Home-Made Mayonnaise
Creamy homemade mayonnaise with a tangy lemon flavor, smooth texture, perfect for sandwiches, salads, or as a dip, ideal for those who enjoy fresh, simple condiments.
Ingredients
Instructions
- Put egg, salt, dry mustard, lemon juice, and 1/4 cup of salad oil into a blender. Cover and turn on low speed.
- Remove the cap from the blender and add the remaining salad oil in a steady stream, allowing it to be absorbed into the mayonnaise.
Tips & Substitutions
For a thicker mayonnaise, ensure all ingredients are at room temperature. You can substitute apple cider vinegar for lemon juice if desired. If the mayonnaise is too thick, add a teaspoon of water to adjust the consistency. Using high-quality salad oil will enhance the flavor, making it a great addition to dishes like Tangy Cheese Spread.
Serving Suggestions
This homemade mayonnaise is perfect as a dip for fresh vegetables or as a spread on sandwiches. It pairs beautifully with American recipes like potato salad or coleslaw for a creamy texture. Consider using it in your favorite salad dressings for an added richness.
Storage & Reheating
Store your homemade mayonnaise in an airtight container in the refrigerator for up to one week. To prevent separation, give it a good stir before each use. Avoid leaving it at room temperature for extended periods to ensure food safety.
Nutrition & Diet Analysis (per serving)
Each serving of Home-Made Mayonnaise contains roughly 55 calories, with 1g protein, 10g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 1784mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use olive oil instead of salad oil?
Yes, you can use olive oil, but keep in mind it will impart a stronger flavor. A light olive oil is preferable for a milder taste. Mixing half olive oil and half vegetable oil is also a great option for a balanced flavor.
What should I do if my mayonnaise doesn't emulsify?
If your mayonnaise doesn't thicken, it may be due to adding the oil too quickly. Try transferring the mixture to a bowl and whisking in more oil by hand, or start over with a new egg and slowly add the failed mixture to it.
Is it safe to use raw egg in mayonnaise?
Using raw egg does carry a risk of salmonella. To mitigate this, consider using pasteurized eggs, which are safe for consumption. Homemade mayonnaise should be consumed within a week and stored correctly to reduce any health risks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).