Mayo Recipe

Creamy, Dreamy, and Surprisingly Easy

There's mayonnaise, and then there's homemade mayonnaise. One is a simple condiment from a jar; the other is a revelation. Imagine a spread so impossibly creamy, with a rich, vibrant flavor that store-bought versions can only dream of. This isn't just a sandwich spread; it's a foundational kitchen staple, a silky, luxurious sauce that can elevate countless dishes from ordinary to extraordinary.

For years, the art of making mayonnaise has been shrouded in mystery and fear, a notoriously tricky process with a high risk of failure. But what if you could achieve that perfect, cloud-like emulsion every single time, in less than two minutes? With the magic of an immersion blender, that culinary dream is now a foolproof reality, turning a classic kitchen challenge into one of the simplest and most rewarding recipes you can make.

Why Try This Delicious Spread & When to Use It

The first and most compelling reason to make your own mayo is the incredible flavor and texture. It’s brighter, richer, and has a "silkier, saucier, more luxurious texture" than anything you can buy in a bottle, transforming even a simple sandwich into a gourmet experience.

Making it at home also means you have complete control over the ingredients. You can say goodbye to the preservatives, added sugars, and stabilizers often found in commercial mayonnaise and hello to a pure, clean-flavored spread made from just a few simple, high-quality ingredients you choose yourself.

This is your chance to play and create your signature spread. You can adjust the salt and acidity to your exact preference or experiment with different oils and vinegars to craft unique flavor profiles. It’s a blank canvas for your culinary creativity.

Elevate Your Sandwiches: Take your classic BLT, turkey club, or egg salad sandwich to the next level. The fresh, creamy taste will make you wonder how you ever lived without it.

Star of the Party Platter: Use your homemade mayo as the base for stunning party dips. A quick mix-in of caramelized onions or bacon and Dijon can create an appetizer that has everyone asking for the recipe.

Weeknight Dinner Hero: This spread is a secret weapon for quick and delicious meals. Whip up a creamy pasta salad, a zesty coleslaw, or use it as a simple marinade to keep roasted chicken incredibly moist and flavorful.

Basic Ingredients (Serves 8, makes about 1 1/4 cups)

1 large egg, at room temperature: This is the non-negotiable heart of the emulsion. Its yolk is rich in lecithin, a natural emulsifying agent that masterfully binds the oil and acid together, creating the spread's signature thick and creamy structure.
1 tablespoon (15 ml) fresh lemon juice: This acid is a crucial partner to the egg yolk, adding a bright, clean flavor. Chemically, it helps break down the yolk's proteins, which allows the lecithin to work more efficiently and ensures a more stable, successful emulsion.
1 teaspoon (5 ml) Dijon mustard: More than just a flavor enhancer, Dijon mustard is a key stabilizer. It contains its own emulsifying properties, acting as a safety net that makes your mayonnaise more robust and far less likely to separate or "break".
1/2 teaspoon kosher salt: An essential flavor enhancer, salt works to amplify the rich taste of the egg and the tang of the lemon and mustard. Kosher salt is preferred for its pure flavor, free from the anti-caking agents found in some table salts.
1 cup (240 ml) neutral-flavored oil (like canola, grapeseed, or light olive oil): This ingredient forms the main body and volume of the mayonnaise, delivering its characteristic richness and velvety mouthfeel. A neutral oil is vital for a classic taste, as stronger oils can become bitter when blended at high speeds.

Step-by-Step Preparation

Combine the Base Ingredients: In the tall cup or jar that came with your immersion blender, or a similar container that is just slightly wider than the blender's head, place the 1 large egg, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, and 1/2 teaspoon of kosher salt. The snug fit of the container is a critical detail for success, ensuring the blender blades are fully submerged in the base ingredients to start the emulsion properly.
Add the Oil and Settle: Gently pour the 1 cup of neutral oil directly on top of the egg mixture in the jar. Resist any urge to stir or mix the layers. Allow the jar to sit undisturbed on the counter for 15 to 30 seconds; this allows the less-dense oil to float and form a clean, separate layer above the other ingredients, which is essential for the blending technique to work.
Begin the Emulsion: Insert the head of your immersion blender into the jar, pressing it firmly against the bottom so it is in full contact with the egg mixture. Turn the blender on to its highest speed and hold it steady without moving it. You will witness the magic happen as a thick, creamy white mayonnaise instantly begins to form at the bottom of the jar as the blades create a powerful vortex.
Complete the Process: After holding the blender steady for about 15 seconds, once you see that a stable emulsion has formed at the base, you can very slowly begin to tilt the blender and then lift it upwards through the jar. This deliberate, slow movement allows the vortex to gradually pull the top layer of oil down into the blades, seamlessly incorporating it to create a uniformly thick and luscious spread.

