No-Fail Homemade Mayonnaise

_{This homemade, no-fail homemade mayonnaise recipe will change your life! It is light with a rich flavor – you will never buy store-bought again!}

No-Fail Homemade Mayonnaise

Prep Time: 5 Minutes Cook Time: 0 Minutes Total Time: 5 Minutes Servings: 2 1/2 Cups

Whether you prefer making all your condiments from scratch or you just need some mayo in a pinch, this recipe is spot on. I never thought I would make homemade mayonnaise when I can just buy a jar at the store.

We can not seem to get past purchasing Hellmann’s mayonnaise. But let me tell you, after discovering just how easy it is to make my own, I changed my mind. And the taste…is delicious. Just as good, if not better, than store-bought. I will let you be the judge.

Why You Will Love Homemade Mayonnaise

• Speed and Convenience: In just five minutes, you can whip up a fresh batch of mayonnaise right in your kitchen.
• Best Ingredients: Making mayonnaise at home means you can control the ingredients.
• Cost-Effective: Making mayonnaise at home is often more economical than buying high-quality store brands.
• Healthier Alternative: Store-bought mayonnaise can be high in unhealthy fats and additives. By making your own, you can opt for healthier oils.

Ingredients Needed

Please note that a full list of ingredients and a printable version of this recipe is available below.

• Eggs – Using whole eggs instead of just the yolk, makes this homemade mayonnaise recipe practically fail-proof and extra easy. We do use raw egg in the recipe. Your eggs do not need to be at room temperature. I have made this recipe a million time. Finding the cold eggs from the refrigerator work perfectly.
• White vinegar or lemon juice – Not only does a little acid like vinegar, or lemon juice add incredible flavor to the mayonnaise, it also helps to stabilize the mixture.
• Vegetable oil – We like using vegetable oil for this recipe, but you can swap it out for a mild tasting oil. Such as avocado or olive oil.
• Salt – YES, just a little salt. This is for flavor enhancement. Without it, this mayo would be BLAH!
• Dry mustard – Mustard adds a bit of flavor, but it also helps to keep the mayonnaise stable. Along with the egg yolk, mustard helps emulsify the mixture, reducing the risk of our mayo breaking. If you like spicy mayo, be sure to add in a few squirts of sriracha for a kick.

How to Make Mayonnaise

STEP ONE: In a blender, blend your eggs, vinegar, and salt. Blend on low until well combined.

STEP TWO: Next, on high, simultaneously, and slowly drizzle in the oil while blending. Little bits at a time. If you add it too quickly, you will break the mixture. This is a delicate process. So take your time.

STEP THREE: Once the oil is incorporated, blend for about 1 more minute.

STEP FOUR: Store in an airtight container for 3 weeks in the refrigerator.

The instructions are short; the ingredients are simple. It’s just a matter of getting the technique down and trusting the process.

Other Amazing from Scratch Recipes

Homemade Breakfast Pancake Syrup – Made from Brown Sugar

Make Your Own Homemade Dry Onion Soup Mix

Soft Homemade Corn Tortillas For Tacos

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