When it comes to kitchen staples, mayonnaise is one of those condiments that we grab straight from the store shelf without a second thought. But here’s the secret—you won’t believe how easy this mayonnaise recipe is to make at home! Not only does it take just a few minutes, but it also tastes fresher, creamier, and more flavorful than anything you can buy prepackaged.
In this guide, you’ll learn how to whip up homemade mayo using simple ingredients, discover variations for exciting flavors, and pick up tips to guarantee success every time.
Why Make Homemade Mayonnaise? 🥪
Fresher taste – No preservatives, just pure creamy goodness.
Customizable – Adjust the tang, sweetness, or spice to your liking.
Healthier option – Control the oil, eggs, and seasonings used.
Budget-friendly – Cheaper than most high-quality store-bought brands.
Ingredients You’ll Need 🌿
For the classic version:
1 large egg yolk (at room temperature)
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar or lemon juice
1 cup neutral oil (like canola, sunflower, or grapeseed)
Salt, to taste
👉 Optional: Add a touch of olive oil for extra flavor, but avoid using only olive oil—it can make mayo too bitter.
Step-by-Step: How to Make Mayonnaise
Step 1: Whisk the Base 🥄
In a bowl, combine egg yolk, Dijon mustard, and vinegar (or lemon juice). Whisk until well blended.
Step 2: Add Oil Slowly 🫗
While whisking continuously, add the oil in tiny drops at first.
As the mixture thickens, you can add oil in a thin, steady stream.
👉 The key to creamy mayo is patience—adding oil too quickly can cause separation.
Step 3: Season to Taste 🌟
Add a pinch of salt.
Taste and adjust with more vinegar or lemon juice for tang.
Step 4: Store Properly 🫙
Transfer mayonnaise to a clean jar.
Refrigerate and use within 1 week.
Variations You’ll Love 🍴
Garlic Aioli – Add crushed garlic for a Mediterranean twist.
Spicy Mayo – Stir in sriracha or hot sauce.
Herbed Mayo – Mix in fresh parsley, dill, or basil.
Smoky Mayo – Add smoked paprika or chipotle powder.
Pro Tips for Success ✅
Always use room-temperature eggs for better emulsification.
If the mayo splits, don’t panic—start with a new yolk and slowly whisk the broken mayo back in.
Use a stick blender or food processor for faster results if you don’t want to whisk by hand.
A neutral oil is best; avoid strong oils that overpower the flavor.
Conclusion
With just a few ingredients and a little patience, you can see why you won’t believe how easy this mayonnaise recipe is! Fresh, creamy, and endlessly customizable, homemade mayo elevates sandwiches, dips, salads, and more. Once you try this quick DIY recipe, you might never go back to the store-bought version again. 🥪✨