Dreaming of the creamiest, most versatile condiment around? Look no further than homemade MAYONNAISE. Crafted with simple ingredients you probably have on hand, this lush, spoonable spread takes just minutes but tastes worlds apart from anything store-bought. Whether you’re slathering it on sandwiches, dolloping on fries, or swirling into dressings, making your own MAYONNAISE lets you control the flavor and texture every step of the way.
Ingredients You’ll Need
Just a handful of everyday items create this magic, each one playing a key part in the signature taste and irresistibly silky richness of MAYONNAISE. When your ingredients shine, the final product truly comes alive—so grab the freshest eggs and zestiest lemon you can find!
- Egg (1 large, room temperature): The foundation of MAYONNAISE, eggs provide structure and help everything emulsify into that luscious texture.
- Lemon juice (15ml): Adds bright acidity and a subtle tang that keeps the flavor lively—freshly squeezed is best.
- Salt (3g): Simple but so important; salt wakes up all the flavors and balances the richness.
- Vegetable oil or avocado oil (220ml): This is where the creamy magic happens—choose an oil with a mild flavor so your MAYONNAISE stays the star.
How to Make MAYONNAISE
Step 1: Blend the Egg, Lemon Juice, and Salt
Start by adding your egg, lemon juice, and salt to a sturdy jar or mixing bowl. This combo sets the flavor base, and blending them first helps emulsify everything smoothly once the oil goes in. If your egg isn’t quite at room temperature, quickly submerge it in warm water for a few minutes—the warmer temp helps everything come together beautifully.
Step 2: Slowly Incorporate the Oil
Now comes the most important part! With your blender running (or immersion blender ready), start drizzling the oil in very slowly at first, just a thin stream. This patience rewards you with perfectly thick and creamy MAYONNAISE, as the mixture emulsifies before your eyes. Once it starts thickening, you can pour a bit faster, but keep blending until everything’s luxuriously combined.
Step 3: Transfer and Chill
Scoop your finished MAYONNAISE into an airtight jar or container, and pop it into the fridge. Chilling not only helps the flavors meld but thickens the texture even more. In as little as 10 minutes, you’ve created a homemade condiment bursting with freshness and flavor!
How to Serve MAYONNAISE
Garnishes
Upgrade your homemade MAYONNAISE by swirling in crushed garlic, fresh herbs, or a sprinkle of smoked paprika on top. A drizzle of olive oil or zest of lemon right before serving also adds a chef’s touch, making it as eye-catching as it is delicious.
Side Dishes
This MAYONNAISE absolutely shines alongside crispy fries, grilled vegetables, juicy burgers, or roasted chicken. It truly elevates even the simplest side dishes, offering a creamy, tangy contrast that keeps everyone reaching for another dip.
Creative Ways to Present
Transform your MAYONNAISE into an herby dip by stirring in chopped tarragon or dill, or use it as a base for aioli with a bit of crushed garlic. Pipe it into elegant rosettes for party platters, or spoon into tiny ramekins for a condiment spread that looks as fancy as it tastes.
Make Ahead and Storage
Storing Leftovers
Homemade MAYONNAISE keeps best in a clean, airtight jar in the refrigerator for up to two weeks. Always use a clean spoon to scoop it out to keep it fresh and safe for every use.
Freezing
It’s best not to freeze MAYONNAISE, as the texture can break and become watery once thawed. If you have extras, get creative—stir them into dressings, mashed potatoes, or pasta salads rather than freezing.
Reheating
Luckily, MAYONNAISE should be served cold or at cool room temperature. Avoid heating, as this can cause separation and affect its lovely creamy consistency. If your mayo has thickened a bit too much, a quick stir before serving will smooth it right out.
FAQs
Is homemade MAYONNAISE safe to eat with raw egg?
If you’re concerned about raw eggs, choose pasteurized eggs or look for high-quality, fresh eggs from a trusted source. Most people have no issues with homemade MAYONNAISE, but you can always play it safe if serving to those with compromised immune systems.
Can I use olive oil instead of vegetable or avocado oil?
Yes, you can use light olive oil, but strong, extra-virgin olive oil can be overpowering and make the MAYONNAISE taste bitter. For a more neutral flavor, stick to mild oils like vegetable, canola, or avocado.
What if my MAYONNAISE doesn’t thicken?
Don’t panic! If your mixture stays runny, it probably needs a slower oil drizzle or a touch more blending time. Try adding a spoonful of your runny mayo to a new egg yolk in a clean bowl, and blending again while very slowly adding the rest—it almost always works.
How can I adjust the flavor?
Homemade MAYONNAISE is endlessly customizable. Add mustard for zip, extra lemon for tang, or even a pinch of sugar for balance. Personalizing your batch is part of the fun!
Can I double the recipe?
Absolutely! Just keep to the correct ratios and make sure your blender or jar is large enough to handle the increased volume. Making larger batches is handy for parties or meal prep—just remember to keep everything chilly.
Final Thoughts
There’s something magical about whisking together your own MAYONNAISE—from the fluffy texture to the bright, fresh taste, it’s a true kitchen upgrade. Give it a go and discover just how irresistibly delicious and versatile this homemade condiment can be—you’ll never want to go back to the store-bought stuff!
Print
MAYONNAISE Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: About 1 cup
- Category: Condiment
- Method: Blending
- Cuisine: Global
- Diet: Vegetarian
Description
Learn how to make delicious homemade mayonnaise with just a few simple ingredients. This creamy condiment is perfect for sandwiches, salads, and dips. Customize it to your taste and say goodbye to store-bought mayo!
Ingredients
Egg Mixture:
- 1 large egg, room temperature
- 15ml lemon juice
- 3g salt
Oil:
- 220ml vegetable oil or avocado oil
Instructions
- Prepare Egg Mixture: In a blender, combine egg, lemon juice, and salt in a jar or bowl.
- Emulsify: With the blender running, slowly pour in the oil in a steady stream until the mixture thickens and emulsifies.
- Refrigerate: Transfer the mayonnaise to an airtight jar and store in the refrigerator for up to 2 weeks.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 94
- Sugar: 0g
- Sodium: 74mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 12mg
