How to make homemade mayonnaise: the simplest recipe

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Few housewives wonder how to make homemade mayonnaise. Most people would rather ask, “Why do this if you can buy a bag or jar of ready-made sauce in any store?” But a recipe for homemade mayonnaise is a guarantee of quality and compliance with all technological subtleties, including mandatory sanitary requirements. When you cook for yourself, you try to do everything as best as possible. And the resulting tasty and healthy homemade mayonnaise will not leave anyone indifferent who tries it.

How to make mayonnaise at home

You need to take the preparation of homemade mayonnaise seriously, and then you will get a real mayonnaise sauce. Its taste will be very different from the store-bought product, since the basis of real mayonnaise is eggs and vegetable oil. A mayonnaise recipe can include either a whole egg or one yolk (which is more common in the recipe).

Mayonnaise at home does not contain egg powder, as in food factories, but only fresh eggs. But they must be carefully selected and purchased only from reliable places, otherwise there is a risk of salmonella infection. Homemade mayonnaise is the leading cause of this food poisoning due to the fact that chicken eggs are used that have not passed sanitary control. In factory products, this is practically excluded, since the preparation of mayonnaise in industrial quantities uses egg powder that has undergone heat treatment.

The best oil for this sauce is olive oil, but you can also prepare mayonnaise with refined sunflower oil. The product must be of high quality.

To save time, modern housewives use such devices as mixers and blenders, but if you set yourself the goal of how to prepare mayonnaise at home as close as possible to the original source, you can do everything manually: beat the eggs with a whisk, gradually adding oil. This is exactly what cooks did in the 18th century.

Add to homemade mayonnaise:

  • mustard;
  • lemon juice;
  • sugar;
  • salt.

How to prepare mayonnaise at home in an original way: add spices, fresh and dried herbs (dill, parsley, basil, etc.), paprika, garlic, capers and pickles, vegetable juice and much more. However, you need to keep in mind that homemade mayonnaise (a classic recipe) can be eaten by everyone without exception, even small children, and the addition of herbs and spices can significantly reduce the number of those who are allowed such a sauce.

Mayonnaise with cheese

  • sunflower oil - 350 ml.
  • chicken eggs - 2 pcs.
  • lemon juice - 60 ml.
  • ready mustard - 15 gr.
  • salt - to taste
  • garlic - 3 cloves
  • hard cheese - 110 gr.
  1. Combine salt, eggs and mustard in a common container. Bring the components to a homogeneous mass by any available means. As soon as a light foam appears on the surface, add the sunflower product to the composition.
  2. Keep in mind that when whipping the ingredients, the oil must be poured in a thin stream. As soon as the mixture thickens, pour in freshly squeezed lemon juice. Stir again. Peel the garlic and get a paste from the vegetable.
  3. Grate the cheese on a fine grater. Add the prepared components to the total mass. Beat the ingredients again until smooth. Place the bowl of mayonnaise in the refrigerator. You can use the sauce after a few hours.
  4. If you want to experiment, you can add various spices or hot chili peppers to the main ingredients, depending on the dish. This way you can create the perfect sauce for a specific dish.

Mayonnaise at home with a mixer step by step recipe

In addition to the mixer, you need to take (in the ratio for one chicken egg):

  • 250 ml vegetable oil;
  • 1 tbsp. l. lemon juice;
  • 1 tsp. mustard (ready jarred);
  • a little salt and sugar.

If you wish, you can season with freshly ground black pepper.

To prepare mayonnaise, food items are removed from the refrigerator in advance so that they are at the same temperature. When measuring oil, it is better to use a measuring cup: ordinary glasses can fail with the exact volume. And the art of making homemade mayonnaise requires precision: if the proportions are not respected, the sauce can turn out watery or poorly whipped, stratifying.

