Easy Homemade Mayo Recipe (With Vegetable Oil)

I don't know why I never made a homemade mayo recipe before.

It's one of those things I always picked up from the supermarket without thinking about it.

Then I looked in the cupboard, realised I had everything I needed already, and decided to give homemade mayonnaise a try.

I was genuinely surprised by how easy it was.

Within a couple of minutes I had thick, creamy mayonnaise that tasted fresher than anything I've bought in a jar.

If you've got a food processor, this recipe couldn't be much simpler.

Easy Homemade Mayo Recipe

Ingredients

• 1 fresh egg

• 250ml vegetable oil

• 1 tablespoon white wine vinegar or fresh lemon juice

• 1 teaspoon Dijon mustard (optional)

• ¼ teaspoon salt

Equipment

• Food processor

• Measuring jug

• Spatula

• Clean jar or airtight container

Method

1. Add the egg, vinegar (or lemon juice), Dijon mustard and salt to your food processor.

2. Blend for around 10 seconds until everything is combined.

3. With the processor running, slowly drizzle in the vegetable oil. Start very slowly until the mixture begins to thicken.

4. Once it starts emulsifying, you can pour the remaining oil in a steady, thin stream.

5. Blend until the mayonnaise is smooth, thick and creamy.

6. Taste and adjust with a little more salt or lemon juice if you prefer.

That's it.

Fresh homemade mayonnaise in just a few minutes.

If Your Mayonnaise Is Too Thick

Don't worry if it ends up thicker than you'd like.

Simply add one or two teaspoons of cold water and blend again until you reach the consistency you prefer.

Ways To Change The Flavour

Once you've mastered the basic recipe, it's easy to make different versions.

• Add 1–2 crushed garlic cloves for garlic mayonnaise.

• Stir in chopped chives, parsley or dill for a fresh herb mayonnaise.

• Add a little chilli sauce or chilli flakes for a spicy version.

• Mix in extra lemon juice and a little zest for a lighter, fresher flavour.

Storing Homemade Mayonnaise

Because this recipe uses raw egg, it should be kept refrigerated in a clean, airtight container.

I make only what I know I'll use over the next couple of days.

For best quality and food safety, eat it within 2–3 days.

Food Safety Disclaimer

Please note: This recipe contains raw egg. Use fresh eggs from a trusted source and refrigerate the mayonnaise immediately after making it. Homemade mayonnaise should be consumed within 2–3 days. Recipes containing raw egg may not be suitable for pregnant women, young children, older adults or anyone with a weakened immune system.

I'll definitely be making this again.

It costs very little to make, takes only a few minutes, and once you've tried homemade mayonnaise, it's hard to go back to the shop-bought version.

If you give it a try, let me know how it turns out. I'd love to hear what flavours you add to make it your own.