Creamy Homemade Mayonnaise with Lemon and Garlic Recipe
This Homemade Mayonnaise recipe yields a creamy, flavorful condiment made from simple kitchen staples including egg, garlic, Dijon mustard, lemon, and neutral oil. Perfectly balanced with a touch of acidity and garlic, it’s an easy-to-make mayonnaise that can elevate sandwiches, dips, and dressings with a fresh homemade touch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Approximately ¾ cup mayonnaise
- Category: Condiment
- Method: Blending
- Cuisine: American
Ingredients
Mayonnaise Base
- 1 large egg, room temperature
- 1 garlic clove, grated
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt, plus more to taste
- 1 teaspoon lemon zest (optional)
- 2 teaspoons lemon juice (from 1 lemon)
- ¾ cup neutral oil (such as extra light olive oil, safflower, or grapeseed oil)
Instructions
- Prepare Ingredients: Ensure the egg is at room temperature for optimal emulsification. Grate the garlic finely to distribute the flavor evenly. If using, zest the lemon before juicing it to capture fresh citrus aroma.
- Combine Base Ingredients: In a mixing bowl or the jar of a blender, add the egg, grated garlic, Dijon mustard, sea salt, lemon zest, and lemon juice. Whisk or blend lightly to combine these flavorful ingredients.
- Slowly Incorporate Oil: With the blender running or while whisking vigorously by hand, gradually add the neutral oil very slowly in a thin, steady stream. This slow addition is crucial to forming a stable emulsion and achieving a thick, creamy mayonnaise consistency.
- Adjust Seasoning and Consistency: Once all oil is incorporated and the mayonnaise is thick and smooth, taste and adjust salt if needed. If the mixture is too thick, thin slightly with a few drops of water or extra lemon juice.
- Store Properly: Transfer the mayonnaise to a clean airtight container and refrigerate. Use within 3-5 days for best freshness and safety. The raw egg warrants prompt consumption and proper refrigeration.
Notes
- Use fresh, high-quality eggs and store homemade mayonnaise in the refrigerator.
- The slow addition of oil is essential for proper emulsification and a thick mayonnaise texture.
- Experiment with different neutral oils to slightly alter flavor profiles.
- This recipe contains raw egg; ensure egg safety, especially for children, pregnant women, or immunocompromised individuals.
- Homemade mayonnaise lasts about 3-5 days refrigerated.
