Mayonnaise

Mayonnaise

Ahhh... homemade mayonnaise. Fresh. Inexpensive. Quick. Delicious. Not to mention additive free. Schmear it on just about anything to maximize life's simple pleasures!
March 30 2015 recipe by , photo by in Recipes, Condiments

Mayonnaise

Ahhh... homemade mayonnaise. Fresh. Inexpensive. Quick. Delicious. Not to mention additive free. Schmear it on just about anything to maximize life's simple pleasures!
USMetric
4 servingservings

Ingredients

  • 1 1 egg yolkegg yolks
  • 1 tsp 1 tsp Dijon mustard
  • 1 cup 225 ml avocado oil or light olive oil
  • 2 tsp 2 tsp white wine vinegar or lemon juice

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Bring the egg and mustard to room temperature in advance.
  2. Mix egg and mustard with a stick blender (or mixer) and add the oil slowly in a thin stream. The mayonnaise should begin to thicken. Continue to mix until all the oil has been added and the mayonnaise has set.
  3. Add vinegar or lemon juice. Mix some more and season with salt and pepper. Taste, and adjust seasoning, and perhaps add more vinegar or lemon juice.
  4. Let the mayonnaise rest in the fridge before serving; this allows the flavor to develop and gives the mayonnaise time to thicken.

Tip!

Making seafood? Use lemon juice or white wine vinegar. Enjoying beef or cold cuts? Use red-wine vinegar. Want something neutral? Use half plain white vinegar, half lemon juice.

Homemade mayo keeps about 5 days in the refrigerator.

As a child I was taught by my grandmother that one egg yolk can bind as much as a whole quart (liter) of oil. In other words, if you want to make a bigger batch, just increase the amount of oil, mustard, spices and acid. You will not need more egg yolks if you keep the oil under a liter... and that's a lot of mayo!

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141 comments

Top comment

  1. Meighen
    March 30 2015 10
    If you have a stick blender, you don't need to use a thin stream of oil.

    Put all the ingredients into a tall jar. Put the bottom of the blender at the bottom of the jar and as it starts blending, slowly pull the blender up until it's all blended. Very quick and easy.

    Replies: #27, #59, #88, #108
    Read more →
1 2 3

All comments

  1. 101
    Mickey
    December 4 2018
    Didn’t work for me, to liquidy, but I fixed it with another egg yolk and some soy youghurt. Will go slower next time and ensure correct temperature.
  2. 102
    Reply to comment #73 by Adrian
    Nick
    January 7 2019
    A cup is a unit of measure, just like a liter. There are different sized cups. Specifically a cup is .2365 liters or 236.5 ml.

    They are not talking any cup that might be in your pantry.

    Replies: #104, #144
  3. 103
    Pamela
    January 9 2019
    Serious Eats website provided some good advice to avoid the runny mess I've made quite a few times. I only use the stick blender, everything else failed. I thought this article was good to help you know what to avoid or do differently.
    As an example, it's key to have a jar that just fits the head of your stick blender. If your eggs, lemon juice, mustard don't touch the blades in the jar, double the batch. I didn't even have to drizzle the oil. All ingredients went into the jar, I submerged the blender to the bottom and started it. As it emulsifies, tilt and move the blender until all the oil is incorporated. Worked perfectly after SEVERAL fails. Only challenge is finding an oil besides olive oil. It's just to strong of a taste.

    https://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html

    Reply: #111
  4. 104
    Reply to comment #102 by Nick
    Lee
    January 16 2019
    A metric cup is 250ml (1/4 of a litre) so perhaps this is where the confusion arises?
  5. 105
    Lee
    January 16 2019
    Beware... not all light olive oils are created equal. One brands batch of mayo tasted horrible. The next using Moro was fantastic. Both were claiming to be Light.
  6. 106
    Lee
    January 16 2019
    Also I made the recipe for 4 which equated to 210 grams (after a little wastage from the Thermomix blades) so 1 serve is approx 52 grams
  7. 107
    Cassie
    February 3 2019
    Are there any brands of mayonnaise you can buy at the store that is keto friendly?
  8. 108
    Reply to comment #3 by Meighen
    Monika
    February 12 2019
    Yes!!! that is how I make it. GAME CHANGER!!!!!
  9. 109
    Monika
    February 12 2019

    If you have a stick blender, you don't need to use a thin stream of oil.
    Put all the ingredients into a tall jar. Put the bottom of the blender at the bottom of the jar and as it starts blending, slowly pull the blender up until it's all blended. Very quick and easy.

    Yes!!! that is how I make it. GAME CHANGER!!!!!

