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!

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 tbsp 1 tbsp Dijon mustard
  • 1 cup 240 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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131 comments

Top comment

  1. Meighen
    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. Mickey
    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. Nick
    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.

    Reply: #104
  3. Pamela
    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. Lee
    A metric cup is 250ml (1/4 of a litre) so perhaps this is where the confusion arises?
  5. Lee
    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. Lee
    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. Cassie
    Are there any brands of mayonnaise you can buy at the store that is keto friendly?
  8. Monika
    Yes!!! that is how I make it. GAME CHANGER!!!!!
  9. Monika

    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. Raven
    The recipe states it will last for 5 days in refrigerator.
  11. Cathy
    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. brenda
    Is it supposed to be yellow? And, I def used the wrong oil. Ew. Will seek out avocado oil.
  13. Beatrice Garza
    If I want to lose weight than I need to eat less fat is that correct.
    Reply: #114
  14. Kristin Parker Team Diet Doctor

    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. Angela
    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. Barb
    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. Jan
    Hate to be dumb---but what is MCT oil?
    I am about to make mine and will use my Immersion blender.
  18. Jan
    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. Nicki
    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. Kris
    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. Ann
    Is it ok to eat raw egg yolks.
    Reply: #124
  22. Rony
    If I do not like mustard, what could be the replacement?
    Reply: #123
  23. Kristin Parker Team Diet Doctor

    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. Sherita
    “Safe” pasteurized eggs are sold in most grocery stores.
  25. Kayla
    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. Liz
    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. Anne
    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. Margaret DeHaven
    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. MJ
    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. Andreea
    If you combine a boiled egg yolk with the fresh egg yolk from the beggening, it will not become runny
    Reply: #132
  32. Andreea
    also adding a bit more mustard when it becomes runny also helps it bind back togheter
  33. Andreea
    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. Andreea Cotuna
    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
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