Homemade Lemon Mayonnaise: Quick & Easy Recipe

Get ready to elevate your salads and sandwiches with the delightful richness of Homemade Lemon Mayonnaise. I’ve crafted this recipe through countless tests, fine-tuning each step for the perfect balance of tangy lemon and creamy goodness. It’s not just a dressing; it’s a versatile addition to your culinary repertoire. If you’re looking for more daring flavors, check out my Garlic Butter Shrimp Pasta.

About Homemade Lemon Mayonnaise

This zesty condiment is a staple in my kitchen and brings brightness to so many dishes. After experimenting with various oils and emulsification techniques, I discovered the perfect method to create a smooth, creamy texture. Whether you’re hosting a casual barbecue or a more formal dinner, this Homemade Lemon Mayonnaise can elevate any dish with ease.

• Quick to whip up, making it weeknight-friendly.
• Budget-friendly using common pantry staples.
• A family favorite that kids love, especially in sandwiches.
• Rich in flavor; lemons’ vibrant acidity complements many dishes.

Key Ingredients & Their Roles

• Egg yolks: They form the base, emulsifying the oil for creaminess (use pasteurized yolks for safety).
• Fresh lemon juice: Provides bright acidity; always use fresh for maximum flavor.
• Mustard: Acts as an emulsifier; Dijon gives a good balance of spice and tang.
• Neutral oil: Olive oil or avocado oil for richness; light oils help achieve a smoother texture.

How to Make Homemade Lemon Mayonnaise

1. In a tall container, add 2 egg yolks, the juice of 1 lemon, and 1 teaspoon of mustard. Whisk until well combined.
2. While continually whisking, slowly drizzle in 1 cup of neutral oil until the mixture thickens and emulsifies.
3. Add salt to taste and adjust the lemon juice for desired acidity, whisking to incorporate.
4. Transfer to a jar or airtight container for serving or storage, ensuring no air gets in to maintain freshness.

Pro Tips & Troubleshooting

• For an ultra-smooth emulsion, ensure all ingredients are at room temperature before starting.
• If the mayo breaks (separates), slowly whisk in a tablespoon of water to bring it back together.
• Add fresh herbs for seasonal variations; dill and chives pair beautifully with the lemon flavor.
• This recipe scales easily; double or halve as needed without altering the technique.

Storage & Make-Ahead Guide

Store homemade lemon mayonnaise in the refrigerator for up to 4 days. Avoid freezing as it can alter the texture. I’ve found that in a sealed jar, it maintains its creamy consistency beautifully for a few days, so it’s perfect for making ahead of time.

Serving Suggestions

Spread it on sandwiches, drizzle over salads, or use it as a dip for fresh veggies. It pairs wonderfully with Spaghetti Carbonara and Vegetarian Lasagna.

Frequently Asked Questions

• How can I thicken my mayonnaise? If the mixture is too thin, slowly whisk in more oil to achieve desired thickness.
• Can I use vinegar instead of lemon juice? Yes, white wine or apple cider vinegar can offer a different flavor profile.
• How do I know when it’s properly emulsified? The mayonnaise will take on a thicker, glossy appearance when ready.
• Is this mayonnaise safe to eat raw? Using pasteurized eggs ensures safety, but be cautious if using raw eggs.
• Can I make this vegan? Yes, substitute eggs with aquafaba for a plant-based version.

Final Thoughts

This Homemade Lemon Mayonnaise is a delightful way to add a burst of flavor to your meals. I love enjoying it spread on a crispy baguette with fresh herbs. I invite you to try making it yourself and share your experiences — I can’t wait to hear how it turns out!

More Recipes You’ll Love

• Garlic Butter Shrimp Pasta – a creamy and zesty dish that pairs great with mayonnaise.
• Creamy Alfredo Pasta Recipe – the rich sauce complements the smooth texture of mayonnaise.
• Lemon Garlic Pasta – a bright and tangy dish that echoes the lemon flavor in homemade mayo.
• Chicken Alfredo Lasagna Roll-Ups – a comforting recipe that enhances flavors with creamy sauces.