In less than 15 minutes, I will show you how to make this Quick and Easy Homemade Mayonnaise. This thick and creamy, made from scratch mayo will be the perfect addition to every sandwich and will jazz up any picnic salad.
Together, we will make a mayonnaise that is so good, you may never want store bought again. Plus, I have added some great recipes using this homemade mayonnaise. Everything from chicken and biscuits, to cupcakes and 2 surprising uses!
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What is in mayonnaise?
Simple ingredients make up this delightfully tangy mayo. In, fact, you probably have most if not all of these ingredients at home already!
Lemon juice, eggs, oil (avocado or olive oil), sea salt, paprika, apple cider vinegar, and distilled vinegar.
Even if you don’t have all of these ingredients right now, they are easy enough to find at any grocery store. No fancy, obscure spices here!
Why should you make mayonnaise?
If you love this popular condiment for sandwiches or you need a creamy dipping sauce for your meal, mayonnaise is a kitchen staple.
Also, condiments are a great place to start when transitioning to a “from scratch” lifestyle. They are typically quick and easy, and also a product that is used frequently.
How do you say mayonnaise?
According to Google, the American pronunciation is of mayonnaise is may·uh·nayz. Regardless of whether you pronounce it may-uh-nayz, may-naze, or may-o-naze (like me) this simple, no fail recipe will become your BLT’s new best friend.
What is the (brief) history of mayonnaise?
Wikipedia states that Mayonnaise is a French cuisine title that possibly appeared for the first time in 1806. Many theories exist over the location of its creation, but most agree on the geographical origin of the sauce as being Mahón, in Menorca, Spain.
What do you need to make mayonnaise?
Which oil is best for mayo?
The best oil for making mayo is a mild and neutral tasting oil. Beyond that, it is a matter of preference. I personally prefer Avocado oil for its mild taste and versatility, but you can use olive oil also.
What is the purpose of egg yolk in mayo made from scratch?
The purpose of the egg yolk in mayo is that it adds a richness to the mayonnaise. Also lecithin in the egg yolk acts as an emulsifier, helping the oil and water in the sauce stay evenly dispersed and combined.
How can you tell if eggs are still fresh?
Since eggs are one of the main ingredients in your Quick and Easy Homemade Mayonnaise, you want to be certain they are fresh. Not only for safety, but also for taste, and storage.
First, place your eggs in a large bowl of water. If your eggs sink to the bottom and lie flat on their sides, then they are fresh.
If your eggs stand up on one end at the bottom, then they are a few weeks old, but are still fine to eat. If your eggs float to the surface, they are no longer fresh and should be discarded.
How long does it take to make homemade mayonnaise? How much does this recipe make?
This quick and easy mayonnaise recipe should take under 15 minutes, and makes 2 cups.
How do I make mayonnaise from scratch?
Here is what you will need to make your flavorful homemade mayonnaise:
2 large whole eggs, at room temperature
2 teaspoons fresh squeezed lemon juice (or 1 tablespoon plus 1 teaspoon distilled white vinegar and 2 teaspoons apple cider vinegar for that Duke’s like tang )
1 cup, plus 2 tablespoons of neutral flavored oil (like olive oil or avocado oil)
2 pinches sweet paprika (not hot or smoked)
3/4 teaspoon sea salt (start with 1/2 teaspoon if you’re not crazy about the taste of salt)
Add together the egg and lemon juice (or vinegar, depending on which you choose to use) into your stand mixer. Let the lemon juice and egg mixture rest for 1 minute.
Make sure to use room temperature eggs to help the emulsion stabilize. Using a liquid measuring cup with a spout, pour a few drops of oil into the egg and set your mixer to whisk vigorously. Then add a few more drops and whisk again.
Continue this until you have a thick yellow sauce then add greater amounts of oil at once. Don’t rush this part of the process because it is essential to make sure the mayo holds together.
Add in a squeeze of lemon juice. Add in salt and paprika, then whisk again. Adjust lemon juice and salt to suit your taste. Taste test it: it should be creamy, tangy and evenly salted but not overpowering.
If your mayo tastes like it still needs something, gradually stir in small amounts of oil, vinegar, or salt to taste. Don’t worry—unless you add large quantities of oil all at once, it won’t separate.
Want your mayo thicker?
Is your mayo not thickening up? 1 large egg yolk will emulsify up to 1 cup of oil.
The egg yolk is the ingredient that holds everything together, so this ratio will make sure that these two ingredients work together properly and don’t break the emulsification.
The emulsification keeps the mayo thick, so an extra egg yolk or a little more oil added in slowly while whisking should correct this.
Want your mayo thinner?
Did your Quick and Easy Homemade Mayonnaise end up just a little too thick? Add a bit more lemon juice or vinegar.
If it does separate, it is easy to fix!
The likely culprit is pouring in the oil too fast at the beginning. Patience is definitely a virtue when making mayo to keep it from separating.
Just crack a new egg yolk into a clean bowl and slowly add to the mixture while whisking.
Is homemade mayonnaise healthier than store bought?
If you want my opinion, yes! By making homemade you are able to use the freshest ingredients and avoid the conventional preservatives that keeps mayo shelf stable.
Many store brands include sugar, which we skip in this recipe. You won’t even miss it! So you have all of the ingredients that make mayo great and none of the things that don’t.
How long does homemade mayo last?
Your mayo will last about 1 week in a clean, sealed container in the refrigerator.
How can you make homemade mayonnaise last longer?
To make your mayo last longer, add 1 tablespoon of whey to your mayonnaise. Mix thoroughly and let sit out at room temperature for 6 hours.
