Easy Homemade Mayonnaise Recipe
I’ll be honest—mayonnaise used to intimidate me. It felt like one of those “chef-only” things that required special equipment or magical skills. But the first time I made it at home, I realized how simple (and satisfying) it really is. Plus, homemade mayo just tastes better. It’s silkier, fresher, and you get to control the flavor. Once you try it, you’ll wonder why you ever bought the jarred kind.
What Is Homemade Mayonnaise?
It’s a creamy emulsion made from egg yolks, oil, lemon juice (or vinegar), and mustard. Sounds fancy, but really it’s just whisking oil into egg yolks until it transforms into that thick, dreamy spread we all know and love.
Why This Recipe Is Special
You’re not just making mayo—you’re making a base for countless sauces and dressings. Garlic mayo, chipotle mayo, herby aioli—it all starts here. Plus, it takes just 5 minutes with ingredients you probably already have.
Why You’ll Love This Recipe
- Fresh flavor – No preservatives, just simple ingredients.
- Customizable – Adjust tanginess, richness, or add fun mix-ins.
- Quick & easy – 5 minutes, one bowl.
- Budget-friendly – Cheaper than store-bought over time.
- Foundational recipe – Use it as a base for countless sauces.
Tools You’ll Need
- Immersion blender (easiest method) or whisk (more effort, but classic).
- Tall jar or mixing bowl – For blending/whisking.
- Measuring spoons – To keep flavors balanced.
- Spatula – To scrape down the sides.
Ingredients (Makes about 1 cup / 240 ml)
- 1 large egg yolk (room temperature)
- 1 cup neutral oil (240 ml) – sunflower, canola, or light olive oil
- 1 tbsp lemon juice or white wine vinegar (15 ml)
- 1 tsp Dijon mustard (5 ml)
- ½ tsp salt (2.5 g), or to taste
- Pinch of white pepper (optional)
Step-by-Step Instructions
- Prep your tools: Make sure your jar or bowl is clean and dry. Mayo can be fussy if there’s water.
- Combine yolk, mustard, and acid: Add egg yolk, Dijon, and lemon juice/vinegar. Whisk or blend until smooth.
- Add oil slowly: Start with just a few drops of oil while whisking (or blending) continuously. This helps the emulsion form. Once it thickens, drizzle the rest in a steady, thin stream.
- Watch it transform: Keep whisking/blending until the mixture becomes thick, pale, and creamy.
- Season: stir in salt and a pinch of white pepper. Taste and adjust—more lemon if you like it tangy, more salt if you like it punchy.
Serving Ideas
- Spread on sandwiches or wraps.
- Toss with potatoes for the creamiest potato salad.
- Stir into tuna or chicken salad.
- Use as a dip base—garlic mayo, chipotle mayo, or curry mayo.
Variations & Customizations
- Garlic aioli: Add 1 grated garlic clove.
- Spicy mayo: Mix in sriracha or chipotle powder.
- Herbed mayo: Blend in parsley, dill, or basil.
- Smoky twist: A pinch of smoked paprika.
Storage & Make-Ahead Tips
- Fridge: Store in a sealed jar for up to 1 week.
- Do not freeze: The texture breaks.
- Freshness tip: Always use fresh eggs and keep chilled.
Pro Tips (Between Friends)
- Room temp matters. Cold eggs can make the emulsion harder to form.
- Go slow with the oil. Rushing is the #1 reason mayo “breaks.”
- Fixing broken mayo: If it separates, don’t panic—start with a fresh yolk in a clean bowl, then slowly whisk in the broken mixture. Magic.
- Neutral oil is key. Extra-virgin olive oil can be too strong and sometimes bitter.
Mistakes to Avoid:
- Dumping oil in all at once—emulsion won’t form.
- Over-salting early—taste at the end.
- Using old eggs—fresh ones = better flavor and safer food.
Recipe Card
- Yield: 1 cup (240 ml)
- Prep Time: 5 minutes
- Total Time: 5 minutes
Nutrition (per tablespoon, approx.):
- Calories: 95
- Fat: 10 g
- Carbs: 0 g
- Protein: 0 g
- Fiber: 0 g
- Sugar: 0 g
A Warm Goodbye
Homemade mayonnaise is one of those recipes that feels empowering—you take a few humble ingredients and, in minutes, create something better than anything you can buy. It’s fresh, versatile, and makes even a simple sandwich taste gourmet.
If you give this a try, let me know how you customized it—did you go classic, garlicky, spicy? However you spin it, I think you’ll feel just as proud of your jar of homemade mayo as I do.
Easy Homemade Mayonnaise Recipe
1 cup
servings5
minutes5
minutes95
kcalIt’s a creamy emulsion made from egg yolks, oil, lemon juice (or vinegar), and mustard. Sounds fancy, but really it’s just whisking oil into egg yolks until it transforms into that thick, dreamy spread we all know and love.
Ingredients
1 large egg yolk (room temperature)
1 cup neutral oil (240 ml) – sunflower, canola, or light olive oil
1 tbsp lemon juice or white wine vinegar (15 ml)
1 tsp Dijon mustard (5 ml)
½ tsp salt (2.5 g), or to taste
Pinch of white pepper (optional)
Directions
- Prep your tools: Make sure your jar or bowl is clean and dry. Mayo can be fussy if there’s water.
- Combine yolk, mustard, and acid: Add egg yolk, Dijon, and lemon juice/vinegar. Whisk or blend until smooth.
- Add oil slowly: Start with just a few drops of oil while whisking (or blending) continuously. This helps the emulsion form. Once it thickens, drizzle the rest in a steady, thin stream.
- Watch it transform: Keep whisking/blending until the mixture becomes thick, pale, and creamy.
- Season: stir in salt and a pinch of white pepper. Taste and adjust—more lemon if you like it tangy, more salt if you like it punchy.
Notes
- Room temp matters. Cold eggs can make the emulsion harder to form.
Go slow with the oil. Rushing is the #1 reason mayo “breaks.”
Fixing broken mayo: If it separates, don’t panic—start with a fresh yolk in a clean bowl, then slowly whisk in the broken mixture. Magic.
Neutral oil is key. Extra-virgin olive oil can be too strong and sometimes bitter.
