Homemade Mayonnaise Recipe and Video | Ten Acre Baker (2024)

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Homemade Mayonnaise is such an easy recipe to make that it only takes a few minutes.This recipe turns out creamy and thick and tastes so good! Find out how my mayo recipe turns out perfect every time. It has to do with both the mixing technique and the ingredients. Curious?

Homemade Mayonnaise Recipe and Video | Ten Acre Baker (1)

Why this recipe works:

If you had told me when I was a kid that when I was an adult I would be making my ownHomemade Mayonnaise using fresh eggs from my own chickens, I would have said you were crazy.

I've been a Best Foods girl my whole life. As an adult, I switched over to Trader Joe's mayonnaise and occasionally I would spring for the really expensive avocado oil mayonnaise that they sell at Costco.

It never even occurred to me to make my own until a good friend of mine showed me how she makes hers. I was pretty intimidated by the process, but it really couldn't be easier to make.

Reasons why:

  • Taste - Homemade mayonnaise tastes really good. You can add just the right amount of lemon, salt, vinegar, and mustard powder to get it exactly how you want it. Just be sure to remember exactly how you made it so you can recreate your delicious mayonnaise again when you run out. With store bought mayonnaise, you get what you get. Homemade mayonnaise will taste exactly how you want it to taste.
  • Cost - I've seen a 12 ounce jar of avocado oil mayonnaise cost over $10. That's only 1 ½ cups. My homemade mayonnaise recipe makes about 3 cups (twice the amount) and costs about $2 to make. Granted, I don't use avocado oil, but if I did it still wouldn't cost more than a couple bucks. If you're a family who likes to mix mayo in with tuna, egg salad, potato salad, etc. or make your own ranch dressing, the cost of store bought mayonnaise can really add up quickly.
  • Quality - When you control the ingredients, you control the quality of the mayonnaise. I like to use super fresh backyard chickeneggs. I know my chickens are well cared for and produce outstanding eggs, so why wouldn't I want to put them in my homemade mayonnaise recipe? Also, tons of store bought mayonnaise uses soybean oil which I would prefer not to eat.
  • Use - Mayonnaise can be used as a spread on sandwiches, but also in recipes like an artichoke dipping sauce or macaroni salad.
Homemade Mayonnaise Recipe and Video | Ten Acre Baker (2)

Ingredients needed:

My homemade mayonnaise is made out of fresh whole eggs, extra lite olive oil, ground mustard, distilled vinegar, fresh lemon juice, and salt.

Substitutions:

You can use other oils including avocado and vegetable oil, if you prefer. You can use classic yellow mustard, dijon, or spicy brown mustard in lieu of the ground mustard. Also, you can use apple cider vinegar in place of the distilled vinegar.

The options are endless, but this recipe is honestly the best recipe for just regular homemade mayonnaise.

You can even transform your mayonnaise into a fancy aioli by adding things like herbs, chipotle peppers, roasted garlic - you name it!

How to make mayonnaise:

  1. If using an immersion blender, add your whole eggs, vinegar, lemon juice, salt, and mustard powder to a wide mouth mason jar. If you don't have an immersion blender, you can add all of these ingredients to a blender or a food processor.
  2. Blend until the eggs emulsify and the mixture is cohesive.
  3. Slowly pour in a thin steady stream of olive oil while continuing to blend the entire time. Once blended, continue mixing until you've achieved your desired thickness.
  4. Once all of the oil has been added and everything is fully mixed, taste and add additional salt, lemon, mustard, or vinegar, if desired.
Homemade Mayonnaise Recipe and Video | Ten Acre Baker (3)

Which oil is best for mayonnaise?

After much trial and error, I am a firm believer that lite olive oil is the best oil for mayonnaise. I learned this from a friend of a friend.

I've made plenty of mayonnaise and homemade aioli using extra virgin olive oil, avocado oil, and even vegetable oil. The only oil that made perfect homemade mayonnaise every single time was lite olive oil.

Homemade Mayonnaise Recipe and Video | Ten Acre Baker (4)

Recipe video below!

Homemade Mayonnaise Recipe and Video | Ten Acre Baker (5)

Homemade Mayonnaise

Homemade Mayonnaise is such an easy recipe to make that it only takes a few minutes. This mayonnaise recipe turns out creamy and thick and tastes so good!

5 from 17 votes

Print Pin Rate

Course: Dips and Spreads

Cuisine: American

Keyword: homemade mayonnaise

Prep Time: 5 minutes minutes

Servings: 48 servings

Calories: 11kcal

Ingredients

  • 2 large eggs farm fresh is ideal
  • 1 tablespoon lemon juice (I use an entire small lemon)
  • 1 teaspoon kosher salt
  • ½ teaspoon distilled vinegar
  • ½ teaspoon ground mustard
  • 2 cups Extra light olive oil be sure to use light

Instructions

  • Add eggs, lemon juice, salt, vinegar, and ground mustard to a wide mouth mason jar. Use immersion blender to blend until mixture has emulsified and it starts to look creamy.

  • With a slow steady stream, add the oil while continually blending and moving the immersion blender around to fully mix. Once all of the oil has been added and the mayonnaise is fully blended, taste and add more lemon, salt, and/or mustard powder, if necessary. If the mayo tastes really creamy and oily, I generally keep adding more salt and lemon until it tastes like the mayo I'm used to.

  • Store in airtight container in refrigerator.

Video

Notes

This recipe makes about 3 cups of mayonnaise. Serving size based on 1 Tablespoon (for nutritional info).

Homemade mayonnaise will keep in the refrigerator for about 1-2 weeks.

