Let me tell you a little secret—nothing beats homemade classic mayonnaise. I still remember the first time I made it myself, standing in my tiny kitchen with a whisk in one hand and a bottle of oil in the other. The moment that egg yolk and mustard transformed into silky, creamy magic? Absolute game-changer. Store-bought versions can’t compete with the rich flavor and velvety texture you get from just a few simple ingredients. Plus, you control everything—no weird preservatives, no mystery ingredients. Trust me, once you try real classic mayonnaise, you’ll never go back to the jarred stuff. And the best part? It takes less than five minutes to whip up.
Why You’ll Love This Classic Mayonnaise
Oh, where do I even start? This homemade classic mayonnaise is pure kitchen magic—here’s why you’ll be obsessed:
- Creamier than anything from the store—like edible silk on a spoon
- Totally customizable – add garlic for aioli, herbs for fancy sandwiches, or a pinch of cayenne for kick
- No weird chemicals – just real ingredients you can pronounce
- Cheaper than buying – one batch costs pennies compared to store brands
- Instant satisfaction – five minutes and you’ve got mayo that’ll make your sandwiches sing
Seriously, the first time you dip a fry in this? Life-changing.
Ingredients for Classic Mayonnaise
Here’s the beautiful part—you only need five simple ingredients to make magic happen. But listen up, because quality matters here:
- 1 large egg yolk – fresh is best (I get mine from the farmer’s market when I can)
- 1 teaspoon Dijon mustard – this little powerhouse helps everything emulsify
- 1 cup neutral oil – I swear by sunflower oil, but canola works great too
- 1 tablespoon lemon juice or white vinegar – depends if you want bright or mellow tang
- Salt to taste – I start with 1/4 teaspoon and adjust from there
Pro tip: Let your egg sit out for 15 minutes first—room temp yolks emulsify like a dream!
How to Make Classic Mayonnaise
Okay, let’s get whisking! Making classic mayonnaise is like conducting a tiny kitchen orchestra—everything needs to come together at the right tempo. Don’t worry if you’ve never done this before; I’ll walk you through each step like I’m right there with you, apron on and whisk ready.
Step 1: Whisk Egg Yolk and Mustard
First, grab your freshest egg yolk (I crack mine straight into a small bowl and fish out the yolk with clean fingers—no fancy tools needed!). Add that golden yolk to your mixing bowl along with the Dijon mustard. Now whisk like you mean it! This combo creates the perfect base for emulsification—the mustard’s natural emulsifiers help bind everything together beautifully.
Step 3: Slowly Add Oil
Here’s where patience pays off! Pour your oil in the thinnest stream you can manage while whisking constantly. I mean slow—think “molasses in January” slow. The mixture will go from thin and watery to thick and creamy right before your eyes. If it starts looking greasy instead of creamy, stop pouring and whisk like crazy to bring it back together before adding more oil.
Step 3: Adjust Seasoning
Once your mayo is gloriously thick, stir in the lemon juice or vinegar and salt. Taste as you go—sometimes I add an extra squeeze of lemon if I want it brighter, or a pinch more salt if it needs rounding out. Remember: you can always add more, but you can’t take it out!
If disaster strikes and your mayo breaks (it happens to all of us!), don’t panic. Start fresh with a new yolk and slowly whisk your broken mixture back in—it’ll come together like magic.
Tips for Perfect Classic Mayonnaise
After making countless batches (and yes, a few disasters), here are my hard-earned secrets for foolproof classic mayonnaise every time:
- Use fresh, room-temp eggs – cold yolks won’t emulsify as well
- Drizzle slower than you think – I rest my pouring hand on the bowl edge to steady it
- If it breaks, whisk in 1 tsp water before slowly adding more oil
- Storage tip: Keep in an airtight jar in the fridge—it thickens beautifully overnight
- Safety first: Use within 5 days or freeze portions for later
Bonus trick: When doubling the recipe, work in two batches—bigger quantities can be temperamental!
