Make your own creamy, rich homemade mayonnaise with just a few simple ingredients. This easy recipe uses farm-fresh eggs, lemon juice, and light olive oil for a fresh flavor that’s perfect for sandwiches, salads, and dips. Learn how to create the perfect consistency and customize it to your taste with a few quick adjustments. No store-bought mayo can compare!

Ingredients:
- 2 large eggs (farm-fresh, if available)
- 1 tablespoon lemon juice (juice from one small lemon)
- 1 teaspoon kosher salt
- 1/2 teaspoon distilled vinegar
- 1/2 teaspoon ground mustard
- 2 cups extra light olive oil (make sure it’s light for the best flavor)
Instructions:
- Prepare the Base: In a wide-mouth mason jar, combine the eggs, lemon juice, salt, vinegar, and ground mustard.
- Blend the Ingredients: Using an immersion blender, blend the mixture until it begins to emulsify and take on a creamy texture.
- Incorporate the Oil: While blending, slowly drizzle in the light olive oil in a steady stream. Move the immersion blender around as you blend to ensure the oil is fully incorporated and the mayonnaise thickens.
- Taste and Adjust: Once all the oil is blended in, taste the mayonnaise. If it feels too creamy or oily, adjust with additional lemon juice, salt, or mustard until it reaches your desired flavor.
- Store: Transfer the mayonnaise to an airtight container and refrigerate.
This creamy homemade mayonnaise can be adjusted to taste and stored for use in various dishes!
Why This Recipe Works:
- Fresh, Simple Ingredients: Using farm-fresh eggs and fresh lemon juice provides a rich, natural flavor.
- Emulsification Technique: The immersion blender quickly emulsifies the ingredients, ensuring a creamy and smooth texture without separating.
- Customizable Flavor: Adjusting the salt, lemon juice, and mustard allows you to achieve the perfect balance of tanginess and richness to match your taste preferences.
Reasons Why:
- Lemon Juice: Adds brightness and acidity, balancing the richness of the oil.
- Eggs: They act as the emulsifier, binding the oil and other ingredients together into a creamy mixture.
- Mustard: Provides a subtle tang and helps stabilize the mayonnaise, ensuring it doesn’t separate.
- Light Olive Oil: The light version is ideal because it has a milder flavor compared to extra virgin olive oil, allowing the other ingredients to shine without overpowering the mayo.
Substitutions:
- Eggs: Pasteurized eggs can be used if raw eggs are a concern.
- Lemon Juice: Apple cider vinegar or white wine vinegar can replace lemon juice for a slightly different flavor.
- Ground Mustard: Dijon mustard can be used for a sharper taste.
- Olive Oil: Avocado oil or a neutral oil like grapeseed or sunflower oil can be substituted if you prefer a different flavor profile.
How to Make Mayonnaise:
- Start with the Base: Combine eggs, lemon juice, salt, vinegar, and mustard in a jar or bowl.
- Blend Slowly: Use an immersion blender to start mixing the ingredients until they begin to emulsify.
- Add Oil Gradually: Slowly add the oil while blending continuously. The key is to pour the oil in a slow stream, allowing it to emulsify properly.
- Taste and Adjust: Once the mixture is thick and creamy, taste it and adjust seasoning as needed.
Which Oil is Best for Mayonnaise?
- Light Olive Oil is the best option for this recipe because it has a neutral flavor that won’t overwhelm the other ingredients. Avoid extra virgin olive oil as it can make the mayonnaise taste too strong or bitter.
- Avocado Oil and Sunflower Oil are also great alternatives if you’re looking for a neutral, healthy option with a mild flavor.
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