KitchenAid Mayonnaise Recipe

Homemade mayonnaise is easy and quick and very, very creamy!

Homemade mayo is very easy to make with a stand mixer so I make it quite often with my trusty KitchenAid. When it comes to cooking, there's something incredibly satisfying about making a staple ingredient from scratch. This mayonnaise recipe from the 1987 "KitchenAid Cookbook" is a classic example— ordinary in its store-bought form, but truly special when homemade. With a KitchenAid stand mixer, you can create a creamy, delicious mayonnaise that is so much better than anything from a jar making it well worth the effort. And this mayonnaise recipe is incredibly quick and easy taking only takes 15 minutes to make.

Why use my KitchenAid stand mixer to make this mayonnaise recipe?

The KitchenAid stand mixer is my kitchen powerhouse, making it perfect for whipping up homemade mayonnaise. Its steady mixing provides a consistent texture, and it makes the emulsification process so easy. By gradually incorporating the oil, the stand mixer helps the mayonnaise reach a creamy consistency without the hassle of hand whisking.

You can store KitchenAid homemade mayonnaise in your refrigerator for up to 2 weeks.

In all honesty it never lasts that long in the Thompson family fridge. I use it for my potato salad and macaroni salad, and it makes great tuna sandwiches but also a great base for creamy salad dressings like ranch, blue cheese and tartar sauce for my fish fry.

My KitchenAid mayonnaise recipe uses very basic ingredients you most likely already have in your kitchen.

• Eggs - You need egg yolks to make mayonnaise. This recipe uses raw egg yolks so if you are concerned about that you can use pasteurized eggs but the yolks will be more difficult to separate.
• Mustard - Mustard is a necessity because along with the egg yolks, the mustard helps emulsify the mayo mixture which will keep it from separating.
• Vinegar and/or lemon juice - These add flavor to the mixture but also helps stabilize the mixture.
• Neutral flavored oil - Oils that work in this mayonnaise recipe are sunflower, safflower, canola, and vegetable oil. A strong flavored oil like olive oil will be too overpowering.

Step by Step Instructions for Making Mayo with a Stand Mixer

1. Preparing the KitchenAid Stand Mixer:

Begin by attaching the whisk attachment to your KitchenAid stand mixer. This tool is ideal for creating the emulsion that makes mayonnaise creamy. The process of emulsification is what keeps the mayonnaise together rather than separate into layers as many things containing oil as an ingredient will do.

2. Mixing Process:

In the mixer's bowl, add the egg yolks. Mix until well combined.

3. Gradual Oil Addition:

This is the heart of mayonnaise-making. With the mixer running on low to medium speed, slowly drizzle in the oil. Be patient—adding the oil too quickly can break the emulsion. Once about half of the oil is incorporated, the mixture should begin to thicken and emulsify.

4. Flavor Adjustment:

Once the oil is fully incorporated, mix in the vinegar and dry mustard to enhance the flavor and stability of the mayonnaise. Season it with salt, tasting as you go to ensure your desired flavor is achieved.

5. Troubleshooting Tips:

If the mayonnaise isn't thickening, stop adding oil and increase the mixing speed for a minute. If it breaks, you can start over with a fresh egg yolk and slowly incorporate the broken mayonnaise.

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