Homemade Mayonnaise

Homemade Mayonnaise

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I’ve always wanted to make mayonnaise. I have seen how it is made on television, but you can’t taste it for yourself. My curiosity got the best of me and finally, I made some of my own. 

The whole process is pretty magically and mayonnaise starts to form right in front of your eyes in just a matter of seconds. This creamy homemade mayonnaise uses, 4 wholesome ingredients; fresh eggs, lemon juice salt, and oil are all you need to make mayonnaise in your kitchen without all of those preservatives and chemicals.

I used my Cuisinart brand food processor, that David gave me for Christmas many moons ago. You’ll have to adapt these instructions using the equipment you plan on working with, but basically, you are doing the same. 

This creamy homemade mayonnaise uses, 4 wholesome ingredients, without all of those preservatives and chemicals. Let me teach you how! | TheMountainKitchen.com

How To Make Homemade Mayonnaise

Equipment:

Relax, you don’t need any fancy appliances to mayonnaise. Although blenders, and food processors and even electric mixers will make short work of homemade mayonnaise, a simple wire whisk will also do the trick. 

The Process:

For best results, use the freshest egg you can get at room temperature.

Crack the egg into a small bowl before dumping it into the food processor or blender. You want to ensure the egg is good without having a lot to clean up before proceeding.

This creamy homemade mayonnaise uses, 4 wholesome ingredients, without all of those preservatives and chemicals. Let me teach you how! | TheMountainKitchen.com

Begin, by beating the egg by itself.

This creamy homemade mayonnaise uses, 4 wholesome ingredients, without all of those preservatives and chemicals. Let me teach you how! | TheMountainKitchen.com

The egg will begin to fluff and turn a light yellow color. When this happens, add lemon juice.

This creamy homemade mayonnaise uses, 4 wholesome ingredients, without all of those preservatives and chemicals. Let me teach you how! | TheMountainKitchen.com

Next, add the salt.

This creamy homemade mayonnaise uses, 4 wholesome ingredients, without all of those preservatives and chemicals. Let me teach you how! | TheMountainKitchen.com

Once salt and lemon juice are incorporated, slowly drizzle a thin, continuous stream of oil into the food processor or blender, while running. This is where the hole in the top lid comes in handy.  If you have one, just fill the lid spout with oil and let it do the work for you. 

This creamy homemade mayonnaise uses, 4 wholesome ingredients, without all of those preservatives and chemicals. Let me teach you how! | TheMountainKitchen.com

In a matter of seconds, the mayonnaise begins to form. Continue to beat the egg mixture until all of the oil is incorporated and emulsified. 

WOWZERS, YOU HAVE MAYO!

I gave my mayo a taste, once it came together and decided it needed a little more salt, so I added some more and gave it a quick pulse to incorporate. You will need to add seasoning based on your taste also.

This creamy homemade mayonnaise uses, 4 wholesome ingredients, without all of those preservatives and chemicals. Let me teach you how! | TheMountainKitchen.com

Storing Homemade Mayonnaise:

Store in the refrigerator in a sealed container. It will last for as long as your egg would have inside the carton, so make a note when you take the egg out to make it room temperature. If your mayo ends up in the fridge for a few days, it is possible that it may “break” (the ingredients will separate).  If your mayo breaks, it’s easy…just whip it up again. This doesn’t happen to store-bought mayo, because they add chemical emulsifiers to hold everything together.  Sad but true.


Just imagine all the flavors you could add to your homemade mayo DIJON MAYO, CHIVE MAYO, HORSERADISH MAYO, HERB MAYO, DILL MAYO, BLACK PEPPER MAYO, HONEY MUSTARD MAYO, SUN DRIED TOMATO MAYO, CHIPOTLE MAYO……….. Just sayin’ 😉

Homemade Mayonnaise

This creamy homemade mayonnaise uses 4 wholesome ingredients, without all of those preservatives and chemicals. Let me teach you how! 
Course Condiment
Cuisine American
Keyword eggs, homemade, Mayonnaise
Prep Time 15 minutes
Total Time 15 minutes
Servings 16
Calories 96kcal

Ingredients

  • 1 fresh egg (room temperature to help it emulsify)
  • ½ teaspoon lemon juice (room temperature)
  • ¼ teaspoon sea salt
  • ¾ cup oil (Peanut Oil or Canola Oil work best)

Instructions

  • Crack the egg into a small bowl before dumping it into the food processor or blender. You want to ensure the egg is good without having a lot to clean up before proceeding.
  • Begin, by beating the egg by itself.
  • The egg will begin to fluff and turn a light yellow color. When this happens, add in the lemon juice.
  • Next, add the salt.
  • Once salt and lemon juice are incorporated, slowly drizzle a thin, continuous stream of oil into the food processor or blender, while running. This is where the hole in the top lid comes in handy. If you have one, just fill the lid spout with oil and let it do the work for you.
  • In a matter of seconds the mayonnaise begins to form. Continue to beat the egg mixture until all of the oil is incorporated and emulsified. WOWZERS, YOU HAVE MAYO!

Notes

This recipe makes about 1 cup of mayonnaise.
Store in the refrigerator in a sealed container. It will last for as long as your egg would have inside the carton, so make a note when you take the egg out to make it room temperature. If your mayo ends up in the fridge for a few days, it is possible that it may “break” (the ingredients will separate).  If your mayo breaks, it’s easy…just whip it up again. This doesn’t happen to store-bought mayo, because they add chemical emulsifiers to hold everything together.  Sad but true.
Recipe adapted from Big Life, Little Garden

Nutrition

Calories: 96kcal | Fat: 10g | Cholesterol: 10mg | Sodium: 40mg | Potassium: 3mg | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!

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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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