Now we make mayonnaise at home, step by step recipe:

  1. Break the egg into a deep bowl of such diameter that the mixer head can fit into it.
  2. Beat until smooth at medium speed.
  3. Oil is gradually added to the egg mass. If this is a homemade mayonnaise recipe using a mixer, it is easier to regulate the thickness of the mixture than when preparing it by hand, since the butter and egg are beaten much faster. At this stage, the maximum speed is activated.
  4. Oil is added not in a continuous stream, but in small portions. Homemade mayonnaise quickly changes color and consistency as the mixture is whisked. The finished sauce is oily, homogeneous, and quite thick.
  5. Add a little salt and sugar to taste. Lemon juice is poured in. When making mayonnaise at home, you can replace lemon with ordinary table vinegar essence, but this liquid has a sharper taste and smell. A lemon note will enhance the sauce.
  6. A teaspoon of mustard completes the preparation of mayonnaise at home. After we added mustard, we got homemade Provencal mayonnaise. The recipe without mustard is just regular homemade mayonnaise.

After the final whisking, transfer the finished sauce to a clean container with a lid. Do not forget that mayonnaise prepared at home cannot be stored for weeks or even months, like factory-made mayonnaise.

Homemade chicken yolk mayonnaise

Classic mayonnaise, with a taste from childhood, in glass jars under metal lids, you can prepare at home with your own hands, remember this taste and pamper your loved ones with appetizers and salads, seasoned with a wonderful homemade sauce.

You will need:

  • Sunflower oil – 1 glass,
  • eggs – 2 pieces,
  • table vinegar 9% solution - 2 tablespoons,
  • sugar – 1 teaspoon,
  • salt – ½ teaspoon.


The eggs and butter should be at room temperature, then the process of whipping the mayonnaise will go quickly. For mayonnaise, use only yolks.

Separate the yolks from the whites in one of the following ways:

  • break the egg in half, pour the egg from one half of the shell to the other, pour out all the whites and leave the yolk in the shell;
  • Use the tip of a knife to punch holes at both ends of the egg, blow out the white from the wide end, and pour the remaining yolk into a blender glass.

Add granulated sugar, salt to the yolks and beat the yolks with an immersion blender at medium speed until foam forms, continuing to beat the yolks, slowly pour in the oil in portions. When you obtain a homogeneous thick mass of sauce, add vinegar at the end and stir again.

At the end, taste the mayonnaise and add spices to taste.

How to make homemade mayonnaise, a simple recipe

For a person who decides to make mayonnaise at home for the first time, a simple recipe is best suited. Let's take:

  • 2 fresh yolks;
  • 400 ml refined vegetable oil;
  • salt, sugar, vinegar essence.

The simplest mayonnaise at home is made very quickly - as they say, in one step. Egg yolks are released into a deep glass, poured with oil, salt and sugar are immediately added (it is better to put a little: you can add later), vinegar is poured in.

The blender is lowered so that it stands in the middle on the bottom. Then the whipping will be faster. As soon as the sauce has become uniform in color and consistency, homemade mayonnaise is ready. When you have already made this sauce once, then making mayonnaise at home will not be difficult for you.

How to make mayonnaise at home more original:

  1. the color can be changed by adding dry paprika powder - it will give a warm reddish tint, curry (bright yellow - but the smell will also change), beet juice - pink mayonnaise will decorate fish dishes;
  2. a whole palette of spices and herbs will tell you how to make mayonnaise more spicy and spicy. Moreover, herbs mainly add aroma. But grated garlic, grated fresh horseradish, chopped capers or pickles are included in the recipe for making tartar, garlic and other mayonnaise.

The spicier the main dish, the softer the mayonnaise is prepared for it. And delicate dishes - boiled fish and meat, boiled vegetables - are complemented by piquant, spicier types of mayonnaise.

Delicious and safe homemade mayonnaise made with raw eggs, which will never poison you

And finally, I want to show you a video recipe that describes a way to keep raw eggs safe. If that's what was stopping you from making it, then you can put that worry to rest. See the recipe and remember it.

