Store-bought mayo might be convenient, but nothing beats the taste and freshness of homemade mayonnaise. With just three simple ingredients, you can create a creamy, rich, and perfectly balanced mayo in minutes — no preservatives, no mystery additives, just pure flavor. Once you try it, you’ll never want to buy a jar again.
Why You’ll Love Homemade Mayonnaise
Homemade mayo is all about control — you decide how tangy, thick, or rich you want it. Plus, it’s surprisingly easy once you understand the basics. You only need:
- 1 egg yolk
- 1 cup of oil
- 1 tablespoon of acid (like lemon juice or vinegar)
That’s it! These ingredients blend into something silky, luscious, and ready to transform sandwiches, salads, and dips. It’s also customizable — you can add garlic, herbs, or even a pinch of chili for extra flair.
Step 1: Gather Your Ingredients and Tools
Before you start, make sure everything is at room temperature. This helps the emulsion (the blending of oil and egg) come together smoothly.
You’ll Need:
- 1 egg yolk
- 1 cup of neutral oil (canola, sunflower, or light olive oil)
- 1 tablespoon lemon juice or white wine vinegar
- A pinch of salt (optional)
- A whisk or immersion blender
- A mixing bowl or tall jar
Step 2: Start the Emulsion
This is where the magic happens. The goal is to slowly combine oil and egg yolk until they blend into a creamy mixture.
Method 1: By Hand (Whisk)
- Add the egg yolk and lemon juice to your bowl.
- Whisk them together until slightly frothy.
- Start adding the oil drop by drop while whisking continuously.
- As the mixture thickens, you can add oil in a thin, steady stream.
Method 2: With an Immersion Blender
- Add the egg yolk, lemon juice, and all the oil to a tall jar.
- Insert the blender to the bottom and blend without moving for 10 seconds.
- Slowly lift the blender upward to emulsify everything.
In less than 30 seconds, you’ll have thick, creamy mayo ready to use.
Step 3: Adjust Flavor and Texture
Once your mayonnaise is ready, taste it and adjust:
- Add a little more lemon juice for brightness.
- Stir in a pinch of salt to balance the flavor.
- If it’s too thick, mix in a teaspoon of warm water to loosen it.
Optional add-ins for flavor:
- Garlic or Dijon mustard for punch
- Fresh herbs like parsley or dill
- Smoked paprika for depth
This is where you can truly make it your own — mild, tangy, or zesty.
Step 4: Store It Properly
Homemade mayo doesn’t have preservatives, so it should be kept in the fridge.
- Store it in a clean, airtight jar.
- Use within 5 to 7 days.
- Always use a clean spoon when scooping to prevent contamination.
You’ll notice that it might separate slightly after a few days — just give it a quick whisk to restore its smoothness.
Troubleshooting: Fixing Broken Mayonnaise
Sometimes, the emulsion can separate or look curdled. Don’t panic — it’s fixable!
Here’s how:
- In a clean bowl, whisk together a new egg yolk and a teaspoon of lemon juice.
- Slowly add the broken mayo mixture into the new yolk while whisking constantly.
- It will re-emulsify and become creamy again.
Pro tip: Patience is key. Adding oil too quickly is the most common mistake.
Delicious Ways to Use Homemade Mayo
Your fresh mayo isn’t just for sandwiches — it’s incredibly versatile:
- Salad dressings: Mix with vinegar and herbs for a creamy vinaigrette.
- Dips: Combine with garlic and lemon for an aioli-style dip.
- Marinades: Helps tenderize chicken or fish.
- Burgers and wraps: Adds instant richness and moisture.
Once you start using homemade mayonnaise, you’ll find yourself reaching for it in so many dishes.
Final Thoughts
Making homemade mayonnaise with three ingredients is simpler than it sounds — and infinitely more satisfying. In just a few minutes, you can create something fresh, flavorful, and fully customizable. No machines, no mystery ingredients, just real food done right.
So next time you run out of mayo, skip the store trip. Grab an egg, oil, and lemon — and whip up your own in under five minutes.
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