Mayonnaise is a staple condiment in many dishes. You can spread it on sandwiches, mix it into salads, or use it as a dip. I’ll show you how easy it is to make your own mayonnaise right at home.
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Mayonnaise Recipe
Mayonnaise, or mayo, is a thick, creamy sauce with a rich and tangy flavor. It is widely used as a condiment on sandwiches, hamburgers, salads, and French fries. This condiment also serves as a base for many other sauces, such as tartar sauce, remoulade, and ranch dressing.
The mayo is perfect for sandwiches, burgers, BLTs, and hot dogs, adding creaminess. It’s essential in creamy salads like potato salad, macaroni salad, chicken salad, tuna salad, egg salad, and coleslaw.
You can use mayo as a dipping sauce for fries, veggies, chicken wings, fish tacos, and seafood like prawns or calamari. It serves as a base for dips like baked onion dip or asparagus dip. It also works in baking or as a marinade for chicken, fish, and veggies before grilling.
You can spread mayo on bread, mix it into salads, or blend it with herbs and spices for dressings. It enhances dishes like chicken tortellini au gratin or curry chicken salad.
Mayo is often made with raw eggs, but you can still make it with boiled eggs. This method is a safe alternative to the traditional recipe. I’ll make both versions. Here’s how to make mayonnaise:
Mayonnaise
Nutrition
Ingredients
With raw eggs
- 1 large egg room temperature
- 1 tablespoon Dijon mustard or yellow mustard for a milder flavor
- 1 tablespoon white wine vinegar or lemon juice
- 1 cup 240 ml neutral oil (canola, sunflower, or light olive oil)
- Salt to taste
- Pinch of sugar or garlic powder for extra flavor Optional
With boiled eggs
- 2 hard-boiled eggs
- ½ cup neutral oil canola, sunflower, or light olive oil
- 1 tbsp lemon juice or white vinegar
- 1 tsp Dijon mustard or regular mustard
- Salt to taste
- 1-2 tbsp cold water optional, to thin
- A pinch of sugar or garlic powder for flavor balance Optional
Instructions
With raw eggs
- In a tall jar or cup (perfect for an immersion blender), add the egg, mustard, vinegar/lemon juice, and salt.
- Pour the oil gently over the top. Do not stir.
- Place the immersion blender at the bottom of the jar and blend on high without moving it for 10 seconds. Then slowly raise the blender while blending until all the oil is incorporated.
- Add more salt, vinegar, or mustard to taste. Optional: stir in a pinch of sugar for balance or a bit of garlic powder for depth.
With boiled eggs
- In a food processor or blender, add chopped boiled eggs, mustard, lemon juice/vinegar, and a pinch of salt.
- While blending, slowly drizzle in the oil until the mixture emulsifies and becomes creamy.
- If the mixture is too thick, add a bit of cold water (1 tsp at a time) to reach the desired consistency.
- Taste and adjust with more salt, vinegar, mustard, or a pinch of sugar if desired.
Notes
- Keep in an airtight container in the fridge for up to 1 week.
- Use a neutral oil. Extra virgin olive oil can become bitter if overblended.
SIMILAR RECIPES:
Variations
Besides the basic recipe, you can try other mayonnaise versions below:
- Herb Infusions blend fresh or dried herbs into mayo to add aromatic and fresh flavors.
- Basil, dill, chive, tarragon, parsley, and combinations thereof
- Pesto aioli and ranch mayo have garlic, mustard, and herbs
- Caper mayonnaise includes shallots and parsley.
- Spicy and Heat-Infused Mayonnaise adds chili peppers, hot sauces, or spices for a creamy sauce with a kick. Some versions include chipotle mayo with chipotle chiles or flakes, Sriracha mayo, harissa mayo, green curry mayo, creole, Cajun mayo, black pepper mayo, and roasted jalapeno mayo.
- Umami and Rich Flavor Variations incorporate ingredients that add depth and savory notes. They can be roasted garlic aioli, saffron aioli, za’atar aioli, blue cheese mayo, parmesan mayo, pecan mayo, red eye mayo with coffee and Tabasco, and ginger-sesame mayo.
- Tangy and Sweet Variations adds sweet or tangy elements to mayonnaise for balance. Some examples are curry mayo with spices and lime juice, honey mustard mayo, dijonaise, sundried tomato mayo, tomato roasted red pepper mayo, barbecue mayo, teriyaki mayo, mango chutney mayo, lemon mayo, and lemon pepper aioli.