Making this from scratch may seem too daunting to attempt at home. Think again.
There really is nothing better than when something homemade turns out as good as you hope. We’ll show you the tips to make the best mayonnaise you’ve ever tried. Perfect when making chicken salad, tuna salad, or just on a yummy tomato sandwich. Truly amazing!
How To Make Homemade Mayonnaise
If you follow these few steps and utilize the right tools and ingredients, you’ll get a perfect mayonnaise every single time.
Remember that our version has raw eggs in it. This won’t pose a risk for many folks, however, anyone with a compromised immune system should avoid it.
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The Ingredients and Tools You Will Need
There aren’t a lot of ingredients needed to make delicious homemade mayonnaise, but there are some very important factors to keep in mind when you’re picking up what you need from the grocery store.
Although you can prepare this dressing with a whisk and a bowl, an immersion blender makes the process foolproof.
Here’s What You’ll Need to Have on Hand
Eggs – One whole and one yolk, it’s best if they are room temperature
Lemon juice – Fresh is best
Vinegar – White wine vinegar is recommended
Salt – Kosher
Onion powder – Just a pinch
Dijon mustard – Not stone ground, country, or old style. Go with the original.
Oil – The most important part of making perfect mayonnaise is the oil. You want a neutral-tasting oil. We recommend safflower oil, avocado oil, or a blend of the two.
The Tools You Will Need
An immersion blender
A vessel just large enough to fit the blade of the blender
Tips for Making Perfect Homemade Mayonnaise
Use fresh and high-quality ingredients: The success of any mayonnaise recipe depends on the quality of the ingredients used. Make sure to use fresh and high-quality egg yolks, lemon juice, mustard, and a neutral oil like canola or grapeseed oil.
Keep all ingredients at room temperature: It is important to keep all the ingredients at room temperature before starting the process. This will help the ingredients emulsify properly and result in a smooth and creamy texture.
Use an immersion blender: Using an immersion blender is the easiest and most efficient way to make mayonnaise. It allows you to control the speed and consistency of the mixture and ensures that all the ingredients are well blended. Make sure to use a tall and narrow container that fits the immersion blender head snugly for best results.
How To Use
You can use your homemade mayonnaise with any recipe that calls for mayo!
Here are some amazing recipes that are made even better with homemade mayo!
Garlic Basil Aioli
Rosemary Garlic Aioli
Kickin’ Remoulade
Alabama White Sauce
Best-Ever Chicken Salad
Tuna Salad
Egg Salad
Carrot and Raisin Salad with Curry Dressing
The origin of mayonnaise is a bit uncertain. You’d think it’s decidedly French, but evidence shows it may have originated in Spain. Learn more about the Uncertain History of Mayonnaise by Slate.com.
Ready to make the best mayonnaise in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Classic Homemade Mayonnaise
Equipment
- 1 Immersion blender
- 1 jar or vessel about the
Ingredients
- 1 large egg
- 1 large egg yolk
- 1 tsp fresh lemon juice
- ½ tsp white wine vinegar
- ½ tsp Kosher salt
- ¼ tsp onion powder
- 1 tsp Dijon mustard optional
- ¾ cup safflower oil plus another 2 tbsps (See NOTES)
Instructions
- Place all ingredients in a vessel just large enough to fit the immersion blender.1 large egg, 1 large egg yolk, 1 tsp fresh lemon juice, ½ tsp white wine vinegar, ½ tsp Kosher salt, ¼ tsp onion powder, 1 tsp Dijon mustard, ¾ cup safflower oil
- Place blender all the way in, so the blades are touching the bottom of the vessel.
- Turn on the blender, and gently move it upwards, so the egg and egg yolk are incorporated, and the oil and egg begin to emulsify.
- Continue, gently moving up and down, until thick. Will keep in the fridge for up to one week.
Notes
- Safflower
- Avocodao
- Grapeseed
Nutrition
POST UPDATE: This recipe was originally published in January 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in May 2023!
Looks easy and simple enough to do! Well if people are eating raw fish that has been cooked in lemon juice and vinaigrette and it actually Cooks the fish how is an egg any different than the fish? I would think that the egg in its own way is also being preserved and cooked because of the acid in the lemon juice and the vinegar therefore the egg is no longer raw so to speak. People around the world eat raw products daily and they’re fine. Only in America are we freaked out by fresh food such as raw milk unpasteurized with the real enzymes and probiotics it contains or by eggs or even cheese. Can’t wait to try this
We think you are right, Alicia! If anyone has a compromised immune system, then raw eggs should avoided. If Rocky can drink raw eggs, a little in homemade mayo is a-ok in our books! Let us know if you make the mayo and how it turns out! Best, Kris & Wesley