This easy homemade mayonnaise recipe with lemon, white wine vinegar, and dijon is the perfect base recipe. Better yet, it can be made in under 5 minutes!
After about $15 worth of wasted oil and washing and rewashing my blender, I finally nailed down my favorite homemade mayonnaise base recipe!
Either I’m an idiot in the kitchen, or people were lying when they said “mayonnaise is easy to make.”
It is easy to make. When the directions are clear!
The ingredients are simple, and most people have them stocked in their kitchen most of the time. It takes under 5 minutes to make a batch of delicious homemade mayonnaise that puts store-bought mayo to shame.
Seriously, your sandwiches will never taste the same again. You might as well accept that you’ll need to make your own mayo every few weeks from here on out.
BUT – What most food bloggers and recipe gurus fail to mention is that it’s a delicate act of adding a tiny bit of oil here and an itty bitty splash here, until it all comes together to make a beautiful mayo.
Some people mention it, but I need you to know just how important of a step it is! You absolutely cannot throw in the entire 3/4 cup of canola oil in at once. The entire mixture will break and you’ll be left with an oily, messy pile of hot garbage.
You can’t even drizzle it in continuously if the stream is too fast. Slowly, I mean S-L-O-W-L-Y pour the oil in.
It should also be noted that the may will firm up and set as it sits and cools in the fridge. It may seem a bit liquid-y at first, but a few hours in the fridge will have it spreading like regular mayonnaise!
Most mayo recipes call for either lemon juice or white wine vinegar. And truth be told, you can choose to use just one! You just want something acidic. However, after messing around with different recipes for a few days, I found that I liked the combination below the best!
Homemade Mayonnaise Recipe
Homemade Mayonnaise Ingredients
- 1 large egg
- 1 tsp lemon juice
- 1/2 tsp white wine vinegar
- 1/2 – 1 tsp dijon mustard
- 3/4 cup canola oil
- Salt to taste
How To Make Mayonnaise
1. Add all ingredients, except for the canola oil, to a food processor or blender.
2. Turn the food processor or blender on high, blending the ingredients.
3. With the blender still running on high, slowly add tiny amounts of canola oil to the mixture.
This is the step that will make or break your homemade mayo. The key is to add the oil as slowly as you possibly can, allowing the mixture to continuously blend on high as you go.
And there you have it! See, the instructions are short, the ingredients are simple. It’s just a matter of getting the technique down and trusting the process. Your mayo will firm up, and it won’t separate when done correctly.
A jar of this stuff will last as long as the eggs you used would last in the fridge! Take a peek at the expiration date on your carton of eggs, or use fresh eggs from your backyard chickens.
Have you made your own mayonnaise before? What do you like to add for flavor? Let me know in the comments!
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