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. And this mayonnaise recipe only takes about 15 minutes. It is so creamy and well worth the effort.
You can store this 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 mayo 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 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, canolaLemon Vinaigrette, an idea from Ina Garten, and vegetable oil. A strong flavored oil like olive oil will be too overpowering.
More Wilderness Wife Salad Dressing Recipes -
Basic Vinaigrette Salad Dressing
Lemon Vinaigrette, an idea from Ina Garten
Basic Italian Salad Dressing Recipe
PrintKitchenAid Mayonnaise Recipe
If you haven't tried homemade mayonnaise, you are in for a very special treat. Creamy, tasty, and a quick easy recipe to prepare, this one is a winner.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 2 ½ cups 1x
- Category: Salad Dressing
- Cuisine: American
Ingredients
3 egg yolks
2 cups of vegetable or olive oil
1 lemon, juiced
1 teaspoon salt
¼ teaspoon dried mustard
1 tablespoon cider vinegar
Instructions
1. Place egg yolks in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 10 and whip for 3 minutes, or until yolks are stiff and pale yellow.
2. Reduce to Speed 8 and very slowly add 1 cup of oil, a teaspoon at a time, in a thin stream. If the mixture becomes to thick, thin with lemon juice or vinegar. Carefully add remaining oil in a slow, steady stream until completely absorbed.
3.Reduce to Speed 6, add lemon juice salt, dry mustard, and vinegar, and whip just until blended. Store mayonnaise in refrigerator.
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