Homemade Mayonnaise

Homemade mayonnaise doesn’t take too long to make, and it’s worth the effort since the taste and texture are far fresher and richer than store-bought mayonnaise. The result is beautifully creamy mayonnaise tailored to your taste.

Mayonnaise

Mayonnaise is an emulsion, meaning it’s a mixture of two liquids that usually wouldn’t mix. The oil and lemon juice or vinegar are emulsified in mayonnaise, with the egg yolk acting as the emulsifying agent.

Typically, we use a food processor to make mayonnaise because this just makes the process far easier. But, of course, where there’s a will, there’s a way, and you can make this recipe without a food processor by using a whisk. This method will take longer, and you’ll need to whisk rapidly and consistently so that your mayonnaise doesn’t split.

Eggs

Mayonnaise consists of raw egg yolks - this is where a lot of the richness of mayonnaise comes from. The eggs also work to bind all the ingredients in the mayonnaise together. The raw eggs in mayonnaise are perfectly fine to eat, but you can also purchase pasteurized eggs.

Oil

We suggest using neutral-flavored oil, such as vegetable oil or sunflower oil. Other oils, e.g., olive oil, could be slightly overpowering in mayonnaise. When the oil is added to the eggs (slowly), this thickens the mixture, producing creamy mayonnaise. We use a food processor to do thicken as the process takes a little bit of time to do by hand, but we think it’s still totally worth it for this mouth-watering mayo!

Lemon and seasoning

The lemon juice adds a lot of flavor to the mayonnaise through its acidity. It also helps stabilize the mixture so the mayonnaise won’t split. You can substitute the lemon for vinegar, such as white wine vinegar.

In this recipe, we add some salt and pepper for seasoning. We love some pepper in our mayonnaise, but this is entirely optional, and we recommend seasoning to taste. You can tailor your mayonnaise to suit your taste by adding herbs, different seasonings, and spices.

Make your mayo

One of the best things about mayonnaise is that it’s easy to customize, and we love homemade mayonnaise because the flavors and texture are so much richer and fresher than store-bought mayo. It makes any other ingredients added pop even more. Here are some of our top suggestions to make your mayonnaise your own;

• Garlic aioli: Start with your homemade mayonnaise base and blend in fresh minced garlic for a flavorful twist. If you’re feeling adventurous, try some of our other aioli recipes: chili aioli, pesto aioli, and bacon aioli.
• Herb mayonnaise: Combine your homemade mayonnaise with finely chopped fresh herbs such as dill, parsley, and chives.
• Spicy mayonnaise: Enhance your mayonnaise with a spicy kick by adding hot sauce or minced chili peppers.
• Lemon dill mayonnaise: Infuse your mayonnaise with fresh lemon zest and chopped dill for a tangy and herbaceous note.
• Chipotle mayonnaise: Mix chipotle peppers and some adobo sauce into mayonnaise for a smoky and spicy flavor.
• Truffle mayonnaise: Elevate your classic mayonnaise with a small amount of truffle oil or finely grated truffle.
• Saffron mayonnaise: Create an exotic variation by infusing your mayonnaise with a pinch of saffron threads soaked in warm water.
• Curry mayonnaise: Blend curry powder into mayonnaise for a flavorful twist that pairs well with chicken or vegetables.
• Wasabi mayonnaise: Combine prepared homemade mayonnaise with wasabi paste for a Japanese-inspired zesty kick.