Learn how to make mayonnaise at home 10 minutes with just 4 simple ingredients (If counting 5 salts). This recipe offers a great hack for a healthier life. Preservative-free, creamy, flavorful and easy DIY mayonnaise is a versatile base for dressings, sauces and spreads.
My dear friend had health problems and discovered that she was chemically sensitive. Suddenly, she’s making all the seasonings, with no additives or sugar. Impressively, her mustard, mayonnaise and ketchup tasted better than she bought them in the store!
Not only is it extremely easy to make mayonnaise from scratch, it is also a versatile base for other recipes. Plus, most people already have eggs, vinegar, lemon juice and oil in their pantry.
Make a versatile mayonnaise recipe
The cool thing about homemade mayonnaise is more than just avoiding additives. You can exchange acidic ingredients for apple cider vinegar, rice vinegar, lemon juice, lime juice, or white wine vinegar. Anything you can use.
Store-bought versions of neutral-flavored oils are usually vegetables, soybeans, or canola. However, sunflower, safflower and avocado oil can be used. And feel free to mix in the olive oil for a twist of the flavor.
How to make homemade mayonnaise
- Whisk – In a medium glass bowl, mix the egg yolk, fresh stored lemon juice, mustard and a pinch of salt. Whisk actively until smooth. (Or use a simple method to use a regular or dip blender.)
- addition oil – Slowly add oil, whisk until the egg yolk mixture becomes thicker and lighter. Drizzle down on the remaining oil in the stable stream, whipping constantly.
- serve – Once all the oils are incorporated, you can lighten up a few drops of water. After that, you’re ready to use mayonnaise. Store in a covered jar in the fridge and store for up to a week.
Recipe Tips and Variations
- If you are worried about using raw eggs, pasteurize the eggs or pasteurize them yourself. Heat in a water pan to 140° (60°C) for 3 minutes, stirring gently. Its temperature is sufficient to make it safe, but not enough to cook.
- Before making the Mayo, bring the ingredients to room temperature.
- Fermented mayonnaise lasts longer than regular mayonnaise. If you like vegetables that ferment the lacto, store the remaining tablespoons of salted water and add it along with lemon juice. Sit at the counter at room temperature for 6-8 hours, then refrigerate as usual.
- Add two or three cloves of fresh garlic at the same time as the daijon mustard Aioli.
- Broken Mayo It’s heartbreaking, but there’s a correction. The first one is to add a splash of hot water and foam vigorously. If that doesn’t work, place the egg yolk in a teaspoon vinegar and glass mixing bowl. Then whisk continuously and gradually add broken mayonnaise just like the oil.
- If necessary, change the lemon juice to vinegar. Apple cider and white wine vinegar are my usual alternatives.
- Using 100% olive oil will help you create bitter Mayo. I like to use half olive oil and half sunflower oil for a slightly healthy version. Naturally, neutral flavoured vegetable oils work.
How to make vegan mayonnaise
Veganaise is becoming more and more popular, so we’re happy to offer an egg-free version!
Blend unsweetened soy milk or tofu, 1 tablespoon of vinegar (white wine, rice, or ACV), 1 teaspoon of Dijon mustard, and a pinch of salt in a food processor (or use a jar that suits your soaking blender). Next, drizzle down the cup of neutral flavored oil as you continue to blend. It thickens into a fun vegan spread or dressing base.
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See how to make it
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This blog post was originally published in June 2020 and updated with additional tips, new photos and videos