This will cause a fermentation to occur that will extend the life of your mayonnaise. After 6 hours, place the mixture in the refrigerator and it should keep for approximately 1 month.
Homemade mayonnaise can be left at room temperature for about 4 to 8 hours once prepared. Keeping the mayonnaise at room temperature before refrigerating will help the acid in the mayonnaise to kill any kind of bacteria that might have been in the egg yolk.
However, you should not let the mayonnaise out of the fridge for more than 8 hours, as it could be contaminated by the bacteria present in the environment.
Cooking with Mayonnaise
Sandwiches and picnic salads are likely ways to utilize your homemade mayonnaise, but what if you want to try something a little different and make good use of your mayo?
Don’t worry, I have a few recipes you will love!
Baked Parmesan Crusted Chicken
Need a crowd pleasing chicken recipe? Try this recipe for Baked Parmesan Crusted Chicken!
Its a great recipe for nights when you want a quick dinner but still want that wow factor. A tender and juicy chicken recipe that is sure to be a new favorite.
The Most Perfect Fluffy Biscuits
Want something to go with your chicken dish? How about light and fluffy The Most Perfect Fluffy Biscuits!
I’ll be honest, I had just about given up on making biscuits. Each time I tried I ended up with inedible hockey puck-like rolls. Blah!
I was hesitant to try making these but after a few tweaks here and there, the result was an amazing, melt in your mouth yet unfussy biscuit.
Homemade Chocolate Mayonnaise Cupcakes
What is the best way (in my opinion) to finish a meal? Cupcakes! While I don’t make dessert for each and every dinner, sometimes it is nice to have a little something sweet to complete the meal.
I know what you’re thinking, a cupcake recipe is not going to help me use up my mayo.
Oh yes it is! Cupcakes made using this Homemade Chocolate Mayonnaise Cupcakes recipe are soft and chewy with the perfect chocolate flavor!
And no, they don’t taste like mayonnaise, but the mayo does make these cupcakes the perfect texture.
2 Surprising Uses for Mayonnaise!
I just couldn’t leave you without mentioning a couple of unconventional ways to use up your homemade mayo!
Using Homemade Mayonnaise to Remove Gum From Hair
If you have little kids or grandkids or nieces and nephews, chances are someone will have gum in their hair at some point.
What if I told you you can easily remove that gum, no haircut required? That’s right, with mayonnaise!
Simply rub a generous amount of your homemade mayonnaise on the gum and the hair around the gum. Let it sit for a few minutes, then the gum should slide right off. Just be sure to wash their hair right after!
DIY Hair Mask Using Mayo
Since we are talking about hair, do you want soft and shiny locks without spending a fortune on fancy salon treatments? You guessed it, use mayonnaise!
A mayonnaise hair mask can greatly improve the texture and manageability of your hair, especially if you deal with dry or frizzy hair.
You will need 1 cup of homemade mayonnaise. First, wash your hair as usual and leave damp. Slather on your mayo from root to tip, massaging into scalp and then comb through to even coat your hair.
Then, cover with a shower cap, plastic wrap, or a plastic bag. Let it sit for 20-30 minutes.
Finally, wash and style as you normally would. The mayonnaise adds shine and strength to your hair because the protein in the egg strengthens while the oil deeply moisturizes your hair.
one last thing…
Planning to try Quick and Easy Mayonnaise? I’d love to hear what you think in the comments below! If you loved this recipe, I would love it if you gave it 5 stars!
Snap a photo of your recipe and use the hashtag #thecultivationofcozy to join in the community! I can’t wait to see it!
More great posts from this blog…
Further reading on the topic:
The Science of Mayo
- 2 large whole eggs, at room temperature
- 2 teaspoons fresh squeezed lemon juice
- 1 cup, plus 2 tablespoons of neutral flavored oil (like olive oil or avocado oil)
- 2 pinches sweet paprika (not hot or smoked)
- 3/4 teaspoon sea salt
- Whisk together the egg and lemon juice (or vinegar, depending on which you choose to use).
- Let the lemon juice and egg mixture rest for 1 minute.
- Make sure to use room temperature eggs to help the emulsion stabilize.
- Using a liquid measuring cup with a spout, pour a few drops of oil into the egg and whisk vigorously. Then add a few more drops and whisk again. Continue this until you have a thick yellow sauce then add greater amounts of oil at once. Don't rush this part of the process because it is essential to make sure the mayo holds together.
- Add in a squeeze of lemon juice. Add in salt and whisk again. Adjust lemon juice and salt to suit your taste.
- Taste test it: it should be creamy, tangy and evenly salted but not overpowering.
- If your mayo tastes like it still needs something, gradually stir in small amounts of oil, vinegar, or salt to taste. Don’t worry—unless you add large quantities of oil all at once, it won’t separate.
You can substitute 1 tablespoon plus 1 teaspoon distilled white vinegar and 2 teaspoons apple cider vinegar for the lemon juice if you want a tang like that popular southern brand of mayonnaise.
Start out with 1/2 teaspoon of sea salt if you don't love the taste of salt.
Is your mayo not thickening up? 1 large egg yolk will emulsify up to 1 cup of oil. The egg yolk is the ingredient that holds everything together, so this ratio will make sure that these two ingredients work together properly and don’t break the emulsification. The emulsification keeps the mayo thick.
Did your homemade mayonnaise end up just a little too thick? Add a bit more lemon juice or vinegar. The likely culprit is pouring in the oil too fast at the beginning. Patience is definitely a virtue when making mayo to keep it from separating.
If it does separate, just crack a new egg yolk into a clean bowl and slowly add to the mixture while whisking.