Fullmeals

Homemade Mayonnaise (Food Processor Style)

Name: Homemade Mayonnaise (Food Processor Style)
Prep time: 5 min
Total time: 7 min
Yield: 1.5 cups
Cuisine: Western
Ingredients: 2 Egg yolks; 1/2 teaspoon Salt; 2 tablespoons Lemon juice; 1 teaspoon Dijon mustard; 1 1/2 cups Vegetable oil (chilled)

Recipe by OnePotChefShow

Ready in7 min
Prep5 min
CuisineWestern
Serves1.5 cups
DifficultyEasy
Spicy level1/5
Calories~3000 kcal

Ingredients

Homemade Mayonnaise

2Egg yolks
1/2 teaspoonSalt
2 tablespoonsLemon juice
1 teaspoonDijon mustard
1 1/2 cupsVegetable oil (chilled)

Step-by-Step Instructions

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 whisk the mixture for about 10 seconds 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 1 minute 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.

Ready in

7 mins

Cuisine

Western

Prep Time

5 min

Serving

1.5 cups

Difficulty

Easy

Calories / Serving

~3000 kcal

Spicy Level

Recipe by OnePotChefShow on YouTube

Adjust Servings

Measurements

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Step-by-Step Instructions

Follow each step to make the recipe successfully.

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