  10. 110
    Reply to comment #62 by Katherine
    Raven
    February 18 2019
    The recipe states it will last for 5 days in refrigerator.
  11. 111
    Reply to comment #103 by Pamela
    Cathy
    March 2 2019
    Hi Pamela...have you tried "light" or "extra light" (meaning "in taste") olive oil for mayo? BIG difference 😊
    Thanks for the tips...I have recently started having trouble with my mayo's and don't understand why. Pretty frustrated here...lots of waste, even when tying to "save" it. I'm not giving up though, it's so worth it 😋
  12. 112
    brenda
    April 1 2019
    Is it supposed to be yellow? And, I def used the wrong oil. Ew. Will seek out avocado oil.
  13. 113
    Beatrice Garza
    April 9 2019
    If I want to lose weight than I need to eat less fat is that correct.
    Reply: #114
  14. 114
    Reply to comment #113 by Beatrice Garza
    Kristin Parker Team Diet Doctor
    April 9 2019

    If I want to lose weight than I need to eat less fat is that correct.

    "Less fat" is too open ended. We recommend very low carb and high fat, with "high" meaning in terms of percentage of calories, not necessarily "high fat" by quantity. You can read our top weight loss tips in this article - https://www.dietdoctor.com/how-to-lose-weight

  15. 115
    Angela
    April 19 2019
    Thanks, Mickey! You saved me from ending up with a soupy, inedible disaster by adding some Greek yogurt and an extra egg yolk! And the immersion blender is the only way to go with this recipe
  16. 116
    Barb
    April 22 2019
    MCT oil works very well. I use 2 yolks for thicker mayo. Immersion blender aka stick blender is amazing. Mine came with a tall cup with a lid that I used to make my mayo and then put into the fridge. I had no idea making homemade mayo could be so easy and tasty and no more nasty soybean oil or other additives.
  17. 117
    Jan
    May 2 2019
    Hate to be dumb---but what is MCT oil?
    I am about to make mine and will use my Immersion blender.
  18. 118
    Jan
    May 2 2019
    I just attempted to make; turned out to be pure liquid and no way even resembles mayonnaise. I will just stick to my usual recipe in my Vitamix cookbook, which always works! Call me disappointed and I followed the recipe to a T. (even tried adding a second egg yolk) ... Throwing down the sink now!
  19. 119
    Nicki
    May 24 2019
    I used avocado oil and got soup....no matter how long I blended with an immersion blender it did not work.....very expensive loss....put it in fridge and will try mixing it with the greek yogurt and maybe another egg as someone helpfully suggested.
  20. 120
    Kris
    May 27 2019
    My son saw my "broken" attempt but didn't say anything as I went to these comments which I knew would support me, if there was any salvage to it!! I fixed it! and now have beautiful mayonnaise as all others have said and it is was very simple when I did it correctly! I explained to my son I had two options (making it sound very simple.) I could add another yolk or a bit of water and start over with the same concoction. I used the water method. I whisked it by hand, so simple. I had added the oil too quickly the first time tho I see other directions which say it should not be a problem. I have confidence and encouragement to experiment on a second batch after this one is enjoyed. I feel I learned a bit of French cooking lol.
  21. 121
    Ann
    June 2 2019
    Is it ok to eat raw egg yolks.
    Reply: #124
  22. 122
    Rony
    June 9 2019
    If I do not like mustard, what could be the replacement?
    Reply: #123
  23. 123
    Reply to comment #122 by Rony
    Kristin Parker Team Diet Doctor
    June 11 2019

    If I do not like mustard, what could be the replacement?

    There is not a good sub, you may just want to omit it, but the mayonnaise may be bland.

  24. 124
    Reply to comment #121 by Ann
    Sherita
    June 16 2019
    “Safe” pasteurized eggs are sold in most grocery stores.
  25. 125
    Kayla
    June 18 2019
    Pure soup no matter how long I use the immersion blender. The motor on it started smoking! I have tried it twice now and wasted a crap ton of very expensive oil. Are there any store bought brands that aren't full of crap? I have had half of my tuna salad sitting here and I'm about to just toss all of it because I have been trying to make flippin mayo for the last 2 hours and no longer want to even eat.
    Reply: #127
  26. 1 comment removed
  27. 127
    Reply to comment #125 by Kayla
    Liz
    June 25 2019
    Kayla. If it is too runny. Mix an egg yolk first then add your mix back to the egg yolk. It will thicken up lovely then. Don't add the yolk to the mix, make sure you whisk the yolk and then add the oil mix to the yolk
  28. 128
    Anne
    June 27 2019
    It's a shame you haven't updated this recipe to offer people the foolproof hand blender method. Avocado and olive oil are too expensive to waste for most people. Use a jar/jug that fits the head of the blender just so, or slightly bigger. Crack in a whole egg then add the rest of ingredients, finishing with oil and let it rest a few minutes. Push head of blender to bottom and turn on, don't move it until your mayo is mixed over half way then you can move the stick blender up and down slowly to mix the rest of oil in. I also use white wine vinegar and lemon juice. I haven't notice any big difference in taste between fresh or concentrated lemon either. If often add extra oil to make a bigger batch and it never effects the taste.
  29. 129
    Margaret DeHaven
    July 4 2019
    I tried this with an immersion blender and my result was runny too! I decided to use 2 tablespoons of the Ranch seasoning and turned it into Ranch dressing. It was very good! I will try to perfect the mayo using some of the above comments!
  30. 130
    MJ
    July 15 2019
    Immersion blender does it quickly. I use a whole egg rather then just the yolk:

