How to Make Mayonnaise Instead of Mustard

Homemade mayonnaise has a creamier texture than the store-bought kind.

Mayonnaise and mustard are two distinct food toppings with very different flavors and ingredients. Mustard is a thick, tangy, sometimes spicy dressing that is made by soaking ground mustard seeds in vinegar or water and then blending in a food processor. Mayonnaise, on the other hand, is a smooth, creamy, mild-flavored emulsion that is made by combining egg yolks with oil and an acidic liquid, such as lemon juice or vinegar. Learn how to make homemade mayonnaise for a fresher and less expensive alternative to the store-bought kind.

Things You'll Need

• 2 cups light olive oil
• 2 eggs
• 4 tbsp. fresh lemon juice
• Salt
• Water
• Bowl
• Whisk

Instructions

1. Separate the egg yolks and add them to the bowl. Discard the egg whites.

2. Whisk in 4 tbsp. of fresh lemon juice, slightly beating the egg yolks to combine them.

3. Whisk the mixture vigorously and, at the same time, slowly add the oil to the bowl using a light, steady pour.

4. Add 1 tsp. of water if the mixture becomes too thick halfway through the process.

5. Keep whisking vigorously after you pour in the last of the oil until your whisk begins to form ribbons in the mixture.

6. Add salt to taste and transfer the mayonnaise to a sealed, air-tight container and refrigerate immediately.

Tips & Warnings

• The more slowly you add the oil and the more vigorously you whisk, the smoother and fluffier your mayonnaise will be.

• Make mayonnaise in a food processor instead of with the whisk and bowl method for simplicity and ease.

• Add 1 tsp. of minced garlic, horseradish, Worchester sauce, parmesan cheese, hot sauce, red pepper flakes or chopped fresh herbs to mayonnaise for delicious flavor enhancements.

• Try using vinegar instead of lemon juice for a slightly tangier mayonnaise flavor.

• Make tasty, creamy condiment combos by adding one tsp. of ketchup or mustard to the mayonnaise.

• If mayonnaise becomes too thick, thin it out by adding one tsp. of water at a time until it is the desired consistency.

• If the mayonnaise looks oily about halfway through the process, add another egg yolk to the mixture.

• Add 1 tsp. of sugar for a sweeter mayonnaise taste.

• Double the recipe to make 4 cups.

• Do not consume mayonnaise that is not used after five days.

• Keep mayonnaise refrigerated to prevent spoilage.

• If you add the oil too quickly or do not whisk vigorously, you will end up with pools of oil in the mixture and will need to start over with new ingredients.

References

• Mother Earth News: How to Make Mustard; Aubrey Vaughn, December 31, 2008.
• All Recipes: Making Mayonnaise