Homemade Mayonnaise Recipe and Video | Ten Acre Baker (2024)

Published: · Updated: · By: tab · 4 Comments

Jump to Recipe Jump to Video Print Recipe

Homemade Mayonnaise is such an easy recipe to make that it only takes a few minutes.This recipe turns out creamy and thick and tastes so good! Find out how my mayo recipe turns out perfect every time. It has to do with both the mixing technique and the ingredients. Curious?

Homemade Mayonnaise Recipe and Video | Ten Acre Baker (1)

Why this recipe works:

If you had told me when I was a kid that when I was an adult I would be making my ownHomemade Mayonnaise using fresh eggs from my own chickens, I would have said you were crazy.

I've been a Best Foods girl my whole life. As an adult, I switched over to Trader Joe's mayonnaise and occasionally I would spring for the really expensive avocado oil mayonnaise that they sell at Costco.

It never even occurred to me to make my own until a good friend of mine showed me how she makes hers. I was pretty intimidated by the process, but it really couldn't be easier to make.

Reasons why:

  • Taste - Homemade mayonnaise tastes really good. You can add just the right amount of lemon, salt, vinegar, and mustard powder to get it exactly how you want it. Just be sure to remember exactly how you made it so you can recreate your delicious mayonnaise again when you run out. With store bought mayonnaise, you get what you get. Homemade mayonnaise will taste exactly how you want it to taste.
  • Cost - I've seen a 12 ounce jar of avocado oil mayonnaise cost over $10. That's only 1 ½ cups. My homemade mayonnaise recipe makes about 3 cups (twice the amount) and costs about $2 to make. Granted, I don't use avocado oil, but if I did it still wouldn't cost more than a couple bucks. If you're a family who likes to mix mayo in with tuna, egg salad, potato salad, etc. or make your own ranch dressing, the cost of store bought mayonnaise can really add up quickly.
  • Quality - When you control the ingredients, you control the quality of the mayonnaise. I like to use super fresh backyard chickeneggs. I know my chickens are well cared for and produce outstanding eggs, so why wouldn't I want to put them in my homemade mayonnaise recipe? Also, tons of store bought mayonnaise uses soybean oil which I would prefer not to eat.
  • Use - Mayonnaise can be used as a spread on sandwiches, but also in recipes like an artichoke dipping sauce or macaroni salad.
Homemade Mayonnaise Recipe and Video | Ten Acre Baker (2)

Ingredients needed:

My homemade mayonnaise is made out of fresh whole eggs, extra lite olive oil, ground mustard, distilled vinegar, fresh lemon juice, and salt.

Substitutions:

You can use other oils including avocado and vegetable oil, if you prefer. You can use classic yellow mustard, dijon, or spicy brown mustard in lieu of the ground mustard. Also, you can use apple cider vinegar in place of the distilled vinegar.

The options are endless, but this recipe is honestly the best recipe for just regular homemade mayonnaise.

You can even transform your mayonnaise into a fancy aioli by adding things like herbs, chipotle peppers, roasted garlic - you name it!

How to make mayonnaise:

  1. If using an immersion blender, add your whole eggs, vinegar, lemon juice, salt, and mustard powder to a wide mouth mason jar. If you don't have an immersion blender, you can add all of these ingredients to a blender or a food processor.
  2. Blend until the eggs emulsify and the mixture is cohesive.
  3. Slowly pour in a thin steady stream of olive oil while continuing to blend the entire time. Once blended, continue mixing until you've achieved your desired thickness.
  4. Once all of the oil has been added and everything is fully mixed, taste and add additional salt, lemon, mustard, or vinegar, if desired.
Homemade Mayonnaise Recipe and Video | Ten Acre Baker (3)

Which oil is best for mayonnaise?

After much trial and error, I am a firm believer that lite olive oil is the best oil for mayonnaise. I learned this from a friend of a friend.

I've made plenty of mayonnaise and homemade aioli using extra virgin olive oil, avocado oil, and even vegetable oil. The only oil that made perfect homemade mayonnaise every single time was lite olive oil.

Homemade Mayonnaise Recipe and Video | Ten Acre Baker (4)

Recipe video below!

