Mayonnaise is a popular condiment that accompanies many classic foods, like the BLT, roast beef sandwiches, tuna fish, macaroni salad, egg salad, potato salad, deviled eggs, tartar sauce, turkey sandwiches especially with leftover roasted turkey from holiday meals.
I’ll share with you how to make mayonnaise. Some people call it egg mayonnaise, some people are surprised what the ingredients are to make mayo, some already know. It’s basically egg and oil. It only takes a few minutes to make a batch.
You will be surprised how simple it is, maybe surprised how DELICIOUS it tastes, and just how many things you’ll want to put it on.
The number one question is what will you be putting your homemade mayo on?
Will it be a California Burger an artichoke?
Or will you be making…
- Potato Salad
- Pepperoni Pizza Macaroni Salad
- Rosemary Garlic Potato Salad
- Mexican Corn Macaroni Salad
- Lemon Dill Potato Salad
- BLT Cole Slaw
How about spreading it on your favorite breakfast sandwich…
like a hard-boiled egg sandwich, a great go-to sandwich with bacon is yummy. Add some mustard to it and you’re all set.
oh the choices!
Once you eat homemade mayo, it’s SO HARD to go back to prepared, mayo is the base for so many sauces and it will really elevate your recipes.
As soon as you remove all the “prepared” mayo your family will think they are eating food made from a chef!
What do I need to make it?
4 simple ingredients are all you need to make homemade mayonnaise. Eggs, oil, and acid (vinegar or lemon juice) then add in some salt to balance the flavor.
I most often use three egg yolks as I like the taste (2 egg yolk work as well) but you can use both egg yolk and egg white if you need more mayo and are short on eggs.
I most often use vegetable oil or avocado oil I have the best results with these two oils (corn oil is also a neutral-flavored oil that will work well. Olive oil works can be used although I personally find it a bit heavy tasting even if it’s light olive oil if you want to use olive oil I would only replace 1/2 the oil with olive oil for best results.
I use fresh lemon juice (white vinegar works too)
and salt, I’m not a bit table salt person, I do not like the flavor. I prefer coarse Kosher salt.
Salt really brings the sauce together and balances the sweet and tanginess. You can adjust the salt to your taste.
Great items to add to this to make it even better
Add mustard, dry mustard, garlic and herbs, and spices to create a delicious mayo or aioli that will add a kick you your favorite foods.
I keep the mayo in a glass jar in my fridge and it stays fresh for a week, maybe longer, but it never seems to last that long!
Like my mom always said, there is nothing better than HOMEMADE!
And when it comes to mayo, really it’s so yummy and even the mayo “hater” likes it.
What is Aioli?
For years I said it’s an Aioli Sauce, like in restaurants… that held off the questions for a while, but it’s mayo. Plain and simple, if you want a real aioli, add some garlic.
A teaspoon of garlic paste will do nicely, or add more if you’d like it extra garlicky.
What other flavors can I made with this aioli/mayo recipe
- Add Sriracha, my kids love sriracha mayo, on just about everything, spicy… but smooth and yummy. Make some for you grocery store sushi or make your own homemade Cali Roll Bowls << great recipe.
- dill delicious and great with lemon
- basil so fresh and delicious
- jalapeno give it some spice!
- more garlic traditional aioli is garlic and oil, egg to thicken, and the garlic emulsifies with some salt. So add as much garlic as you’d like.
- give the sauce an Asian flair with soy sauce, wasabi, some sesame oil, chili paste.
If you make lots of items homemade already you are bound to love this mayo,
but if you are used to eating more prepared foods than homemade you’ll be used to having sugar and more salt. Take that into consideration when making it. If you like it sweet like miracle whip or store-bought mayo you can add a teaspoon of sugar to the mix.
If you don’t prefer to consume any raw egg. You can purchase pasteurized eggs in the egg section of your store and use those.
- 1 cup oil
- 2 egg yolks
- 1/3 cup lemon juice (vinegar will work as well, I just prefer fresh lemon juice)
- 1/2 teaspoon salt (I prefer vourse kosher salt)
- You can mix up mayonnaise by hand with a whisk, but I like electric appliances for this type of work.
- I've used a blender and food processor, but often find I don't get it as thick as I'd like it.
- I prefer using an immersion blender, each and every time I use it, the mayo comes out thick and perfect.
- In a tall slender cup add oil, egg yolks, lemon juice, and salt.
- Blend until thick and smooth, start the immersion blender with it resting on the bottom of the cup then gently put up on the wand of the immersion blender to whip the mixture into a thick and creamy smooth mayonnaise.
- Alternatively you can make mayo in a food processor, add the egg holds, lemon juice or vinegar and salt, then pour the oil in slowly through the top whole as it's blending.
You can adjust the eggs and lemon juice according to taste as well, reducing them if you prefer.
You can use 1 whole egg instead of 2 egg yolks.
You can use pasturized eggs if you don't prefer to consume raw egg.
Who would have thought it was that easy! Is Kraft or Hellman’s sitting on the shelf just with raw eggs. I can’t believe there’s no cooking of the eggs?
I’m not sure what type of eggs those companies use, but there are pasteurized eggs that are safe to eat raw. There are a few other recipes I know of that use raw eggs and people have been eating them for years, mayo, caesar dressing and eggnog to name a few.
Since my mother’s house, we’ve always made our mayonaisse. I would like to contribute with a few tips to add to this recipe. First I use 1 whole egg, juice from 1 lemmon ( I’m from Peru and our lemmons are very specia). 1 teaspoon salt, a little pepper, 1 traspoon mustard, 1/2 teaspoon sugar. 1 cup of vegetable oil. Put ingredients in a blendder exccept oil which you’ll pour in a stream while blending at high speed. Pour until thick and consistent. If you need more pour 1/2 cup of cold water, blend and pour some more oil until you have the consistency you want.
If by any chance mayonnaise curdles, turn it into a measuring jar, add another egg to blender, start blender and then pour the curdled mayo into blender little by little. It’ll be thick now.
Hope you like it. Home made mayonnaise is the best!!
How much does this make? I apologize if I missed this, but I am curious if I need to double it for your homemade Ranch recipe Yum!
It makes apporximatly 2 cups. Just one batch is needed for the Buttermilk Ranch Dressing Recipe.
Lillias Lippert says
So happy I found this recipe for Mayo to-day.
Will try the potato salad tonight.
Brings back memories.