This Homemade Mayonnaise is a creamy and delicious condiment that’s perfect for sandwiches, salads, dips, and more! Made with just a few simple ingredients, this recipe is easy to follow and tastes so much better than store-bought mayonnaise.

Why You’ll Love This Recipe

Fresh and Flavorful: This homemade mayonnaise has a fresh, clean flavor that you won’t find in store-bought versions. It’s perfect for enhancing the flavor of your favorite dishes.
Easy to Make: This recipe is surprisingly easy to make with just a few basic ingredients and a food processor or blender. It’s ready in just 5 minutes!
Versatile: Homemade mayonnaise is incredibly versatile. Use it as a base for dips and sauces, spread it on sandwiches and wraps, or toss it with salads and vegetables.

Ingredients

Large egg: The key ingredient for emulsifying the mayonnaise.
Dijon mustard: Optional, but adds a subtle tanginess and helps to emulsify the mayonnaise.
Freshly squeezed lemon juice: Adds a bright, citrusy flavor and helps to preserve the mayonnaise.
Olive oil: Use regular olive oil, not extra virgin, for a neutral flavor and a smooth texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Homemade Mayonnaise

Food Processor Method

Place the egg, Dijon mustard (if using), lemon juice, and ¼ cup of the olive oil in the bowl of a food processor.
Process on high speed for about 30 seconds to combine the ingredients.
With the food processor running, slowly drizzle in the remaining olive oil until the mixture has emulsified and thickened. This should take about a minute.

Blender Method

Place all the ingredients in a blender, such as a Magic Bullet.
Blend on high speed until the mixture has emulsified and thickened.

Pro Tips for Making the Recipe

Use Room Temperature Ingredients: For best results, use room temperature ingredients, especially the egg. This will help the mayonnaise emulsify more easily.
Slow and Steady Oil Addition: When adding the olive oil, drizzle it in slowly to allow the mayonnaise to emulsify properly. If you add the oil too quickly, the mayonnaise may break.
Troubleshooting: If the mayonnaise breaks, don’t worry! You can fix it by starting with a fresh egg yolk in a clean bowl and slowly whisking in the broken mayonnaise, a teaspoon at a time, until it emulsifies again.

How to Serve

This Homemade Mayonnaise is incredibly versatile and can be used in countless ways:

Sandwiches and wraps: Spread it on your favorite sandwiches and wraps for a creamy and flavorful base.
Salads: Toss it with salads for a classic creamy dressing.
Dips and sauces: Use it as a base for dips and sauces, such as aioli, tartar sauce, or remoulade.
Burgers: Add a dollop to your burger for extra richness and flavor.

Make Ahead and Storage

Storing Leftovers

Store leftover Homemade Mayonnaise in an airtight container in the refrigerator for up to 3-5 days.

Freezing

Freezing is not recommended, as it can affect the texture of the mayonnaise.

Reheating

This mayonnaise is best served chilled, so reheating is not necessary.

FAQs

1. Can I use a different type of oil?

Yes, you can experiment with different types of oil, such as avocado oil or grapeseed oil. However, olive oil is generally preferred for its neutral flavor and ability to create a stable emulsion.

2. Can I make this mayonnaise without mustard?

Yes, you can omit the mustard if you prefer. The mayonnaise will still emulsify, but it may not be as thick or flavorful.

3. Can I add other flavors to this mayonnaise?

Absolutely! Feel free to experiment with different flavors, such as adding chopped fresh herbs, garlic, or spices.

4. How can I tell if the mayonnaise has gone bad?

If the mayonnaise has an off smell, a sour taste, or a curdled appearance, it has likely gone bad and should be discarded.