  • You may be interested in: Sour cream sauce - recipes for preparing a delicious dressing for salads, soups and hot dishes at home

When a couple of delicious salads and juicy main courses with mayonnaise arrive, it’s time to learn how to deliciously and correctly prepare homemade mayonnaise. Now you know exactly how and it’s time to get down to practical exercises.

Enjoy your meal!

How to make mayonnaise at home: recipe for lean sauce

When we prepare mayonnaise for ourselves, the recipe at home necessarily takes into account not only our taste preferences (some are spicier, some are milder, etc.), but also other factors - for example, our state of health. A person with diabetes makes mayonnaise at home without any sugar. And those who observe religious fasts or, for moral and ethical reasons, do not consume any animal food, including eggs and milk, learn how to make lean mayonnaise. All ingredients are of plant origin.

Of course, it is difficult to call the end result mayonnaise sauce in the culinary sense of the word, since it does not contain eggs. But, on the other hand, there are now so many different recipes for mayonnaise - and even in the store you can buy vegetarian and lenten varieties - that you can turn a blind eye to such subtleties.

Moreover, fasting is fasting, and fasting food should not be tasteless - and here sauces come to the rescue! And if, say, a vegetarian gathers guests for his birthday, then homemade mayonnaise will come in handy again: the most delicious recipe for vegetable salads includes this sauce. And at the same time, people may not realize that this is vegetarian mayonnaise.

And the guests are full, and the fast is observed

For those who are very meticulous in preparing lean and vegetarian food, store-bought sauce is not always suitable. It is difficult to check what is actually contained in the product, because in addition to eggs, there may be other ingredients that do not fit into the ideological characteristics of those who do not eat meat. And then the person prepares mayonnaise with his own hands, while he is completely calm about the products included in the sauce.

Making mayonnaise at home, the recipe is exclusively vegetable. To prepare it we take:

  • 150 ml vegetable oil (refined);
  • 80 ml soy milk (if desired, replaced with 100 grams of tofu soy cheese);
  • 1 tbsp. l. lemon juice;
  • a pinch of sugar and salt;
  • 0.5 tsp. Dijon mustard.

Dijon mustard has a soft, delicate taste; you can use Bavarian mustard instead - then you need to reduce the amount of sugar, since Bavarian mustard is sweetish. The recipe for such mayonnaise will be brighter if you add any pepper - black, allspice, etc.

Any oil is suitable, as long as it is refined.

This recipe for mayonnaise at home can be varied, like non-vegetarian sauces, but using exclusively lean products. In specialized stores you can buy a variety of types of nut milk - from almond to cashew, added to the sauce and coconut milk.

In a deep, narrow bowl, mix soy milk and butter, immerse the blender and begin beating at high speed. Since the product yield is small, it will all simply spread out in a wide cup, which will make thorough whipping difficult: the blender attachment must be completely immersed in the mass.

How to prepare mayonnaise with soy milk: after 1-2 minutes of beating, begin to lift the blender from the bottom, very slowly. This allows you to make the sauce homogeneous and prevents separation. Add sugar and salt, mustard, and other ingredients, continuing to beat. This sauce is prepared very quickly; literally in 4-5 minutes the ready-made vegetarian mayonnaise can be transferred to a bowl. This product can be stored in the refrigerator for no more than 7 days (it’s better to eat it earlier).

Recipe for eggless mayonnaise with avocado

Avocado is an exotic fruit that contains vitamins: A, C, K, E, group B, minerals, amino acids. Particularly noteworthy is the content of omega 3 polyunsaturated fatty acids, which help improve memory, vision, and the general health of people with high blood pressure and heart problems. Mayonnaise, prepared at home, with your own hands, from vegetable oil and avocado, will be not only tasty, but also a healthy product that will bring pleasure and help replenish the deficiency of healthy unsaturated fats in our body and improve our health.

