Easiest Way to Make Mayonnaise
Ditch store-bought mayonnaise! Make your own in minutes with simple ingredients like avocado oil, lemon juice, and Dijon mustard.
Hey there! If you’ve ever bought store-bought mayo, you might have noticed something sneaky on the label, especially with brands like Kraft Avocado Oil Mayonnaise. I was just like you—grabbing it off the shelf thinking I was making a healthier choice. Then, I took a closer look at the ingredients. Turns out, they add seed oils to stretch it out, even though you’re paying a premium price. Seeing “with” avocado oil on the label was enough to make me rethink things.
So, I grabbed The Joy of Cooking cookbook, had a little “duh” moment, and thought, why not just make my own? Homemade mayonnaise is easy, tastes way better, and you know exactly what’s in it. Plus, you can customize it in all sorts of fun ways!
Homemade Mayonnaise: Lessons from My Kitchen
Most mayonnaise recipes are kind of fussy. They’ll tell you to blend the egg, lemon juice, and vinegar (or wine) first, then slowly drizzle in the oil or wait for it to “sink.” Honestly? I’ve tried that and it’s just extra steps. My trick? I throw everything in one bowl and use an immersion blender. A couple of whizzes, and bam—smooth, creamy, delicious mayo. No need to complicate things unless you’re feeling fancy!
What You Need to Make Mayo at Home
You can adjust the ingredients based on what you have, but here’s what worked best for me:
- Lemon Juice: I used fresh lemons for that bright, zesty flavor, but bottled works if you’re in a pinch.
- Oil: I avoid seed oils, so I went with avocado oil. It’s mild and has a smooth texture. You could try olive oil, but fair warning—it’s a bit stronger in taste, and I wasn’t a huge fan.
- Dijon Mustard: This adds a little tang and depth to the mayo, giving it that classic flavor we all love.
How to Make It
- Grab your immersion blender (or a regular blender if that’s what you’ve got).
- Throw in an egg, a splash of lemon juice, Dijon mustard, and a cup of your oil of choice.
- Blend it all up until it’s thick and creamy. That’s it! You’ve got homemade mayonnaise that blows store-bought out of the water.
Flavor Your Mayo: Customization Ideas
Once you’ve got your base, you can mix in all kinds of extras to make it uniquely yours. Here are some flavor variations I love:
- Garlic Aioli: Add minced garlic or garlic powder for a bold, garlicky punch.
- Herb Mayo: Stir in fresh herbs like parsley, dill, or cilantro for a burst of freshness.
- Spicy Mayo: Kick it up with a splash of Sriracha, hot sauce, or cayenne pepper.
- Curry Mayo: Blend in curry powder for an exotic, flavorful twist—perfect on sandwiches.
- Lemon Herb Mayo: Mix in lemon zest and some chopped herbs for a bright, summery vibe.
- Chipotle Mayo: If you like smoky and spicy, throw in some chipotle peppers in adobo sauce.
- Dill Pickle Mayo: Stir in chopped pickles or relish for that tangy, crunchy texture.
- Honey Mustard Mayo: Sweeten things up with honey and a dollop of Dijon mustard.
- Wasabi Mayo: Great for sushi lovers—mix in wasabi paste for a bold, spicy kick.
- Cajun Mayo: Toss in some Cajun seasoning for a slightly spicy, Southern-inspired flavor.
- Sesame Soy Mayo: Want something with an Asian flair? Add soy sauce and a dash of sesame oil.
- Smoked Paprika Mayo: This is my go-to for a smoky, earthy taste—perfect on grilled veggies or meats.
Why Make Your Own Mayo?
Aside from being ridiculously easy, homemade mayo is so much better for you. You control the ingredients, which means no weird additives or preservatives. Plus, it’s completely customizable. If you’re avoiding seed oils (like I am), you can easily swap them out for something healthier like avocado oil or olive oil. And seriously, once you taste homemade mayonnaise, you won’t want to go back to the store-bought stuff!
So, go ahead and give this a try. Making mayo from scratch is a total game-changer! Trust me, once you start, you’ll never want to reach for that Kraft jar again.
More Mayo Recipes
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Easiest Way to Make Mayonnaise
Equipment
- Measuring Cups and Spoons
- Measuring Cups and Spoons
Ingredients
- 1 whole egg
- ½ tbsp lemon juice
- 1 teaspoon white wine vinegar
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- 1 cup avocado oil ((Don’t use olive oil))
Instructions
- Add all the ingredients to the cup that came with the immersion blender (you can also use the standmixer with the whisk attachment) and blend until creamy.