoon at a time
- Blend until desired consistency is reached
Storage and Food Safety
My tested storage guidelines:
- Store in an airtight glass container
- Keep refrigerated (34-40°F)
- Use within 1 week
- Never leave at room temperature over 2 hours
Flavor Variations
Once you’ve mastered the basic recipe, try these variations I’ve developed:
Garlic Aioli
- Add 2-3 cloves roasted garlic
- Pinch of extra salt
- Optional: herbs like thyme or rosemary
Herb Mayo
- 1 tablespoon fresh herbs (basil, dill, or tarragon)
- Extra lemon zest
- Cracked black pepper
Spicy Mayo
- 1-2 teaspoons sriracha
- Pinch of cayenne
- Optional: splash of rice vinegar
Serving Suggestions
I love using homemade mayo in:
- Classic sandwich spreads
- Potato or egg salads
- Dipping sauce for fresh vegetables
- Base for cold seafood salads
- Burger topping
- Coleslaw dressing
Nutritional Information
Per 1 tablespoon serving:
| Nutrient | Amount |
|---|---|
| Calories | 94 |
| Total Fat | 10.3g |
| Saturated Fat | 1.6g |
| Cholesterol | 14mg |
| Sodium | 12mg |
| Protein | 0.1g |
| Carbohydrates | 0.1g |
Frequently Asked Questions
Q: Why did my mayonnaise not thicken?
A: The most common cause is adding oil too quickly. Start with a very slow stream, almost drop by drop, until you see the emulsion forming.
Q: Can I use whole eggs instead of just yolks?
A: Yes, you can use a whole egg, but the texture might be slightly lighter. I prefer yolks for a richer result.
Q: Is raw egg safe to eat?
A: Use fresh, properly refrigerated eggs. If concerned, use pasteurized eggs or commercially pasteurized egg products.
Q: How can I make this mayo last longer?
A: While I recommend using it within a week, adding an extra teaspoon of lemon juice or white vinegar can help extend shelf life by a few days.
Q: Can I use extra virgin olive oil?
A: While possible, I don’t recommend it as the flavor can be overpowering. Stick to light olive oil or neutral oils for best results.
Pro Tips from My Kitchen
- Temperature matters: All ingredients should be at the same temperature
- Patience is key: Don’t rush the oil addition
- Clean equipment: Ensure everything is spotlessly clean
- Fresh ingredients: Use the freshest eggs possible
- Quality oil: Invest in good-quality, fresh oil
By following these detailed instructions and tips, you’ll create restaurant-quality mayonnaise that will elevate any dish it touches. Remember, practice makes perfect, and don’t be discouraged if your first attempt isn’t perfect – even professional chefs had to start somewhere!
