Homemade Mayonnaise: Smooth, Rich, and Foolproof
Mayonnaise is one of the most misunderstood staples. Many people think it’s fragile or difficult, but in reality, it’s one of the quickest sauces you can make.
What Mayonnaise Really Is
At its core, mayonnaise is an emulsion—a stable mixture of oil and liquid (usually egg yolk and acid). When done correctly, it becomes thick, creamy, and spreadable.
Basic Ingredients
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Egg (whole egg or yolk)
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Neutral oil (like sunflower, canola, or light olive oil)
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Acid (lemon juice or vinegar)
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Salt
That’s it.
Simple Homemade Mayo Method
The easiest method uses an immersion blender, but you can also whisk by hand.
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Place egg, acid, salt, and oil in a tall container.
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Blend from the bottom upward until thick and creamy.
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Taste and adjust seasoning.
Within one minute, you have fresh mayonnaise.
Common Mayo Mistakes (and Fixes)
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Too thin: Add more oil slowly while blending.
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Broken mayo: Blend in a teaspoon of warm water or start a new egg and slowly mix the broken mayo into it.
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Too oily: Add a bit more acid or salt to balance.
Flavor Variations
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Garlic mayo (add grated garlic)
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Herb mayo (blend in fresh herbs)
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Spicy mayo (add chili paste or paprika)
Storage
Homemade mayo should be refrigerated and used within 3–5 days for best quality.
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