You know that moment when you realize store-bought stuff isn’t quite cutting it? That was me a few years back, standing in my kitchen surrounded by all these jars of mysterious ingredients I couldn’t even pronounce. I wanted creamy homemade mayonnaise that felt nourishing and was simple enough for real life—not some fancy, complicated recipe that needed equipment I didn’t have. I needed a DIY mayo recipe that fit my busy days without stress. That’s when I started making homemade mayonnaise from scratch, and honestly, it changed how I cook and eat.
This egg-based mayonnaise felt like a breath of fresh air—rich, creamy homemade mayo I could trust. It fit perfectly into my balanced approach to eating because it didn’t ask me to be perfect or have endless time. Instead, it was about connecting with simple ingredients, creating mayo without preservatives, and knowing exactly what was going into my food. This wasn’t about restriction; it was about making something delicious that I could feel good about using every day.
Whether I’m whipping it up for a lazy weekend sandwich or a quick weekday salad dressing, homemade mayonnaise has become my kitchen safety net. It’s nourishing, easy, and downright satisfying. If you’ve been looking for a straightforward way to bring more real, feel-good food into your routine, you’re in the right place. Let’s chat about this creamy homemade mayo and how it fits into everyday cooking—because sharing this has been one of those joyful discoveries I want every home cook to have.
What You’ll Need:
Here’s the heart of what makes this homemade mayonnaise so simple and accessible—just good, honest ingredients you can find in your regular grocery store.
- 1 large egg yolk (room temperature)
- 1 cup neutral oil like avocado or light olive oil (you can use milder oils for less intense flavor)
- 1 tablespoon Dijon mustard (no fancy stuff needed)
- 1 tablespoon white vinegar or fresh lemon juice (for that bright tang)
- 1/2 teaspoon salt
- Optional: pinch of sugar (I like a bit of balance, but skip if you prefer)
No stress if you don’t have Dijon mustard—I often use yellow mustard in my homemade mayonnaise instead, and it works beautifully.
You can find all these ingredients in the regular produce and baking sections, so no special trips required. This homemade mayonnaise keeps costs low by using pantry staples, making it a win for budget-friendly cooking.
When you’re short on time, here’s a kitchen tip: prep the ingredients in advance and store your homemade mayonnaise in an airtight container in the fridge. It lasts about a week, which is plenty to tide you over for weekday lunches or dinner side sauces.
I love adding extra lemon zest sometimes for a fresh twist, especially in spring or summer when I’m feeling a little inspired by seasonal flavors.
Let’s Make It Together!
Making homemade mayonnaise is easier than you think, and trust me—the results are worth every second of your time. Here’s my go-to process that’s been tested countless times in my kitchen.
- Start with your egg yolk in a clean bowl or jar. This egg-based mayonnaise relies on that yolk to bind everything into that creamy homemade mayo magic.
- Add mustard and salt right to the yolk, then whisk gently. This step gives your homemade mayonnaise a smooth base and layers of flavor.
- Now—here’s a trick—I drizzle your oil in very slowly while whisking constantly. This gradual blending is what turns your mixture silky. It might take about 3 to 5 minutes of steady whisking. Practice patience!
- Once it starts to thicken, feel free to pour the oil a little faster. Your homemade mayonnaise should look rich and smooth at this point.
- Next, add vinegar or lemon juice to brighten the flavors. You’ll get that signature tang that makes homemade mayonnaise stand out.
- Give it a taste, then adjust the seasoning with more salt or lemon juice if you like. Don’t worry if your homemade mayonnaise looks thinner at first—it will firm up after chilling.
- Store it covered in the fridge, and try to use it within a week for best flavor and safety.
In my kitchen, this homemade mayonnaise usually takes about 10 minutes from start to finish, including whisking. It’s perfect time to set the table or prep a simple side dish.
If you’ve wanted to try a healthier, creamy homemade mayo alternative like this, you might love this homemade olive oil mayonnaise recipe | Paleo mayo that I’ve played around with for lighter flavor.
How I Love to Serve This!
Homemade mayonnaise is so much more than a sandwich spread. I love using it as a dip for roasted vegetables or mixing it into my tuna salad for a quick lunch. It balances out fresh, crunchy salads and even works beautifully as a sauce base for grilled chicken.
