Homemade Mayonnaise (2024)

Homemade mayonnaise is a quick condiment that can be made with typical pantry items. This recipe makes mayo that is fresher than anything you can buy from a store!

Is homemade mayo safe to eat?

As long as caution is taken in the making and storage of homemade mayonnaise, it is safe. That being said, the USDA does not recommend eating raw eggs that are uncooked or undercooked due to salmonella risk. The best way to avoid the risk is to use pasteurized eggs.

The freshness of the egg also dictates how long it can be stored safely in the refrigerator. The acid of the lemon juice will help to kill any bacteria that may be in the egg, but one to two weeks is the maximum homemade mayonnaise should be used.

The first sign that it is starting to turn is when it starts to separate. If there is any “off” aroma, change of color or mold spores, discard immediately.

Which oil is best for making mayonnaise?

Olive oil, while popular for a variety of cooking, may taste bitter in mayonnaise. Avocado oil is flavorless and provides a much better canvas for the basic mayo and is my personal favorite. If using olive oil is important, use just 1/4 cup along with 3/4 cup of a flavorless oil. Other great options would be grapeseed oil or safflower oil.

The key to making great homemade mayonnaise is to add the oil in a steady stream. If too much is added at one time, the mayonnaise may curdle and be unusable.

How do you make homemade mayonnaise?

An immersion blender is the best way to fully combine all the ingredients for homemade mayonnaise. Use a tall narrow jar that is just wide enough for your immersion blender to still be able to touch the bottom.

Start with blending the mustard, lemon juice, salt, pepper, and egg then add the oil in a slow stream. Do not turn the immersion blender off or remove it from the jar until completely blended.

Without constant blending, the mayo could curdle. The more oil added, the thicker the end product will be. Also, do not over-blend. This could result in curdling as well. There is a balance to strike that may take some practice.

Nutritional Information

Mayonnaise has a bad reputation for being unhealthy and exceptionally high in fat. While it does have about 90 calories per tablespoon, it can be made with healthy fats.
Additionally, some store-bought mayo includes unnecessary sugar. Making your own takes about five minutes and as a result, you won’t need to worry about what may be hiding inside!

Generally, a tablespoon or so is all you’ll need for most dishes. Using too much will not only jump the fat and calorie count but can also be too filling and heavy on your stomach.

Delicious ways to use homemade mayonnaise

In my salmon burger recipe, garlic herb mayonnaise is used to boost the flavor of the burger.

I use the plain homemade mayonnaise when I make chicken salad with grapes. In my grilled chicken burger recipe, I use the plain mayo as a light, refreshing topping.