Homemade Mayonnaise Recipe and Video | Ten Acre Baker (5)

Homemade Mayonnaise

Homemade Mayonnaise is such an easy recipe to make that it only takes a few minutes. This mayonnaise recipe turns out creamy and thick and tastes so good!

5 from 17 votes

Print Pin Rate

Course: Dips and Spreads

Cuisine: American

Keyword: homemade mayonnaise

Prep Time: 5 minutes minutes

Servings: 48 servings

Calories: 11kcal

Ingredients

  • 2 large eggs farm fresh is ideal
  • 1 tablespoon lemon juice (I use an entire small lemon)
  • 1 teaspoon kosher salt
  • ½ teaspoon distilled vinegar
  • ½ teaspoon ground mustard
  • 2 cups Extra light olive oil be sure to use light

Instructions

  • Add eggs, lemon juice, salt, vinegar, and ground mustard to a wide mouth mason jar. Use immersion blender to blend until mixture has emulsified and it starts to look creamy.

  • With a slow steady stream, add the oil while continually blending and moving the immersion blender around to fully mix. Once all of the oil has been added and the mayonnaise is fully blended, taste and add more lemon, salt, and/or mustard powder, if necessary. If the mayo tastes really creamy and oily, I generally keep adding more salt and lemon until it tastes like the mayo I'm used to.

  • Store in airtight container in refrigerator.

Video

Notes

This recipe makes about 3 cups of mayonnaise. Serving size based on 1 Tablespoon (for nutritional info).

Homemade mayonnaise will keep in the refrigerator for about 1-2 weeks.

Nutrition

Calories: 11kcal | Fat: 1g | Cholesterol: 8mg | Sodium: 51mg | Potassium: 3mg | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.1mg

« How to Make Kombucha

How to Start a Vegetable Garden from Seeds »

Reader Interactions

Comments

  1. Luci

    Homemade Mayonnaise Recipe and Video | Ten Acre Baker (6)
    I love any recipe for homemade condiments. This looks so good. And I love that you use your own chicken's eggs too!!

    Reply

  2. Heidy L. McCallum

    Homemade Mayonnaise Recipe and Video | Ten Acre Baker (7)
    I love DIY foods and this mayo looks awesome! Can't wait to try this ASAP.

    Reply

  3. Kristen

    Homemade Mayonnaise Recipe and Video | Ten Acre Baker (8)
    I love love love homemade mayonnaise. So much better than store-bought!

    Reply

  4. Sara Welch

    Homemade Mayonnaise Recipe and Video | Ten Acre Baker (9)
    I love this recipe! What a great idea to always be able to have this popular condiment on hand too! Excited to try this out on some sandwiches!

    Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Homemade Mayonnaise Recipe and Video | Ten Acre Baker (2024)

FAQs

Does homemade mayonnaise taste better than store-bought? ›

How does homemade mayonnaise taste (compared to Hellman's/Best)? I will quite happily buy a jar of pre-made mayonnaise from a reputable manufacturer. However, I have to admit, homemade mayonnaise is much better.

What's the difference between homemade mayonnaise and commercial mayonnaise? ›

To start with, egg yolks are the main ingredient in the homemade version, which contributes to the naturally yellowish tone. Commercial mayo, meanwhile, can contain up to around 80% oil, which means there's much less egg in the ratio, and more oil, and that makes store-bought mayo more viscous as well as whiter.

What causes homemade mayo to not thicken? ›

To sum up, if mayonnaise doesn't set or is too runny, there are two main reasons: the ingredients haven't been properly dosed or cold ingredients have been used. Either way, no need to worry: it's not too late to save your sauce.

Why is homemade mayo not advisable? ›

Homemade mayonnaise is made with raw eggs that will not be cooked. The United States Department of Agriculture does not recommend eating raw shell eggs that are not cooked or undercooked due to the possibility that Salmonella bacteria may be present.

What mayonnaise do chefs prefer? ›

It is also a part of why Kewpie has that "it factor" that chefs love. MSG brings umami, that fabulous savory fifth taste, to the mayo party in a way that no other store-bought mayonnaise can touch.

