This homemade mayonnaise recipe is surprisingly easy. In five minutes you can have creamy, flavorful mayo for sandwiches, pasta and potato salads, and more!
For the longest time, I wouldn’t eat mayonnaise. I knew that the store-bought version was no good for me, but I was afraid to try making my own at home.
Once I finally tried making homemade mayonnaise, I was amazed at how easy it was. In five minutes you can have creamy, flavorful mayonnaise for spreading on sandwiches, mixing into pasta and potato salads, or even for topping grilled summer burgers. And, while it’s definitely not health food, homemade mayonnaise is full of healthy fats and protein, which means you don’t have to be afraid of mayonnaise any more!
Use Quality Ingredients
The main ingredient in mayonnaise is oil. While you typically can’t pick out the subtle flavors of oil as you’re using it for cooking and baking, in mayonnaise the oil is such a major player that its flavors are front and center. Obviously, in our homemade mayonnaise recipe, we want to use a healthy oil, and olive oil is a go-to healthy oil in our kitchen. But, when it comes to mayonnaise, the olive flavor and slight green tinge of Extra Virgin Olive Oil make it hard to re-create that classic mayonnaise flavor and feel.
Thankfully, there’s a solution for that: Extra Light Olive Oil.
Understanding Olive Oil Types
If you find yourself in the oil aisle in the grocery store, you will likely come across three main types of olive oil: Extra Virgin, Pure, and Extra Light. So, what’s the difference?
Pure Olive Oil goes through an extraction process and contains less olive flavor than EVOO. It is great for grilling, roasting, and sautéing.
Extra Light Olive Oil isn’t light in the calorie sense. But, it is light on olive flavor. This makes it perfect for baking sweets and for making this homemade mayonnaise recipe!
The Trick to Any Mayonnaise Recipe
Any homemade mayonnaise recipe is made by creating an emulsion, which is a mixture of two things that would typically want to stay separated. In this case, the two items are the egg yolk and the oil.
The trick to getting these two ingredients to play nicely together is to add the oil VERY SLOWLY while mixing.
I prefer to make my mayonnaise in a food processor and pour the oil in using a liquid measuring cup. I start off adding a few drops at a time, and then, as the mayonnaise starts to thicken, increase the amount of oil to a slow stream. This method hasn’t failed me yet. But, some people like to use an immersion blender or even whisk their mayo by hand. Either way, the trick is to make sure the oil gets added a little at a time while mixing.
Homemade Mayonnaise Recipe
This homemade mayonnaise recipe is surprisingly easy. In five minutes you can have creamy, flavorful mayo for sandwiches, pasta and potato salads, and more!Prep: 5 minutes | Yield: 1 cup
- 1 egg yolk ((room temperature))
- ½ teaspoon salt
- 4 teaspoons white wine vinegar
- 1 cup Extra Light Olive Oil
- 1 Tablespoon fresh squeezed lemon juice
- Begin making your homemade mayonnaise recipe by placing the egg yolk, salt, and vinegar into the bowl of your food processor.
- Put your oil into a 1 cup liquid measuring cup or another container that is easy to pour.
- With the processor running, slowly pour in the olive oil, starting with a few drops at a time and continuing with a very slow and steady stream. As the mayonnaise begins to thicken, continue pouring, slowly, until all of the oil has been used.
- Once the mayonnaise is thick, slowly blend in the lemon juice, until incorporated.
- Use the mayonnaise immediately or store it in a sealed container in the refrigerator and use within a week.
Using Your Homemade Mayonnaise
Now that you have homemade mayonnaise, you will want to put it on everything. Trust me.
I love mixing it with my homemade ranch seasoning mix to make a homemade ranch dressing. It is perfect for mixing into summer potato salad or creamy coleslaw. And, yes, it even makes a wonderful addition to a grilled burger.
Want to jazz up your mayo with healthy herbs? See our other recipe for ideas: