Homemade Mayonnaise Recipe Easy and Quick

The Magic in a Jar

Making mayo at home feels like magic. You start with a few simple things. Then you end up with a creamy, dreamy spread.

I remember the first time I tried it. I was sure it wouldn’t work. But it did. I still laugh at that. It’s a little kitchen miracle.

Why It’s Better Homemade

Store-bought mayo is fine. But homemade just tastes brighter. You can really taste the fresh lemon.

This matters because you control what goes in. No strange words on the list. Just good, simple food. That feels good, doesn’t it?

A Little Story About Eggs

My grandson once asked where mayo comes from. I showed him the egg and oil. He didn’t believe they could become one.

His eyes got so wide when it thickened. That’s the joy of cooking. You get to see wonder happen right in your kitchen.

The Secret to Making It Right

The most important step is patience. You must drizzle the oil very, very slowly. If you rush, it will not thicken up.

I like to pretend the oil is a tiny, lazy stream. This matters because good things take time. What’s the hardest part of a recipe for you?

A Fun Fact to Share

Here is a fun fact for you. The word “mayonnaise” might be named after a city. The city is Mahon, in Spain.

Isn’t that a neat bit of history? It makes a simple jar feel a little more special.

Making It Your Own

Once you have the basic recipe, you can play. Try adding a tiny bit of garlic. Or some fresh herbs from the garden.

This is your creation. What would you add to make it yours? I love hearing new ideas.

A Final Thought

That creamy mayo in your fridge is proof. You made that. It’s a small thing, but it matters.

It connects us to our food. It reminds us that we can create good things. What will you put your homemade mayo on first?

Ingredients:

Ingredient	Amount	Notes
large eggs	2
Dijon mustard	4 teaspoons
white wine vinegar	2 tablespoons
lemon juice, fresh squeezed	4 teaspoons
kosher salt	1 teaspoon
granulated sugar	¼ teaspoon
canola oil	2 cups	drizzled in slowly while blending

My Magical Homemade Mayonnaise

Hello, my dear! Let’s make some magic in a bowl today. We are whipping up homemade mayonnaise. It is so much creamier than the store-bought kind.

My own Nana taught me this recipe. She would make it right on the counter with a whisk and a strong arm. I use a food processor now. It feels like a little kitchen helper doing all the hard work for me.

Ingredients

• 2 large eggs
• 1 teaspoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1 1/2 cups neutral oil (like canola or grapeseed)

Instructions

Step 1: Crack your two eggs right into the food processor bowl. Add the mustard, vinegar, lemon juice, salt, and sugar. Put the lid on tight. Now give it a good whir for about thirty seconds. You will hear it become smooth and mixed together. Doesn’t that sound promising?

Step 2: Here comes the secret part. Keep the processor running. Now, ever so slowly, drizzle in the oil. Imagine you are pouring honey from a spoon. (A hard-learned tip: if you pour too fast, it might not thicken up. Patience is our secret ingredient!)

Step 3: Watch the mixture closely as you pour. You will see it start to change. It turns from a thin liquid into a thick, creamy dream. It’s like a little kitchen miracle. I still laugh at how amazing it looks every single time.

Step 4: Once all the oil is in, turn off the machine. Scoop your beautiful mayonnaise into a clean jar. Pop it in the fridge to chill. It will keep for a few days, but mine never lasts that long! What’s the first thing you’d put your mayo on? Share below!

Cook Time: 10 minutes
Total Time: 10 minutes
Yield: About 2 cups
Category: Condiment, Sauce

Three Tasty Twists to Try

Once you master the basic recipe, the fun begins. You can turn this simple mayo into so many different flavors. It’s like having a secret sauce for everything.

Garlic Lover’s Aioli: Squeeze in two cloves of minced garlic. It is perfect for dipping french fries.

Zesty Herb Dip: Stir in a handful of chopped fresh dill and chives. It makes a wonderful veggie dip.

Smoky Chipotle Spread: Mix in a spoonful of chipotle powder. It gives your sandwiches a nice, warm kick.

Which one would you try first? Comment below!

Serving It Up With Style

This mayo is the star of any sandwich. It also makes a wonderful dip for crispy potato wedges. Or, spread a little on your next burger bun. It adds a special, homemade touch that everyone will love.

For a drink, a tall glass of iced tea is a classic friend. For the grown-ups, a crisp lager beer pairs wonderfully. It cuts through the richness of the mayo. Which would you choose tonight?

Keeping Your Mayonnaise Happy and Fresh

Fresh mayonnaise needs a cool home. Always store it in the fridge. Use a clean jar with a tight lid. This keeps it safe and tasty for days.

I remember my first batch. I left it on the counter. It went bad so quickly. Now my jar goes straight into the fridge.

Making a big batch saves time. You can use it all week. This matters because good food should be easy. It helps you enjoy more homemade meals. Have you ever tried storing it this way? Share below!

Mayonnaise Troubles and Easy Fixes

Sometimes your mayo might not thicken. This happens if you add the oil too fast. Just start over with a new egg. Slowly drizzle the thin mayo back in.

I once made a very runny batch. I was in too much of a hurry. Getting the texture right matters for your sandwich. It makes you feel like a real kitchen pro.

Your mayo can taste too sharp. A tiny pinch of sugar can fix that. Balancing flavors matters. It turns a simple recipe into something special. Which of these problems have you run into before?

Your Mayonnaise Questions Answered

Q: Is this recipe gluten-free? A: Yes, it is. All the ingredients are naturally free of gluten.

Q: Can I make it ahead? A: Absolutely. It is perfect for making a day before you need it.

Q: What if I do not have canola oil? A: You can use another light oil. A mild olive oil will work just fine.

Q: Can I double the recipe? A: Yes, you can easily make a bigger batch. Just use a bigger food processor.

Q: Any optional add-ins? A: A clove of garlic makes a lovely aioli. *Fun fact: The word aioli just means garlic mayonnaise!* Which tip will you try first?

From My Kitchen to Yours

I hope you love making your own mayonnaise. It is a simple kitchen joy. Seeing the oil and egg become creamy is magic.

I would be so happy to see your creation. Share a picture of your perfect mayo. Have you tried this recipe? Tag us on Pinterest! Let’s fill the internet with homemade goodness.

Happy cooking!

—Fiona Brooks.