I have to say I’m not a huge fan of mayonnaise… but my husband is, and he gave this homemade mayo recipe his stamp of approval. I do use it on occasion though, and I definitely prefer this silky, smooth homemade mayo to the gloppy store bought version.
Homemade mayo is one of those recipes that intimidated me at first, but in hindsight, I’m not really sure why. It’s actually very, very simple to make, and you most likely have all of the ingredients on hand. This recipe makes about one cup of homemade mayonnaise, which is just perfect for us since we won’t use more than that in the five days that it can be safely stored.
We typically use olive oil when we make it; however, this won’t be for everyone as you can definitely taste the olive oil. So if you don’t like the taste of it, substitute a lighter oil — but if you do, make sure you use a good high-quality olive oil!
You can control the thickness of your mayo with the amount of oil that you use. Use more for a thicker mayonnaise, and use less with a little more acid or a bit of water for a thinner consistency.
Customize your homemade mayo with different flavor variations. Try adding some roasted garlic or freshly snipped chives. Or stir in a tablespoon or so of pesto to make a condiment that’s all your own!Print
- 1 egg
- 1 1/4 cup extra virgin olive oil, divided
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/2 teaspoon apple cider vinegar
- 1 1/2 tablespoons lemon juice
- Place the egg, 1/4 cup of olive oil, mustard powder, and salt in a blending jug or food processor.
- Blend the ingredients using an immersion blender or food processor for about 10 seconds to combine.
- While still blending, start very slowly drizzling the remaining oil in. Blend until thick and smooth.
- After the mixture is completely emulsified, stir in the apple cider vinegar and lemon juice until combined.
- Your homemade mayo may be a tad on the runny side at this point, but it will thicken up more once refrigerated.
- Store in the refrigerator for up to five days.
If you’re wondering about the safety of eating raw eggs, the American Egg Board does warn that there is a small possibility of Salmonella food poisoning. The risk is greater for those who are pregnant, elderly or very young and those with medical problems which have impaired their immune systems.
However, if you’re very concerned about Salmonella, you can cook the egg mixture over very low heat just until you see one or two bubbles. Let the mixture cool for about 4 minutes, and then you can proceed with the remainder of the recipe.3