I urge you to learn how to make homemade mayonnaise. It is ultra-creamy and packed with so much more flavorful than anything you can buy at the store.
Easy Salad Dressings Recipe
Making your own mayonnaise uses simple ingredients, and it just takes a few minutes to make. If you have never made your own mayo before, I urge you to give it a try. I have a feeling once you taste it, and see how easy, you will be making it at home all the time.
It will amp up the flavor on your sandwiches, salads, and other recipes. The grocery store brands are great, we use them too. However, when you have the time and want to make your family amazing food that is really fresh, this is one of those recipes that is help make family mealtime more memorable.
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With no unnecessary preservatives or other ingredients, this easy recipe just uses six simple ingredients. I will tell you a bit more about each one and how I have used substitutions when needed too.
Egg. When choosing raw eggs, I use grade A pasteurized and with the shells unbroken. If you look at the recipe, you will notice I use the whole egg. I hate to waste and tried it. Actually, I think using whole eggs helps this recipe be a no-fail recipe. The egg whites seem to help in the emulsification process. Works just fine. I need to confess here. I grew up on a farm and I have used fresh eggs in this recipe without any issues. However, the United States Department of Agriculture does recommend the use of pasteurized eggs to reduce the chance of food poisoning.
Salt. For this recipe, I use Kosher Salt. Using kosher salt will improve the flavor of foods such as this salad dressing without making it taste salty. Additionally, regular table salt contains iodine which can have a bitter taste. With this light and creamy salad dressing, it is important to have a delicious clean taste. Therefore, I use Kosher Salt.
Dry Mustard. I like the taste of dry mustard in this recipe. However, Dijon mustard works well too. Use what you like the taste of.
Lemon Juice. Fresh lemon juice is best. However, if you are like me, you do not always have the fresh juice on hand at home. Therefore, if you happen to have a bottle of lemon juice in your refrigerator, go ahead and use that. Believe me, it still tastes good. I have made this with lime juice when I ran out of lemon juice too. It does change the taste though. I was making chicken salad that day and it tasted great.
White Wine Vinegar. A lighter vinegar like this works well. Other vinegar would work well in this recipe, so go ahead and try a few to find your favorite flavor combination. Here are a few ideas champagne vinegar, red wine vinegar, or apple cider vinegar.
Oil. I like to use a light neutral oil for this recipe such as a light olive oil, grapeseed oil, safflower oil, avocado oil, sunflower oil, or canola oil. But you can even use vegetable oil if that is what you have on hand. No worries.
How to make no-fail homemade mayonnaise at home
This can be made using an immersion stick blender, food processor, blender, hand blender, or by hand using a whisk. You can also make this in a stainless-steel bowl, glass bowl, the bowl of a food processor bowl, or a mason jar. Just make sure that the container is large enough, so the ingredients do not splash out. Yet, small enough so that the type of blender used can blend all the ingredients.
In a clean bowl or mason jar, add the egg, salt, dry mustard, lemon juice, and white wine vinegar. Place the immersion blender in the ingredients and mix 20 seconds until the ingredients are combined.
The next part is the emulsion of oil. With the blender running on high speed, begin slowly adding the oil in small amounts continuing to use the blender to incorporate. Add a little at a time until ¼ of the oil has been emulsified. Then you can add the remaining oil in a thin stream. The mayo should be turning white, creamy, and thick as you are adding and blending the salad dressing. Continue doing this until all the oil has been added.
That’s it. Just a few minutes and you have a delicious mayonnaise.
Adjust the seasoning as needed.
Flavored Salad Dressings using this Homemade Mayo Recipe
Turn this basic Mayonnaise Recipe into another recipe. Depending on how you plan on serving this, there are so many flavor options.
Amp up the heat with the addition of sriracha, curry powder, or horseradish.
Make it savory by adding roasted garlic, garlic powder, onion powder, paprika, or chipotle.
Add fresh herbs, mince up fresh parsley, cilantro, or fresh dill.
How to Fix Broken Mayonnaise
I have never had this mayonnaise recipe break on me. However, if you do have your mayonnaise break, you can fix it. To do so, add a teaspoon of mustard, one egg, or two tablespoons of water to a bowl. Then using a stick blender to mix continuously, gradually add the broken mayonnaise and mix until the salad dressing is creamy again.
What to Serve with this Homemade Mayonnaise Recipe?
For us, the list seems to be endless when using this creamy homemade mayonnaise. Here are a few of our favorite recipes using mayo.
How to Make Homemade Mayonnaise Recipe
- 1 Large Egg
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Dry Mustard
- 2 Teaspoons Lemon Juice Fresh is best
- 1 Tablespoons White Wine Vinegar
- 1 Cup Oil Light Olive Oil
- This can be made using an immersion stick blender, food processor, blender, or by hand using a whisk.
- In a small bowl or mason jar, add the egg, salt, dry mustard, lemon juice, and white wine vinegar. Place the immersion blender in the ingredients and mix 20 seconds until the ingredients are combined.
- The next part is the emulsion of oil. With the blender running on high speed, begin slowly adding the oil in small amounts continuing to use the blender to incorporate. Add a little at a time until ¼ of the oil has been emulsified. Then you can add the remaining oil in a thin steady stream. The mayo should be turning white, creamy, and thick as you are adding and blending the salad dressing. Continue doing this until all the oil has been added.
- That’s it. Just a few minutes and you have a delicious homemade mayonnaise.
- Adjust the seasoning as needed.
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