Mayonnaise From Scratch
Learn how to make your own homemade Mayonnaise From Scratch. It takes just a couple of ingredients and only about 5 minutes!
Next, try our 5 Minute Homemade Ketchup!
Since starting our From Scratch cooking journey we’ve been so pleasantly surprised at how simple so many everyday products are, especially condiments! One of the easiest, and fastest to make? Homemade Mayonnaise From Scratch! It takes all of our recipes that use mayonnaise to the next level and adds some serious from scratch flair!
Ingredients Needed
The best part – you probably have all of the ingredients you need for mayonnaise from scratch in your pantry already!
- Vegetable Oil – Or another neutral flavored oil or even avocado oil.
- Red Wine Vinegar – You could also use white wine vinegar, too if that’s all you have.
- Dijon Mustard – Have you made your own yet??
- Egg Yolks – Just the yolk. Keep those whites to make some Meringue Kisses, Boo-Ringues, or use it to Clarify Homemade Chicken Stock.
- Kosher Salt – just a pinch!
Step-by-Step Instructions
This homemade mayonnaise recipe is incredibly easy and comes together in just minutes with the help of a food processor.
First, add everything but the oil to the bowl of a food processor, then blend together.
Next, add oil super slowly, just a drop at a time, and then very very slowly while it’s all blending.
Tip: We love using our Pyrex with a pour spout for this so we can measure out the oil and then easily pour it slowly into the food processor.
Once all of the oil is added and emulsified, you’re done! Easy, right?? Now when anyone asks how to make homemade mayonnaise, you can tell them how incredibly easy it is!
Tips
The biggest thing is making sure to add the oil slowly while the food processor is running. Like super slow. First, if you can, just a drop at a time. Then a super slow small stream, then a steadier stream until it’s all incorporated. This is the process of emulsion – the blending of two otherwise ‘unblendable’ liquids: Oil and Vinegar. The egg yolk acts as the emulsifier, the binder that keeps the two liquids together and prevents them from separating. Yay, Science!
FAQs
Keep it stored in the fridge for up to two weeks. This is great to make when you need it for your favorite recipes that use a bunch of mayo!
Yes, you need to make sure that it emulsifies. Plus it’ll make it nice ‘n creamy.
Not all is lost! Just add another yolk to the mix and that will will help to re-emulsify the sauce and bring it back to creamy.
Nope! It will of course make your life much easier, but you can absolutely make this homemade mayonnaise but just whisking it all in a bowl with a fork or whisk and slooowwwllyy adding the oil. Your arm’ll get a little bit more of a workout, but you’ll get the same results!
So simple. So easy. And SO much better tasting than what you get in a jar. Mayonnaise from Scratch, it’s one of the easiest condiments to make at home, from scratch.
Put it to Use
Here are our favorite recipes that use fresh mayonnaise!
- Avocado Tuna Salad Sub
- Spinach Tuna Melt
- Mexican Street Corn Salad
- Baked Panko Chicken Tenders
- Dill Onion Dip From Scratch
- Asian Sesame Ginger Slaw
- Curry Chicken Salad
- Homemade Blue Cheese Dressing
Other Condiments to Try
Now that you’ve dipped your toe in the from-scratch condiment pond, are you ready to jump in? Here are some other super easy-to-make classic condiments!
- 5 Minute Homemade Ketchup
- Dijon Mustard From Scratch
- Enchilada Sauce From Scratch
- Tahini From Scratch
- Fry Sauce From Scratch
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Mayonnaise from Scratch
Ingredients
- 2 egg yolks
- 1/4 cup red wine vinegar
- 1 Tablespoon Dijon mustard
- 1 1/2 cups Vegetable oil
- pinch Kosher salt
Instructions
- Put egg yolks, red wine vinegar, and Dijon mustard in food processor and pulse a few times until the egg yolks are all blended.
- Turn on low and then slowly drip a drop at a time the oil in while blending until it takes on the consistency of mayo. Then slowly add a stream of the oil while blending until it all is incorporated.
- Transfer to mason jar and refrigerate immediately.
- The time that the mayo will last depends on the freshness of your eggs. For standard store bought eggs, at least a week – two weeks. Farm fresh eggs may allow it to last longer.
Nice, simple recipe with no danger of adding too much garlic. (I love garlic, but each clove is a different size, so it’s hard to tell when you have enough. I start to understand why the cooking world is moving to measuring ingredients by weight. It’s still can be tough with garlic or various hot peppers when you don’t know how strong their flavor is…)
My first batch was just a touch on the vinegary side and I made it with organic flax oil and organic champagne vinegar. Still, it’s the first batch that I’ve actually enjoyed.
this is funny: mayonnaise as an american cuisine 😆
We sure love adding it to a big bowl of anything and then calling it a salad! 😀
OMG came out perfect! Substituted red for white vinegar and used canola oil.
Great to hear, AB!
Didn’t work for me. ): My food processor doesn’t have a slow setting and anything other pressing pulse a bunch felt much faster than slow.
So sorry to hear that, Katelynn! Yes, you definitely need a slower setting to add the oil slowly. You could also try whisking it by hand to be able to add it slowly.
To anyone reading this I actually used a Ninja bullet/old first version of it. Put those first few drops in and whisked it in a container till bubbly. Then put in bullet and added 4 tablespoons of oil in at a time between each rapid blend. I used white wine vinegar and farm eggs. Eggs also play a huge factor on if your recipe will work. Just because the store say they expired a certain time does not mean that they are actually as fresh as stated I used to make meringues quite a lot and realize that if I didn’t use meringue powder or farm fresh egg whites, they would not stiffen up in the blender. so be sure to take the time to get some real eggs versus the store it is well worth the effort and the taste is so much cleaner and fresher than the store-bought. This recipe worked for me after several failed attempts last year when I realized it was an egg problem not a ME problem.