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Homemade Mayonnaise Recipe | How to Make Mayo at Home

Homemade Mayonnaise is the perfect dipping sauce for fries, seafood, sandwiches, and vegetables. You can easily make mayo at home using just egg yolk, lemon, mustard and oil. For vegatarian option, check my eggless mayonnaise. In this blog post, I have shared how to make mayonnaise at home using different methods like food processor, stick blender and mixing bowl. Also transform your basic mayonnaise into variety of flavoured mayo with my different flavour ideas with step by step pictures and video. Don't miss to try these chicken mayonnaise sandwich & mayo sandwich.
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings
Calories: 253kcal

Equipment

  • Blender
  • Mixing Bowl
  • Measuring Jug

Ingredients

  • 2 no Eggs
  • 1 cup Oil Use plain olive oil or vegetable oil , I used refined oil
  • 1 tsp Salt
  • 2 tsp Lemon Juice
  • 1 tsp Mustard Seeds
  • 1 tbsp Water

For Flavoring Mayo

  • 1 tsp Wasabi Paste
  • 2 tsp Chilli Flakes
  • 2 cloves Garlic grated

Instructions

  • Start by making mustard powder. I didn't have any, so i took some whole mustard seeds in a mortar and pestle and crushed it to make powder.
  • Separate egg yolks using a egg yolk separator or using your hands. Take egg yolk(no whites please) in a small blender (use small jar from your blender), add in lemon juice, salt, water, mustard powder and blend them for 30 seconds. You can use pulse mode as well. Now it must have turned little frothy.
  • Now add in 2 to 3 tbsp of the oil and pulse it for 5 seconds. By this time it must have turned little thick. Add in 2 tbsp oil again and pulse for 5 seconds. By this time it must have turned little more thick. Now add in the remaining oil little at a time and pulse for 5 more seconds. Now you find the mayo to be thick and creamy.
  • You can use this as it is. Or go one step further like I did. Add chilli flakes, garlic or wasabi paste as required. Mix it well and serve with your favorite snacks.

Video

Notes

  • If you have wasabi powder. Add 1 tsp wasabi powder with some water to form a paste. You can add that instead of wasabi paste. Grate in some garlic along with wasabi for better taste.
  • Use flavourless oil for best results. Neutral oil is best because it won't impart any flavour in the mayo.
  • Using immersion blender is best. you can use hand blender or food processor too.
  • if you dont have mustard seeds, you can add either mustard sauce, mustard powder or ground mustard.
  • Vinegar can be used instead of lemon juice.
  • Use room temperature egg for best result. Since it has raw eggs in it, use the eggs which are fresh and you are confident with. And store the mayo in fridge.
  • Only egg yolks should be used.So separate the egg yolk carefully.
  • If you find the mayo curdled. Don't panic. Start with a new batch. Take couple of egg yolks and use the curdled mixture as the oil, slowly add it and blend it. This way you will get a perfect mayo.

Nutrition

Serving: 1servings | Calories: 253kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 28g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 300mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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