There’s something quietly magical about making your own mayonnaise. In just a couple of minutes, a bowl of everyday ingredients turns into a creamy, glossy emulsion—a small kitchen miracle with big rewards. Beyond its simplicity, fresh mayonnaise offers real advantages in flavour, texture, and nutrition. Commercial jars simply can’t match these advantages.
A Flavor and Texture Upgrade
Fresh mayonnaise has a vivid, expressive taste. Instead of the mild, almost neutral profile of most store-bought brands—formulated for consistency and long shelf life—homemade mayo is lively. It reflects the character of the oils and acids you choose. For example, you might taste grassy notes from a good extra virgin olive oil, buttery richness from avocado oil, or gentle brightness from lemon juice or apple cider vinegar.
Its texture is equally impressive. Homemade mayo is naturally velvety and luxurious without relying on stabilisers, gums, or artificial thickeners. And because you control the seasoning, you can easily turn it into aioli with garlic. You can also fold in herbs, add mustard, or tailor its sharpness to your dish.
Cleaner, Healthier Ingredients
For many cooks, the biggest appeal is knowing exactly what goes into it. Supermarket mayonnaise often contains preservatives, added sugar, and seed oils like canola or soybean oil. These oils are high in omega-6 fatty acids, which can contribute to inflammation if consumed in excess.
Homemade mayonnaise lets you build a healthier version with quality oils rich in monounsaturated fats—extra virgin olive, avocado, or even cold-pressed rapeseed oil. In addition, using fresh eggs also means higher levels of vitamins E and K.
Practical Considerations
Making mayo at home is surprisingly effortless, especially with an immersion blender: add ingredients, blitz for 10 seconds, and it’s done. The only trade-off is shelf life. Without preservatives, homemade mayo needs to be refrigerated. It should be consumed within a few days to two weeks.
For safety, use pasteurised eggs—or in the UK, choose eggs with the British Lion mark, which are approved for raw preparations.
Homemade mayo isn’t just tastier—it’s fresher, customisable, and truly better for you.
