I made Homemade Mayonnaise that makes jarred stuff taste flat and will ruin you for takeout.

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I’m obsessed with Homemade Mayonnaise because it tastes like the real deal, richer and sharper than that jarred junk. I love how a raw egg yolk and neutral oil turn into this silky, punchy spread that makes sandwiches and fries sing.

And I mean sing. I don’t care about being fancy, this mayo fixes plain lunches and ruins store-bought for me forever.

It’s the kind of mayonnaise recipe I want on everything, messy, stubbornly simple, and loud with flavor. Once you try it you’ll get why I can’t stop making it.

My kitchen is sticky with glorious mayo evidence daily.

Ingredients

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Egg yolk: creamy binder and richness, basically the mayo’s silky protein backbone.
Whole pasteurized egg option: safer if you’re nervous about raw eggs, still creamy.
Dijon mustard: tangy kick and stabilizer, it keeps things from splitting.
White wine vinegar or lemon: bright acid that cuts richness and wakes it up.
Neutral oil: smooth, mild fat that carries flavor without stealing the show.
Fine salt: brings out taste, makes it actually taste like something real.
Freshly ground pepper: little heat and aroma, adds personality and bite.
Sugar optional: tiny sweetness to round flavors, not cloying at all.
Water to thin optional: loosens thickness, makes it spreadable if needed.

Ingredient Quantities

1 large egg yolk, room temperature (or 1 whole large pasteurized egg if you prefer)

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar or lemon juice

1 cup neutral oil, like canola, vegetable, or light olive oil

1/2 teaspoon fine salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon sugar, optional but helps round the flavor

1-2 teaspoons water to thin if needed, optional

How to Make this

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1. Put 1 large egg yolk at room temperature in a medium bowl. If you prefer safer option use 1 whole large pasteurized egg instead.

2. Add 1 teaspoon Dijon mustard and 1 tablespoon white wine vinegar or lemon juice to the yolk and whisk until smooth.

3. Sprinkle in 1/2 teaspoon fine salt, 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon sugar if you want a rounder flavor. Mix briefly.

4. Begin adding 1 cup neutral oil slowly. Start with just a few drops while whisking constantly so the emulsion forms and the mix thickens.

5. Once it starts thickening you can add the oil in a thin steady stream while whisking vigorously. Keep your wrist moving, and patience here pays off.

6. If you prefer a faster method use an immersion blender or a food processor: put the egg, mustard, vinegar and seasonings in the container, start blending, then pour the oil in slowly in a thin stream until it emulsifies.

7. Taste and adjust salt, pepper or acid. If it seems too thick add 1 to 2 teaspoons water to thin it out and whisk until smooth.

8. If the mayo breaks and looks oily and separated try fixing it by starting a fresh egg yolk in a clean bowl and slowly whisking the broken mayo into that yolk until it comes back together.

9. Store the mayonnaise in a clean jar in the fridge for up to one week. Always use a clean spoon when scooping so it stays fresh.

Equipment Needed

1. Medium mixing bowl (room for whisking and scooping)
2. Whisk (a nice balloon whisk helps the emulsion finish)
3. Measuring spoons (tsp) and 1 cup measuring cup
4. Small pouring pitcher or a second cup with a spout for the oil
5. Rubber spatula or spoon for scraping the bowl
6. Clean glass jar or airtight container for storing the mayo
7. Immersion blender or food processor if you want a faster, more foolproof method
8. Kitchen towel or non slip mat to keep your bowl steady when whisking

FAQ

Q: Is it safe to use a raw egg yolk?

A: Using a fresh, room temp egg yolk is common and usually fine, but if you're worried about salmonella use a pasteurized whole egg or pasteurized yolk. Kids, pregnant people, elderly or immunocompromised should stick to pasteurized.

Q: What oil should I use?

A: Use a neutral oil like canola, vegetable, or light olive oil for a clean taste. Extra virgin olive oil can make the mayo bitter or oily, so mix it with a neutral oil if you want that olive flavor.

Q: My mayo broke, how do I fix it?

A: Start with a fresh egg yolk in a clean bowl and very slowly whisk the broken mayo into it, drop by drop at first. You can also add a teaspoon of warm water to help bring it back together. Works most of the time.

Q: How long does homemade mayo last?

A: Keep it in a clean jar in the fridge and use within 4 to 5 days. Always smell and look for mold or odd color before using. If in doubt, toss it.

