Homemade Mayonnaise Recipe and Video | Ten Acre Baker (2024)

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Homemade Mayonnaise is such an easy recipe to make that it only takes a few minutes.This recipe turns out creamy and thick and tastes so good! Find out how my mayo recipe turns out perfect every time. It has to do with both the mixing technique and the ingredients. Curious?

Homemade Mayonnaise Recipe and Video | Ten Acre Baker (1)

Why this recipe works:

If you had told me when I was a kid that when I was an adult I would be making my ownHomemade Mayonnaise using fresh eggs from my own chickens, I would have said you were crazy.

I've been a Best Foods girl my whole life. As an adult, I switched over to Trader Joe's mayonnaise and occasionally I would spring for the really expensive avocado oil mayonnaise that they sell at Costco.

It never even occurred to me to make my own until a good friend of mine showed me how she makes hers. I was pretty intimidated by the process, but it really couldn't be easier to make.

Reasons why:

  • Taste - Homemade mayonnaise tastes really good. You can add just the right amount of lemon, salt, vinegar, and mustard powder to get it exactly how you want it. Just be sure to remember exactly how you made it so you can recreate your delicious mayonnaise again when you run out. With store bought mayonnaise, you get what you get. Homemade mayonnaise will taste exactly how you want it to taste.
  • Cost - I've seen a 12 ounce jar of avocado oil mayonnaise cost over $10. That's only 1 ½ cups. My homemade mayonnaise recipe makes about 3 cups (twice the amount) and costs about $2 to make. Granted, I don't use avocado oil, but if I did it still wouldn't cost more than a couple bucks. If you're a family who likes to mix mayo in with tuna, egg salad, potato salad, etc. or make your own ranch dressing, the cost of store bought mayonnaise can really add up quickly.
  • Quality - When you control the ingredients, you control the quality of the mayonnaise. I like to use super fresh backyard chickeneggs. I know my chickens are well cared for and produce outstanding eggs, so why wouldn't I want to put them in my homemade mayonnaise recipe? Also, tons of store bought mayonnaise uses soybean oil which I would prefer not to eat.
  • Use - Mayonnaise can be used as a spread on sandwiches, but also in recipes like an artichoke dipping sauce or macaroni salad.
Homemade Mayonnaise Recipe and Video | Ten Acre Baker (2)

Ingredients needed:

My homemade mayonnaise is made out of fresh whole eggs, extra lite olive oil, ground mustard, distilled vinegar, fresh lemon juice, and salt.

Substitutions:

You can use other oils including avocado and vegetable oil, if you prefer. You can use classic yellow mustard, dijon, or spicy brown mustard in lieu of the ground mustard. Also, you can use apple cider vinegar in place of the distilled vinegar.

The options are endless, but this recipe is honestly the best recipe for just regular homemade mayonnaise.

You can even transform your mayonnaise into a fancy aioli by adding things like herbs, chipotle peppers, roasted garlic - you name it!

How to make mayonnaise:

  1. If using an immersion blender, add your whole eggs, vinegar, lemon juice, salt, and mustard powder to a wide mouth mason jar. If you don't have an immersion blender, you can add all of these ingredients to a blender or a food processor.
  2. Blend until the eggs emulsify and the mixture is cohesive.
  3. Slowly pour in a thin steady stream of olive oil while continuing to blend the entire time. Once blended, continue mixing until you've achieved your desired thickness.
  4. Once all of the oil has been added and everything is fully mixed, taste and add additional salt, lemon, mustard, or vinegar, if desired.
Homemade Mayonnaise Recipe and Video | Ten Acre Baker (3)

Which oil is best for mayonnaise?

After much trial and error, I am a firm believer that lite olive oil is the best oil for mayonnaise. I learned this from a friend of a friend.

I've made plenty of mayonnaise and homemade aioli using extra virgin olive oil, avocado oil, and even vegetable oil. The only oil that made perfect homemade mayonnaise every single time was lite olive oil.

Homemade Mayonnaise Recipe and Video | Ten Acre Baker (4)

Recipe video below!

Homemade Mayonnaise Recipe and Video | Ten Acre Baker (5)

Homemade Mayonnaise

Homemade Mayonnaise is such an easy recipe to make that it only takes a few minutes. This mayonnaise recipe turns out creamy and thick and tastes so good!

5 from 17 votes

Print Pin Rate

Course: Dips and Spreads

Cuisine: American

Keyword: homemade mayonnaise

Prep Time: 5 minutes minutes

Servings: 48 servings

Calories: 11kcal

Ingredients

  • 2 large eggs farm fresh is ideal
  • 1 tablespoon lemon juice (I use an entire small lemon)
  • 1 teaspoon kosher salt
  • ½ teaspoon distilled vinegar
  • ½ teaspoon ground mustard
  • 2 cups Extra light olive oil be sure to use light

Instructions

  • Add eggs, lemon juice, salt, vinegar, and ground mustard to a wide mouth mason jar. Use immersion blender to blend until mixture has emulsified and it starts to look creamy.

  • With a slow steady stream, add the oil while continually blending and moving the immersion blender around to fully mix. Once all of the oil has been added and the mayonnaise is fully blended, taste and add more lemon, salt, and/or mustard powder, if necessary. If the mayo tastes really creamy and oily, I generally keep adding more salt and lemon until it tastes like the mayo I'm used to.

  • Store in airtight container in refrigerator.

Video

Notes

This recipe makes about 3 cups of mayonnaise. Serving size based on 1 Tablespoon (for nutritional info).

Homemade mayonnaise will keep in the refrigerator for about 1-2 weeks.

