I love mayo on ham sandwiches made with gluten free bread, but what I don’t like is the cost of mayonnaise. I am pretty particular about the mayo I use and for the kind I prefer it can be as much as $5.00 per jar. That cost is just insane to me; especially when I can make a homemade mayonnaise recipe that tastes just as great for far cheaper myself.
This homemade mayo recipe is one of the first things I started making to save money back when I first began looking for ways to cut save money on food. It was one of the easiest that I could do and will be for you as well if you’re just getting started.
Homemade Mayonnaise Recipe
The beauty of making your own homemade mayo is that you can create any flavor you want. If you want to use a different type of mustard, you can. If you would prefer to use a different oil, you can.
You could even add herbs such as dill to your homemade mayo once it was finished.
Your end result is a homemade mayonnaise that is rich, flavorful and tailored perfectly to your tastes.
How to Make Homemade Mayo
As I said, making homemade mayonnaise is extremely frugal.
This mayo will cost you roughly $1.50 to make a basic batch if you make the recipe as written. We’ve kept the recipe basic to help you keep your cost as low as possible.
Obviously if you change the ingredients as all, your cost will go up.
Jump to Recipe
Supplies Needed:
This homemade mayonnaise recipe can be made with either a food processor or something as simple as a hand mixer or an immersion blender and mixing bowl.
In other words, use what you have.
I have used all three options to make it and it turns out delicious no matter what!
To start making your homemade mayo, combine an egg, mustard, vinegar and a small amount of oil in a food processor.
What Kind of Mustard Should I use for Homemade Mayonnaise?
This recipe calls for either dry mustard or for regular mustard.
Dry mustard is a ground powder made from mustard seeds. When you combine it with vinegar, you get regular liquid mustard.
Regular mustard is yellow mustard like you would eat on a hot dog.
Again, use what you have on hand because either way, it will turn out amazing. The only difference you will have is in the color of your final product. One may be more yellow than the other.
Turn the processor or mixer on low for around 2 minutes. You may notice your eggs begin to get a bit frothy.
This is normal and means you’re on the right track.
After the 2 minutes have passed, turn the food processor or mixer off and scrape the sides of your bowl down.
I use a rubber spatula for this. It gets all the yummy bits without leaving any behind.
Now turn the blender or food processor back on and slowly add the remaining oil to the bowl.
Now when I say slowly? I mean slowly,
Add it in as a slow drizzle like you would if you were drizzling chocolate.
mmmmmm chocolate…*ahem* sorry, got distracted.
Keep slowly adding the oil and blending until you have the consistency of mayo. If you are adding any herbs, add them after you have finished blending.
Easy peasy! It takes less than 10 minutes to whip up and I promise you will enjoy it!
How long will this homemade condiment keep in the refrigerator?
Once your homemade mayonnaise recipe is finished, store it in an airtight food storage container in the fridge. It will keep for 7-10 days depending on the temperature of your refrigerator.
Looking for more homemade condiment recipes? Try these:
Skip paying high prices for butter and learn how to make homemade butter instead. This homemade butter recipe is so simple even a child could do it!
This Homemade Ricotta Cheese recipe is so fresh and tasty! It’s super easy to make, tastes so much richer than store bought and cheap too! Use your homemade ricotta in your favorite lasagna recipe and more to really wow the crowd!
Homemade Mayonnaise Recipe
Equipment
- Food Processor OR Small Mixing Bowl and Immersion Blender/Hand Mixer
Ingredients
- 1 large egg room temperature
- ½ tsp dry mustard or regular mustard
- 2 tbsp white vinegar
- 1 c vegetable or canola oil
- ½ tsp salt optional
Instructions
- Combine egg, vinegar, mustard, salt if using and 1/4 cup oil in food processor or mixing bowl. Process on low until the eggs become frothy.
- Scrape the sides of the bowl down and turn the processor back on low. While it is running, slowly drizzle the remaining 3/4 cup oil into the mixture.
- Continue to process while you slowly drizzle the oil into the mixture. As you process, your mixture will take on the consistency of mayo. It is finished when the oil is fully combined and emulsified.
