How to Make Homemade Mayonnaise (and Caesar Dressing Too!)

Have you ever thought about the magic of making your own mayonnaise? By growing your own ingredients (if possible) and crafting your condiments at home, you can take full control of what goes into your food. Not only is homemade mayo incredibly delicious, but it also allows you to feel gratitude in knowing exactly what you’re feeding yourself and your loved ones.

Here is a step by step process of making your own creamy, delicious mayonnaise at home. And as a bonus, I’ll also show you how to use that mayo to whip up a small batch of Caesar dressing that will elevate your salads to gourmet status.

What you’ll need: The simple ingredients for homemade mayonnaise

One of the best things about making mayonnaise at home is how few ingredients it requires. Chances are, you already have most of these in your kitchen! Here’s what you’ll need to get started:

Mayo Ingredients

• 2 Egg yolks (the key to that velvety richness)
• 1 tsp Lemon juice (for a bright, tangy kick)
• 1 tsp White vinegar (to balance the flavours and add acidity)
• 1/2 tsp Sea salt (a pinch of seasoning for taste)
• 1/4 tsp Dijon mustard (for depth and that subtle zing)
• 3/4 cup Avocado oil (a neutral oil that creates the perfect creamy texture)

Step by step method:

Making mayonnaise is as much about patience as it is about technique. Follow these steps carefully and you’ll end up with a beautifully emulsified, creamy mayo that tastes better than anything you can buy in a jar.

1. Before you begin, gather all your ingredients. It’s crucial to have everything measured and ready to go because the process of emulsifying requires your full attention.
2. Combine the Base Ingredients:
3. In a mixing bowl, add 2 egg yolks, 1 tsp lemon juice, 1 tsp white vinegar, 1/2 tsp sea salt, and 1/4 tsp Dijon mustard. Using a whisk, mix them together until smooth. This forms the base of your mayonnaise.
4. Start adding the oil – slowly, slowly!
5. Here’s where the magic happens. While whisking constantly, begin to add the 3/4 cup of avocado oil  very slowly. Start with just a drop or two at a time. You’re creating an emulsion, which means the oil and egg yolks are blending together into a creamy, unified texture.
6. Keep whisking until creamy: As the mixture thickens, you can start to add the oil a little faster. Keep whisking until all the oil is incorporated, and the mayo reaches your desired consistency. It should be creamy and smooth.
7. Taste and adjust: Give your mayo a quick taste. If you like, you can tweak the seasoning by adding a pinch more salt, an extra squeeze of lemon juice, or a touch more Dijon mustard.
8. Store your mayo: Transfer your homemade mayo into a clean, airtight container. Store it in the refrigerator and use it within a week.

Here’s a tip to ensure your homemade mayonnaise turns out perfectly: never add all the oil at once. (We are guilty of doing this!!) While it might be tempting to speed up the process by pouring in the oil quickly, this will cause the mixture to separate rather than blend smoothly. Eggs and oil need time to emulsify. It’s a gradual process where the two ingredients combine to create that creamy, velvety texture. If you pour the oil too quickly or all at once, the mixture won’t emulsify properly, leaving you with a broken, runny mess instead of the luscious mayo you were hoping for. Take it slow and steady! Add the oil in a thin, steady stream while whisking constantly to achieve the perfect result. Patience is key!

Bonus recipe: caesar dressing made with your fresh mayo

Now that you have a batch of fresh mayo, let’s take it up a notch by turning it into a delectable Caesar dressing. This small batch recipe is perfect for tossing with crisp romaine lettuce, croutons, and shaved Parmesan for a classic Caesar salad.

Caesar Dressing Ingredients

• 1/2 cup Mayo (your homemade star ingredient!)
• 1 tbsp Lemon juice
• 1 Anchovy fillet (adds an umami depth, but feel free to skip if you prefer)
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• Salt & Pepper to Taste
• Grated parmesan cheese (to sprinkle over your salad)

Building your Caesar dressing

1. Blend the ingredients: In a blender or food processor, combine 1/2 cup mayo, 1 tbsp lemon juice, 1 anchovy fillet, 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce. Blend until smooth.
2. Season: Taste the dressing and add salt and pepper to your liking. The anchovy and Worcestershire sauce already bring some saltiness, so go easy at first.
3. Add parmesan cheese: Stir in some grated Parmesan cheese for that signature Caesar flavour. You can also sprinkle it on top when serving.
4. Serve and enjoy: Toss your homemade Caesar dressing with fresh lettuce, crispy croutons, and extra Parmesan, if you’d like. You’ll never look at store-bought dressing the same way again!

Why make It yourself?

• Healthier and cleaner: No preservatives, stabilizers, or unnecessary additives. Just wholesome, fresh ingredients.
• Customizable: Adjust the level of tanginess, salt, or mustard to suit your taste.
• Cost effective: Making mayo at home is often cheaper than buying high quality versions at the store.

Making mayonnaise from scratch might sound hard to do, but it’s surprisingly simple. With just a few basic pantry staples and a bit of patience, you can create a condiment that’s bursting with fresh, authentic flavour. Plus, the versatility of homemade mayo doesn’t stop at sandwiches—it’s the base for countless sauces, dressings, and dips.

So, why not give it a try?