Homemade Mayonnaise is such an easy recipe to make that it only takes a few minutes. This mayonnaise recipe turns out creamy and thick and tastes so good!
Course Dips and Spreads
Keyword homemade mayonnaise
Prep Time 5 minutesminutes
2large eggsfarm fresh is ideal
1tablespoonlemon juice (I use an entire small lemon)
2cupsExtra light olive oilbe sure to use light
Add eggs, lemon juice, salt, vinegar, and ground mustard to a wide mouth mason jar. Use immersion blender to blend until mixture has emulsified and it starts to look creamy.
With a slow steady stream, add the oil while continually blending and moving the immersion blender around to fully mix. Once all of the oil has been added and the mayonnaise is fully blended, taste and add more lemon, salt, and/or mustard powder, if necessary. If the mayo tastes really creamy and oily, I generally keep adding more salt and lemon until it tastes like the mayo I'm used to.
Store in airtight container in refrigerator.
This recipe makes about 3 cups of mayonnaise. Serving size based on 1 Tablespoon (for nutritional info).Homemade mayonnaise will keep in the refrigerator for about 1-2 weeks.