Learn HOW TO MAKE MAYONNAISE at home in just 10 minutes using only 4 simple ingredients (6 if you count salt and water). Creamy, flavorful, easy to make homemade mayo with no added preservatives!
From homemade dressings to seasonings, the rise of do-it-yourself practice has been growing more than ever. This trend is relative to the people’s lifestyle shift; from the generic fast-food culture to a healthier artisanal way of living. This is great for artistic home cooks that would want to put their own twist on these easy recipes.
While others might still frown at some things that are homemade, it sure does make sense to make some of your heavily used condiments at home especially during these times. And this recipe doesn’t even need complicated ingredients. They could all be sitting idly now in your pantry. Let’s see what you need.
Homemade Mayonnaise Ingredients
Making your own Mayonnaise recipe at home is going to be a breeze once you know the basic ingredients and their use. So let’s get right into it!
I know, oil is basically a fat, but this will give our mayonnaise that iconic thick texture. The type of oil to use varies on your preference. To get that rich classic mayo taste, you can use an unflavored or neutral oil like safflower, avocado, grape seed, and canola oil. Of course, you can always swap it for the flavored ones like olive oil, but keep in mind that it can be a little overpowering. So use it with caution.
The acid, basically, thins out our mayonnaise and adds more flavor. It acts as water for the oil to mix into. Follow the right proportion of citric acid and oil, and you’ll end up with a knockout mayonnaise. You can choose to use lemon juice, vinegar, or cider depending on your preference.
If you try mixing and whisking the two ingredients above, you’ll end up with a sore right arm and a bowl of unmixed liquids. This is because oil and water don’t mix. So, in every mayonnaise recipe, there will always be an emulsifier (Emulsion) that acts as a binding agent for liquids that naturally won’t mix together.
One of the most popular emulsifiers is the humble egg. Egg contains lecithin which is the enzyme that maintains moisture and causes emulsification. If you are allergic to egg or you can’t eat egg, don’t worry, I’ll share egg substitutes to help you with your own do-it-yourself recipe for mayonnaise. More on it below.
And speaking of emulsification, Dijon mustard also aids in the process by removing excess water from the mixture which, in turn, makes the mixture thicker and more stable. More than this, Dijon mustard also adds a strong burst of flavor. Mixed together with the other ingredients, and the flavor mellows down to the goldilocks zone.
Wanna jazz up your mayo recipe? You can add any of these ones below to add more flavor to it.
- add fresh chives and 2 small minced garlic cloves
- try adding some herbs like parsley, dill, oregano, basil, and thyme
- add a teaspoon of honey
- a sprinkle of cayenne pepper for an added kick
How to Make Mayonnaise Without Eggs
I hear you! You don’t have to feel down if you can’t consume eggs. Coz you can still make your homemade mayonnaise with these other emulsifiers.
Tofu – Pureed soft tofu is a great emulsifier for people who can’t eat eggs. The ratio of the pureed tofu on an egg is: 1 egg is equal to ¼ cup of soft tofu puree (1: ¼)
Aquafaba – you might not have heard of this but you definitely have seen this in one way or another. Aquafaba or, as it’s more commonly known, bean juice is also a great emulsifier. You can find it as the liquid inside a can of chickpeas. The ratio for Aquafaba and egg is: 1 egg is equal to 3 tbsp (1:3)
Check other Egg-less Mayo Options HERE
Delicious Ways to Use Homemade Mayo
Mayonnaise is one hefty instrument when you know how to use it. And since this is homemade, we know exactly what we’re putting in our body, no hidden additives! You can confidently use this in different dishes such as:
How To Make Mayonnaise
In a medium glass bowl, combine egg yolk, lemon juice, mustard, and a pinch of salt. Start whisking briskly, then gradually add oil a little at a time until the egg yolk mixture starts to thicken and lighten up. Pour in the remainder of the oil in a steady stream while whisking constantly.
Once all the oil has been incorporated, you may use a few drops of water to lighten it up. After that, the mayonnaise is ready to be consumed as needed. Cover and store in the fridge for up to a week.
Watch How To Make It
How to Make Mayonnaise
- 1 large egg yolk
- ½ ounce freshly squeezed lemon juice , at room temperature
- 1 teaspoon Dijon mustard
- pinch of salt
- 8 ounces neutral oil
- water as needed
- In a medium glass bowl, combine egg yolk, lemon juice, mustard, and pinch of salt.
- Start whisking briskly, then gradually add oil a little at a time until the egg yolk mixture starts to thicken and lighten up.
- Pour in the remainder of the oil in a steady stream while whisking constantly. Once all the oil has been incorporated, you may use a few drops of water to lighten it up. After that, the mayonnaise is ready to be consumed as needed.
- Cover and store in the fridge for up to a week.
Tips & Notes:
- Can you freeze mayonnaise? No, you can't coz the emulsion will most likely break once you thaw it.
- What's the best oil to use for the mayonnaise? Go for the neutral-flavored oil like safflower, avocado, grape seed, and canola oil. You can use olive oil, but mix half of with it a neutral-flavored one. Don't use extra virgin oil as the flavor is too strong.
- What kind of egg to use? When choosing raw egg yolk to use in this recipe, go for a pasteurized and properly refrigerated egg. Only buy eggs from stores or suppliers that keep them refrigerated just to be sure. Check the label and packaging for the pasteurized indication.
- Do I need to use mustard? You can make it without mustard, but take note that mustard actually helps with the emulsification process, too.
- Double the recipe when making a big batch. And make sure to gradually add the oil a little at a time.