You’ve got to try this homemade mayonnaise – you won’t believe the flavor difference. This 5-minute Food Processor Mayonnaise is creamy and thick and is the easiest, most fail-proof way to make mayonnaise!
This recipe yields 1-1/2 cups or about 24 individual servings.
Fresh Mayonnaise has a definite flavor advantage over any jarred version. With a small time investment and your food processor, you will create a creamy, thick mayonnaise rivaling any deli and certainly better than any brand offered at the local supermarket. Whipping up your own homemade mayonnaise is an easy way to up your recipe game to that next level cooking you’ve been dreaming about.
Fact: Your guests are always impressed with homemade mayonnaise. They just are. Always.
Secret weapon: Your food processor. This recipe will work in any food processor but does not work as well in some blenders.
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What Ingredients are in Homemade Mayonnaise?
Eggs – One whole large pasturized egg.
Sugar – I used regular granulated sugar
Salt – I used fine Kosher salt but table salt may be used in a 1:1 ratio since they have a similar grain size.
Dijon Mustard – I use Grey Poupon but any of your favorite dijon mustard may be used.
Vegetable Oil – Only use neutral flavored oil in this recipe. Olive oil will have a bitter flavor.
White Vinegar – I used plain white vinegar but champagne vinegar, red or white wine vinegar, or apple cider vinegar may also be used.
How To Make homemade Mayonnaise:
Measure the ingredients carefully. Mayonnaise is an emulsion that can break if the ratio of ingredients are off.
- Very slowly add the oil in a thin, steady stream. The mayonnaise will look thin at first. As the processor continues and more oil is added, the mayonnaise will become and thick and creamy. [See Note 5]
- Taste the mayonnaise and adjust the seasonings, if necessary – maybe a touch more salt or sugar to your personal preference.
Can I use a whole egg in mayonnaise?
Yes. This whole egg mayonnaise recipe is quick and easy with the help of a food processor.
Can I use Olive Oil instead of vegetable oil in this recipe?
No. Because we are using a food processor, using olive oil would taste very bitter. This is because olive oil contains bitter flavor notes normally hidden by the fat. As the oil emulsifies in the mayonnaise, that bitterness becomes more pronounced. If you wanted to add a small amount at the end for olive oil flavor, you can hand whisk in some olive oil at the end.
Why Add Dijon Mustard?
In this recipe, it provides a flavor contrast and helps the whole egg mayonnaise to emulsify
Why Did My Mayonnaise Separate?
This can happen when the oil was added too quickly at the beginning and was not able to emulsify. It can also happen with the ingredients are used out of proportion.
Can I fix Mayonnaise That Has Separated or Broken?
Blend the mayonnaise in the food processor for another 2 minutes. If it still does not come together and thicken, remove the mayonnaise from the food processor and add only an egg yolk in the bowl. Cover and blend for 5 seconds. Slowly add the thin, separated, or broken mayonnaise slowly into the egg to help it emulsify.
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©Kitchen Dreaming by KitchenDreaming.com
Easy 5-Minute Fail-Proof Homemade Mayonnaise
- 1 whole egg large [See Note 1]
- 1/4 tsp sugar
- 4 tsp white vinegar [See Note 2]
- 1.5 tsp Dijon mustard [See Note 3]
- 3/4 tsp salt [See Note 4]
- 1-1/2 cups Vegetable Oil [See Note 5]
- 2 Tbsp Extra-Virgin Olive Oil Optional [See Note 6]
- Measure your ingredients carefully. Mayonnaise is an emulsion that can break if the ratios of ingredients are off.
- Add all the ingredients (except the oil) into the food processor.
- Mix the ingredients for a few seconds to combine the ingredients
- With the food processor running, very slowly add the oil in a thin, steady stream until the mayonnaise becomes and thick and creamy. [See Note 6]
- Open the food processor and scrape the bowl to ensure all the ingredients are fully incorporated. Taste the mayonnaise and adjust the seasonings - maybe a touch more salt or sugar to your personal preference.
- Replace the lid and mix the mayonnaise again for another few seconds to make sure everything is fully incorporated.
- Store the mayonnaise in an airtight container and refrigerate it for up to 7 days.
- This recipe uses raw egg. Use only fresh, properly-refrigerated, clean, grade A eggs. Avoid contact between the egg and its outer shell.
- I used plain white vinegar but champagne vinegar, red or white wine vinegar, or apple cider vinegar may also be used.
- I use Grey Poupon but any of your favorite dijon mustard may be used.
- I used fine Kosher salt but table salt may be used in a 1:1 ratio since they have a similar grain size.
- Only use neutral flavored oil in the main portion of this recipe. Using Olive oil in the food processor will result in a very bitter flavor.
- When using a food processor to make mayonnaise, using olive oil results in a very bitter after taste. This is because olive oil contains some bitter flavor notes normally hidden by the fat of the oil. As the oil emusifies in the mayonnaise, that bitterness comes out of the oil and becomes more pronounced. If you want to add a small amount of extra virgin olive oil for flavor, you can hand whisk into the mayonnaise 2 tablespoons olive oil at the end after the mayonnaise is finished emulsifying.
- The mix of the ingredients starts off as a thin liquid as the first half of the oil is added in. As more oil is added, the emulsion forms and the mayonnaise thickens and becomes lighter in texture. Once the mayonnaise starrts to thicken, the oil may be added in somewhat of a thicker stream.
- Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.