If you’ve ever wanted to make your own mayonnaise from scratch—without the common addition of mustard – then this recipe is for you! Many homemade mayonnaise recipes include mustard for flavour and stability, but this one keeps it simple and still delivers a smooth, creamy condiment you’ll love.
Here’s how to make mayonnaise at home using just a few everyday ingredients.
Ingredients:
- 1 large egg
- 2 tsp white vinegar
- ½ tsp salt
- 1¼ cups organic sunflower oil (or another neutral oil like rapeseed)
- 1 tsp fresh lemon juice
Method:
- Start with the Egg:
Place the egg in a food processor or use a hand blender in a tall jug. Blitz for around 20 seconds to break it down and get it ready to emulsify. - Add Vinegar and Salt:
Add the white vinegar and salt, then give it another quick whisk. The vinegar adds a gentle tang and also helps stabilise the mixture. - Begin Adding the Oil—Slowly!
This is the most important step. With the motor running (or while continuously blending), start adding the oil very slowly—literally a drizzle at a time. This helps the mixture emulsify properly and turn into thick, creamy mayo rather than splitting or staying runny. - Watch for Emulsification:
Once the mixture begins to thicken (it will start to look like actual mayonnaise), continue to add the oil bit by bit, still blending all the while. - Add the Lemon Juice:
Once all the oil is incorporated and the mayo is beautifully thick and creamy, whisk in the fresh lemon juice for brightness and a subtle zing.
Tips & Reminders:
✅ Room Temperature Ingredients:
Use a room temperature egg, as it helps everything blend together smoothly. Cold eggs sometimes make it harder for the mixture to emulsify.
✅ Use a Neutral Oil:
Organic Sunflower oil is great because it has a light flavour that won’t overpower your mayo. You can also try rapeseed oil, but avoid strong-flavoured oils like olive oil unless you’re after that specific taste.
✅ Go Slow with the Oil:
Rushing the oil addition is the most common cause of mayo splitting. Drizzle slowly to give the egg and vinegar time to emulsify the oil into a creamy sauce.
✅ Storing Your Mayo:
Store the mayonnaise in an airtight container in the fridge for up to 2 weeks.
Homemade mayonnaise is a simple but satisfying way to elevate any sandwich, salad dressing, or dip. Give this mustard-free version a try, and you’ll see how easy—and delicious—homemade mayo can be!