How To Make Homemade Mayonnaise Easy

Basic homemade mayonnaise tips

Once you’ve followed the two most important mayonnaise-making tips, here are a few other tips to making swoon-worthy mayo: If you’ve never made it before, it might seem a bit daunting, but I promise you this: it’s super easy! You don’t need any fancy equipment. What you do need, though, is to read on because I’ll share my top tips for fool-proof homemade mayo. However, out of all of the tips I have to share, there are two in particular that are worth highlighting. They make this homemade mayonnaise recipe literally foolproof. The thing is, when you’re making homemade mayonnaise: It’s really about getting the egg and oil to emulsify. If they don’t, you’ll be left with a sad, runny mess – which nobody wants! Here are the two things you MUST do to make sure your mayo emulsifies:

Add the oil VERY slowly: When you begin, the oil should be poured in the tiniest stream. Once the mayonnaise begins to thicken, you can pour the oil a little faster. If you ever notice the oil building up, stop pouring it and whisk the mayo briskly until it is incorporated. Use a neutral-flavored oil: My favorite is avocado oil. Avoid using all olive oil or your mayonnaise will have a very strong flavor. Minimal salt: Use salt, but sparingly. A pinch or two is all you need. Fresh lemon juice: Always use freshly squeezed lemon juice. The stuff you buy in bottles will make your mayonnaise taste funny. Consistency: For a thinner mayonnaise, whisk in a little splash of water or some more lemon juice at the end. For thicker mayo, add an extra egg yolk or more oil. Use a fresh egg: When eggs have been sitting in your fridge a while, the whites become watery and the yolks become thin. For the best result, use fresh eggs.

While the USDA advises against eating raw eggs, the risk of salmonella poisoning is so minimal that it is not something I’ve been concerned about. Actually, I’ve read that a person is more likely to come into contact with salmonella by eating a celery stalk than they are a raw egg!

Egg yolk: Since the egg yolks are used raw, I recommend sourcing an egg from a happy hen for this recipe. I like to save the egg whites for making egg white omelettes! Lemon juice: Only fresh lemon juice will do. Steer clear of the stuff that comes in the yellow squeeze bottles as it will make your mayo taste funny. Neutral-flavored oil: My go-to is avocado oil, but you can use grape seed oil or vegetable oil. Although I love olive oil, it’s too strongly flavored for making mayo.

You’ll also need a pinch of sea salt! Having said that, I would feel less confident about eating raw eggs if the eggs I bought were of poor quality. This is the time to source eggs from happy hens! If you don’t feel comfortable eating raw eggs, don’t worry! It’s super easy to make pasteurized eggs at home.

How to make mayonnaise

Making mayo is a simple process. All you need to do is follow these steps:

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Once you do this, your eggs will be 100% safe to eat. The pasteurized egg whites will look a little cloudy because they have started cooking, but the yolks will be perfect for making mayonnaise! If whisking for 5 minutes is difficult for you, then absolutely go ahead and use a blender, food processor, or immersion blender. Follow the directions in the recipe, only blend instead of whisking. Make sure to run your blender on low speed only and add the oil in a slow, steady stream to minimize the risk of your mayo separating.

Chipotle Mayo: 2 teaspoons of adobo sauce + a little squeeze of lime juice + a little honey. Dill Mayo: Freshen it up with herbs! Add 4 tablespoons chopped dill + 1 tablespoon lemon juice + a little black pepper. Garlic Mayo: 1 minced garlic clove + 1/2 teaspoon dijon mustard. Honey Mustard Mayo: 1 tablespoon each of dijon + honey + lime juice. Sriracha Mayo: 1 tablespoon sriracha + 1 teaspoon soy sauce + 1 teaspoon lime juice. Lemon Chive Mayo: 2 tablespoons each of lemon juice + minced chives. Kimchi Mayo: 1/2 cup of kimchi + mayo is all you need! Wasabi Mayo: Add 1-2 tables of wasabi paste to taste. Cajun Mayo: A tablespoon of cajun seasoning + 1 teaspoon of tabasco sauce. Harissa Mayo: 2 tablespoons of harissa + 1 teaspoon garlic powder + 1/4 teaspoon sea salt.

Dressing or dip: As a base for salad dressings and dips like our wasabi mayo, dijonnaise, aioli, chip dip, and cilantro lime dressing. Salads: In salads like our cucumber radish salad, celery salad, loaded baked potato salad, and tuna salad bowls. Sandwiches: Slather it on this roast beef sandwich, on this prosciutto panini, or this bratwurst burger. On tacos: Make a delicious fish taco sauce or shrimp taco sauce! Deviled eggs: It’s also a key ingredient in deviled eggs like our deviled eggs with bacon, or Spanish deviled eggs.