Homemade mayonnaise is the best! this recipe is easy and super quick with less than 10 minutes of hands-on work. I can tell you that you will not be going back to store bought mayonnaise after trying this 5-ingredient mayo recipe!
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I love mayo. I love it so much, that when I was younger, my cousin and I would go to my grandmother’s house, take a slice of bread spread mayo and ketchup in it and eat it like a sandwich. Sure I gotta admit I was a little bit of an overweight child, but what can you do when the love of food is so strong!
Now looking back at out mayo sandwiches I am a tad bit disturbed, but at the same time, I totally understand my younger self. After all, food is life!
So since I love mayonnaise so much, I wanted to share an easy mayonnaise recipe that you can make at home for fun or for those days where you really don’t want to go to the store to get more.
This is the homemade mayonnaise recipe you need to make your own today!
If you have never made your own mayo, don’t be scared. It is pretty easy to make and doesn’t contain all those preservatives that you would find in store bough mayonnaise.
Now more than ever, with the extreme cold weather (tup, we went from 80F a few days ago to 35F this morning!), no one wants to get out of the house, drive to the store, and wait in line just for a tub of mayo. So make it yourself at home and you can thank me later!
What’s so special about this food processor mayonnaise?
Homemade mayo is staple at my house and this is exactly why we love it so much:
- You can make it in less than 10 minutes.
- It tastes fantastic and you can adjust the flavor to your liking
- No processed ingredients! Yes please! By making this mayo at home you can literally control everything that goes in it.
- It is super flavorful and fun to make.
Ingredients to make homemade mayo
To make your own mayonnaise at home, you will need the following ingredients:
- Egg– the egg is the base of this mayo. I use raw eggs to make my homemade mayo but if you’re concerned, feel free to use pasteurized eggs.
- Mustard– You will not taste the mustard much in the mayo, sure it does season the mayo a bit but it helps the mayo emulsify a whole lot more.
- Apple cider vinegar– The acidic nature of vinegar helps stabilize the mayo and give it a little bit of a tang.
- Salt– Just a little salt to season out mayo
- Neutral flavored oil
- Lemon juice (optional)- Lemon juice adds a nice acidity to the mayo.
What is the best oil to use for mayonnaise?
The best oil you can use for mayonnaise is a neutral oil. I say neutral because mayo tends to have a soft flavor that is smooth and not too bitter.
A few neutral oils that you can use to make your homemade mayo are:
- Grape-seed oil
- Canola oil
- Sunflower oil
- Peanut oil
- Olive oil with this one just make sure that it is not extra virgin olive oil. Otherwise your mayo will be too bitter.
Are raw eggs safe to eat?
According to the USDA, they are not. I, on the other hand, have never had an issue with that. I eat raw cookie dough and homemade mayo all the time with no problem whatsoever.
The risk of salmonella poisoning is so so low, think 1 in 20,000 eggs have salmonella so the odds are pretty low. Of course, make sure that you are using very good quality eggs for this mayo recipe to ensure a healthy mayo.
On the other hand, you can also use pasteurized eggs to be 100% safe.
Step by step how to guide to make fail proof mayonnaise at home!
- In a small food processor or using the small bowl attachement of your large food processor, add the egg, the mustard, apple cider vinegar, and salt and process for 30 seconds.
- Scrape down the sides of the food processor bowl, turn on the food processor again and slowly start adding the oil. You want to go as slow as possible to allow your mayonnaise to emulsify. Once the mayonnaise mixture start to thicken a little more, you can start adding your oil a little faster.
- Wait 10 seconds after adding the last bit of your oil, then turn off the food processor, scrape the sides, taste the mayo, and add any salt or lemon juice to taste and process for another 10 seconds.
Can I freeze homemade mayo?
No. If you freeze the mayo then thaw it out the texture will be totally off. The emulsion that we worked so hard for (maybe not that hard actually) will break while the mayo thaws and you will end up with a mess.
Homemade mayonnaise variations
Honestly, you can take this mayo recipe and run wild with it. I have used it to make garlic aioli, spicy mayo, and so many other delicious sauces.
- To make garlic aioli- Add one or two minced garlic cloves to the egg mixture to get a super flavorful sauce.
- To make spicy sriracha mayo– Add 1-3 teaspoon of sriracha (or more if you’re feeling adventurous) after your mayo has thickened then process for 10 seconds to combine everything together.
Homemade mayonnaise making tips
- Patience is a virtue when it comes to making your own mayonnaise- Adding the oil slowly essential to getting your egg mixture to emulsify with the oil.
- Be careful not to over mix the mayo– I know I know, making mayonnaise sounds a little tricky but just bear with me.
Recipes to use your homemade mayo in
Easy homemade mayonnaise in the food processor
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No fail food processor homemade mayonnaise recipe
Equipment
- food processor
Ingredients
- 1 large egg
- ½ tablespoon mustard
- 1 tablespoon apple cider vinegar or white vinegar
- ¼ teaspoon salt
- 1 cup oil neutral flavored
Instructions
- In a small food processor or using the small bowl attachement of your large food processor, add the egg, the mustard, apple cider vinegar, and salt and process for 30 seconds.
- Scrape down the sides of the food processor bowl, turn on the food processor again and slowly start adding the oil. You want to go as slow as possible to allow your mayonnaise to emulsify. Once the mayonnaise mixture start to thicken a little more, you can start adding your oil a little faster.
- Wait 10 seconds after adding the last bit of your oil, then turn off the food processor, scrape the sides, taste the mayo, and add any salt or lemon juice to taste and process for another 10 seconds.
Nutrition
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nadine
Can I use a lot less oil to make a small batch? It is only for a recipe that I need the mayo and we don’t eat mayo often.
Chahinez
You can cut the ingredients in half to make a half batch.
Marilyn
Do you use processed mustard or powder?
Chahinez
I use regular processed mustard!
Lisa
I just googled it, and you can pasteurize eggs at home! One plugged says it takes about 3 minutes. That might be helpful to share with readers
Chahinez
Thank you so much for sharing this Lisa!
Chahinez
Vonnie Hughes
What if you don’t own a foodmixer?
Chahinez
Hi Vonnie,
You could try it in a blender if you have the possibility to slowly drizzle in the oil.
Chahinez