Look, I get it. Buying mayo at the store is easy. But hear me out - once you taste real homemade mayo? Game over. That jarred stuff suddenly tastes like glue. I remember trying store-bought again after making my own for months. Couldn't believe I ever ate it. And get this - my first attempt was a disaster. I dumped all the oil in at once and ended up with this sad, runny mess. My husband still teases me about the "mayo soup incident." But guess what? When you nail it, oh man.
Why Bother Making Homemade Mayo?
Let's be honest. If you're searching how to make homemade mayo, you probably already suspect the store stuff isn't great. You're right. Most commercial mayo uses cheap soybean oil and enough preservatives to survive nuclear winter. When you DIY:
- You control ingredients (no mystery chemicals)
- It costs pennies compared to premium brands
- The flavor? Like comparing fresh oranges to that powdered drink mix
- Customize it any way you want - garlic? lemon zest? smoked paprika? Done.
Plus, it takes less time than waiting in line at the supermarket. Seriously.
The Bare Bones Ingredients
Here's what you actually need for basic homemade mayo:
- 1 large egg (room temperature! Cold eggs are trouble)
- 1 tbsp lemon juice or vinegar (fresh lemon is magic)
- 1 tsp Dijon mustard (trust me, this is the glue)
- 1/4 tsp salt (start here - add more later)
- 1 cup oil (more on this nightmare below)
Egg Warning: Raw eggs freak some people out. I get it. Use pasteurized eggs if you're worried, or see my FAQ about alternatives. Personally? I've used farm eggs for years and never had issues. But you do you.
The Oil Dilemma - Solved
This trips up everyone. You grab olive oil because it's "healthy," right? Big mistake. Extra virgin olive oil makes mayo taste bitter and gross. Learned that the hard way when I ruined three batches back-to-back. Here's the real deal:
| Oil Type | Flavor | Best Uses | My Rating |
|---|---|---|---|
| Avocado Oil | Buttery, neutral | All-purpose champ | ★★★★★ |
| Light Olive Oil | Mild, slightly fruity | Great base flavor | ★★★★☆ |
| Sunflower Oil | Very neutral | When you want pure mayo taste | ★★★★☆ |
| Canola Oil | Neutral, cheap | Budget option | ★★★☆☆ |
| Coconut Oil (melted) | Slight coconut note | Tropical twist | ★★☆☆☆ |
My go-to? Half avocado oil, half light olive oil. Creamy but still interesting. But here's a secret - any neutral oil works if that's all you've got.
Equipment - Don't Overthink It
You don't need fancy gadgets. I made mayo with a whisk for years before caving on an immersion blender. Both work:
- Immersion blender: Fastest method (under 2 minutes). Use a jar just wider than the blender head.
- Regular blender/food processor: Easy but harder to scrape out.
- Whisk + bowl: Arm workout guaranteed. Takes 8-10 minutes of vigorous whisking.
That's it. No special mayo-making contraptions needed.
Step-by-Step: Foolproof Homemade Mayo
Let's get to the meat of how to make homemade mayo that won't break:
The Magic Method
- Dump egg, lemon juice, mustard, and salt into your container (I use a pint mason jar for immersion blending)
- Pour 1 cup oil on top - DO NOT STIR
- Plunge immersion blender to the bottom. Turn on high and hold still for 10 seconds until you see white mayo forming at bottom
- Slowly lift blender up through the oil. Watch the magic happen!
See that? Done in 60 seconds. Now if you're whisking:
Old-School Whisk Method
- Whisk egg, lemon juice, mustard, salt until frothy (about 1 minute)
- Add oil DROP BY DROP while whisking like crazy. This is critical!
- After 1/4 cup oil is incorporated, you can drizzle slightly faster
- Keep whisking until thick and glorious
Pro tip: If your mayo looks thin, STOP adding oil. Sometimes it thickens as it sits. If it's still soup after 10 minutes? See rescue tricks below.
Mayo Rescue Squad
We've all been there. Your mayo looks like sad salad dressing. Don't toss it! Fixes that work:
| Symptom | Cause | Solution |
|---|---|---|
| Runny mayo | Oil added too fast | Whisk 1 tsp water into 1 egg yolk. Slowly whisk broken mayo into this |
| Grainy texture | Temperature shock | Whisk in 1 tbsp hot water slowly |
| Too thick | Over-emulsified | Whisk in lemon juice 1 tsp at a time |
| Separated mayo | Broken emulsion | Start over with fresh egg yolk, slowly whisk in broken batch |
My worst fail? I once tried to make garlic mayo in a blender. Added all ingredients at once. Got garlic-scented oil soup. Took me 20 minutes to fix it.
Flavor Hacks - Make It Your Own
Basic homemade mayo is great. But why stop there? Here's where homemade destroys store-bought:
- Garlic Aioli: Mash 2 roasted garlic cloves into base mayo
- Chipotle Lime: 1 minced chipotle pepper + 1 tsp adobo sauce + extra lime juice
- Lemon-Dill: Zest of 1 lemon + 2 tbsp fresh dill
- Truffle: 1/2 tsp truffle oil (careful - overpowering!)
- Spicy Sriracha: 1-2 tbsp Sriracha + splash rice vinegar
Experiment! My weirdest creation? Maple-bacon mayo for sweet potato fries. Sounds crazy but holy cow.
Storing Your Liquid Gold
Homemade mayo keeps about:
- 1 week in fridge (most sources say 3-4 days but I push it)
- 2 months frozen (texture changes slightly - best for cooking)
Use clean containers. I prefer glass jars over plastic. And never double-dip with dirty utensils!
Your Homemade Mayo Questions - Answered
Is raw egg in homemade mayo safe?
Concerns are real but overblown. Salmonella risk is about 1 in 20,000 eggs. Use fresh, refrigerated, pasteurized eggs if worried. Vinegar/lemon juice creates acidic environment bacteria hate.
Can I make vegan homemade mayo?
Absolutely! Swap egg for 3 tbsp aquafaba (chickpea liquid). Whisk exactly like traditional method. Flavor won't be identical but still delicious.
Why won't my mayo thicken?
Usually oil added too fast. Stop. See rescue methods above. Also check egg temperature - cold eggs sabotage emulsification.
Can I use olive oil for homemade mayo?
Light olive oil yes - extra virgin no. EVOO makes bitter mayo. Blend with neutral oil if you want olive flavor without bitterness.
How much does homemade mayo cost to make?
My batch: Egg ($0.25), oil ($0.50), other ingredients ($0.10) = $0.85 per cup. Compare to $4-$8 for premium store brands!
Why does my homemade mayo taste bland?
Underseasoned! Salt amplifies flavors. Also try different acids - apple cider vinegar vs white wine vinegar create totally different profiles.
The Mayo Mindset Shift
After you master how to make homemade mayo, something changes. You realize how many "convenience" foods are actually simple to make. Better. Cheaper. And honestly? More satisfying.
Last week my neighbor tried my garlic aioli. Her exact words: "They sell this at Whole Foods for $8 a jar? You're kidding." Nope. Just eggs, oil, and five minutes.
Maybe tonight's the night you ditch the jar. Grab that immersion blender and give it a shot. Worst case? You learn how to fix broken mayo like a pro.
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