Homemade Mayonnaise
Homemade mayonnaise offers a rich, creamy condiment with a tangy flavor, perfect for sandwiches, salads, or dips, and easy to customize to your taste.
Ingredients
Instructions
- Combine egg yolk, vinegar, sugar, and salt in a blender.
- Blend until smooth.
- Gradually add canola oil while blending until the mayonnaise thickens and reaches desired consistency.
Tips & Substitutions
For a creamier texture, use a fresh egg yolk at room temperature. If the mayonnaise doesn't thicken, try adding more oil slowly or a teaspoon of mustard to help emulsify. You can substitute canola oil with olive oil for a richer flavor, but the taste will be different. This homemade mayonnaise is perfect for enhancing American recipes like sandwiches or salads.
Serving Suggestions
Homemade mayonnaise can be served as a dip for veggies or paired with sandwiches and burgers. It adds a lovely creaminess to dishes like Zucchini Crescent Quiche and can be flavored with herbs or spices for additional zest. Try it alongside your favorite salads or as a base for a creamy sauce.
Storage & Reheating
Store leftover mayonnaise in an airtight container in the refrigerator for up to one week. Make sure to use a clean utensil to scoop it out to avoid contamination. If it separates, simply whisk it back together gently before using. Do not freeze mayonnaise, as it will change in texture.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Mayonnaise contains roughly 33 calories, with 0g protein, 4g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 1749mg per serving (76% 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 egg whites instead of yolks for this recipe?
No, egg whites will not work for making mayonnaise as they do not contain the necessary fats to create the emulsion. Use only the yolk for the best results.
What can I do if my mayonnaise is too thick?
If your mayonnaise is too thick, you can thin it out by whisking in a small amount of water, lemon juice, or vinegar until the desired consistency is achieved. Add a little at a time to avoid making it too runny.
Is it safe to eat homemade mayonnaise?
Yes, but be cautious if you're using raw eggs, as they can carry salmonella. To minimize risk, use fresh, pasteurized eggs, and ensure your mayonnaise is stored properly in the refrigerator.
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).