Our homemade mayonnaise recipe scores over store-bought mayo because it is a much healthier option, with no preservatives or chemicals. Fresh creamy flavourful homemade mayonnaise is always preferable to commercial mayo.
Also, it is really easy to make mayonnaise at home and only takes a few minutes to whip up.
You only need six ingredients, all of which are commonly found in every kitchen.
Choose eggs that are fresh, properly refrigerated, clean, grade A or AA, with intact shells. Make sure the eggs are at room temperature. Remove them from the refrigerator at least an hour before you begin making the mayo.
Some recipes require only the egg yolk instead of the entire egg for a richer mayo, but our mayonnaise recipe uses a whole egg instead of just the yolk, so you save time by not having to separate the egg.
A question we are often asked is – Does mayo have raw eggs in it? Yes, the original mayo is always a mayonnaise recipe with egg. But if you are concerned about the risk of using raw eggs, you can opt for pasteurized eggs though these are not easy to find everywhere. Or if you are vegetarian, then try our Eggless Mayonnaise recipe.
Another advantage of homemade mayonnaise is freedom to customize it according to your taste. You can add extra ingredients like herbs and spices for more flavour. Add minced fresh herbs to the mayo and leave it in the refrigerator for two hours to let the flavours blend. Try adding garlic to make a version of mayo called aioli, or other flavour options are onion, horseradish, citrus zest, chutney, sun-dried tomato, chipotle, Sriracha, and curry powder.
Our easy fail-proof homemade mayonnaise recipe shows you how to whip up mayonnaise in less than 10 minutes. Make the tastiest and easiest mayonnaise from scratch with no fear.
For best results, use a high-quality neutral oil, that is, an oil with a light or no flavour. Because mayo calls for a lot of oil, make sure the oil is not strong or robust in flavour. It should be neutral tasting.
You can use regular olive oil, but do not use extra virgin olive oil, which will result in an olive oil-tasting mayonnaise.
Some recommended options are good quality peanut, canola, corn, safflower, and sunflower oils. Avocado oil is not recommended; it has a strong flavour when used to make mayo.
The trick to making mayonnaise is adding the oil very slowly, in a very thin stream with the blender running. Wait for the oil to be incorporated fully and for the mixture to become emulsified and thick and creamy. Aim for a total pouring time of 60–90 seconds. Be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
Also, we prefer using oil chilled in the refrigerator as it helps in the emulsification.
It is preferable to use the small bowl attachment (not the large) of your food processor or blender. This is because the ingredients need to be in close contact with each other to achieve proper emulsification and thickening. You can also use an immersion / hand blender. Or you can make the mayo completely by hand with a large whisk.
Taste the mayonnaise and adjust by adding salt and vinegar or lemon juice.
Store homemade mayonnaise in a sealed container in the refrigerator and use it within one week.
Do not freeze mayonnaise. The emulsion of oil and egg is likely to break down when frozen, and when thawed, the mayo will have a chunky texture.
Use this delicious homemade egg mayonnaise recipe to make sauces, dips, sandwich spreads, salad dressings, and a variety of other dishes.
Mayonnaise is a basic cold sauce which can be used as a base to make other sauces like tartar sauce, prawn cocktail sauce, and aïoli (garlic mayonnaise).
Make a creamy salad dressing like blue cheese dressing or a thousand island dressing.
Use mayo as both a condiment and binder in potato salad, broccoli salad, egg salad, coleslaw, crab cakes, chicken salad, devilled eggs, burgers, fish fillets, honey walnut shrimp, and jalapeño cilantro sauce.
If you are concerned about calories when using mayo as a binder, such as in a salad, you can use half mayo and half plain yogurt (hung yogurt or Greek yogurt is best to use).
Smear it on grilled cheese and fish fillets. Making a tasty garlic aïoli as a dip for French fries (potato chips).
Try this easy to learn and quick to make mayonnaise at home. Plus it's so much better than store-bought mayo. See our easy video tutorial and mayonnaise recipe.
You may also like our:
Fresh Coriander Chutney
Tomato Chutney
Tzatziki Sauce
Tamarind Chutney
Or see all our Condiment Recipes right here!