You know that store-bought mayonnaise? Yeah, toss it out. Once you try this mayonnaise maison facile, you’ll never go back. I swear, the first time I made it at home, I was shocked—it’s so creamy, rich, and full of flavor, and it takes just 5 minutes with ingredients you probably already have. No weird preservatives, no mystery ingredients, just real, delicious mayo. Trust me, your sandwiches, salads, and dips will thank you.
Why You’ll Love This Mayonnaise Maison Facile
- Ready in just 5 minutes—faster than running to the store!
- Only 5 simple ingredients you likely already have
- No weird additives or preservatives—just real food
- Creamier and richer than anything from a jar
- Totally customizable—add garlic, herbs, or spice it up
- Fresh, bright flavor that makes everything taste better
- Cheaper than premium store-bought mayo
- Impresses guests every single time (they’ll think you’re a kitchen wizard)
- Perfect for sandwiches, dips, dressings—you name it
- Once you try it, you’ll never go back to the bottled stuff
Ingredients for Mayonnaise Maison Facile
(Tip: Measure everything before you start—trust me, it makes the process so much smoother!)
- 1 large egg (room temperature—this is key!)
- 1 tablespoon fresh lemon juice or white vinegar
- 1 teaspoon Dijon mustard (the secret flavor booster)
- 1/4 teaspoon salt (or to taste—I usually add a pinch more)
- 1 cup neutral oil (sunflower or canola work best—save the olive oil for drizzling!)
That’s it! Five simple things, and you’re minutes away from homemade mayo magic. Pro tip: If you’re feeling fancy, grab some garlic or herbs for variations later!
Equipment Needed for Mayonnaise Maison Facile
- A blender or food processor (my trusty old blender works like a charm)
- Measuring spoons (for those perfect little scoops)
- Airtight container (to keep your fresh mayo happy in the fridge)
That’s all! No fancy gadgets—just the basics. If you’ve got a whisk and some serious arm strength, you can even make it by hand (but I’ll stick to my blender, thank you very much).
How to Make Mayonnaise Maison Facile
Okay, here’s the fun part—turning those simple ingredients into silky, dreamy mayo. Don’t worry, it’s easier than you think, but I’ll walk you through every step so yours turns out perfect.
Step 1: Blend Base Ingredients
- Grab your blender or food processor (or that whisk if you’re feeling brave).
- Toss in the egg, lemon juice, Dijon mustard, and salt.
- Blend on low for about 10 seconds—just until everything’s smooth and combined. You’ll see it start to lighten up a bit. That’s your base ready to go!
Step 2: Slowly Add Oil
- Now, here’s the most important part: With the blender running, drizzle in the oil in the thinnest stream you can manage. I’m talking a slow, steady trickle—like you’re pouring liquid gold.
- Keep blending as you pour. You’ll see the magic happen—it’ll start thickening up into that creamy mayo texture we love.
- Once all the oil’s in, blend for another 10 seconds to make sure it’s perfectly smooth.
Step 3: Adjust Consistency
- Too thick? Add a teaspoon of water and blend again until it’s just right.
- If your mayo „breaks” (looks separated—don’t panic!), add another teaspoon of water and blend like crazy. It’ll usually come right back together.
- Taste and adjust salt or lemon juice if needed. Boom—homemade mayo in minutes!
See? I told you it was easy. Now go dunk a fry in that fresh mayo and tell me it’s not life-changing.
Tips for Perfect Mayonnaise Maison Facile
- Room temp is key: Cold eggs and lemon juice can break your emulsion—let them sit out for 30 minutes first.
- Pour slower than you think: That oil drizzle should be agonizingly slow—patience makes perfect mayo.
- Taste as you go: Want more tang? Add lemon juice. Needs salt? Sprinkle it in. It’s YOUR mayo!
- Fix breaks fast: If it separates, stop pouring oil, add 1 tsp water, and blend like crazy.
- Use neutral oil: Strong-flavored oils (looking at you, olive oil) can overpower—save them for drizzling.
Pro tip: Double the batch—you’ll use it faster than you think. Happy blending!
Variations for Mayonnaise Maison Facile
- Garlic Aioli: Toss in 1–2 minced garlic cloves for a punchy, irresistible dip.
- Herb Mayo: Stir in fresh dill, chives, or parsley—perfect for sandwiches.
- Spicy Kick: Add a dash of sriracha or smoked paprika for heat.
- Lemon Zest: Grate in some zest for extra bright, citrusy flavor.
- Truffle Twist: Drizzle in truffle oil for fancy, umami-rich mayo.
Mix, match, and make it your own—that’s the beauty of homemade!
Storage & Reheating
Pop your mayo in an airtight container and stash it in the fridge—it’ll stay fresh and delicious for up to a week. No reheating needed (seriously, don’t even try—cold mayo is the only way here!). Pro tip: Label it with the date so you remember when you made it—not that it’ll last long!
Nutritional Information
Nutrition varies by ingredients. Estimated per tablespoon: 94kcal, 10g fat. (But let’s be real—you’re not stopping at just one spoonful!)
Frequently Asked Questions
Can I use olive oil instead of neutral oil?
Sure, but go for light olive oil—extra virgin can be too strong and bitter. I prefer sunflower or canola for that classic, creamy mayo taste.
Why did my mayo break or separate?
Usually it’s from cold ingredients or pouring oil too fast. No worries! Just add 1 tsp water and blend again—it’ll come right back together.
How long does homemade mayo last?
About 1 week in the fridge in an airtight container. But between you and me? Mine never lasts that long—it disappears fast!
Can I make this without eggs?
Not this recipe—the egg’s key for emulsification. But you can try aquafaba (chickpea water) for an egg-free version (I’ll share that trick another time!).
Is it safe to use raw eggs?
If you’re concerned, use pasteurized eggs. I’ve made it for years with regular eggs and never had an issue, but do what feels right for you!
Now go make some mayo—your sandwiches deserve the upgrade! 🎉
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Łatwy domowy majonez w 5 minut – Kremowy i nieodparty
- Total Time: 5 mins
- Yield: 1 cup 1x
- Diet: Vegetarian
Description
A simple homemade mayonnaise recipe that’s quick to make with basic ingredients.
Ingredients
- 1 large egg
- 1 tablespoon lemon juice or white vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1 cup neutral oil (like sunflower or canola)
Instructions
- Add egg, lemon juice, mustard, and salt to a blender or food processor.
- Blend on low until smooth.
- With the blender running, slowly drizzle in the oil in a thin stream.
- Blend until thick and creamy.
- Adjust seasoning if needed.
Notes
- Use room-temperature ingredients for best results.
- If the mayonnaise breaks, add a teaspoon of water and blend again.
- Store in an airtight container in the fridge for up to a week.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Condiment
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon
- Calories: 94
- Sugar: 0g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 12mg
Keywords: easy homemade mayonnaise, quick mayonnaise recipe