Why does my homemade mayo taste fishy? ›

Products that lack an antioxidant or preservative are likely to develop rancidity in the oil,” he wrote, “and that can be metallic, fishy, painty, or stale-nut-like depending on the recipe.”

Why does my homemade mayo taste bitter? ›

However, a more promising explanation for the bitterness is the presence of polyphenols, like oleuropein in olive oil, which are known to taste bitter and scientists consider them to be responsible for the bitterness that shows up in olive-oil based mayonnaise.

How long will homemade mayonnaise last? ›

According to the USDA, homemade mayonnaise made with pasteurized eggs can be stored in a covered container in the fridge for up to 4 days. But since homemade mayonnaise using pasteurized eggs is basically the same as store-bought, most home cooks successfully store it in the fridge for 1 month or more.

Is Miracle Whip the same as mayonnaise? ›

Mayonnaise is made of oil, eggs, and vinegar (or lemon juice). Miracle Whip has the same basic ingredients but with less oil, and the addition of water, sugar, and spices like mustard, paprika, and garlic. Even with these additions, Miracle Whip has almost half the calories of mayo and half the fat.

What is Miracle Whip made of? ›

Miracle Whip is made from water, soybean oil, high-fructose corn syrup, vinegar, modified corn starch, eggs, salt, natural flavor, mustard flour, potassium sorbate, spice, and dried garlic. The original Miracle Whip is produced using less oil compared to traditional mayonnaise, thus has around half of the calories.

Why is homemade mayo runny? ›

the various ingredients used to make the mayonnaise are not room temperature; the ingredients have not been dosed correctly; perhaps you have added too much oil or lemon juice; the ingredients (oil and lemon juice) were not added gradually to the mix.

What is broken mayo? ›

In this post I will be going over how fix a broken mayo. Why Mayo Breaks: Too much oil was added at once. A lot of the time, if you add all of the oil at once, it is too much for the egg to take and it won't emulsify. Blender / immersion blender isn't strong enough for all the oil at once.

How do you firm up homemade mayonnaise? ›

If your mayonnaise is too thin, you can try whisking in more oil, a little bit at a time, until it reaches your desired consistency. Add an egg yolk: If your mayonnaise is still too thin after adding more oil, you can try whisking in another egg yolk. This will help to thicken the mixture and create a creamier texture.

Do I need more egg to thicken my mayo? ›

You will likely need to add quite a bit more oil and more seasonings because adding another egg yolk is essentially doubling the recipe. Although it sounds counterintuitive, adding more oil can also help thicken the mayonnaise.

What makes restaurant mayo different? ›

Heavy mayonnaise is thicker, so it has a different mouthfeel. The restaurant is using better quality ingredients, like fresh egg yolks rather than powdered and better oils or blends of oils.

Why is restaurant mayo different? ›

If you've ever sat down at a restaurant to eat a BLT or mayo-forward sandwich and thought it tastes different than the one you make at home, you're not imagining things. Restaurants and chains use heavy-duty mayo, which has more yolks to fortify it and make it richer.

What are the ingredients for best food mayonnaise? ›

Ingredients. Soybean oil, water, whole eggs and egg yolks, vinegar, salt, sugar, lemon juice, calcium disodium edta (used to protect quality), natural flavors.

What are the ingredients in savor mayonnaise? ›

Spread the flavour even further with Savör organic mayonnaise. Made with organic whole eggs, organic white mustard and organic lemon juice, it's a fresh, creamy addition to all your recipes and sandwiches.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Manual Maggio

Last Updated:

Views: 5602

Rating: 4.9 / 5 (69 voted)

Reviews: 84% of readers found this page helpful

Author information

Name: Manual Maggio

Birthday: 1998-01-20

Address: 359 Kelvin Stream, Lake Eldonview, MT 33517-1242

Phone: +577037762465

Job: Product Hospitality Supervisor

Hobby: Gardening, Web surfing, Video gaming, Amateur radio, Flag Football, Reading, Table tennis

Introduction: My name is Manual Maggio, I am a thankful, tender, adventurous, delightful, fantastic, proud, graceful person who loves writing and wants to share my knowledge and understanding with you.