You will need:

  • Sunflower oil – 1 glass,
  • ripe soft avocado – 1 piece (250 grams),
  • freshly squeezed lemon juice - 2 tablespoons,
  • salt – ½ teaspoon,
  • sugar – 1 teaspoon.


Choose an avocado that is ripe, soft, but without black spots. Small black spots on the fruit are a sign of the onset of rotting. A fruit that is too soft may turn out dark in color inside - this is a spoiled fruit, with an unpleasant taste, it will have to be thrown away.

Cut the avocado lengthwise and remove the pit. Using a tablespoon (take a spoon with a sharper edge), scoop out the pulp, separate it from the skin of the fruit, and place it in a blender container.

Add salt and granulated sugar to a glass with pulp. Squeeze the lemon by hand and measure out the required amount of juice.

Mash the avocado with a blender until puree is formed, leave the blender in the glass and pour vegetable oil on top, set the blender to medium speed, and beat the oil mass, slowly raising the blender to the top.

It only takes a minute to whip the mayonnaise until it becomes thick and fluffy.

Taste the sauce, add salt and lemon juice if desired.

Who prefers a sharper taste, add a teaspoon of mustard, stir, get mayonnaise with avocado and mustard.

Homemade mayonnaise, recipe with milk

Not all vegetarians defend their positions so vehemently: many, although they have given up meat, are in no hurry to exclude cow's milk from their menu. You can make mayonnaise at home without adding eggs, but by mixing vegetable oil with milk. The finished sauce has a mild, sweetish taste and is not inferior in calories to “egg” sauce. This product is prepared by those who control cholesterol levels in the body.

For this recipe you will need:

  • milk – 70 ml;
  • refined vegetable oil – 170 ml;
  • lemon juice – 1 tbsp. l.;
  • ready mustard – 1 tsp;
  • salt, sugar, a little pepper.

The fattier the milk, the thicker and “stronger” the finished sauce will be. But such mayonnaise at home has a very short shelf life - no more than 3 days. It is advisable to prepare it in small quantities so that it can be cooked and eaten immediately.

Pour milk and butter into a bowl, immerse a blender or mixer in it, and beat at high speed. When it thickens, add the remaining ingredients. Instead of lemon juice, you can use the same amount of white wine vinegar, it will add a special piquant taste.

This homemade mayonnaise can be used to season any salads and dishes, not just lean or vegetarian ones. This recipe is also designed for those people from whose diet eggs are excluded for some reason. In addition, the final product is safe because it cannot contain salmonella.

But this does not mean that there is no need to check milk: market so-called “homemade” milk sometimes contains the most unexpected impurities. Merchants use additives to try to protect milk from souring while it sits outside the refrigerator. Therefore, it is best to take it from a store or from trusted outlets. It is unacceptable to shop at spontaneous markets where they sell products “from the ground”.

The main rules of homemade mayonnaise are only fresh, proven products and compliance with the storage period and conditions. Outside the refrigerator, homemade mayonnaise spoils in a matter of hours. It is not recommended to store dishes prepared with the addition of homemade mayonnaise for a long time; it is best to eat them immediately.

Mayonnaise on quail eggs

  • mustard - 10 gr.
  • quail egg yolk - 7 pcs.
  • nut or sunflower oil - 245 ml.
  • fresh lemon juice - 20-25 ml.
  • salt - 2 pinches
  • freshly ground pepper - at the end of the knife
  1. Separate the yolks from the eggs in advance and let them sit at room temperature. Then mix with half the total volume of oil and beat well with a blender/mixer for 4 minutes.
  2. Add lemon juice, a little mustard of your choice, salt and pepper. Knead again, start pouring in the remaining amount of oil in small portions.
  3. When all components become homogeneous, evaluate the thickness of the mayonnaise. Taste, add more salt and pepper if necessary. The thickness can be adjusted by adding oil. Refrigerate before serving.
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