Homemade Mayonnaise (Food Processor Style)

Ready in

7 mins

Cuisine

Western

Prep Time

5 min

Cook Time

—

Serving

1.5 cups

Difficulty

Easy

Calories / Serving

~3000 kcal

Spicy Level

Very Mild
Recipe by OnePotChefShow on YouTube
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Measurements
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All Ingredients

Homemade Mayonnaise

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare the base

    Add 2 egg yolks, 1/2 teaspoon of salt, 2 tablespoons of lemon juice, and 1 teaspoon of Dijon mustard to a food processor with the blade attachment.

  2. Mix ingredients

    Secure the lid and the mixture for about until all ingredients are well combined.

  3. Emulsify with oil

    With the food processor motor running on high, slowly pour 1 1/2 cups of chilled vegetable oil through the feed tube in a long, thin, steady stream. This process should take approximately to ensure proper emulsification and thickening.

  4. Check consistency and season

    Once all the oil is incorporated and the mayonnaise is thick and creamy, stop the processor. Taste the mayonnaise and add more salt or pepper if desired, then give it a quick mix to incorporate.

  5. Store

    Transfer the homemade mayonnaise to an airtight container and store it in the fridge for up to 2 weeks.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 2 swaps

  • No Egg?

    • 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
    • 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
    • 1/4 cup silken tofu, blended — Per egg.

  • No Lemon juice?

    • Lime juice (1:1)
    • 1/2 the amount white vinegar — In dressings, savory dishes.
AllergensThis recipe contains eggs.
Eggs

Storage & Leftovers

Keep your leftovers fresh and ready to enjoy.

  • RefrigerateUp to 2 weeks

    Store homemade mayonnaise in an airtight container in the fridge for up to 2 weeks.

  • RefrigerateUp to 2 weeks

    Transfer the homemade mayonnaise to an airtight container and store it in the fridge for up to 2 weeks.

  • Store

    This recipe is simple, quick, and yields a far superior result to store-bought mayonnaise, perfect for sandwiches, salads, or as a base for other dressings.

Variations

Simple ways to adapt this recipe.

  • Add fresh garlic to theCustomise

    Add fresh garlic to the food processor with the egg yolks to make garlic aioli.

  • Add chili for a slightly spicy mayonnaiseCustomise

Helpful Tips

Small details that can improve the final result.

  • TipStore Homemade Mayonnaise in an

    Store homemade mayonnaise in an airtight container in the fridge for up to 2 weeks.

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