Homemade mayonnaise is really quick and simple to make and tastes delicious.
Before I go on with my recipe I have to admit something. I don’t eat mayonnaise all that often, and for me that’s a problem. In the past I’d buy a jar, use about a tablespoon or two and then put it in the fridge. A month or so later I’d then realise that it’s been open for too long and end up chucking away the rest of the jar.
The great thing about making your own is that you can make a little or as much as you like (if you use just 1 yolk you’ll get about 60ml/4 tbsp). The smallest jar I could find in the supermarket was about 4x that, so you can see that by making my own there’s no need for waste.
Making your own mayonnaise is also extremely quick. There are recipes around that claim it takes 30 seconds. My recipe takes about 5 minutes. The main reason it takes a bit longer is that I love my kitchen aid and would make everything in it if I could. If you use a blender instead you’ll find that it’s ready much quicker.
How to make garlic mayonnaise
While I’m sharing my recipe for mayonnaise, I thought I might as well also share how to adapt it to make garlic mayonnaise. It’s ridiculously simple so wasn’t really worth writing a whole recipe by itself.
All you need to do to make garlic mayonnaise is crush a clove of garlic or two and mix it with your mayonnaise – simple.
The amount of garlic you want to use is really down to personal taste. For the three-yolk mayonnaise recipe below I would use two cloves which makes it pretty garlicy. If you’re not sure how strong you want it add a small amount, have a taste and then add a bit more if necessary.
This mayonnaise recipe can also be used as the base for my tartare sauce, which tastes delicious with fish and chips.
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- 3 egg yolks
- 125 ml rapeseed oil
- 125 ml vegetable oil
- 1 tsp white wine vinegar
- 1½ tsp lemon juice
- ½ tsp english mustard
- Place the egg yolks (3 yolks), white wine vinegar (1 tsp) in a bowl and beat with an electric mixer for a few seconds to combine.
- With a mixer on a fast speed gradually add the oil (125ml rapeseed oil, 125ml vegetable oil) about 1 tbsp at a time. Before each addition ensure that the oil is fully combined and the mayonnaise looks thick and the beaters leave a trail.
- Keep adding the oil and beating until it is all combined.
- Add the lemon juice (1½ tsp) and english mustard (½ tsp).
- Season with salt.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For…
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Suitable for Vegetarians
- Tree Nut-Free
- Sulphur Dioxide & Sulphite-Free
This recipe can be made gluten-free by using English mustard powder instead of the mustard in a jar.
Ann Diffney says
I’ve tried this recipe and it’s very easy with good results. I added a little extra mustard for an extra kick.
How long would your mayonnaise keep for?
Charlotte Oates says
I’ve not kept it for more than a couple of days in the fridge. I usually only make a relatively small batch at a time to ensure there’s no waste. It may last longer but I’ve not tried so couldn’t be 100% sure.