If you’ve ever thought about making your own mayo at home, then you’re going to adore this Creamy Homemade Mayonnaise You’ll Want on Everything Recipe. It’s silky, tangy, and has that perfect richness that store-bought versions just can’t match. This mayo is incredibly versatile, elevating sandwiches, salads, and dips with ease, and you’ll quickly find yourself reaching for it at every meal. Once you try this recipe, you’ll understand why it’s called “mayonnaise you’ll want on everything”—because it truly belongs on everything!
Ingredients You’ll Need
Getting started with this recipe is a breeze because it relies on just a handful of essential ingredients. Each one is carefully chosen to contribute to the perfect balance of creaminess, tang, and flavor that defines this mayonnaise marvel.
- 2 large egg yolks: Fresh, organic yolks provide richness and are the emulsifying foundation of the mayo.
- 1 tbsp Dijon mustard: Adds a subtle kick and helps stabilize the emulsion; yellow mustard works too if that’s what you have.
- 1 tbsp white vinegar: This brightens the flavor and adds a pleasant tang; lemon juice is a great alternative if you prefer a citrus note.
- 1 cup vegetable oil: Choose light olive oil for a mild taste, or any neutral oil to let the other flavors shine.
- 1/2 tsp salt: Enhances all the layers of flavor—feel free to tweak it according to your preference.
How to Make Creamy Homemade Mayonnaise You’ll Want on Everything Recipe
Step 1: Prepare Your Ingredients
Begin by separating the egg yolks from the whites, reserving only the yolks for this recipe. The fresher the eggs, the creamier and richer your mayonnaise will turn out.
Step 2: Combine Egg Yolks, Mustard, and Vinegar
In a clean bowl, whisk together the egg yolks, Dijon mustard, and white vinegar until the mixture is smooth and slightly thickened. This combo kickstarts the flavor profile and ensures a stable base for your mayonnaise.
Step 3: Slowly Add the Oil
Here’s the magic step: very slowly drizzle the vegetable oil into your egg yolk mixture while continuously whisking. The key is patience—add the oil drop by drop at first to allow the emulsion to form. As the mixture thickens, you can add the oil in a thin, steady stream. This slow process creates that luscious, creamy texture.
Step 4: Season and Adjust
Once all the oil is incorporated and your mayo has thickened to perfection, stir in the salt and taste. This is the moment to adjust acidity with a bit more vinegar or lemon juice if you want a brighter tang or add more salt for seasoning. Whisk everything to blend seamlessly.
Step 5: Chill and Enjoy
For best results, cover your mayonnaise and let it chill in the refrigerator for at least 30 minutes. This resting time allows the flavors to marry beautifully, making your mayo irresistibly creamy and flavorful–a true, homemade delight!
How to Serve Creamy Homemade Mayonnaise You’ll Want on Everything Recipe
Garnishes
Although this mayonnaise is delicious on its own, you can easily dress it up with some fresh herbs like chives, parsley, or dill for a burst of color and freshness. A sprinkle of smoked paprika or a few chili flakes can add a subtle heat and smoky depth, making every bite uniquely exciting.
Side Dishes
This Creamy Homemade Mayonnaise You’ll Want on Everything Recipe is an excellent companion to crispy fries, tender grilled vegetables, or a light garden salad. It also pairs wonderfully with sandwiches, burgers, and even as a dip for chicken tenders, turning everyday sides into mouthwatering experiences.
Creative Ways to Present
Try swirling this mayo into deviled eggs for an ultra-creamy filling or dolloping it onto roasted potatoes before sprinkling on your favorite spices. It can also serve as a base for dressings or aioli when mixed with garlic, lemon, or herbs—giving you endless ways to get creative in the kitchen.
Make Ahead and Storage
Storing Leftovers
You can store your homemade mayonnaise in an airtight container in the refrigerator for up to one week. Because it’s made fresh without preservatives, keep it chilled to maintain its creamy texture and fresh flavor.
Freezing
Freezing homemade mayonnaise is not recommended as the emulsion can break, leading to a separation of oil and water once thawed. It’s best to enjoy this Creamy Homemade Mayonnaise You’ll Want on Everything Recipe fresh or within the storage timeframe.
