Make your own creamy, smooth homemade mayonnaise right in your own food processor with this easy homemade mayonnaise recipe!
Homemade Mayonnaise Recipe
I’m so excited to be able to share my homemade mayo experience today! Making my own mayo has been on my must-try list for, seriously, years, and I finally had the chance to try it.
I didn’t try it for quite a while because I had read a recipe that said you needed a blender, which I still do not own. One day it occurred to me that my food processor would be able to handle the job just as well. And it did! I was able to a make creamy, smooth, and delicious homemade mayonnaise recipe in my food processor, and I will definitely be making it again (and again and AGAIN!)
Homemade Mayonnaise Recipe
Homemade Mayonnaise Recipe
Ingredients
- 2 egg yolks room temperature
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon sugar
- 2 teaspoons lemon juice
- 2 tablespoons white vinegar
- 1 cup oil vegetable, corn, canola, or olive oil
Instructions
- Add all ingredients except oil to your food processor, and process for about 10 seconds, or until creamy.
- With the food processor still running, begin SLOWLY adding the oil. Start off with just a couple drops. Wait 30 seconds and add a few more drops. Continue this process until you see that the mixture is starting to thicken.
- When the mixture begins to thicken, you can begin pouring in the oil in a steady, thin stream. Stop pouring every once in a while to check that the mayo has enough time to incorporate all of the oil before continuing.
- When all of the oil is incorporated, taste to check consistency and check seasonings.
- You can use immediately or store in a covered container in the refrigerator for up to a week.
Did you like this Homemade Mayonnaise recipe? Find more on my In the Kitchen and Dip it! boards on Pinterest!
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Mary Gilbert says
June 4, 2015 at 2:53 pmI have always wanted to make this…..thanks for sharing on Idea Box!
Pinned!
Carol says
June 4, 2015 at 10:11 pmI’ve always wanted to try to make my own mayo. This looks doable for me! Thanks,
Amanda @ The Chunky Chef says
June 5, 2015 at 8:48 pmOoooooh homemade mayo just tastes so GOOD!! Yours looks great 😀 Thanks for sharing this with us at Friday Favorites!!
Lindi says
June 7, 2015 at 10:30 amI’ve been wanting to make my own mayo for a while now and yesterday was the deciding factor. I paid too much for too little! L
Thanx, L
Katherines Corner says
June 7, 2015 at 2:46 pmI have been apprehensive to make homemade mayo. I can’t eat the pre-made kind because it usually has lemon or onion. If I omit the lemon in your recipe do you think I should increase the distilled vinegar to replace it? Is the lemon working as a emulsifier or as a preservative? Thank you for sharing at the Thursday Favorite Things blog hop. xo
Michelle says
June 7, 2015 at 3:36 pmI haven’t ever made it without the lemon juice, but I’m pretty sure they’re interchangeable as I’ve seen recipes with just one or the other. If you omit the lemon juice, I would sub vinegar for the same amount (so 2 teaspoons). I think it might need just a pinch of extra sugar as well, as lemon juice has a bit of sweetness to it. Let me know how it goes if you try it!
Elizabeth @ bowl of delicious! says
June 9, 2015 at 2:40 pmI’ve never made my own mayo, but I’ve been wanting to try it! You make it seem so easy- I’ll have to give it a try. Pinned! 🙂
Claudia says
September 11, 2015 at 5:01 amEnjoy your post so much.
carla says
December 30, 2015 at 10:37 pmHow long can this be stored in the fridge?
Michelle says
December 31, 2015 at 5:32 amIt can be stored and covered in refrigerator for up to a week.
Linden says
October 14, 2016 at 10:15 amHow do you use all of this before it spoils? I don’t think I’ve ever used an entire pint of mayo in a week.
Michelle says
October 14, 2016 at 10:36 amLately, I’ve only been making a half batch, and it’s nearly always gone before it’s spoiled. We have 3 kids who bring lunch to school, plus a nephew that comes over twice a week, plus just miscellaneous things that need a tablespoon or 2 of mayo… it goes before we know it! Lol
Angelia says
March 4, 2016 at 8:22 pmI did the recipe as instructed, but mine is runny. Any hints?
