Homemade Mayonnaise Recipe For Beginners
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.
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
- 2 tablespoons 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 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.
Notes
Nutritional Value (Per Tablespoon Serving)
- Calories: ~95 kcal
- Fat: ~10 g
- Saturated Fat: ~1 g
- Cholesterol: ~10 mg
- Sodium: ~50 mg
- Carbohydrates: ~0 g
- Protein: ~0 g