Reheating
Mayonnaise is served cold or at room temperature, so reheating is unnecessary and could negatively affect the texture and taste. Simply take it out of the fridge ahead of time if you prefer a less chilled condiment.
FAQs
Can I use a blender or food processor instead of whisking?
Absolutely! Using a blender or food processor can speed up the emulsification process, but be sure to add the oil very slowly at first to avoid breaking the mayo. Slow incorporation is the secret to any successful mayo.
What if my mayonnaise splits or doesn’t thicken?
If your mayo doesn’t thicken or separates, don’t worry. You can start with a fresh egg yolk in a clean bowl and slowly whisk or blend the broken mayo into it, adding oil gradually to revive the emulsion.
Is raw egg safe to eat in mayonnaise?
Using fresh, organic eggs reduces risks, but consuming raw eggs always carries some risk. You can use pasteurized eggs if you want an added layer of safety, especially if serving to pregnant women, elderly, or children.
Can I customize the flavor of this mayonnaise?
Definitely! This recipe is a fantastic base—add garlic for aioli, chipotle for smoky heat, or fresh herbs to match your dish perfectly. The versatility of this Creamy Homemade Mayonnaise You’ll Want on Everything Recipe is one of its biggest perks.
How long does homemade mayonnaise last?
Stored properly in the refrigerator, homemade mayonnaise can last up to one week. Always check for any off smells or changes in texture before use to ensure freshness.
Final Thoughts
There’s something truly special about crafting your own Creamy Homemade Mayonnaise You’ll Want on Everything Recipe. Its rich, silky texture and perfect tang make it an irresistible staple in any kitchen. Once you taste it, you’ll wonder how you ever lived without making mayo from scratch. So, go ahead—whisk up a batch and let every meal be elevated by this homemade magic!
Print
Creamy Homemade Mayonnaise You’ll Want on Everything Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Condiment
- Method: Blending
- Cuisine: American
Description
This creamy homemade mayonnaise recipe is a simple and versatile condiment that you’ll want to keep on hand for sandwiches, salads, and dips. Made from fresh egg yolks, Dijon mustard, white vinegar, and vegetable oil, it offers a smooth, rich texture and a perfectly balanced flavor. The recipe uses basic pantry ingredients and can be tailored by substituting lemon juice for vinegar or using different oils for varying tastes.
Ingredients
Mayonnaise Ingredients
- 2 large egg yolks (fresh, organic for best results)
- 1 tbsp Dijon mustard (can substitute with yellow mustard)
- 1 tbsp white vinegar (or substitute with lemon juice)
- 1 cup vegetable oil (light olive oil for a milder taste)
- 1/2 tsp salt (adjust to taste)
Instructions
- Prepare the egg yolks: In a medium bowl, whisk together the 2 fresh egg yolks until smooth and slightly thickened.
- Add mustard and vinegar: Mix in 1 tablespoon of Dijon mustard and 1 tablespoon of white vinegar to the egg yolks, whisking thoroughly to combine all ingredients evenly.
- Slowly incorporate oil: While continuously whisking, very slowly drizzle in 1 cup of vegetable oil in a thin stream. This gradual addition is crucial to ensure the mixture emulsifies and thickens into mayonnaise.
- Season the mayonnaise: Once all the oil has been incorporated and the mixture has thickened to a creamy consistency, whisk in 1/2 teaspoon of salt or to taste. Adjust seasonings as desired.
- Store and chill: Transfer the mayonnaise to a clean jar or container and refrigerate for at least 30 minutes before use to allow flavors to meld. Use within one week.
Notes
- Use the freshest eggs possible to ensure safety and quality.
- For a lemony twist, substitute the vinegar with fresh lemon juice.
- Light olive oil creates a milder, less bitter flavor than regular olive oil.
- If the mayonnaise breaks (separates), start with a new egg yolk in a clean bowl and slowly whisk the broken mayo into it.
- Keep homemade mayonnaise refrigerated and consume within one week.
