Easy Homemade Mayonnaise Recipe – Apple Cider Vinegar & Honey

Last Updated on 2 months by Neha Deshmukh

Easy Homemade Mayonnaise Recipe – Apple Cider Vinegar & Honey

Hey everyone! I’m so excited to share this recipe with you – it’s for a homemade mayonnaise that’s seriously a game-changer. I used to always buy store-bought mayo, but honestly, once you taste how fresh and flavorful homemade is, you’ll never go back. Plus, you control exactly what goes into it! This version has a lovely tang from apple cider vinegar and a touch of sweetness from honey, making it perfect for everything from sandwiches to dips.

Why You’ll Love This Recipe

Let’s be real, making mayonnaise from scratch sounds intimidating, right? But trust me, it’s surprisingly easy and quick – we’re talking about 10 minutes! This recipe skips all the preservatives and weird ingredients you find in store-bought versions. It’s creamy, delicious, and you’ll feel so good knowing exactly what you’re feeding yourself and your family. It’s also incredibly versatile – we’ll get into variations later, but you can really customize it to your liking.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing homemade mayo:

• 1 cup Oil (about 240ml)
• 1 cup Milk (about 240ml)
• 1 teaspoon Salt (about 5g)
• 2 teaspoons Apple cider vinegar (about 10ml)
• 2 tablespoons Cream (about 30ml)
• 1 teaspoon Honey (about 7g)
• 1 teaspoon Ground mustard (about 3g)
• ½ – 1 teaspoon Garlic powder (about 2-5g)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Oil: I usually use a neutral-flavored oil like canola or sunflower oil for this. You want something that won’t overpower the other flavors. But don’t be afraid to experiment (more on that in the variations section!).
• Apple Cider Vinegar: This is key for that lovely tang. I prefer using raw, unfiltered apple cider vinegar with the “mother” for extra health benefits, but any good quality apple cider vinegar will work.
• Honey: A little honey balances the acidity of the vinegar and adds a subtle sweetness. You can adjust the amount to your preference.
• Milk: Using milk instead of just oil and vinegar creates a lighter, fluffier mayonnaise. Don’t worry, it won’t taste milky!
• Garlic Powder: Fresh garlic is great, but powder blends in seamlessly and gives a consistent flavor.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, grab your immersion blender container. Add the milk, salt, apple cider vinegar, cream, honey, ground mustard, and garlic powder.
2. Now, blend everything at high speed until it’s nicely combined. It should look pretty smooth at this point.
3. This is where the magic happens! Slowly, very slowly, start pouring in the oil while continuing to blend. Seriously, go slow – this is how it emulsifies.
4. Keep blending and pouring until the mayonnaise starts to thicken. It will go from a thin liquid to a beautiful, creamy consistency. It might take a minute or two, so be patient!
5. Once it’s thick and creamy, transfer your homemade mayonnaise to an airtight container and pop it in the fridge. It will thicken up even more as it chills.

Expert Tips

• Temperature matters: Make sure your milk is cold. This helps with emulsification.
• Slow and steady: I can’t stress enough how important it is to add the oil slowly. If you pour it in too quickly, the mayonnaise might not emulsify.
• Immersion blender is your friend: While you can make mayonnaise without one (we’ll talk about that in the FAQs), an immersion blender makes the process so much easier and faster.

Variations

Okay, this is where things get fun! Let’s customize this mayo.

• Vegan Mayonnaise Adaptation: Swap the milk and cream for unsweetened plant-based milk (like soy or almond) and a tablespoon of aquafaba (the liquid from a can of chickpeas). It works surprisingly well!
• Oil Variations:
  • Avocado Oil: For a super healthy and slightly fruity mayo.
  • Sunflower Oil: A great neutral option, similar to canola.
  • Olive Oil: Use a light olive oil – a strong-flavored one can be overpowering.
• Spice Level: Add a pinch of chili powder or a dash of cayenne pepper for a little kick. My friend loves adding smoked paprika!
• Adjusting Sweetness: If you’re not a honey fan, you can use maple syrup instead. Start with a teaspoon and adjust to taste.

Serving Suggestions

This homemade mayonnaise is amazing on… well, everything!

• Sandwiches and wraps
• As a dip for fries, veggies, or potato chips
• In potato salad or coleslaw
• As a base for sauces and dressings
• On burgers and hot dogs

Storage Instructions

Store your homemade mayonnaise in an airtight container in the refrigerator. It will last for about 5-7 days. Since it doesn’t contain preservatives, it won’t last as long as store-bought mayo.

FAQs

Let’s answer some common questions!

• How long does homemade mayonnaise last in the refrigerator? About 5-7 days. Always smell and check for any signs of spoilage before using.
• Can I use different types of vinegar? Yes, you can! White wine vinegar or lemon juice are good substitutes for apple cider vinegar, but they’ll change the flavor slightly.
• What if my mayonnaise doesn’t emulsify? Don’t panic! Sometimes it happens. Try adding a tablespoon of warm water and blending again. If that doesn’t work, start with a fresh batch and be extra careful to add the oil very slowly.
• Can I make mayonnaise without an immersion blender? Yes, but it’s a lot more work! You’ll need a food processor and to add the oil drop by drop at first.
• Is homemade mayonnaise healthier than store-bought? Generally, yes! You control the ingredients and avoid preservatives, artificial flavors, and unhealthy oils.

Enjoy your delicious, homemade mayonnaise! Let me know in the comments how it turns out for you. I can’t wait to hear what you think!