This Homemade Mayonnaise Without Mustard recipe is quick and easy that only requires a few ingredients and a few minutes of your time. Healthier and, in many cases, less expensive than store-bought alternatives.
Want something to go with this Homemade Mayonnaise? Check out my Grilled Buffalo Chicken, Instant Pot Chicken Drumsticks, or my ultimate Quick & Easy Gouda Mac and Cheese.
With all of the DIY projects I’ve been doing over the last several years, I think it was inevitable that I’d end up with condiments. Here’s a tasty homemade mayonnaise recipe that only requires 5 ingredients and a few minutes of your time.
Why you’ll love it
This mayonnaise recipe has been used more times than I can count. If you’ve never made your own mayonnaise, you’re in for a treat. Homemade mayonnaise is super creamy and far tastier than store-bought mayonnaise. Here’s why I adore this recipe:
- To avoid separating the eggs, we use whole eggs rather than just the yolks in our recipe.
- The other ingredients are accessible and most likely already in your kitchen.
- The entire procedure takes less than ten minutes.
- You may enhance the flavor by adding more ingredients (like roasted garlic or herbs).
- I’ve included some ideas below.
Ingredients to make this Homemade Mayonnaise
This is an overview of the ingredients needed to make this homemade mayonnaise, the whole list and instructions are in the recipe card below!
Mayonnaise is made using basic ingredients that you probably already have in your home. You will require the following items:
- Egg: Mayonnaise requires the usage of an egg. In the recipe, we do utilize raw eggs. See our vegan mayonnaise recipe for egg-free mayonnaise.
Personally, I don’t mind using raw eggs in recipes, but if you’re worried about consuming raw eggs, buy pasteurized eggs. They may be found in the grocery store’s egg aisle. You may also pasteurize eggs yourself; simply look for instructions online.
- Vinegar or lemon juice: A little acid, such as wine vinegar, champagne vinegar, or lemon juice, not only adds a fantastic taste to the mayonnaise but also helps to stabilize the mixture.
- Oil: When I say neutral flavored oil, I mean an oil with a faint flavor. Because mayonnaise contains a lot of oil, it’s critical that you enjoy the flavor of the oil you use. Use grape seed, safflower, avocado, or canola oil to make a clean-tasting mayonnaise. Many readers have inquired regarding the use of olive oil in mayonnaise since I posted the recipe.
How to make Homemade Mayonnaise
It’s worth mentioning that there are several methods for making homemade mayonnaise. The procedures will be the same whether you use a blender bowl/jug, a small food processor, or an immersion blender. As is my personal choice, I made this mayo with an immersion blender.
Note: Although I’ve heard that ingredients should be used at room temperature, I’ve tested both chilled and room temperature eggs and haven’t really noticed much of a difference.
- Get your food processor ready. To prepare mayonnaise, I like to use the tiny bowl attachment that came with our food processor.
- Your food processor’s bowl can now contain an egg, which you should process for roughly 20 seconds.
- Salt and vinegar should be added after processing for 20 more seconds.
- Add the oil gradually, a few drops at a time, up to roughly a fourth of the total amount. Adding the oil gradually is crucial. You would end up with mayonnaise soup if you just dumped everything in at once.
- After tasting the mayonnaise, make any necessary salt and vinegar or lemon juice adjustments.
Tips for making homemade mayonnaise
- Tip 1: Choose a mild or neutral-tasting oil to use when preparing homemade mayonnaise. My favorite oil to use is avocado oil. Others also use light olive oil successfully. Use only virgin coconut oil or ordinary olive oil, I beg you. It won’t be tasty. At all.
- Tip 2: What can I say, it just tastes so much better. You won’t use any unpleasant additives. The greatest is always fresh!
- Tip 3: As I indicated earlier, I strongly advise using wide-opening mason jars. They are the ideal size for producing mayo and facilitating effective emulsification. If you don’t have one, consider using a tall glass or a liquid measuring cup.
Do I have to use raw eggs to make mayonnaise?
For the making of mayonnaise, eggs are required. The risks of using raw eggs are minimal, however, there is a possibility that the egg may contain Salmonella bacteria.
Personally, I’m not too worried about this, but here are some steps the CDC advises taking to lessen the hazards associated with using eggs:
- Buy and utilize pasteurized eggs, if possible.
- Always keep eggs in the refrigerator at 40°F (4°C) or lower.
- Only purchase eggs from retailers and vendors who keep them chilled.
- Throw away cracked or soiled eggs.
Do I need to use mustard?
Although you can exclude mustard from your homemade mayonnaise recipe, keep in mind that it is one of the fail-safe ingredients to help emulsify.
How long does homemade mayonnaise last?
The refrigerator shelf life of this mayonnaise recipe is approximately one week. However, you can extend the shelf life of mayo by Lacto fermenting it. (For instructions on Lacto-fermenting the mayo, see the recipe suggestions above.)
How to preserve homemade mayonnaise?
The only option I’ve heard of is to ferment it by adding a tablespoon of whey for every two eggs. If you absolutely need to keep your mayo for more than a week, it could be worth a shot. Why would you, though? Making mayo using a stand mixer or hand blender just takes five minutes, and if you only use one egg yolk, you may create as little as a cup at once. It’s almost too simple to consume a cup of homemade mayo every day for a week because it’s so good.
Best Side Dishes to go with Homemade Mayonnaise
This homemade mayonnaise is fantastic since it pairs nicely with practically anything!
- Grilled Buffalo Chicken
- Instant Pot Chicken Drumsticks
- Instant Pot Chicken Tenders
- Instant Pot Chicken Fajitas
If you are looking for more sauces and condiments, be sure to check also my Homemade Buffalo Sauce!
Homemade Mayonnaise Without Mustard
Equipment
- 1 hand blender
Ingredients
- 1 egg
- 1 1/4 cup sunflower oil
- 1 tsp lemon juice
- 2 tsp white vinegar
- 1/2 tsp salt
Instructions
- Egg should be added to a small food processor bowl and processed for 20 seconds. Add salt and vinegar. 20 more seconds are spent processing.
- After cleaning the bowl's sides and bottom, switch on the food processor, and start adding the oil carefully, a little at a time, until about a quarter of it has been added (this is critical for proper emulsification).
- You can relax your rules a bit after you see that the mixture is starting to thicken and emulsify. Continue adding it gradually while the processor is running, but increase the amount to a very thin stream rather than drips of oil.
- After adding all the oil, scrape the bowl's bottom and sides, then process for an additional 10 seconds. Once the mayonnaise has been properly seasoned, add salt, lemon juice, or additional vinegar as desired.
- Remember to gradually feed in extra oil while the processor is running if the mayo seems too thin.
Recipe Notes
- Homemade mayonnaise can be kept for up to a week in the refrigerator when covered.
- Choose fresh, well-refrigerated, clean grade A or AA eggs with undamaged shells when picking raw eggs for homemade mayonnaise.
- Olive oil: Olive oil can be a touch overbearing, so choose one that is light and fruity. You might also choose to use olive oil for only half of the recipe's oil calls for it and something more neutral for the other half.
- Fixing Broken Mayonnaise: Although we have never experienced a recipe for mayonnaise breaking on you, don't worry! You ought to be able to resolve the issue.
Great mayo recipe and so easy to make! Loved it!