Homemade Mayonnaise isn't as hard to make as you may think. Follow these simple steps on How to Make Homemade Mayonnaise with your favorite oil and you won't go wrong!
If you've landed on this page you are probably looking for some helpful tips on how to make homemade mayonnaise.
Well, don't worry! I've got you covered whether you flopped on your first attempt to make your Whole30 mayonnaise or if you are looking for a healthy alternative to store bought mayonnaise.
Read on for some helpful tips and video on how to slay making your own healthy homemade mayonnaise.
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This homemade mayonnaise recipe is perfect for any time of the year.
This recipe was inspired by my journey on Whole30. Read more about Whole30 in my series on my blog. Try this homemade mayonnaise recipe with my Egg Salad Sweet Potato Sandwich Boats.
Ingredients
Homemade mayonnaise is made with simple ingredients you'll have right in your pantry. For Whole30, you will want a good quality olive oil or avocado oil because as you know, consumption of corn or vegetable oils are restricted.
- Egg
- Salt
- Dry Mustard
- Lemon or Lemon Juice
- Oil
See recipe card for quantities.
Instructions
You can use a mini food processor or a hand blender (immersion blender) to make homemade mayonnaise, just follow the same steps.
Take your egg out in advance because you want to use an egg at room temperature. If you forgot, don't worry!
HINT: If you forgot to take your egg out, just place it in some warm water for about 10 minutes to bring the temperature of the egg up to room temperature.
Place a raw cracked egg in a jar that is wide enough to fit your emersion blender.
Add your seasonings.
Add only ¼ cup of the oil.
HINT: Only add ¼ cup of the oil, do not add all the oil at once otherwise it will prevent the oil from emulsifying properly.
Step 1 
Step 2
Begin to blend all of the ingredients. Move your blender up and down and from side to side until the oil and egg begin to emulsify.
Step 3 
Step 4
Add the remaining oil a little at a time, waiting each time for the contents to emulsify before adding more oil
Step 5 
Step 6
Once you have incorporated all of the oil, add lemon juice. You can add the lemon juice and manually stir it in with a spoon.
Store in a jar in the refrigerator.
Using Raw Eggs
If you are allergic to eggs, then I'm afraid this recipe isn't for you. Use pasteurized eggs to make this recipe. Pasteurized eggs have been warmed to a specific temperature to kill any dangerous bacteria.
The use of the lemon juice also raises the temperature of the egg killing any dangerous bacteria. If you are worried about consuming raw eggs, you should proceed carefully and do what's right for you.
Substitutions and Variations
Here are some ideas on bringing this homemade mayonnaise up a notch.
- Lemon juice - instead of lemon juice, use balsamic vinegar.
- Spice - use cayenne pepper, or other spices to change the flavor.
- Garlic - add garlic to make a garlic aioli. For a less intense flavor, cook your garlic prior to adding it.
- Base - Use your mayonnaise as a base to make garlic aioli, ranch, siracha mayo or caesar dressings.
Add your own personal touch by adding your favorite spice or seasoning.
Reflection: Cooking is like science, you need to experiment with different combinations to come up with the perfect result (for you). But, don't worry if it's not perfect. Pat yourself on the back for trying, you deserve it! Just try and figure out what you did wrong and do it different next time.
Equipment
Equipment can have a big impact on how a recipe turns out. For this recipe, an immersion blender works the best.
You can use a hand mixer or mini food processor, too, just follow the same steps.
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Get this Free Meal Planner Journal template that you can print or import in to Goodnotes or Noteability.
Storage
Store your homemade mayonnaise in an air-tight container. A mason jar works best. Store it in the refrigerator for not longer than one week.
These ingredients don't stand up well to freezing.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Get this Free Meal Planner Journal template that you can print or import in to Goodnotes or Noteability.
Top tips
Slay this recipe by using an egg at room temperature and by starting the emulsification process with only ¼ cup of the oil.
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Recipe Details
How to Make Homemade Mayonnaise
Ingredients
- 1 egg at room temperature
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 cup and ¼ cup oil separated (for Whole30 use a compatible oil)
- Juice of ½ lemon
Instructions
- Take your egg out in advance because you want to use an egg at room temperature. If you forgot, don't worry! HINT: If you forgot to take your egg out, just place it in some warm water for about 10 minutes to bring the temperature of the egg up to room temperature.
- Place the egg in a jar that is wide enough to fit your emersion blender.
- Add salt and dry mustard and only ¼ cup of the oil. HINT: Only add ¼ cup of the oil, do not add all the oil at once because it will prevent the oil from emulsifying properly.
- Begin to blend all of the ingredients. Move your blender up and down and from side to side until the oil and egg begin to emulsify.
- Add the remaining oil a little at a time, waiting each time for the contents to emulsify before adding more oil.
- Once you have incorporated all of the oil, add lemon juice. You can add the lemon juice and manually stir it in with a spoon.
- Store in a jar in the refrigerator.
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