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Homemade Mayonnaise is surprisingly easy to make! And if you’re planning to make a recipe for chicken salad, egg salad, or coleslaw, or a dip that calls for mayonnaise, or a blue cheese dressing, the fresh taste of a homemade mayonnaise can really elevate your dish to a whole new level.
Homemade mayonnaise is also so much lighter and creamier in consistency than jarred mayonnaise, and we think ours is perfectly flavored with a hint of Dijon mustard, sugar and lemon.
Just be sure to use a lightly-flavored oil such as canola when making this recipe – oils such as olive oil have a much stronger flavor that will alter the taste and appearance of the finished mayonnaise.
Making homemade mayonnaise also requires the use of eggs that have been “coddled” – or gently and lightly cooked in water at just below the boiling point (you can see our How-To Coddle an Egg here). This process makes the eggs perfectly safe to eat even though they are still a very soft and runny consistency.
Homemade mayonnaise will keep safely for five to seven days if stored correctly in the refrigerator. This recipe is adapted from The Silver Palate Cookbook. (Affiliate Link)
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- 3 eggs (you will need 2 coddled egg yolks and 1 coddled whole egg)
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Pinch of salt
- Few grinds of freshly ground black pepper
- 1/8 cup plus one tablespoon lemon juice
- 2 cups canola oil
- Coddle three eggs, see here.
- Separate 2 coddled yolks and place in food processor, discard whites. Add whole coddled egg, Dijon mustard, sugar, salt, pepper and 1/8 cup of the lemon juice. Pulse mixture for one minute.
- With motor running, slowly add oil just dribbling it in until all the oil has been mixed in.
- Scrape sides, stir by hand and taste. Add more salt, pepper or sugar as needed. Add additional tablespoon of lemon juice if needed.
- Store any remaining mayonnaise in refrigerator for up to 5-7 days. Bring back up to room temperature before serving for the best flavor.
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