Variations for Classic Mayonnaise
Once you’ve mastered the basic recipe, the fun begins! Here are my favorite ways to jazz up classic mayonnaise:
- Garlic Aioli: Stir in 2 minced garlic cloves (roasted for mellow flavor) – perfect for fries or burgers
- Herb Garden: Fold in a handful of chopped chives, dill, and parsley – divine on potato salad
- Spicy Kick: Add ½ teaspoon smoked paprika and a dash of hot sauce – my go-to for fried chicken sandwiches
Pro tip: Add mix-ins after the mayo’s emulsified so the texture stays perfect.
Serving Suggestions for Classic Mayonnaise
Oh, the places your homemade classic mayonnaise will go! It instantly elevates everything it touches – try it slathered on BLTs (the tomatoes will thank you), whisked into potato salad for extra creaminess, or dolloped on roasted veggies like a fancy restaurant. My personal favorite? Dipping crispy french fries in it – pure bliss!
Storage & Reheating
Pop your classic mayonnaise in an airtight jar—I use mason jars because they’re cute and practical. It’ll keep beautifully in the fridge for up to 5 days (though mine never lasts that long!). Just give it a quick stir if it separates slightly. Never leave it out at room temperature—those fresh eggs mean business when it comes to food safety!
Classic Mayonnaise FAQs
I get asked these questions all the time—here are the answers straight from my mayo-making adventures:
Can I use olive oil? Absolutely! But go for light olive oil—the extra virgin kind can make your mayo taste bitter. I sometimes do half olive, half neutral oil for the best flavor balance.
How long does homemade mayo last? About 5 days in the fridge. I always sniff test—if it smells funky, toss it. Fresh eggs mean shorter shelf life than store-bought.
Why did my mayo break? Usually from adding oil too fast or not whisking enough. Don’t worry—just whisk in a teaspoon of water and slowly add more oil to bring it back.
Can I make it without eggs? You can try aquafaba (chickpea water), but the texture won’t be quite as rich. Egg yolks really make the magic happen!
Is it safe with raw eggs? Use the freshest eggs you can find, and consider pasteurized eggs if you’re worried. I’ve never had issues, but better safe than sorry!
Nutritional Information
Here’s the scoop per tablespoon (remember, nutrition varies based on your exact ingredients – these are estimates): 94 calories, 10g fat (1g saturated), and zero carbs. That rich creaminess comes from quality fats, not fillers—which is exactly why homemade classic mayonnaise tastes so much better than the store stuff!
Final Thoughts
Go on, grab that whisk—I promise homemade classic mayonnaise will ruin store-bought forever for you. When you make it, tag me so I can cheer you on! Nothing makes me happier than seeing friends fall in love with real mayo magic. You can find more delicious recipes on our recipe page.
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Creamy Classic Mayonnaise Recipe in Just 5 Minutes
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Condiment
- Method: Whisking
- Cuisine: International
- Diet: Vegetarian
Description
A simple and creamy homemade mayonnaise that you can make with just a few ingredients. Perfect for sandwiches, salads, and dips.
Ingredients
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 1 cup neutral oil (like canola or sunflower)
- 1 tablespoon lemon juice or white vinegar
- Salt to taste
Instructions
- In a bowl, whisk the egg yolk and mustard together until smooth.
- Slowly drizzle in the oil while whisking continuously to emulsify.
- Once thick, add lemon juice or vinegar and salt. Whisk to combine.
- Adjust seasoning if needed and store in an airtight container in the fridge.
Notes
- Use fresh eggs for safety.
- If the mayonnaise breaks, add a teaspoon of water and whisk again.
- Keeps for up to a week in the refrigerator.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 94
- Sugar: 0g
- Sodium: 25mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 12mg
Keywords: homemade mayonnaise, easy mayonnaise, classic mayonnaise