When I’m serving it with casual dinners, I like to keep things simple—homemade mayonnaise slapped on toasted sourdough bread, a side of pickles, and maybe some crispy sweet potatoes. It’s an easy go-to that feels indulgent without the fuss.
This mayo without preservatives lasts well in the fridge, so leftover ideas? Stir a spoonful into pasta salad or use it as a creamy base for homemade dressings. You can even spice it up with garlic or herbs for a fresh take. Seasonal variations are fun too—I toss in chopped dill during summer for a bright flavor burst that my family always asks for.
Friends have mentioned how fresh and rich this homemade mayonnaise tastes compared to store-bought, which feels really rewarding. For more delicious recipes that pair nicely with mayo, you might want to check out brown butter cheesecake delight or this chocolate raspberry cake for a sweet finish after your savory meal.
Common Questions Answered
- Can I make this homemade mayonnaise ahead for meal prep?
Absolutely! It keeps well for about a week in the fridge. Just store it in an airtight container, and give it a quick whisk before using if it separates a bit. - What if I don’t have all the ingredients for this homemade mayonnaise?
No worries. Missing Dijon mustard? Yellow mustard works. Out of lemon juice? White vinegar is a fine swap. Flexibility is part of the joy here. - How can I adjust the flavor of this homemade mayonnaise to my taste?
Try adding fresh herbs, a pinch of smoked paprika, or even a small clove of garlic for flair. It’s your mayo; make it yours. - Is homemade mayonnaise safe since it’s egg-based?
Yes, if you use fresh, properly stored eggs and keep the mayo refrigerated. I recommend eating it within a week for freshness and safety. - Why does my homemade mayonnaise sometimes break or separate?
If you add oil too fast or don’t whisk steadily, it can happen. Slow and steady wins here—don’t rush the process. - Can I use different oils for homemade mayonnaise?
Definitely. I like avocado or light olive oil for creamy homemade mayo with a mild flavor. You might also enjoy avocado oil mayonnaise from Nourished Kitchen for extra creamy texture. - Is homemade mayonnaise more nourishing than store-bought?
I believe so because you control the ingredients—no preservatives or mystery additives. It’s simple and clean, which feels better on the body.
For more tips and ideas, I often share updates and swapping ideas in my favorite foodie communities like this homemade mayonnaise recipe with no preservatives group.
Final Thoughts
Homemade mayonnaise has truly earned its spot in my kitchen routine. It’s a small, simple thing that makes my meals feel a little brighter and more nourishing.
My favorite homemade mayonnaise tips:
- Always start with room temperature eggs to help the emulsion come together.
- Add oil slowly—it’s the key to that creamy homemade mayonnaise texture.
- Don’t hesitate to tweak the acidity and seasoning to match your mood or meal.
I’ve tried variations with garlic, herbs, and different oils like light olive or avocado, but I usually come back to the classic egg-based mayonnaise for its balance and versatility.
If you try this recipe, make it your own. Play with flavors and textures as you like. My hope is you find it as encouraging and doable as I have—a simple way to bring homemade goodness into your kitchen without any stress.
Feel free to explore more cozy recipes like this in your own cooking adventures, and swing by for a sweet treat after with the French butter cake. Here’s to your homemade mayonnaise journey and all the delicious meals ahead!
homemade mayonnaise
A creamy, natural homemade mayonnaise made with simple ingredients, perfect for enhancing sandwiches and salads with fresh flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Snack
- Method: No-Cook
- Cuisine: American
Ingredients
- 1 large egg yolk
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 cup neutral oil (such as vegetable or canola oil)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 teaspoon lemon juice
Instructions
- In a clean bowl, whisk the egg yolk and Dijon mustard together until combined.
- Slowly drizzle in the oil, a few drops at a time, while continuously whisking to emulsify the mixture.
- Once the mixture begins to thicken, you can add the oil a little faster in a thin, steady stream while still whisking vigorously.
- Add white wine vinegar and continue whisking until all oil is incorporated and the mayonnaise is thick and creamy.
- Season with salt, pepper, and optional lemon juice to taste, whisking gently to combine.
- Transfer to a jar and refrigerate for at least 30 minutes before serving.
Notes
For a flavored twist, try adding minced garlic or fresh herbs like dill or basil before chilling.