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Homemade mayonnaise in a clear cup.
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How to Make Mayonnaise

Once you try this tasty, creamy homemade mayonnaise (and see how easy it is to master how to make mayonnaise), you'll never go back to buying jars at the supermarket!
Course Pantry
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 32 tablespoons
Calories 93kcal

Ingredients

Instructions

  • In a food processor, blender, on a large bowl by hand, combine the egg, vinegar, lemon juice, Dijon mustard, and salt until well incorporated. Slowly drizzle oil, keep pulsing or whisking vigorously, until the mayonnaise thickens up, about 5-7 minutes.

Notes

  1. Egg: One large egg will do the trick. Or for an even richer, creamier homemade mayonnaise, replace the whole egg with 4 egg yolks and increase the vinegar to 1 1/2 tablespoons vinegar.
  2. Vegetable oil: Any neutral refined oil will work here. Steer clear of olive oil, which may change the flavor of the mayonnaise and cause it to break. You may not need all of the 1 1/2 cups of vegetable oil called for in this easy mayonnaise recipe; just add enough to reach your desired consistency.
  3. Yield: This homemade mayonnaise recipe makes 2 cups, or 32 tablespoons, enough for several sandwiches, sauce recipes, dressing recipes, and beyond.
  4. Storage: Keep extra homemade mayonnaise in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1tablespoon | Calories: 93kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 77mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg