Homemade Mayonnaise recipe

There’s something wonderfully satisfying about making your own mayonnaise from scratch.

It’s creamy, fresh, and tastes infinitely better than anything you’ll find in a jar on a grocery store shelf. The first time I made homemade mayonnaise was on a whim—I’d run out of store-bought and needed a spread for sandwiches that day. I quickly realized this was no backup plan—it was the best version I’d ever had.

This recipe is for anyone who has ever looked at a jar of mayonnaise and thought, “There’s got to be a better way.” Spoiler alert: there is. And you’re about to make it.

Why I Love This Recipe

There are a few reasons homemade mayonnaise deserves a spot in your kitchen arsenal, but the biggest one? Flavor.

Unlike store-bought versions that often rely on preservatives, stabilizers, and vague “natural flavors,” this mayo is made with ingredients you probably already have in your kitchen. It’s incredibly customizable—adjust the tanginess, richness, or even add garlic, herbs, or a touch of Dijon mustard. The flavor is vibrant and real.

It’s also a game-changer for anyone following a clean eating plan or a low-processed lifestyle. No additives, no artificial stuff—just real food. If you’ve ever hesitated to make your own condiments, this is the recipe that will change your mind. Once you master it (and you will), you’ll never go back.

But even beyond the health and flavor benefits, there’s something empowering about learning how to make something so foundational and versatile. It becomes more than a condiment—it becomes a signature staple in your home cooking.

Ingredients for Homemade Mayonnaise

To make a traditional, smooth, and rich homemade mayonnaise, you need just a handful of basic ingredients. What makes it special is the technique.

Here’s what you’ll need:

1. Egg yolk:
Fresh, room-temperature egg yolk is the heart of your emulsion. It adds richness and helps stabilize the mixture. If you’re concerned about using raw egg, you can opt for pasteurized eggs.

2. Oil (neutral flavor):
Choose a light, neutral-flavored oil like sunflower oil, grapeseed oil, or canola oil. Olive oil can be used, but use light olive oil unless you want a strong flavor. Extra-virgin olive oil tends to overpower the mayo and can make it bitter.

3. Acid (lemon juice or vinegar):
Acidity is key. Fresh lemon juice adds brightness, while white wine vinegar offers a cleaner tang. You can use either—or a small amount of both.

4. Dijon mustard (optional, but recommended):
Adds depth and helps stabilize the emulsion. Dijon also gives it that classic “French” flavor profile.

5. Salt:
A pinch enhances all the other flavors.

6. Water (optional):
Just a teaspoon or so can help thin the mayo slightly and adjust consistency.

Optional flavorings: Garlic, smoked paprika, fresh herbs, or a touch of honey for sweetness can be added once you’ve mastered the base.

How Much Time Will You Need?

Homemade mayonnaise takes surprisingly little time.

Total time: 10 minutes

That’s right. From measuring ingredients to whisking the final spoonful, the whole process takes less than 10 minutes.

However, if you’re doing it for the first time, give yourself a bit of patience. The first time might take 12–15 minutes as you get the hang of the emulsion process, especially if you’re doing it by hand.

You can use a food processor, immersion blender, or a hand whisk (the most traditional method). The method you choose will slightly affect timing and effort.

How to Make This Homemade Mayonnaise

Here’s the step-by-step method that ensures thick, creamy, never-broken mayo every single time.

Step 1: Start with room-temperature ingredients

This is key. Your egg yolk, mustard, lemon juice or vinegar, and oil should all be at room temperature. Cold ingredients don’t emulsify well and may cause the mayonnaise to split.

Step 2: Whisk together your base

In a medium mixing bowl (or the base of your food processor), combine the egg yolk, 1 teaspoon of lemon juice or vinegar, and a pinch of salt. Add the Dijon mustard now, if using. Whisk until completely combined and slightly thickened—about 20 seconds.

Step 3: Add oil—slowly

This is the most important step. Begin adding the oil one drop at a time while whisking vigorously. Once you see the mixture beginning to thicken and emulsify, you can add the oil in a very slow, steady stream.

If using a food processor or immersion blender, the speed will help stabilize the emulsion, but still add the oil gradually.

Keep whisking (or blending) until all the oil is incorporated and you have a thick, creamy texture. It should be glossy, pale, and hold soft peaks.

Step 4: Taste and adjust

Once emulsified, taste your mayonnaise.

Add a little more lemon juice or vinegar for brightness, more salt if needed, or even a splash of water if you want it thinner.

Step 5: Use or store

Use it immediately, or transfer it to a clean jar or airtight container for storage.

Substitutions

Homemade mayonnaise is flexible. If you’re out of an ingredient or want to adjust it for dietary needs, here are smart substitutions:

Oil:
You can swap sunflower oil with grapeseed, canola, avocado, or a mix of half-neutral oil and half olive oil. Avoid extra-virgin olive oil on its own—it can become bitter in emulsions.

Egg yolk:
For those avoiding raw eggs, use pasteurized eggs or even aquafaba (chickpea brine) as a vegan substitute. Aquafaba won’t have the same richness but still creates a spreadable mayo.

Mustard:
You can use yellow mustard in place of Dijon or omit it altogether, but Dijon helps with emulsification and flavor.

Acid:
No lemon? White wine vinegar, apple cider vinegar, or rice vinegar work well too.

Flavorings:
Try garlic for aioli-style mayo, chipotle powder for a smoky kick, or fresh dill for seafood-focused meals.

