Homemade Mayonnaise Recipe For Beginners
Are you looking for an easy mayonnaise recipe that delivers creamy, delicious results every time?
Learning how to make mayonnaise at home is not just a fun kitchen experiment, it’s a game-changer for your homemade condiments collection. Whether you’re whipping up a quick sandwich spread or dressing for your favorite salad, this homemade mayonnaise recipe is a must-try.
Homemade mayo is so much better than store-bought. It’s fresh, customizable, and free from unnecessary additives or preservatives. Plus, it only takes a handful of pantry staples and about five minutes of your time.
If you’re someone who loves experimenting with recipes for beginners or enjoys the satisfaction of making things from scratch, you’re going to love this mayonnaise recipe.
Whether you’re gearing up for a summer picnic or cozying up indoors during the colder months, this homemade mayonnaise fits right into any seasonal spread. Let’s dive into how to make mayonnaise that’s creamy, rich, and downright irresistible!
Why You’ll Love It
- Quick and Easy: This easy mayonnaise recipe takes less than 10 minutes from start to finish.
- Customizable: Add your favorite herbs, spices, or a splash of lemon juice for a personalized touch.
- Budget-Friendly: Homemade condiments are often more cost-effective than store-bought alternatives.
- Healthier Option: No hidden additives, just wholesome ingredients.
- Perfect for Beginners: Even if you’re new to the kitchen, this homemade mayonnaise recipe is foolproof!
How To Make Homemade Mayonnaise
Ingredient List
Here’s everything you need to make mayonnaise at home:
For the Homemade Mayonnaise:
- 1 large egg (room temperature)
- 1 cup neutral oil (like canola or grapeseed oil)
- 1 tablespoon white vinegar or lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt (adjust to taste)
Optional Flavor Additions:
- A pinch of garlic powder
- Fresh herbs like dill or parsley (finely chopped)
- ¼ teaspoon paprika for a smoky twist
Kitchen Tools Needed
To whip up this homemade mayonnaise recipe, you’ll need:
- Immersion blender or food processor (a whisk works too but requires more effort!)
- Measuring cups and spoons
- A tall jar or mixing bowl (wide enough for your immersion blender)
- A rubber spatula (for scraping the sides of the jar or bowl)
- An airtight container for storing your homemade mayo
Instructions
- Prepare Your Ingredients: Make sure your egg is at room temperature for the best emulsion. Measure out all your ingredients and have them ready.
- Combine Ingredients: In a tall jar or the bowl of your food processor, add the egg, mustard, vinegar or lemon juice, and salt.
- Blend: If using an immersion blender, place it at the bottom of the jar and start blending. Slowly drizzle in the oil while blending, moving the blender up and down to emulsify the mixture. If using a food processor, start the motor and gradually pour in the oil through the feed tube.
- Adjust Seasoning: Once the mayonnaise is thick and creamy, taste and adjust the salt or acidity as needed.
- Store: Transfer the homemade mayonnaise to an airtight container and refrigerate. It will keep for up to one week.
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Tips and Tricks for Success
- Room Temperature Ingredients: Always use a room-temperature egg to help the emulsion process work smoothly.
- Go Slow: When adding the oil, pour it in a thin, steady stream to avoid breaking the emulsion.
- Use Neutral Oil: A neutral-flavored oil like canola or grapeseed works best. Avoid strong-flavored oils like olive oil unless you prefer a distinct taste.
- Fixing Broken Mayo: If your mayonnaise doesn’t thicken, start over with a fresh egg yolk and slowly whisk in the broken mixture.
- Experiment with Flavors: Add garlic for aioli, sriracha for a spicy kick, or a touch of honey for sweetness.
Ingredient Substitutions and Variations
- Egg-Free Option: Use aquafaba (the liquid from canned chickpeas) instead of an egg for a vegan version.
- Oil Substitutions: Swap neutral oil with avocado oil or light olive oil for a different flavor profile.
- Acid Choices: Try apple cider vinegar or rice vinegar for a slightly sweeter tang.
- Flavor Add-Ins: Mix in roasted garlic, sun-dried tomatoes, or chipotle peppers for gourmet variations.
- Low-Sodium Version: Reduce or omit the salt and season with herbs or spices instead.
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Serving Suggestions
Homemade mayonnaise is incredibly versatile. Here are a few ideas for how to use it:
- Sandwiches and Wraps: Spread it on bread or tortillas for a creamy base.
- Salad Dressing: Thin it out with a bit of water or vinegar to make a quick salad dressing.
- Dips: Mix it with ketchup, sriracha, or herbs for a flavorful dip for fries, veggies, or chicken nuggets.
- Marinades: Use it as a base for marinades for chicken or fish.
- Burger Sauce: Combine with mustard, pickle juice, and paprika for a delicious burger sauce.
Storage and Reheating Instructions
- Refrigeration: Store your homemade mayonnaise in an airtight container in the fridge. It will keep for up to one week.
- Avoid Freezing: Mayonnaise doesn’t freeze well as the emulsion can break when thawed.
- Reheating: Since mayonnaise is meant to be served cold, there’s no need to reheat it. If it separates slightly after refrigeration, give it a gentle stir to bring it back together.
FAQ
Q: Can I use olive oil for this recipe? A: Yes, but choose a light olive oil to avoid an overpowering flavor. Extra virgin olive oil can make the mayo taste too strong.
Q: Why did my mayonnaise not thicken? A: This often happens if the oil is added too quickly or the egg is too cold. Try starting over with a fresh egg yolk and slowly whisking in the broken mixture.
Q: Can I make this recipe without a blender? A: Absolutely! Use a whisk and a steady hand to slowly incorporate the oil. It takes a bit more effort but works just as well.
Q: Are raw eggs safe to use? A: If you’re concerned about raw eggs, use pasteurized eggs to reduce the risk of salmonella.
Homemade mayonnaise is as versatile as it is delicious. With this recipe, you can enjoy fresh, flavorful mayo tailored to your preferences. Happy cooking!
Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!
Homemade mayonnaise Recipe For beginners
Equipment
- Immersion blender or food processor
- Measuring cups and spoons
- A tall jar or mixing bowl
- A rubber spatula
- An airtight container
Ingredients
For the Homemade Mayonnaise:
- 1 large egg room temperature
- 1 cup neutral oil like canola or grapeseed oil
- 1 tablespoon white vinegar or lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt adjust to taste
Optional Flavor Additions:
- A pinch of garlic powder
- Fresh herbs like dill or parsley finely chopped
- ¼ teaspoon paprika for a smoky twist
Instructions
- Prepare Your Ingredients: Make sure your egg is at room temperature for the best emulsion. Measure out all your ingredients and have them ready.
- Combine Ingredients: In a tall jar or the bowl of your food processor, add the egg, mustard, vinegar or lemon juice, and salt.
- Blend: If using an immersion blender, place it at the bottom of the jar and start blending. Slowly drizzle in the oil while blending, moving the blender up and down to emulsify the mixture. If using a food processor, start the motor and gradually pour in the oil through the feed tube.
- Adjust Seasoning: Once the mayonnaise is thick and creamy, taste and adjust the salt or acidity as needed.
- Store: Transfer the homemade mayonnaise to an airtight container and refrigerate. It will keep for up to one week.