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? ›

To sum up, if mayonnaise doesn't set or is too runny, there are two main reasons: the ingredients haven't been properly dosed or cold ingredients have been used. Either way, no need to worry: it's not too late to save your sauce.

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.

Why doesn't homemade mayo make you sick? ›

However, because mayonnaise is made with acid (vinegar or lemon juice), it tends to prevent bacterial growth.

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? ›

While olive oil by itself isn't bitter to taste, when present in emulsions like mayonnaise and aioli it can make them taste bitter.

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

How to fix a broken mayo:
  1. In a new container or bowl, crack an egg and mix with an immersion blender or whisk.
  2. While blending or whisking, slowly add the broken mayo. Do this step VERY slowly! Once it starts to thicken, you can start adding more at once. Blend until all is incorporated.
Mar 13, 2023

How do you firm up homemade mayonnaise? ›

A common way to thicken homemade mayonnaise is to gradually add more oil while continuously whisking the mixture. Another method is to add a small amount of dijon mustard, which can help to emulsify the ingredients and give the mayonnaise a thicker consistency.

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? ›

You can give your mayo a sniff and if it has a strong odor, you'll know that the mayo has gone bad and it needs to be disposed of. Of course, if you open the jar and see mold or mold spores anywhere inside, that is a telltale sign that you should discard the condiment.

How do you pimp up mayonnaise? ›

Salty ingredients lift up mayonnaise, too. We're talking about ingredients that are not salt itself, but miso paste, soy sauce or anchovies, which add a splash of umami. This kind of mayo works great for grilled food and salad. More umami ideas: fish sauce, Worcestershire sauce, shrimp paste, shredded nori.

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.

Why does homemade mayo not last long? ›

It's the inclusion of egg (typically just the yolk) that makes mayo perishable. "Traditionally, mayonnaise is made with raw egg yolks, and therefore carries a slight risk of salmonella infection," explains food scientist Harold McGee in his book On Food and Cooking: The Science and Lore of the Kitchen.

What are the health benefits of homemade mayonnaise? ›

Mayonnaise has health promoting properties such as the nutrients vitamin E, which improves heart health, and vitamin K, which is important for blood clotting. 2 It can also be made with healthy fats such as omega-3 fatty acids which keep your brain, heart, and skin healthy.

How do you make a healthy mayo substitute? ›

This substitute for mayo is vegan and contains lots of healthy fats from the avocado and olive oil. Add the avocado, olive oil, lemon juice, and Dijon mustard to a food processor and blend until it reaches the consistency you want. Season it to taste with salt, garlic powder, onion powder, and black pepper.

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