Simple but absolutely delicious, this homemade mayonnaise is so easy to make! Creamy and smooth this mayo is a perfect companion for your sandwiches, sauces or dips.
Homemade Mayonnaise Recipe
Making your own homemade mayonnaise recipe is a healthier option to the store bought mayo as it helps you control how much salt and oil you add to the foods you and your family eat.
This homemade mayonnaise recipe is super simple and easy to make, even for the novice cook so there’s absolutely no reason to be scared. Once you try this recipe you’ll never go back to the store bought mayonnaise! The only trick here is to go slow and add oil bit by bit. But if the mayonnaise still separates after the oil is added and the mixture has broken, you can still save your work and bring your mayo to a creamy state. I’ll show you how in the simple instructions below.
This lovely homemade mayonnaise recipe is fresh, a bit tangy, pretty light in taste and easy to customize. And the best thing is, it tastes like REAL mayonnaise, so much better than the commercial version! The best way to make this recipe is by hand but it’s a little time consuming and a lot of arm work so I adapted the recipe to work with a hand blender and managed to make this in literally minutes.
Homemade Mayonnaise Recipe
- 1 hard boiled egg yolk
- 1 raw egg yolk
- juice from 1/2 lemon
- 8 1/2 oz – 250 ml vegetable oil
- 1 teaspoon mustard
- salt to taste
You will also need:
- wood spatula
- hand mixer
- mixing bowl
- vegetable grater
- Grate the boiled egg yolk.
- In a mixing bowl, using a wooden spatula mix the boiled egg with the raw egg until you get a paste.
- Add a couple drops lemon juice, 2-3 drops oil and mix by hand until fully incorporated.
- Add a few more drops of lemon juice and about a tablespoon oil and continue mixing by hand until the mixture doubles in size.
- At this point you can switch to a hand mixer but continue adding lemon juice and oil a little at a time until both are done.
- Finish with a teaspoon of mustard and salt to taste and mix until fully incorporated.
Tip: If at any point, the mayonnaise separates after the oil is added and the mixture has broken, add an egg yolk and 1 teaspoon tepid water then continue mixing by hand. Or add the mustard, a little at a time, until the mixture is back to normal. Using the lemon juice from the very start should prevent this from happening but accidents do occur sometimes.
- Enjoy this homemade mayonnaise recipe with your sandwiches, burgers, wraps or even salads, sauces or dips!
Get FREE access to my entire resource library!
Signup for updates on new articles, products & special offers and get access to my entire resource library!