Homemade mayonnaise
Homemade mayonnaise

Hey Lovelies, How are you doing today? I hope you’re good, I’m fine as well, just coping with this pandemic, eating healthy and doing a lot of blogging. Today I figured since we are all indoors, why not give you something interesting to do. And I thought of mayonnaise being the best option for today.

Mayonnaise can be used for a tonne of things and I’m going to look into that in my next blog post. Mayonnaise, informally mayo, is a thick cold sauce or dressing commonly used in sandwiches, hamburgers, and composed salads, and on French fries. It also forms the base for many other sauces, such as tartar sauce, remoulade, salsa golf, and rouille.

The point of the homemade mayonnaise recipe is it’s literally the best decision you’ll ever make in life. Why buy mayonnaise when you can make it at home? Why not? It only takes up 10 minutes of your time and the ingredients are most probably already in your fridge. If you’re cautious about flavor and health, you’d wanna start using this recipe. it’s just about impossible to find a store-bought brand of mayonnaise that doesn’t have added sugar and is made with healthy oil.


•1 large egg at room temperature
•1.25 cups olive oil or sunflower oil Extra virgin olive oil turns bitter in the food processor and blender, and the flavor is too strong anyway.
•1/2 tsp ground mustard
•1/2 tsp salt
•2 tbsp freshly squeezed lemon juice at room temperature


•Add the egg, ground mustard, and salt into a blender.
•Process thoroughly, for about 30 seconds, until combined and pale yellow in color.
•Adding the oil slowly makes for a creamier mayonnaise. The total pouring time to aim for should be 60-90 seconds.
•With the food processor still running, add the lemon juice, and mix briefly, for only about 5-10 seconds, until incorporated.
•The mayonnaise is now ready to be used. Enjoy!
Store in the refrigerator for up to 4 days.


  • Try to remember to pull an egg out an hour or two before making the homemade mayonnaise recipe.
  • If you forget, you can put the egg in a glass of warm water for about 10 minutes instead.
  • You can use any neutral oil you’d like here. Make sure not to use extra virgin olive oil here, because it will make the mayonnaise bitter and the flavor is too strong.

This makes about 1.5 to 1.75 cups of mayonnaise.


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