Homemade Mayonnaise with 4 Ingredients
Make homemade mayonnaise with 4 ingredients in just 3 minutes with simple ingredients using an immersion blender. Convenient to make right at home, his quick and easy recipe condiment that is perfect for sandwiches, salads, dips, and dressings.
You can use this homemade mayo in a variety of delicious recipes. Make a classic egg mayonnaise for sandwiches, or whip up a quick and easy homemade potato salad by mixing it with boiled potatoes, fresh herbs, and a bit of mustard.
It’s also perfect as a dipping sauce for a low-calorie baked cornflake chicken nuggets recipe, adding a creamy touch without the extra calories from store-bought versions. This versatile mayo will quickly become a staple in your kitchen!
Homemade Mayonnaise with 4 Ingredients
Make this homemade mayonnaise in just 3 minutes with this easy 4-ingredient recipe! Everyone loves mayonnaise; its thick and creamy texture makes it a must-have condiment for sandwiches, burgers, and as a base for sauces. Plus, you can avoid the additives found in store-bought options. It’s a staple at my house, and makes cooking so easy!
Beginner-friendly homemade mayonnaise recipe with basic ingredients: This recipe is super simple and requires just 4 pantry staples, making it perfect for anyone new to cooking. Whether you’re whipping it up with an immersion blender or by hand, it’s practically foolproof.
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Why you’ll love it
This homemade mayo, not only is it quick to make in only 3 minutes, but it’s also much fresher and tastier than store-bought mayo. Plus, you can customize it by adding herbs, spices, or a squeeze of lemon. It’s versatile for a variety of dishes like sandwiches, salads, dips, and even as a base for sauces!
What you’ll need to make this mayonnaise with 4 ingredients
- Sunflower oil: This is the main ingredient that makes the mayo creamy and smooth.
- Egg: The egg helps mix everything and gives the mayo its thick texture.
- Mustard: Adds a little tangy taste and helps keep the mayo from separating.
- Lemon juice: Adds some sourness to balance the rich ingredients and make the mayo taste fresh.
- Salt: Brings out the flavours of all the other ingredients. You can add as much or as little as you like.
How do you make mayonnaise?
Making homemade mayonnaise is like a fun science experiment in the kitchen! Emulsifying the oil with the egg creates that thick, creamy texture you love. To avoid broken mayo (when the ingredients don’t blend well), just follow the simple instructions closely. You can even use a mason jar to blend it right in, then pop on the lid and store it in the fridge for easy use!
- Add Ingredients: In a tall container or a jar, add the egg, sunflower oil, mustard, salt and lemon juice.
- Blend: Use an immersion blender at the bottom of the container for 10-15 seconds to emulsify.
- Lift the Blender: Slowly lift the blender while blending until thickened.
- Store in an airtight container or simply put the lid on the jar and refrigerate for up to a week.
PRO TIP
There’s one key trick to making perfectly creamy, thick homemade mayonnaise—the egg must be at room temperature! A cold egg can lead to runny mayo. For the best results, make sure the egg is between 60-70°F. If you’re short on time, simply submerge the egg in warm water for about 15 minutes before starting. This ensures a smooth, thick mixture without separation.
How to fix broken mayonnaise
The biggest problem you might face when making mayonnaise is the mixture separating and looking curdled. But don’t worry, it can be fixed! My recipe helps prevent this by using a whole egg and adding the oil slowly, which keeps everything nice and smooth.
Surely one of these tricks will help you regain that creamy texture:
- Add a spoonful of water or vinegar: Whisk in a teaspoon of water or vinegar slowly to help re-emulsify the ingredients. This can help bind the mixture back together.
- Use another egg yolk: In a separate bowl, whisk a fresh egg yolk and then slowly add the broken mayo, whisking constantly, until it comes together.
- Cold water trick: Add a teaspoon of cold water to the broken mayo and whisk vigorously. This can help it come back together.
- Start over with a new base: Start with a small amount of oil and an egg yolk in a clean bowl, then slowly whisk in the broken mayo bit by bit.
Substitutions
- Sunflower oil: You can use any neutral oil like canola oil, vegetable oil, or avocado oil. Olive oil works too but will add a stronger flavor.
