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Homemade Mayonaise

Classic homemade mayo that’s fresh, creamy, and free from preservatives — ideal for elevating any dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g Sunflower oil
  • 1 medium egg
  • 1 tsp lemon juice
  • 1 tsp mustard
  • 1 pinch black pepper
  • 1/2 tsp sea salt

Equipment

  • Mixing bowl
  • Whisk/hand mixer
  • Measuring cups/spoons
  • Rubber spatula/spoon
  • Jar or container (for storing)

Method
 

  1. Add the egg to a clean mixing bowl (or blender).
  2. Add 1 teaspoon mustard, 1 tablespoon vinegar or lemon juice and a pinch of salt.
  3. Whisk or blend briefly until the mixture is combined.
  4. Very slowly, drizzle in 250 ml of oil - whisking/blending continuously to form an emulsion. Start with just a few drops at first, then gradually increase to a steady stream.
  5. Continue until all oil is added and your mayo is thick and creamy.
  6. Taste and adjust seasoning if needed.
  7. Store in a sealed jar in the fridge up to 1 week.

Notes

  • Use room temperature ingredients to help the emulsion form properly — cold eggs or oil may cause the mayo to split.
  • If your mayo breaks (looks separated), try blending in 1 teaspoon of warm water or start over with a new egg and slowly whisk in the broken batch.
  • You can use different oils — light olive oil, avocado oil, or sunflower oil all work well. Avoid extra virgin olive oil for this recipe as it can taste bitter.
  • Store in a clean jar in the fridge for up to 1 week.
  • For a garlic twist, add a small grated clove for quick homemade aioli.