Nutrition

Calories: 11kcal | Fat: 1g | Cholesterol: 8mg | Sodium: 51mg | Potassium: 3mg | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.1mg

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Reader Interactions

Comments

  1. Luci

    Homemade Mayonnaise Recipe and Video | Ten Acre Baker (6)
    I love any recipe for homemade condiments. This looks so good. And I love that you use your own chicken's eggs too!!

    Reply

  2. Heidy L. McCallum

    Homemade Mayonnaise Recipe and Video | Ten Acre Baker (7)
    I love DIY foods and this mayo looks awesome! Can't wait to try this ASAP.

    Reply

  3. Kristen

    Homemade Mayonnaise Recipe and Video | Ten Acre Baker (8)
    I love love love homemade mayonnaise. So much better than store-bought!

    Reply

  4. Sara Welch

    Homemade Mayonnaise Recipe and Video | Ten Acre Baker (9)
    I love this recipe! What a great idea to always be able to have this popular condiment on hand too! Excited to try this out on some sandwiches!

    Reply

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Homemade Mayonnaise Recipe and Video | Ten Acre Baker (2024)

FAQs

Why is homemade mayo not advisable? ›

Homemade mayonnaise is made with raw eggs that will not be cooked. The United States Department of Agriculture does not recommend eating raw shell eggs that are not cooked or undercooked due to the possibility that Salmonella bacteria may be present.

What oil is best for mayonnaise? ›

Use a neutral, refined oil for mayonnaise, such as avocado oil, grapeseed oil, canola oil, sunflower oil, safflower oil, “light” olive oil, or blended oil (a mix of olive and vegetable oils). Do not use unrefined, extra-virgin olive oil, which has a strong flavor and may cause mayonnaise to separate, alone.

Does homemade mayonnaise taste better than store bought? ›

If you've never tried homemade mayonnaise, then you are in for a treat. Homemade mayo is ultra creamy and so much more flavorful than anything you can buy at the store. Here's why I love this recipe so much: Our recipe uses whole eggs instead of just the yolks so you can skip separating the eggs.

What are the bad ingredients in mayonnaise? ›

nearly all mayonnaise has EDTA in it. EDTA is such an egregious food additive. that the USDA actually has a red page to talk about it. this stuff is a known carcinogen, and they tell you, don't eat more than 3 grams of this on any day, and never eat it more than 3 times in a week.

How to make mayonnaise Martha Stewart? ›

Directions
  1. Add yolks, mustard, and lemon juice to food processor: Place egg yolks in a food processor. Add mustard and lemon juice. ...
  2. Pulse: Pulse ingredients until well combined.
  3. Add oil: With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
Dec 8, 2023

How long does homemade mayonnaise last? ›

Homemade mayonnaise has a shelf life of about two weeks, because it doesn't contain any preservatives. That's a long shelf life, and you'll probably go through all of it before then! It's just that fresh and delicious.

What mayonnaise do chefs prefer? ›

But there is one store-bought mayo that nearly every professional chef and in-the-know food lover keeps in their chill chest: Kewpie. This Japanese brand has long been the secret weapon of the mayonnaise arsenal for those in the know.

Why not use olive oil for mayonnaise? ›

If you love mayonnaise but don't like seed oil, you may have tried it with olive oil. You will have found it tastes bitter. This is because extra virgin olive oil is very strong in taste and blending can cause it to get bitter.

What kind of oil does Hellmans mayo use? ›

NUTRITION. Canola and olive oil, Water, Liquid whole egg, Vinegar, Liquid egg yolk, Salt, Sugar, Spices, Concentrated lemon juice, Calcium disodium EDTA (maintains flavour).

Why is my homemade mayo bitter? ›

When making mayo, not all oils are created equal. While olive oil and extra-virgin olive oil will get the job done, they can have an overpowering flavor that will leave your mayo tasting bitter and unpleasant. Follow this tip: Opt for a more neutral oil, like vegetable, canola, or safflower oil.

Why is restaurant mayo so much better? ›

Much of it boils down to the fact that, when it comes to making dishes with mayonnaise, restaurants often give a hard pass to the typical mayo that home cooks might grab at the grocery store. Instead, they tend to use heavy-duty mayonnaise.

Which tastes better Miracle Whip or mayonnaise? ›

Miracle Whip does have a sweeter flavor due to the added processed sugar, so substituting it for traditional mayonnaise often comes down to personal preference more than anything else.

Why does my homemade mayonnaise taste oily? ›

Mayonnaise is an emulsion of a large amount of small drops of oil in a small amount of something watery (vinegar, lemon juice, …). The bigger the drops, the more the mayo still resembles pure oil, and hence tastes and feels like it in your mouth.

Is homemade mayo bad for you? ›

Homemade mayonnaise is perfectly safe, as long as it is made with pasteurized eggs. Some stores in the US sell pasteurized eggs in the carton. They aren't great for eating ( they're a lityle off in yexture) but you can use them for things like eggnog, mayonnaise, and other preparations using raw eggs.

Is homemade mayonnaise good for you? ›

However, keep in mind that homemade mayonnaise is still very high in calories, so be mindful of your portion sizes. At the end of the day, a bit of homemade mayonnaise with high-quality ingredients is a delicious way to add healthy fats to your diet.

Is making your own mayo healthier? ›

If you have never made your own mayo, I highly suggest you give it a try! It is so much more delicious than most processed versions you can find in a store. Homemade mayonnaise is healthy (assuming you choose a healthy oil!), uses simple ingredients, and best of all, comes together in minutes!

How come you don't get Salmonella from mayo? ›

To put it just as plainly, but in layman's terms, store-bought mayonnaise contains enough acid (from vinegar or lemon juice) to not only kill food-borne pathogens, but also to prevent them from forming.

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