    1 egg (room temp)
    3/4 cup oil (avocado or olive)
    2.5 tsps lemon juice (or 1.5 tsp lemon juice + 1 tsp vinegar)
    1/4 tsp salt
    1/4 tsp Dijon (or dry) mustard
     
    Use a hand blender in a tall, narrow container

  31. 131
    Andreea
    July 16 2019
    If you combine a boiled egg yolk with the fresh egg yolk from the beggening, it will not become runny
    Reply: #132
  32. 132
    Reply to comment #131 by Andreea
    Andreea
    July 16 2019
    also adding a bit more mustard when it becomes runny also helps it bind back togheter
  33. 133
    Reply to comment #100 by Maria
    Andreea
    July 16 2019
    Hi Maria, I make the mayo myself every other week. I've learned this recipe from my mom. Combine a fresh egg yolk with a boiled one from the beggening. Mix it up a bit and then start pouring some oil a bit at a time. I use a plastic spoon or a wooden sppon. Mix until it thickens then add more oil. Keep doing so until you have as much as you want. If at any point it becomes runny, add some mustard and it will bind it back togheter. Also, at the end I add some mustard and some lemon juice for taste
  34. 134
    Andreea Cotuna
    July 16 2019
    If you combine a boiled egg yolk with the fresh egg yolk from the beggening, it will not become runny. if it does become runny, just add a bit of mustard and it will bind it back togheter
  35. 135
    Reply to comment #70 by Barbara R.
    SuW
    August 11 2019
    Thanks so much for posting the link Barbara. A little bit of water worked like a miracle on the mess I ended up with after following the recipe to the letter. I did add a little more lemon juice finally to improve the taste.
  36. 136
    Ketotarian
    September 2 2019
    You're not supposed to eat eggs raw. So no thank you.
    Replies: #138, #141
  37. 1 comment removed
  38. 138
    Reply to comment #136 by Ketotarian
    Jen
    October 24 2019
    You CAN eat raw eggs! The "danger" is salmonella. Which would hurt young, old and those with compromised immunity. Pregnant women are also advised to avoid. Most *well cared for* commercial chickens are carefully and constantly screened for salmonella. Salmonella is pretty rare these days. Fresh eggs from local chickens (as opposed to a supermarket) is what we use. Free range is your next best option.
  39. 139
    Monica Teixeira
    October 27 2019
    May I replace the oil for flax seed oil?
    Reply: #140
  40. 140
    Reply to comment #139 by Monica Teixeira
    Kristin Parker Team Diet Doctor
    October 28 2019

    May I replace the oil for flax seed oil?

    We have not tested this recipe with flax seed oil.

  41. 141
    Reply to comment #136 by Ketotarian
    Tim
    October 29 2019
    While eating raw eggs does introduce a very slight risk, lots of recipes call for them and the odds of trouble are extremely slight. Do you eat raw cookie dough? French Silk pie? There are others.
  42. 142
    Charlotte Bester
    November 21 2019
    CAN I USE A NORMAL OR BLENDER. OR CAN AN ELECTRIC WHISK WHEN MAKING THIS ?
    Reply: #143
  43. 143
    Reply to comment #142 by Charlotte Bester
    Kristin Parker Team Diet Doctor
    November 22 2019

    CAN I USE A NORMAL OR BLENDER. OR CAN AN ELECTRIC WHISK WHEN MAKING THIS ?

    An electric whisk may work better than a blender, but we have not tested it.

  44. 144
    Reply to comment #102 by Nick
    Ol' Will
    February 6
    Nick,
    It may be important to split those "cup hairs" for some recipes, but my understanding is that with mayo, a bit more oil or a bit less is not a problem. And, yes of course, you're supposed to use a liquid measure cup made for that purpose. Whether it's an English measure cup (8 fluid ounces) or a metric measure cup (250 ml) probably makes no difference when you're making mayo.

    A cup in your pantry made for drinking coffee or tea is not a proper measure.

  45. 145
    SARAH HANMAN
    February 10
    I really want to create things from scratch, and although I make what LOOKS like perfect mayonnaise, I find the taste really overbearing. I’ve tried lots of different olive oils and also avocado oil. It’s a really expensive task trying to get it right! So in desperation, and with a jar of homemade mayo sitting in the fridge that I didn’t want to go to waste, I made some sort of ‘honey mustard’ concoction which has made it entirely palatable and made for a delicious coleslaw dressing. I’m UK based, and we love Colman’s mustard (yellow/hot): used the mustard, a little apple cider vinegar to loosen, and some powdered erythritol to take the edge off. Really it’s add what you want to taste. Really yummy. If anyone UK based can recommend a really light, non obnoxious oil that is good to make mayo, please let me know!
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