Homemade Mayonnaise is a creamy, delicious condiment with an egg and Dijon mustard base that is delicious on sandwiches, in salads, and as a dip. Try my Aioli recipe for a garlic mayonnaise recipe.
There really is no reason to buy mayonnaise when you can make your own to have on hand whenever you need it! It is easy to make and I love it for dipping homemade air fryer french fries! Mayonnaise is also a wonderful base for other dressings like my Russian Dressing and Homemade Ranch Dressing.
Eggs: Again, this recipe does contain raw eggs, so if you are pregnant or have a compromised immune system, you may want to avoid this recipe.
Mustard: I used Dijon mustard in this recipe. Dijon mustard is made with brown or black mustard seeds and usually white wine. It definitely has a sharper and tangier flavor when compared with yellow mustard. However, you could use either in this recipe.
Vinegar & Lemon juice: The acids in both the white wine vinegar and lemon juice adds flavor to the mayonnaise. It also helps stabilize the condiment.
Oil: You will notice that the canola oil needs to be added slowly and gradually. The reason for this is that if you add the oil too fast, the liquids will not emulsify (combine).
How to Store Homemade Mayonnaise
Store the mayonnaise in an airtight container for 3-4 days. Do not freeze homemade mayonnaise.
- 2 large eggs*
- 4 teaspoons Dijon mustard
- 2 tablespoons white wine vinegar
- 4 teaspoons lemon juice, fresh squeezed
- 1 teaspoon kosher salt
- ¼ teaspoon granulated sugar
- 2 cups canola oil
- To the bowl of a food processor, add egg, Dijon mustard, vinegar, lemon juice, salt, and sugar. Process for 30 seconds, or until smooth & combined.
- With the processor on, slowly add the oil in a thin stream, as gradually as you can, until the liquid thickens & lightens a bit, becoming an emulsion.
- Store in a sealed container in the refrigerator for 3-4 days.
Did you make this recipe?
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Note to readers: This Homemade Mayonnaise contains raw eggs. And though getting sick from eating raw egg products—particularly if you’re very careful to use very fresh eggs that have been adequately refrigerated and that weren’t cracked in the carton—is relatively unlikely, folks who are pregnant or have compromised immune systems might want to avoid it. If you have any concerns you can purchase pasteurized eggs and use them safely in this recipe. (According to the USDA)
Is there any substitute for the egg given we have an anaphylactic egg allergy in our house (along with all nuts, most seeds & gluten – just saying so you know those alternatives won’t work either). Would a no egg product work instead?
I tried this recipe and it works! Even in a blender! And it’s delicious! Thank you!