Michelle says
March 7, 2016 at 8:08 amThe most common mistake in making homemade mayo is adding the oil too fast. It needs to be poured in VERY slowly, and watched to make sure it’s thick and incorporated before adding more.
Cathy Crowell says
March 30, 2016 at 9:20 pmI am excited to make this mayo recipe! Can Stevia replace sugar in this recipe? Thank you.
Kathy says
June 11, 2016 at 4:24 pmI just used this recipe to make chicken salad. It tastes almost like Hellman’s. I used a technique learned from a different recipe last week which is to use an immersion or stick blender and put all the ingredients in a jar (I use a quart mason jar) at the same time. Also, if you chill the oil it blends up quick and very thick.
Michelle says
June 12, 2016 at 7:33 amI just bought an immersion blender this week to test that method! I’m hoping to have the same good results as you because I’ve read that it’s supposed to be a little easier.
Molly says
September 28, 2016 at 3:16 pmUncooked egg yolks? Isn’t there risk of samonella? Wasn’t sure wanted to ask 🙂
Michelle says
September 29, 2016 at 6:06 amThere is a risk. You can lower the risk by using the freshest eggs possible (not eggs going to expire in like 2 days), keeping both the eggs and the mayo refrigerated, and if you want to be super safe, you can use pasteurized eggs, which are processed for the destruction of Salmonella.
Glenda says
August 5, 2017 at 6:43 amSo mine is working, but it’s definitely taking more than 10 minutes. Is there a point where it’s taking too long? Like it’ll be over done? ?
Dale Courville says
August 23, 2017 at 1:23 pmI like the mayo I currently make, but you just never know so I may try this one to compare. Suggested in mine was to bring egg & dijon mustard to room temp – this should help regarding it being runny. Also, I don’t worry much about eggs/salmonella but when making caesar salad I coddle the egg (immersed in boiling water a few seconds). If concerned I imagine this process would work here as well and still easy to separate the yolk
Dale Courville says
August 23, 2017 at 1:35 pmAargh – as usual forgot to mention a couple things.
My first efforts were with a mini food processor and could never get it to set, plus a miserable cleanup job.
Eventually I also found the stick blender gave the best results and a far easier clean up as the mayo is already in the jar.
Also, I have added srirachi to it for spicy, wasabi for sushi rolls etc
Maria says
November 18, 2017 at 8:43 pmMade half the recipe with stick blender. I added 1/4 tsp paprika. Delicious and easy to make. Thanks for the recipe.?
Marcelino Panivino says
April 2, 2018 at 8:23 amMade it. Loved it. Now I’m afraid of what’s in the store bought stuff that sits on their shelves forever and doesn’t go bad. Homemade mayo from now on.
Wendy Jarema says
October 20, 2018 at 12:36 pmI made this recipe today. It was so easy and delish. I dont osh a blender or a food processor, so I used my hand (stick/emersion) blender. Worked wonderfully.
Jennifer Hansen says
February 11, 2019 at 9:29 pmI have made this before but I don’t think I’ve used olive oil. It has a very strong or rancid flavor and leaves a bad aftertaste. I’m sure it’s the olive oil but I just opened up a brand new container I bought at Costco. Any thoughts or experience with this?
Michelle says
February 12, 2019 at 4:33 pmOlive oil is very strongly flavored, and most people aren’t used to eating it raw. If you use olive oil, make sure you’re using LIGHT tasting olive oil. I use Bertolli light olive oil.
Diane says
April 14, 2019 at 9:36 amHi Michelle,
I recently thought I’d try making my own mayonnaise again, haven’t made it for years. I made one last weekend that was a runny mess. I ended using it as a marinade for chicken. I was very happy with yours, it came out nice :-). I think I’ll use a little less lemon next time, but otherwise, this will be my go to recipe now. Thank you for sharing this recipe!