Mayonnaise has many different uses.
Although there is a sufficient selection of different mayonnaises on the market, including already flavored tartar sauces, we can prepare homemade mayonnaise according to our own taste, in the necessary quantity, and at the same time we know what we made it from.
That is why we have prepared 8 wonderful recipes for homemade mayonnaise for you.
We have traditional variants for you, but also healthier avocado or gourmet Japanese.
Homemade egg yolk mayonnaise
The preparation of this mayonnaise is very easy and, above all, quick. The only thing you have to watch out for is the freshness of the eggs and shelf life, they only last a few days in the fridge.
- 2 egg yolks
- 150 ml of sunflower oil
- 1 tablespoon Dijon mustard
- juice of half a lemon
- salt and pepper from a grinder
- Place all the ingredients in the bowl of a stick blender.
- Lower the bar to the bottom, turn on and slowly pull up for about 5 seconds.
- You can serve the mayonnaise immediately.
You can use homemade mayonnaise in one of our Easter salad recipes !
You’ll love this homemade chipotle mayo and want to serve it with almost anything! It is creamy, smooth, slightly spicy, with a touch of smoky flavor. Coriander and lime complement it perfectly.
- 1 and 1/2 cups high-quality mayonnaise (or homemade mayonnaise)
- 3-6 chipotle peppers in adobo sauce plus 2-3 tablespoons of sauce
- 1/4 cup cilantro
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Add all ingredients to a blender and blend until smooth!
- Start with 3 small chipotle peppers and work your way up.
- If you’re nervous about your mayo being too spicy, start with 1-2 tablespoons of adobo sauce or leave it out altogether.
- If you want more flavor, add more lime juice.
- If you want a liquid consistency, thin the mayonnaise with a little water or milk.
- Start by adding one tablespoon at a time, being careful not to add too much, you don’t want to overpower the flavors.
- Enjoy it!
Homemade mayonnaise from milk and oil without eggs
This homemade eggless mayonnaise is creamy, smooth and great for sandwiches or salads. It is ready in less than 2 minutes and can be flavored as desired.
- 1/2 cup canola oil
- 1/4 cup milk
- 1 teaspoon of apple cider vinegar (must be used, otherwise the mayonnaise will not thicken)
- 1/2 teaspoon salt (or to taste)
- 1/8 teaspoon turmeric (optional, just for color)
- 1 teaspoon Dijon mustard (or to taste)
- Add all ingredients to a tall bowl.
- Blend with an immersion blender on high speed for about 20-30 seconds or until the mixture thickens.
Also try our recipes for popular salads not only for sandwiches . Which one will you prepare first?
This sauce is similar to mayonnaise. The taste is a bit milder and you can also adjust it according to your tastes. It is suitable for those who want something lighter. We use cottage cheese mayonnaise in salads and spreads. It is suitable wherever we want to replace fatty classic mayonnaise.
- 1 egg yolk
- 1 tablespoon of lemon juice
- 3 spoons of milk
- 1/2 teaspoon Dijon mustard
- 1 tablespoon of olive oil
- 100 g of low-fat cottage cheese
- Salt the fresh yolk and rub it with oil and lemon juice into a foam.
- Gradually mix in the cottage cheese, mustard and milk.
- Sweeten and add salt to the smooth cream to taste.
Discover similar tips
Try this healthier version of traditional mayo, which is wonderfully creamy and can be used in most places where you would use regular mayo.
- 2/3 cup mashed ripe avocado
- 2 teaspoons of white or apple cider vinegar
- 2 teaspoons of lemon juice
- 3/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 cup water
- 2 tablespoons oil or extra water for low-fat mayonnaise
- Blend all ingredients in a blender until smooth.
- If you want a thinner mayonnaise, add more water.
- Feel free to add a dash of hot sauce or cayenne if you want a spicy mayo.
- Store leftovers, covered, in the refrigerator for 3-4 days.
We also have other healthy avocado recipes for both savory and sweet dishes. Get inspired!
Yogurt mayonnaise without eggs
Yogurt mayonnaise is one of the lighter mayonnaises and is mainly used for vegetable salads or as a cold sauce for baked or grilled meats.
- 1 Greek-type white yogurt
- 1 tablespoon of mustard
- quality vegetable oil
- herbs to taste (rosemary, basil, thyme, chives, parsley…)
- Mix the ingredients (without the herbs) and slowly add the oil.
