If I told you all you need to make an easy homemade mayonnaise is 10 minutes, four ingredients, a bowl, and a whisk, would you believe me? Well, you should because it’s true!
It’s so easy to make homemade mayonnaise I couldn’t justify a full recipe blog post. I honestly didn’t think it would ever end up on the blog, but fate stepped in after I’d decided my recipe post for this week would be my Pantry Ranch. The recipe calls for a 1/2 cup of mayo and as I started to get my ingredients out, I realized I’d run out of mayo last week and did not pick up more on my last grocery run.
Was I going to make an emergency mayo run? Heck, no! Making homemade condiments that beat out the store bought versions has been something I’ve been trying to do more to save trips to the store. This was the perfect opportunity to whip up some homemade mayo.
This homemade mayonnaise is a fantastic on it’s own, but it’s also the base for so many delicious dipping sauces and dressings. Add some ketchup and mustard and you’ve got your own homemade “special sauce” or roasted garlic for a roasted garlic aioli. Most creamy salad dressings start with a mayonnaise base, now you can impress your guests with made from scratch blue cheese or ranch salad dressing. Give it a shot in the HIH Pantry Ranch! The possibilities are basically endless!
Here’s my quick video and recipe for my go-to easy homemade mayonnaise.
Easy Homemade Mayonnaise
Equipment
- Bowl
- Whisk
Ingredients
- 2 large eggs at room temperature
- 2-3 teaspoon lemon juice or white vinegar
- 1 cup light olive oil or avocado oil
- 1 teaspoon salt
- 1 teaspoon paprika optional
Instructions
- Separate the egg whites from the yolks. Keep the whites in the fridge for an egg white omelet
- Pour 2 teaspoons of lemon juice OR vinegar into the bowl with the egg yolks and whisk them until well combined
- Slowly, a few drops of the oil at a time into the bowl while whisking constantly. Keep adding drops until the mayonnaise has started to thicken, then you can pour the oil in a slow and steady stream. If the oil starts to build up at all, stop pouring and whisk the mayonnaise briskly until the oil has incorporated.
- Taste the mayonnaise, if you like a tangier mayo you may add the last teaspoon of lemon juice OR vinegar. If the mayonnaise starts looking too thick add about a teaspoon of water at a time until you get to the consistency you're looking for.
- Once all the oil has been mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture. Season it carefully with the salt and paprika, if desired.
- Homemade mayonnaise can be stored in your fridge for up to one week in an air tight container. Glass containers are recommended over plastic.
Nutrition
You may notice your homemade mayonnaise isn’t the same color as the store bought stuff. You can see in these photos my mayo has a yellow color. This will be especially true if you use eggs with deep yellow yolks as I did here. If you prefer a lighter, more white mayo pick a light colored oil and stick to store bought eggs over farm fresh eggs with deep dark yellow/orange yolks.
Keys to a great homemade mayonnaise
- When choosing the oil for your mayo, go for oils with lighter flavors. Light olive oil or avocado oil are my recommendations.
- Start very slowly when beginning to add your oil to the eggs. The oil may look like it is beginning to pool up, if this happens take a break from adding oil and whisk until all of the oil has been whisked into the mixture, then you can resume adding oil.
- If your mayo ends up thicker than you’d like, you can whisk in water, a teaspooon-ish, at a time until the consistency is to your liking
- If your mayo is too thin, whisk harder, it will thicken the harder and longer you whisk
- While I enjoy hand whisking mayo, you may not. Using a food processor is totally acceptable!
Bonus!
Two egg whites might not make the cut if you’re tight on space in your refrigerator like me. I was not about to let those egg whites go to waste so I cooked them up, smeared some fresh homemade mayo on some bread, added a slice of cheese and some everything bagel seasoning and had a delicious snack.
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Did you ever make mayo with your Grammy Rita? She often made her own mayonnaise. She would so love your blog!
I remember, she used to make us mayo and homemade yogurt!