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
- 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
- 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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I have always wanted to make this…..thanks for sharing on Idea Box!
Pinned!
I’ve always wanted to try to make my own mayo. This looks doable for me! Thanks,
Ooooooh homemade mayo just tastes so GOOD!! Yours looks great 😀 Thanks for sharing this with us at Friday Favorites!!
I’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
I 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
I 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!
I’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! 🙂
Enjoy your post so much.
How long can this be stored in the fridge?
It can be stored and covered in refrigerator for up to a week.
How 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.
Lately, 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
I did the recipe as instructed, but mine is runny. Any hints?
The 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.
I am excited to make this mayo recipe! Can Stevia replace sugar in this recipe? Thank you.
I 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.
I 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.
Uncooked egg yolks? Isn’t there risk of samonella? Wasn’t sure wanted to ask 🙂
There 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.
So 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? ?
I 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
Aargh – 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
Made half the recipe with stick blender. I added 1/4 tsp paprika. Delicious and easy to make. Thanks for the recipe.?
Made 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.