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    Homemade Mayonnaise

    clock-icon10 minutes
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    Pixicook editorial team

    A rich, creamy condiment made from simple pantry staples, perfect for sandwiches, salads, and more.

    Ingredients for Homemade Mayonnaise

    units in
    USchevron
    units in
    USchevron
    serves
    30 peoplechevron
    serves
    30 peoplechevron

    Large egg

    each

    Substitute chevron-down

    Dijon Mustard

    teaspoons

    Substitute chevron-down

    Vinegar

    tablespoons

    Substitute chevron-down

    Lemon Juice, freshly squeezed

    teaspoons

    Substitute chevron-down

    Peanut Oil

    cups

    Substitute chevron-down

    Granulated Sugar

    teaspoons

    Substitute chevron-down

    Sea Salt

    teaspoons

    Substitute chevron-down

    How to Make Homemade Mayonnaise

    1. Combine Base Ingredients

    Begin by placing the large egg, Dijon mustard, vinegar, and freshly squeezed lemon juice into the bowl of your food processor. Blend these ingredients together briefly until they are well combined. This creates a flavorful base for your mayonnaise.

    2. Emulsify with Oil

    Start by running the food processor and adding the neutral oil in very small drops. As the mixture begins to thicken and emulsify, you can gradually increase the oil to a thin stream, and then a steadier stream, until all the oil is fully incorporated. If you notice the food processor getting warm, pause and let it cool to avoid separation.

    3. Final Seasoning

    Once the oil is fully incorporated and the mayonnaise is thick and glossy, add the granulated sugar and sea salt to the mixture. Blend briefly to ensure these final ingredients are evenly distributed throughout the mayonnaise.

    4. Store and Enjoy

    Transfer your homemade mayonnaise to a clean container and store it in the refrigerator. It will keep fresh for up to two weeks, ready to elevate any dish you choose to pair it with.


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