Tips for a Perfect Spread

Achieve the Perfect Texture:
- If it's too thick: A very thick mayo is a sign of a strong emulsion. To achieve a slightly thinner, more spreadable consistency, simply whisk in a teaspoon of warm water at a time until it's perfect. This will not harm the spread.
- If it's too thin: This indicates a weak or incomplete emulsion. Before attempting a full fix (see FAQ), make sure you've blended thoroughly. Sometimes, slowly drizzling in a little more oil while blending can help it thicken up.
Master the Flavor:
- The Olive Oil Rule: For the rich flavor of extra-virgin olive oil without the bitterness, first make the mayo with your neutral oil. Then, transfer the finished mayo to a bowl and gently whisk in the EVOO by hand. This avoids the high-speed shearing that releases bitter compounds.
- Acidic Variations: Lemon juice is just the beginning. Experiment by substituting it with white wine vinegar, red wine vinegar , or apple cider vinegar to create different flavor profiles for different applications.
The Golden Rule of Ingredients:
- Room Temperature is Non-Negotiable: This is one of the most crucial secrets to success. Cold ingredients, especially the egg, resist emulsifying and are a leading cause of broken mayonnaise. Always let your egg sit on the counter for at least 30 minutes before starting.

Serving Ideas

The Classics, Perfected:
- Deviled Eggs: Your fresh, creamy mayo will be the secret to the most flavorful and perfectly textured deviled eggs at any gathering.
- Tuna or Chicken Salad: The superior binding power of homemade mayo means your salad will be perfectly creamy without ever becoming watery or greasy.
- Creamy Coleslaw: A simple dressing of your fresh mayo, a splash of vinegar, and a touch of salt and pepper is all you need for a truly memorable side dish.
Creative & Gourmet Uses:
- Flavored Aiolis: Your mayo is the perfect canvas. Stir in finely minced garlic for a classic aioli, puréed chipotle peppers for a smoky chipotle mayo, or finely chopped fresh herbs like basil, tarragon, or dill for a vibrant spread.
- The Ultimate Grilled Cheese: For an unbelievably crisp, golden-brown crust, skip the butter and brush the outside of your bread with a thin layer of mayo before grilling.
- Secret Weapon for Roasts: Use your mayo as a flavorful binder for an herb crust on beef tenderloin or slather it on a whole chicken before roasting for exceptionally moist meat and perfectly crispy skin.
- Richer Mashed Potatoes: For an extra touch of decadence, stir a generous tablespoon of your homemade mayo into your mashed potatoes to make them impossibly smooth and creamy.

Tips to Keep Mayo Fresh

Keeping It Fresh

Airtight is Right: Immediately transfer the finished mayonnaise to a clean, airtight container, such as a glass jar with a secure lid. This minimizes air exposure, which preserves flavor and freshness.
Refrigerate Promptly: Store your homemade mayo in the main body of your refrigerator, where the temperature is most stable, not in the door.
Know its Lifespan: As it contains no artificial preservatives, homemade mayonnaise is best enjoyed within one week for peak flavor and safety. While some sources suggest it can last longer, a one-week rule is the safest practice.
Use Your Senses: Before using, always check for signs of spoilage. If the mayonnaise has changed color, developed a sour or off-putting smell, or has visible mold, discard it immediately.

Serving Safety

The Two-Hour Rule: This is the most critical food safety guideline. Perishable foods, including homemade mayonnaise, must not be left at room temperature for more than two hours. In warmer environments, this window shrinks to just one hour.
Avoid Cross-Contamination: Always use a clean spoon or knife when taking mayo from the jar. Using a utensil that has touched other foods can introduce bacteria and lead to rapid spoilage.
Use Pasteurized Eggs: For the highest level of safety, especially if you are pregnant or serving the mayonnaise to young children, older adults, or anyone with a compromised immune system, it is strongly recommended to use pasteurized eggs.

Conclusion

Now that you're armed with the secret to a two-minute, foolproof homemade mayo spread, the world of creamy condiments is yours to command. The vibrant flavor and luscious texture are a testament to the magic of fresh ingredients. Embrace this simple technique, make it your own, and prepare to say goodbye to the jarred stuff for good.

Frequently Asked Questions

Q: Help! My mayo is a runny, oily mess. How can I fix it?

A: Don't throw it out! A "broken" mayonnaise can almost always be saved. In a new, clean bowl, add one fresh room-temperature egg yolk OR a teaspoon of Dijon mustard. Then, while whisking vigorously, slowly drizzle your broken mixture in, drop by drop, until it re-emulsifies.

Q: Can I make mayonnaise with extra-virgin olive oil?

A: While it sounds delicious, using 100% extra-virgin olive oil in a high-speed blender will result in a bitter-tasting mayonnaise. For the best flavor, make the mayo with a neutral oil first, then gently whisk in a few tablespoons of your favorite EVOO by hand to finish.

Q: Is it safe to use raw eggs in homemade mayonnaise?

A: Using raw, unpasteurized eggs carries a small but serious risk of Salmonella. To ensure your mayonnaise is safe for everyone, especially children, the elderly, or those with weakened immune systems, it is strongly recommended that you use pasteurized eggs, which are available in most supermarkets.

Q: What makes homemade mayo so much better than store-bought?

A: The difference lies in freshness, quality, and control. Homemade mayo boasts a superior, vibrant flavor and a silky texture because it's made with fresh ingredients. You control the quality of the oil and eggs and avoid the preservatives and sugars in commercial brands.