- Egg: If you need an egg-free option, try using aquafaba (the liquid from canned chickpeas) or store-bought egg substitutes designed for mayonnaise.
- Mustard: Use Dijon, whole grain, or even a dash of mustard powder if you don’t have regular mustard on hand.
- Lemon juice: Vinegar (like white wine vinegar or apple cider vinegar) works well in place of lemon juice for a different kind of acidity.
- Salt: Sea salt, kosher salt, or even flavoured salts can be used to adjust the taste to your liking.
Variations go make mayonnaise with 4 ingredients
- Garlic Mayo: Add minced garlic or garlic powder to the mayo for a flavorful twist.
- Herbed Mayo: Mix in fresh or dried herbs like dill, basil, or parsley for a fresh taste.
- Spicy Mayo: Stir in sriracha, hot sauce, or chilli powder for some heat.
- Smoky Mayo: Add smoked paprika for a smoky hint that’s great on sandwiches or burgers.
- Citrus Mayo: Use lime juice instead of lemon for a zesty twist, or add some lime zest for extra kick.
- Chipotle Mayo: Blend in canned chipotle peppers in adobo sauce for a smoky and spicy kick.
- Avocado Mayo: Blend in ripe avocado for a creamier texture and added nutrition.
- Sweet Mayo: Add a little honey or maple syrup for a hint of sweetness, perfect for drizzling on roasted veggies.
FAQs for this mayonnaise with 4 ingredients
1. Can I use a different oil?
Yes! You can use any neutral oil like canola or avocado oil. Just keep in mind that olive oil will give a stronger flavour.
2. What if my mayo doesn’t thicken?
If your mayonnaise doesn’t thicken, it might be due to using a cold egg. Make sure the egg is at room temperature for the best results.
3. How long can I store homemade mayonnaise?
You can store homemade mayonnaise in the fridge for up to a week. Make sure it’s in an airtight container.
4. Can I use this mayo in recipes?
Absolutely! It’s great for sandwiches, salads, and dips, and can even be used as a base for sauces.
5. Is it safe to use raw eggs in this recipe?
Yes, but if you’re concerned about using raw eggs, you can look for pasteurized eggs as a safer option.
6. How can I fix broken mayonnaise?
If your mayo separates, try adding a teaspoon of water or vinegar and whisking it back together, or mix in a new egg yolk slowly.
7. Can I customize the flavour?
Definitely! You can add herbs, spices, or garlic to give your mayonnaise a unique taste.
8. Can I make mayo ahead of time?
Yes! You can make mayonnaise ahead of time and store it in the fridge for up to a week, making it a convenient option for meal prep.
Other recipes you might love
- Slow-cooked pork ribs and cabbage casserole for comforting dinners
- Family-friendly Swedish meatballs
- Quick and simple baked pears with gorgonzola cheese
- Step-by-step guide to making easy Turkish borek with meat and cheese
Storage
Transfer your homemade mayonnaise to an airtight container or simply put the lid on the jar you made it in, and store it in the refrigerator for up to a week. Because homemade mayo is made with a raw egg, it’s essential to keep it refrigerated at all times. As a general rule, homemade mayo will last as long as the eggs would, typically 5-7 days. Make sure it’s tightly covered to keep it fresh and safe to eat!
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How to Make Mayonnaise with Only 4 Ingredients
Equipment
- 1 immersion blender
Ingredients
- 150 ml sunflower oil about 2/3 cup
- 1 egg
- ½ tsp mustard
- 1 tbsp lemon juice
- Salt to taste
Instructions
- Prepare the ingredients: Add 1 egg, 150 ml (2/3 cup) sunflower oil, 1/2 tsp mustard, a pinch of salt and 1 tbsp lemon juice into a tall, narrow container (a mason jar works great).
- Blend the ingredients: Place the immersion blender at the bottom of the container, covering the egg yolk. Turn the blender on and keep it stationary for about 10-15 seconds, allowing the mixture to emulsify and thicken at the bottom.
- Slowly lift the blender: Once the mayo starts to form, slowly lift the blender upwards to incorporate the rest of the oil and ingredients. This should take another 10-15 seconds until all the ingredients are combined and the mayo is thick.
- Store or serve: Your homemade mayo is ready to use! Store in an airtight container in the fridge for up to a week.