Best Side Dishes of Homemade Mayonnaise

Homemade mayo isn’t just a sandwich spread—it’s a foundation for dips, dressings, and so much more. Pair it with:

1. Crispy Oven-Baked Fries:
Homemade mayo turns into the perfect dip when blended with garlic or smoked paprika.

2. Fresh Veggie Sticks:
Serve it as a dip for carrots, cucumbers, celery, or radishes. Add herbs like parsley or dill for a ranch-style version.

3. Cold Pasta Salad:
Use your mayonnaise to make a creamy pasta salad base with elbow macaroni, veggies, and a touch of vinegar.

Serving and Presentation Tips

Homemade mayonnaise deserves to be showcased, and its creamy texture and rich flavor can be highlighted in simple, elegant ways.

1. Serving with sandwiches:
The classic way to present homemade mayo is in sandwiches, especially ones with fresh, crisp ingredients like lettuce, tomatoes, or roasted vegetables. Spread a generous layer onto both slices of bread for a rich, flavorful bite. You can even use a piping bag for a more polished look, especially if you’re serving it as a garnish for a plated dish.

2. Serve as a dip:
For an elegant presentation, serve homemade mayonnaise in a small bowl with fresh-cut veggies, crispy fries, or a platter of grilled meats. You can sprinkle the top with paprika or finely chopped herbs like chives or parsley to add color and a touch of flavor.

3. Aioli variation:
For an elevated presentation, transform your mayo into an aioli by adding roasted garlic. It’s perfect for pairing with roasted potatoes, grilled seafood, or charcuterie boards. The rich, savory addition of garlic will make it an instant favorite.

4. In a jar:
If you’re giving homemade mayo as a gift, present it in a clean, small glass jar with a ribbon. Add a tag or label for a personalized touch. This simple, homemade gesture elevates the presentation, turning it into a thoughtful gift for anyone who appreciates the finer details of cooking.

Tips and Tricks to Make This Recipe Better

1. Patience is Key:
The trick to perfect mayonnaise is slow, steady oil addition. Do not rush this step. If you pour the oil too quickly, the mayo can break and separate. The emulsion must be created slowly for that silky, smooth consistency.

2. Use fresh eggs:
Fresh eggs make a significant difference in flavor and texture. Ensure they are at room temperature before starting, as cold eggs will prevent the emulsion from forming correctly.

3. Adjust the texture:
If your mayo ends up too thick, add a small amount of water (1/2 teaspoon at a time) to loosen it up. If it’s too thin, simply add more oil, a few drops at a time, to thicken it.

4. Season in layers:
To bring out the best flavors, season gradually. Start with the base—salt, acid, and mustard—and adjust as you go. A pinch of sugar can also help balance the tanginess if you find it a bit too sharp.

5. Experiment with flavoring:
Once you have the basic recipe down, try adding different flavors to your mayo. For example, blend in a tablespoon of chipotle paste for a smoky kick or stir in fresh basil or dill for a herby flavor perfect for summer salads.

Common Mistakes to Avoid

1. Over-whisking or under-whisking:
If you don’t whisk enough, the oil won’t emulsify properly, leading to a greasy, broken mayo. On the other hand, over-whisking can cause the texture to become too stiff. Find a balance and be patient.

2. Not using room-temperature ingredients:
Cold eggs and oil don’t emulsify as well, which can lead to a mayo that separates or doesn’t thicken properly. Always bring your ingredients to room temperature before starting.

3. Adding oil too quickly:
Pour the oil too fast and the emulsion will break. Remember—slow and steady wins the race! Add the oil in a thin stream, whisking continuously.

4. Using the wrong oil:
Avoid using olive oil with strong flavors unless you’re making a variation of mayo (like aioli). A neutral oil, such as sunflower or canola, is ideal for a smooth, creamy result.

5. Forgetting to taste and adjust:
Once your mayo is made, don’t skip the crucial tasting step. Adjust the acidity, salt, or even a bit of sweetener to match your preferences. The flavor should be balanced but not overpowering.

How to Store It

Homemade mayonnaise doesn’t have the preservatives that store-bought mayo does, so it must be used within a shorter time frame. Store it in an airtight container or jar in the fridge. It will last for about 1 week.

Storage Tips:

• Always use a clean spoon to scoop out mayonnaise, as introducing bacteria can shorten its shelf life.
• If you plan to use it over a few days, make smaller batches to keep the mayo fresher longer.
• If the mayo separates, simply whisk it again to re-emulsify.

If you want to extend its shelf life, opt for pasteurized eggs to reduce the risk of contamination and spoilage.

FAQ

1. Can I make mayo with a hand whisk?
Yes! While it’s easier with a food processor or immersion blender, you can definitely make mayonnaise by hand with a whisk. It just requires a bit more patience and elbow grease. Make sure to add the oil slowly while whisking vigorously.

2. Can I use olive oil for mayo?
You can use olive oil, but be sure to use light or mild olive oil. Extra virgin olive oil has a strong flavor that can overpower the mayo, making it bitter. For a more balanced taste, use half olive oil and half a neutral oil like sunflower.

3. Why did my mayo break?
Mayonnaise breaks when the oil is added too quickly or if the ingredients aren’t at room temperature. If your mayo breaks, you can fix it by starting with a new egg yolk in a clean bowl, then slowly whisking in the broken mayo mixture, drop by drop.

4. Can I make this recipe without eggs?
Yes! If you’re looking for a vegan mayo, you can substitute eggs with aquafaba (the liquid from canned chickpeas). Aquafaba works just as well to create an emulsion and can be flavored just like traditional mayo.

5. How do I fix watery mayo?
If your mayo is too thin, you can try adding more oil slowly until it thickens. If you’ve already added all the oil, a small amount of Dijon mustard or a little bit of water can help achieve the right consistency.

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