- When the mayonnaise thickens, add the herbs.
- It is best to make mayonnaise with a hand mixer and never mix – it could over-whip or curdle.
Are you vegan, but can’t imagine your life without mayonnaise? No problem! We have an absolutely luxurious recipe for vegan mayonnaise that takes only 5 minutes, tastes incredible and requires simple, ordinary ingredients.
- 1/2 cup of original soy milk
- 2 teaspoons of apple cider vinegar, lime juice or white vinegar
- 1/2 tsp garlic powder
- 1/2 teaspoon sea salt
- 1 teaspoon Dijon mustard
- 1 cup neutral flavored oil
- Make sure all your ingredients are at room temperature.
- If your milk is cold, you can microwave it for about 20 seconds.
- Add soy milk, apple cider vinegar, garlic powder, sea salt and Dijon mustard to the bowl of an immersion blender and blend.
- Cover the mixture with oil.
- Let sit for about a minute.
- Place the immersion blender in the bottom of the container.
- Mix and hold firmly to the bottom for about 15 seconds.
- Slowly move the blender up and down to thoroughly mix and incorporate all the ingredients until the mixture is thick and completely blended.
- Taste and add/adjust any ingredients if needed.
- Place in the refrigerator in a sealed jar.
- Mayonnaise will thicken even more in the fridge.
- Enjoy it!
Homemade Japanese mayonnaise
Japanese mayonnaise is great for sandwiches, pasta salads or simple vegetable dishes. It has an interesting fruity and umami undertone, which gives it its uniqueness. It has become a favorite among celebrity chefs around the world, and now you can make it at home in less than 10 minutes!
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 1/4 teaspoon dashi powder
- 2 tablespoons of rice or apple cider vinegar
- 3/4 teaspoon salt
- 1 teaspoon of granulated sugar
- 1 cup grape seed oil
- Place the egg yolk, mustard, dashi powder, vinegar, salt and sugar in a food processor and blend until smooth.
- Alternatively, you can use a stick blender or whisk.
- With the food processor running, slowly add the oil and continue to blend until the mixture is as thick as mayonnaise.
- If you want the mayonnaise to be sweeter, add another teaspoon of sugar.
- Mix again.
- Transfer to a glass container.
- Mayonnaise can last up to 2 weeks in the fridge.
You may find our hand blender reviews useful. Who won in our comparison?
Tips and advice for making the best homemade mayonnaise
- The best oils for making homemade mayonnaise are rapeseed, corn or peanut . Extra virgin olive oil has too strong a flavor and the mayonnaise will not hold together well. Unrefined oils contain monoglycerides, which will cause the mayonnaise to separate.
- As a general rule, the ratio is 1 egg yolk to 1/2 to 1 cup of oil plus 1 tablespoon of acid per cup of mayonnaise. If you use vinegar instead of lemon juice, make sure it’s a good quality vinegar, preferably white wine vinegar. This will give the mayonnaise a milder taste.
- Whipping cream, condensed unsweetened milk, or hot water can be used to thin out mayonnaise that is too thick .
- All ingredients must be at room temperature , so plan to remove the eggs at least thirty minutes before you need them.
- For a richer mayonnaise, it is better to use just the yolks rather than whole eggs.
- You can make curdled mayonnaise by beating one egg yolk separately. Whisking constantly, add one drop at a time to the curdled mayonnaise until the mayonnaise is smooth again. Or slowly drip about 1 tablespoon of boiling water. Add just enough to re-emulsify the mayonnaise.
- You can brighten the taste of store-bought mayonnaise by adding good wine vinegar or lemon or lime juice.
- When using mayonnaise as a binder, such as in a salad, try reducing the calories by using half mayonnaise and half plain yogurt .
- Different herbs, spices or flavorings can be added to flavor the mayonnaise . Chop your favorite fresh herbs and add to the mayonnaise. Let sit in the fridge for about an hour to allow the flavors to meld.
- Try any green herb, garlic, onion, chili powder, curry, horseradish, citrus peel, pesto, chutney, mustard, sun-dried tomatoes, anchovy paste, or even crumbled blue cheese.
And how did you like our recipes today? Write to us in the comments!