Nutrition

Calories: 11kcal | Fat: 1g | Cholesterol: 8mg | Sodium: 51mg | Potassium: 3mg | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.1mg

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Reader Interactions

Comments

  1. Luci

    Homemade Mayonnaise Recipe and Video | Ten Acre Baker (6)
    I love any recipe for homemade condiments. This looks so good. And I love that you use your own chicken's eggs too!!

    Reply

  2. Heidy L. McCallum

    Homemade Mayonnaise Recipe and Video | Ten Acre Baker (7)
    I love DIY foods and this mayo looks awesome! Can't wait to try this ASAP.

    Reply

  3. Kristen

    Homemade Mayonnaise Recipe and Video | Ten Acre Baker (8)
    I love love love homemade mayonnaise. So much better than store-bought!

    Reply

  4. Sara Welch

    Homemade Mayonnaise Recipe and Video | Ten Acre Baker (9)
    I love this recipe! What a great idea to always be able to have this popular condiment on hand too! Excited to try this out on some sandwiches!

    Reply

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Homemade Mayonnaise Recipe and Video | Ten Acre Baker (2024)

FAQs

Why is homemade mayo not advisable? ›

Homemade mayonnaise is made with raw eggs that will not be cooked. The United States Department of Agriculture does not recommend eating raw shell eggs that are not cooked or undercooked due to the possibility that Salmonella bacteria may be present.

What is the best oil to use for homemade mayonnaise? ›

You can use olive oil, but it can be a little overpowering so I prefer to use a brand that's light and fruity. I think robust or spicy olive oils would be too much. You might also consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.

Why won't my homemade mayo thicken? ›

However, even if you follow the measurements of the recipe to a tee, if you accidentally add the oil too quickly while whisking the emulsion won't form properly and you'll end up with an oily clear liquid instead of a thick white cream. To fix this, add in another raw egg yolk and start whisking the mixture together.

What thickens mayonnaise? ›

One option is to use a classic thickener like cornstarch. To do this, combine a little bit of cornstarch with water until it forms a paste and then add it into your runny mayo. Then, whisk the cornstarch together with the mayonnaise to combine and thicken. You can also use arrowroot powder in the same way.

What are the bad ingredients in mayonnaise? ›

nearly all mayonnaise has EDTA in it. EDTA is such an egregious food additive. that the USDA actually has a red page to talk about it. this stuff is a known carcinogen, and they tell you, don't eat more than 3 grams of this on any day, and never eat it more than 3 times in a week.

How long will homemade mayonnaise last? ›

Homemade mayonnaise has a shelf life of about two weeks, because it doesn't contain any preservatives. That's a long shelf life, and you'll probably go through all of it before then! It's just that fresh and delicious.

Why not use olive oil for mayonnaise? ›

If you love mayonnaise but don't like seed oil, you may have tried it with olive oil. You will have found it tastes bitter. This is because extra virgin olive oil is very strong in taste and blending can cause it to get bitter.

What is the best emulsifier for mayonnaise? ›

Egg Yolks, the Emulsifier. Add egg yolks and salt; pulse to combine. Egg yolks contain lecithin, which resembles both oil and water molecules and can connect to both. The salt boosts flavor and makes eggs more viscous, which helps prevent separation.

How to fix homemade mayo that didn't emulsify? ›

Whisking a portion of a broken or failed mayonnaise mixture with a little water until it's emulsified and then transferring it to the food processor with the remaining broken mixture will make things right.

Why did my homemade mayo turn to liquid? ›

the various ingredients used to make the mayonnaise are not room temperature; the ingredients have not been dosed correctly; perhaps you have added too much oil or lemon juice; the ingredients (oil and lemon juice) were not added gradually to the mix.

Can you over mix mayonnaise? ›

When blended too long, the emulsion that brought the spread together is more likely to break, either from overprocessing or overheating. Follow this tip: To keep the emulsion from breaking and the mayo from separating, process just until the ingredients are combined and emulsified.

How to tell if mayonnaise is bad? ›

First, if the mayonnaise has begun to discolor and change into a darker shade of white or a brownish-yellow, that may be a sign that the mayo has gone bad. If the oil has separated, that is also a sign that the condiment is no longer good to eat.

How do you pimp up mayonnaise? ›

Other ways to fancy up your mayonnaise

Using grapefruit added a bright, fruity taste that I could imagine pairing with deep-fried goodness like chicken nuggets and wings. You can also add avocado to mayo to make it even creamier. Or truffle oil, which is your pantry fast-track to fancy.

Is it better to make your own mayo? ›

Homemade mayonnaise is more flavorful than the storebought stuff, since it's made with fresher ingredients, like egg yolk and just-squeezed lemon juice. Also, there are no preservatives or stabilizers in homemade mayo, so the texture is creamy and velvety, not squelchy and gelatinous.

How to tell if homemade mayonnaise is bad? ›

First, if the mayonnaise has begun to discolor and change into a darker shade of white or a brownish-yellow, that may be a sign that the mayo has gone bad. If the oil has separated, that is also a sign that the condiment is no longer good to eat.

Why does store bought mayo last longer than homemade? ›

Second, unlike commercial mayonnaise that's made with pasteurized eggs, homemade versions are typically prepared with unpasteurized raw eggs, which limits their food safety and means they don't last long in the fridge.

What kills Salmonella in mayonnaise? ›

Results suggest that Salmonella in contaminated egg yolks could survive the mayonnaise-making process. The inhibition of Salmonella by vinegar and lemon juice is due to the hurdle effect of organic acids and chemical preservatives.

References

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