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Basics are items I love to have in my repertoire. They’re those dishes I can whip up without a cookbook and, over time, learn to vary and make more personal. I love homemade mayonnaise because it’s the perfect base recipe that can later be changed into various aiolis and dips. Honestly, homemade tastes are completely different from the variations you find in the store. I know so many of us get used to the way processed and store-bought items taste, and it can take time to get used to homemade. But once you’ve tried it, you will understand why it is better. It’s so fresh and made with ingredients you almost always have on hand!
And that’s it for the basic mayonnaise recipe. You can add garlic for an aioli or herbs for more of a dip or a delicious spread.
Make this your own and enjoy!
More Dips & Spreads
Homemade Mayonnaise
Ingredients
- 1 large egg
- 1 ½ tsp Dijon mustard
- 2 tsp fresh lemon juice
- ½ tsp kosher salt
- 1 cup oil (olive oil or neutral oil, depending on taste)
Instructions
- Using an immersion blender or food processor, mix the whole egg, mustard, lemon juice, and salt until combined and smooth.1 large egg, 1 ½ tsp Dijon mustard, 2 tsp fresh lemon juice, ½ tsp kosher salt
- With the immersion blender running, add oil of choice in a slow steady stream until all the oil is added. The mixture will become thick and white. The type of oil you chose to use will make a difference in the flavor.1 cup oil (olive oil or neutral oil, depending on taste)
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I make my mayonaise also. The only difference between our recipes is I use lime instead of lemon.
I have been very curious and I’ve asked a couple of times in your Friday question/answers, but I know you get inundated with questions. I thought I’d try my question here since it’s in relation to your homemade mayo. Do you have to use a pasteurized processed egg for this or is it safe to use a regular store bought egg.
Thank you Kaleb I am looking forward to receiving your amazing first book next week.
Kind Regards,
Sherri
my grandma made home made mayo using egg vin. sugar mustard an flour do u have that reciept if u do thank u so much
I thought you used just the yolk in video but ingredients show whole egg. I used whole egg, hope that is ok. I used avacodo oil too. Came out nice and thick and is now chilling! Thank you, was fast and easy and saved a lot of money!
Great to know. Thanks
Please tell me how long the Homemade Mayonnaise will keep in the fridge.
Your newsletter is packed with so much good things! Thank you.
Your video shows just the yolk but the recipe says “whole egg”. Now what! 😁 Love your videos and recipes and have used and shared many along the way.
It didn’t get thick. What happened?
Thank you for this opportunity to watch your journey and grow as a Chef and a person who loves food as well! I’m excited! This will be great!!
Thanks Kaleb!!!!!