Quick Homemade Mayonnaise (10-Minute Recipe)
Basic Mayonnaise Made with Just Eggs, Oil, and Lemon
Whip up the classic mayonnaise you know and love in just 10 minutes using only eggs, cooking oil, and lemon! Homemade mayonnaise offers fantastic benefits: it’s incredibly easy to make, allows you to perfectly control the consistency and flavor to your liking, and ensures you’re always enjoying it fresh. Anyone who tries making it at home will quickly appreciate the difference!
Ingredients- 3 Eggs (room temperature)
- 100ml Cooking Oil
- 15ml Lemon Juice (approx. 1 Tbsp)
- 1g Salt (approx. ¼ tsp)
Cooking Instructions
Step 1
The ingredient list is wonderfully simple, isn’t it? You can substitute the lemon juice with vinegar if you prefer. If using vinegar, keep in mind that the amount might need to be adjusted based on the type of vinegar you use (e.g., standard white vinegar, double-strength vinegar).
Step 2
A crucial tip for successful mayonnaise is using room-temperature ingredients. Ensure your eggs are not cold from the refrigerator, as this helps them emulsify properly with the oil. I took my eggs out about 2 hours before I started making the mayonnaise.
Step 3
We’ll only be using the egg yolks for this recipe. Carefully separate the yolks from 3 eggs into a bowl. Add the 1g of salt (approximately ¼ tsp) to the yolks.
Step 4
Squeeze fresh lemon juice to measure out 15ml (about 1 tablespoon) and add it to the bowl. Lemon juice not only adds a lovely tang but also helps preserve the mayonnaise.
Step 5
Now, measure out 100ml of cooking oil and pour it into the bowl with the egg yolks, lemon juice, and salt. You can use any neutral-flavored cooking oil, such as canola or grapeseed oil, for the best results.
Step 6
With all your ingredients ready, it’s time to blend! Using an immersion blender (also known as a stick blender), place the blender head at the bottom of the bowl. Turn it on and slowly move it up and down, ensuring all ingredients are thoroughly combined. Get ready for some satisfying ‘whizzing’!
Step 7
After about 3 minutes of blending, you’ll achieve a beautifully emulsified and creamy mayonnaise, similar to the texture shown. Taste your creation and adjust the ingredients as needed to suit your preference. Adding more lemon juice (or vinegar) will make the mayonnaise thinner. For a thicker consistency, closer to store-bought versions, you might need to increase the amount of oil slightly. I intentionally used a bit less oil, which resulted in a richer yellow color – feel free to adjust the oil ratio to your liking!
Step 8
Once your homemade mayonnaise is perfect, carefully pour it into a clean squeeze bottle or jar for easy storage and serving.
Step 9
This recipe yields about half a 500ml squeeze bottle of mayonnaise. I like to label mine with the date I made it. Homemade mayonnaise can be stored in the refrigerator for up to a month, but it’s always best enjoyed as fresh as possible. Chances are, you’ll finish it long before then! 🙂
