This Homemade Mayonnaise Recipe is foolproof and yields creamy, delicious mayonnaise perfect for sandwiches, salads, dips, and more. Use it wherever you would use store-bought mayo.
Easy Homemade Mayonnaise
I learned to make mayonnaise in secondary school in Cameroon. After that first lesson, I practiced making it at home and kept refining the method. Over the years I tried different techniques and now have a simple, reliable recipe I’m happy to share.
This mayonnaise is creamy with a custardy texture and a bright, balanced tang. It’s healthier than store-bought versions—no hidden ingredients—and you can easily customize the flavor.
Homemade mayo is versatile and keeps well when stored correctly. Below you’ll find ingredients, methods, troubleshooting tips, and variations to help you make the best batch.
Ingredients Needed
The basic emulsion requires egg yolks, oil, and acid. For the best flavor and stability, use the following:
- Egg yolks – Use yolks for richness and classic color. Whole eggs can work but produce a paler mayo.
- Mild-tasting oil – Use a neutral oil such as light olive oil, canola, soybean, corn, peanut, or avocado oil. Avoid extra-virgin olive oil, which can overpower the flavor.
- Vinegar – White or apple cider vinegar provides acidity to help the emulsion and add tartness. Red vinegar may slightly tint the mayo.
- Lemon juice – Fresh lemon juice brightens the flavor when used with vinegar.
- Ground white pepper – Adds seasoning without dark flecks; use black pepper if you don’t mind specks.
- Salt – Regular or sea salt to taste.
- Mustard – Dijon or yellow mustard helps stabilize the emulsion and adds flavor, but it’s optional.
- Sugar – A small amount (about 1 teaspoon per batch) balances the flavor without making the mayo sweet.
For exact measurements, see the recipe card below.
How To Make Homemade Mayonnaise
This mayonnaise is excellent for chicken salad, potato salad, tuna salad, egg salad, dressings, and condiments. The method is simple:
1. Combine egg yolks, vinegar, lemon juice, mustard, salt, pepper, and sugar in a bowl. Whisk or use a hand mixer to blend.
2. With the mixer running, slowly drizzle in the oil in a steady stream. The mixture will thicken and become mayonnaise as the oil is incorporated.
You can also assemble the ingredients in a jar and blend with an immersion (stick) blender until thick. That’s it—two straightforward steps to rich, fresh mayo.
Various Methods to Make Homemade Mayonnaise
You can make mayonnaise with many tools—choose whichever you have:
Blender: Pulse the non-oil ingredients, then blend while slowly pouring in the oil.
Food processor: Pulse the base ingredients and drizzle in oil with the processor running.
Stand mixer or hand mixer: Mix the base and slowly add oil while mixing.
Immersion blender: Place ingredients in a tall container and blend until thick.
Whisk or forks: Whisk by hand or beat with two joined forks; drizzle oil slowly and whisk continuously. No special gadgets are required—just more elbow grease.
While tools make the process easier, a whisk or even two forks work fine. Rest briefly if your arm gets tired; homemade mayo is worth a little effort.
The Mayonnaise Making Principle
A helpful guideline is: use one egg yolk per 1 cup (250 ml) of oil. So two yolks emulsify about 2 cups (500 ml) of oil. This ratio ensures a stable, rich mayonnaise.
What is Mayonnaise Used For?
Use this mayo for salads, sandwiches, dips, and as a base for dressings and sauces. It’s also useful for cooking—mayonnaise chicken and other baked dishes benefit from its moisture and flavor.
This recipe yields a classic mayonnaise that’s rich and addictive—many people spoon it straight from the bowl. Store in a sealed jar in the refrigerator and enjoy.
Homemade Mayonnaise Success Tips
- Use room-temperature eggs so the emulsion comes together more easily. If eggs are cold, warm them in lukewarm water for a few minutes.
- Use fresh, high-quality eggs—their quality affects the final taste and texture.
- Add the oil very slowly at first. Pouring too quickly can prevent the emulsion from forming and cause the mayo to break.
Frequently Asked Questions
1. How long can I store homemade mayonnaise? Store in a jar with a tight lid in the refrigerator for 1–2 weeks.
2. Can I make mayonnaise without raw eggs? Traditional mayonnaise requires raw eggs. If you’re concerned, use pasteurized eggs. Choose high-quality cage-free or organic eggs if possible.
3. What if my mayonnaise breaks? To fix broken mayo, whisk one fresh egg yolk and a pinch of mustard, then slowly whisk in the broken mayonnaise; it should re-emulsify.
4. What if my mayonnaise is too thick? If it’s overly thick, whisk in 1 tablespoon of warm water to adjust the consistency.
Variations to Homemade Mayonnaise Recipe
- Add minced garlic for garlic mayo (aioli).
- Blend fresh herbs such as basil, parsley, or thyme for an herb mayonnaise.
- Add hot pepper or hot sauce for a spicy mayonnaise.
This recipe was first published in 2018 and has been updated with new photos and additional information.
If you try this recipe, please leave a rating. Your feedback helps others find the recipe and I love hearing from you. Thank you!
Homemade Mayonnaise Recipe
Ingredients
- 2 egg yolks
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon salt
- 4 teaspoons lemon juice freshly squeezed
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 1 teaspoon mustard
- 2 cups oil (about 500 ml)
Instructions
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Place all ingredients in a bowl except the oil. Use a hand mixer, whisk, or immersion blender to combine the base ingredients.
With the mixer running or while whisking, slowly drizzle in the oil in a steady stream. As you add oil the mixture will thicken into mayonnaise. If whisking by hand, rest briefly if you get tired. Continue until all oil has been incorporated. Store in an airtight container in the refrigerator for 1–2 weeks.
Notes
2. Mustard adds stability and flavor; it’s optional.
3. Sugar is optional but enhances flavor even in small amounts.
4. If whisking by hand and the mayo doesn’t thicken, finish it in a blender or with an immersion blender.