4-Ingredient Homemade Mayonnaise Recipe (For Beginners!) Recipe
Introduction
Making homemade mayonnaise is simpler than you might think, and it tastes fresher and more vibrant than store-bought versions. This easy 4-ingredient recipe is perfect for beginners and can be ready in minutes with just a few simple steps.
Ingredients
- 1 large egg
- 1 tsp. salt
- 1 tbsp. freshly squeezed lemon juice
- 1 cup avocado or olive oil
- 2 drops freshly squeezed garlic juice (optional, but recommended)
Instructions
- Step 1: In a food processor bowl, combine the egg, salt, freshly squeezed lemon juice, and garlic juice if using. You can also use a whisk in a large bowl or an immersion blender as alternatives.
- Step 2: Pulse the mixture on high for about 30 seconds until it begins to blend well.
- Step 3: Slowly drizzle the avocado or olive oil through the food processor lid opening while pulsing continuously for about 1.5 minutes.
- Step 4: Turn off the food processor, scrape down the sides of the bowl and lid with a spatula, then pulse or beat again for another 30 seconds.
- Step 5: The mayonnaise should be thick and creamy, holding on a spoon without dripping easily. Refrigerate it for at least 4 hours to allow the flavors to meld and the texture to thicken further.
Tips & Variations
- Use room temperature eggs for easier emulsification, though cold eggs work fine too.
- Substitute lemon juice with white wine vinegar or apple cider vinegar for a slightly different tang.
- Add Dijon mustard for a bit more depth and a classic mayo flavor.
- For a garlic mayo, increase the garlic juice or finely minced garlic to taste.
- If you don’t have a food processor, an immersion blender or a whisk can also be used but require more effort.
Storage
Store homemade mayonnaise in an airtight container in the refrigerator. It will keep fresh for up to one week. Always use a clean spoon to avoid contamination. Before use, stir well if any separation occurs. Homemade mayo is best served chilled and should not be frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pasteurized eggs for this recipe?
Yes, pasteurized eggs are safer to use in raw preparations like mayonnaise and can reduce the risk of foodborne illness.
What can I do if my mayonnaise doesn’t thicken?
If your mayo doesn’t thicken, try adding the oil more slowly while blending and ensure the egg and lemon juice mixture is well combined before adding oil. Using room temperature ingredients can also help the emulsion form properly.
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4-Ingredient Homemade Mayonnaise Recipe (For Beginners!) Recipe
- Total Time: 4 hours 5 minutes (including chilling time)
- Yield: About 1 cup mayonnaise 1x
- Diet: Gluten Free
Description
This easy 4-Ingredient Homemade Mayonnaise recipe is perfect for beginners looking to make fresh, creamy mayo from scratch. Made with simple pantry staples—egg, salt, lemon juice, and avocado or olive oil—this recipe uses a food processor to whip up a thick, flavorful mayonnaise that can elevate any sandwich, salad, or dip.
Ingredients
Mayonnaise Ingredients
- 1 large egg
- 1 tsp salt
- 1 tbsp freshly squeezed lemon juice
- 1 cup avocado oil or olive oil
- 2 drops freshly squeezed garlic juice (optional)
Instructions
- Combine Base Ingredients: Place the egg, salt, freshly squeezed lemon juice, and optional garlic juice into the bowl of a food processor. This combination forms the flavorful base of your mayonnaise.
- Initial Blending: Pulse the mixture on high for 30 seconds to start emulsifying the ingredients and incorporating air for a creamy texture.
- Slowly Incorporate Oil: With the food processor running, slowly drip the avocado or olive oil through the opening in the lid to emulsify it properly. Continue pulsing for 1.5 minutes until the mixture thickens.
- Scrape and Final Blend: Turn off the processor and scrape down the sides of the bowl and lid with a spatula to ensure even mixing. Then pulse for an additional 30 seconds to achieve a thick, smooth consistency.
- Chill: Transfer the mixture to a container and refrigerate for at least 4 hours. This resting time allows the mayonnaise to thicken fully and the flavors to meld beautifully.
- Serve and Enjoy: After chilling, your homemade mayonnaise will be thick and ready to use as a dip, sandwich spread, or salad dressing.
Notes
- Use fresh, cold eggs straight from the refrigerator for best emulsification results.
- Slowly drizzling the oil is key to achieving the perfect mayonnaise texture; adding oil too quickly can cause the mixture to break.
- Garlic juice is optional but adds a subtle savory kick—adjust to taste.
- Store homemade mayonnaise in an airtight container in the refrigerator and use within one week for optimal freshness.
- If you don’t have a food processor, you can use a whisk or immersion blender; just be prepared for a bit more effort.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: American
Keywords: homemade mayonnaise, easy mayonnaise, 4-ingredient mayo, beginner mayonnaise recipe, avocado oil mayo, olive oil mayo, homemade condiments
