Homemade Mayonnaise

Homemade Mayo is easier than ever to make! This blender mayonnaise recipe uses just a few ingredients to whip up a fresh batch of rich, creamy mayo that will taste loads better than any store bought brand and give you the control over the quality of oil used and salt added. 

 

What is Mayonnaise?

But first, let’s discuss…what is mayonnaise? I hear so many folks who have been eating it for years gawk at the ingredients and then are equally surprised that mayo is not dairy. 

FACT: Mayo contains no dairy. Eggs are NOT dairy! 

In its most basic form, mayonnaise is made with eggs, oil and salt. The beauty of making your own mayonnaise is that you can control two of these factors.

You need eggs, otherwise it isn’t mayonnaise, but you can choose the type of oil and amount of salt added. What type of oil do you use in mayonnaise? Keep reading to find out!

Ingredients

You can easily find all of these homemade mayonnaise ingredients, but you might already have them on hand!

• Egg yolks – Room temperature egg is always easier to work with than cold eggs. Always assume a recipe is calling for large eggs.
• Oil of your choice – Most commercial mayonnaise is made with vegetable oil, but I prefer olive oil. I find that using a good, quality extra-virgin olive oil adds the most flavor and richness. You can even get crazy and use specialty flavored oils like lemon, basil or blood orange!
• Sea salt – I highly discourage the use of regular table salt, also known as iodized salt. Iodized salt can give it a metallic flavor. I prefer to use a flat Kosher salt or  Maldon Sea Salt. It not only emphasizes the flavor, it will help to preserve your mayo.

Variations

There are plenty of ways you can make this homemade mayonnaise recipe your own. Here are a few suggestions.

• Oil – Instead of olive oil, you could use safflower oil, canola oil, grape seed oil, peanut oil, sunflower oil or avocado oil. I prefer extra virgin olive oil, but any neutral oil will work.
• Add ins – These are optional, but you could add lemon juice for brightness, Dijon mustard for some tang or white or black ground pepper for a kick.
• No blender – You can whisk it by hand instead, but it takes some serious arm power to emulsify the blend. Feel free to give it a whirl…. or whisk. I crack myself up. You can also try using a food processor or immersion blender. 

How to Make Homemade Mayonnaise

You’d never guess how easy it was to make a jar of our own mayonnaise!

1. Blend egg yolks. Place egg yolks into the blender and beat on high for a couple minutes or until color starts to lighten.
2. Slowly add oil. With blender running, start to VERY slowly drizzle in oil. Amounts will vary, so what you are paying attention to is SOUND. You will very noticeably hear the sound change from sloppy and wet to thick and creamy.
3. Sprinkle in salt. At this time sprinkle in your desired amount of salt. Don’t worry, you can fold in more later if you wish. Give it another quick whirl to blend.

Ways to Use Mayonnaise

You can use this mayo in any of the ways you would use store-bought mayo! You can use it as a salad dressing in a number of salads including egg salad, potato salad, chicken salad or tuna salad.

Use it as a sandwich spread or make it into an aioli recipe with the addition of citrus, garlic and other fresh herbs and flavors like chipotle aioli, truffle aioli, pesto aioli, mustard aioli or sriracha aioli.

Mayonnaise is also used in several types of marinades and toppings for protein. Check out our herb mayonnaise turkey breast, cedar plank salmon, baked chicken tenders or fireman chicken.

And of course it’s often used in dips! Crack dip, hot crab dip, buffalo chicken dip, fresh dill dip and pimento cheese, just to name a few.

Storage and Freezing

Since it isn’t packed with preservatives, it won’t last as long (and not at room temperature) like store bought does.

How to Store Homemade Mayonnaise

Store in an airtight container in the refrigerator. I keep mine in the fridge for up to one week. 

Can I Freeze Mayonnaise?

Unfortunately, I do not recommend freezing mayonnaise. But I doubt it will last long enough to need to freeze anyway!

More Homemade Condiments

While it’s easy to buy a bottle of ketchup at the store, making your own condiments and sauces is so much more rewarding and delicious!