This Homemade Mayonnaise Without Mustard recipe is super delicious, quick, and easy to make. It is the perfect alternative to any usual store-bought mayo in the supermarket. Perfect for sandwiches, burgers, grilled chicken, and any type of meat you want! It has the perfect texture and creaminess, thick and not liquidy mayo!
let me tell you something about myself! I am not that guy that puts mayo on anything edible, and I'm not that guy that loves any kind of mayonnaise! I'm a little picky about my condiments and that's why I exclusively used a French-made mayo called Lesieur until I developed this recipe after several tries and failures.
I wanted my mayonnaise to be as close as possible to that French-made mayonnaise I have been eating since I was a little girl. So my conditions were it has to be thick in consistency and not runny mayo, it must include only a few ingredients, and of course tasty!
Want something to go with this Homemade Mayonnaise? Check out my Grilled Buffalo Chicken, Instant Pot Chicken Drumsticks, Leek And Mushroom Quiche (Gruyère Cheese), or my ultimate Quick & Easy Gouda Mac and Cheese.
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🌟 Why you'll love it
- Fresh and Flavorful
- Preservative-Free
- Quick and Easy
🍽️ Equipment needed to make this recipe
- Immersion Blender / Hand Blender
To make this mayonnaise a success you'll need one thing only and maybe it is the most important one!! which is an immersion blender ideally if you have it of course the KitchenAid blender with the 4-blade attachment! this will ensure you're getting the most consistently accurate mayonnaise as mine possible.
🧾 Ingredients to make this Homemade Mayonnaise
This is a homemade mayonnaise without mustard, Mustard gives a little bit of heat to the mayo, and I don't like that! if you do like it feel free to add some tablespoons to the recipe!
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:
- Eggs: There is no mayonnaise without eggs, so this is the minimum requirement to make a good mayo! In this recipe, I used a whole egg (yolks + whites)
- Oil: In the original Lesieur's recipe they used vegetable oils such as colza oil, canola oil,.. etc. but in mine, I'm going to use the oil that is available in every staple house, the sunflower oil. In addition to this, I like the neutral flavor of this oil over any other flavored oil!
- Vinegar or lemon juice: A little acid, such as apple cider vinegar, white vinegar, or lemon juice, not only adds a fantastic taste to the mayonnaise but also helps to stabilize the mixture. personally is used and still uses the white vinegar!
- Salt: Just add a pinch of salt for flavor and that's it.
👩🏻🍳 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.
- Combine the ingredients: You can start by adding the whole egg into a small bowl, alongside salt, oil, and a little bit of vinegar! let's mention that some people prefer adding salt til the end of the process, I've tried both methods and haven't seen any difference, so you are free to season your mayo whenever you want.
- Blend: Plunge your immersion blender into the bottom of the bowl or the jar, and mix at low speed in pulsations (1 sec pulses). Do this 3 to 5 times and also move your immersion blender head in an up-and-down movement, this will ensure all the oil will be mixed into the egg.
- Blend until thickened: As you keep mixing you'll notice that the mayo starts thickening at that moment if you want your mayo to be super thick ( like cheesy thick) you can add ⅓ cup of oil but if you prefer the initial texture, stick with the recipe!
- Season: Taste your mayonnaise, and adjust the seasoning to your liking! some people add mustard and black pepper to their mayo! but this is an original mayonnaise that doesn't contain any of that! so let's keep things simple.
- Refrigerate: Scoop your mayonnaise into a small glass box and air-tight it, transfer it to the fridge, and let it chill for a moment! I like my mayonnaise to be chill and firm!
💭 Tips for making homemade mayonnaise
Here are some tips and tricks to help you make the best homemade mayonnaise:
- For best results, you are going to need to use fresh ingredients. Fresh ingredients are the most important thing in having a good mayonnaise, Fresh eggs, fresh olive oil, good quality vinegar,..etc
- Use room-temperature eggs to get the best results for your mayo, otherwise, it will not emulsify.
- Some people (majority of them) prefer to add the oil in the last step of the process, BUT I've found out that it doesn't really matter when you add the oil, I prefer to add everything at the start and just add a little bit of oil to thicken the mayo as I wish to.
- I prefer to use tight jars or bowls, this helps emulsify your ingredients much better than using large bowls. Try to use the jar that comes with your immersion blender if you have that attachment.
📋 FAQs
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.
Keep in mind that mustard adds a little bit of heat to the mayo! so if you prefer it that way you can definitely add Dijon mustard, or English mustard to it!
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.
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.)
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
- Grilled Buffalo Chicken
- Instant Pot Chicken Drumsticks
- Instant Pot Chicken Tenders
- Instant Pot Chicken Fajitas
- The BEST Homemade Anchovy Pizza Recipe
- Crispy Honey Chicken
- Steak Egg and Cheese Bagel Recipe
If you are looking for more sauces and condiments, be sure to check also my Homemade Buffalo Sauce, and this Spaghetti Seasoning.
📖 Recipe
Fail-Proof Homemade Mayonnaise Without Mustard
Equipment
- 1 hand blender
INGREDIENTS
- 1 egg
- 1 ¼ cup sunflower oil
- 1 teaspoon lemon juice
- 2 teaspoon white vinegar
- ½ teaspoon 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.
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.
- Note that this recipe calls for no mustard and no water added! don't be afraid just follow the steps and everything is going to be just okay and you'll get the perfect mayonnaise you wanted.
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