Q: How thin or thick will it be, and can I thin it?

A: It should be creamy and thick but you can thin with 1 to 2 teaspoons of water, lemon juice, or vinegar, adding slowly until you get the texture you want. Don’t add too much at once.

Q: Can I make this with a blender or by hand?

A: Yes, you can whisk by hand, use a bowl and fork, an immersion blender, or a countertop blender. Blenders make it fast but can overheat or make the mayo too thin if you run them long. If using a blender, pulse slowly at first and pour the oil in a thin stream.

Easy Homemade Mayonnaise Recipe Substitutions and Variations

Easy Homemade Mayonnaise Recipe

This is a dead-simple mayo that’s creamy, tangy and way better than store-bought. It’s great on sandwiches, in potato salad or to jazz up a dip. It’s quick, but do pay attention to egg temp and oil speed so it doesn’t break.

Ingredients

1 large egg yolk, room temperature (or 1 whole large pasteurized egg if you prefer)
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar or lemon juice
1 cup neutral oil, like canola, vegetable, or light olive oil
1/2 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar, optional but helps round the flavor
1-2 teaspoons water to thin if needed, optional

Method
1. Put the egg yolk, Dijon mustard, vinegar or lemon juice, salt, pepper and sugar in a medium bowl. Whisk a little to combine.
2. Start adding the oil very slowly, drop by drop at first, while whisking constantly. As the mixture begins to thicken you can add the oil a thin, steady stream. Keep whisking until all the oil is incorporated and the mayo is thick and glossy.
3. If it gets too thick, whisk in 1-2 teaspoons of water to loosen. Taste and adjust salt, acid or sugar.
4. Store in a sealed jar in the fridge for up to 1 week.

Quick tips
– If it “breaks” and separates, start with a fresh egg yolk in a clean bowl and very slowly whisk the broken mayo into it to re-emulsify.
– Room temperature egg and oil emulsify easier, so don’t use cold ingredients right from the fridge.
– For a blender or food processor, add the egg, mustard, acid and salt, start blending, and slowly drizzle the oil in. Same idea, just less arm work.

Substitutions

Neutral oil like canola or vegetable: use light olive oil, grapeseed oil, or a mild avocado oil for a similar texture and neutral taste.
Dijon mustard: substitute with yellow mustard or 1/2 teaspoon dry mustard plus a tiny splash of vinegar if you like a milder mustard flavor.
White wine vinegar or lemon juice: swap with apple cider vinegar or white vinegar, or use lime juice for a brighter twist.
Egg yolk (or whole pasteurized egg): use 1 whole pasteurized egg if you want extra safety or 1 tablespoon aquafaba for a vegan-ish, lower-fat try though texture may be a bit different.

Enjoy your mayo, and don’t be afraid to add garlic, herbs, or hot sauce for flavored versions.

Pro Tips

1) Use room temp egg or pasteurized if youre worried about salmonella. Cold yolks fight the oil and the emulsion might never start, so set the egg out 20 to 30 minutes ahead. If you forget, pop it in warm (not hot) water for a few minutes to speed things up.

2) Start with the tiniest bit of oil and dont rush it. A few drops at a time until it thickens will save you from a broken mayo. If it does split, dont panic. Start a new yolk in a clean bowl and slowly whisk the broken mayo into it, bit by bit, and it will usually come back.

3) Use an immersion blender if you want less arm work and more forgiveness. Put the egg, mustard, acid and seasonings in the jar, stick the blender to the bottom, start it, then very slowly pour the oil in while blending. Stop blending and scrape down the sides if things bunch up.

4) Taste and adjust at the end, not the middle. A little extra acid or salt can brighten things up, and 1 to 2 teaspoons of water will loosen overly stiff mayo. Store in a clean jar and always use a clean spoon so it lasts closer to that one week mark.

Easy Homemade Mayonnaise Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made Homemade Mayonnaise that makes jarred stuff taste flat and will ruin you for takeout.

Servings

servings

Calories

249

kcal

Equipment: 1. Medium mixing bowl (room for whisking and scooping)
2. Whisk (a nice balloon whisk helps the emulsion finish)
3. Measuring spoons (tsp) and 1 cup measuring cup
4. Small pouring pitcher or a second cup with a spout for the oil
5. Rubber spatula or spoon for scraping the bowl
6. Clean glass jar or airtight container for storing the mayo
7. Immersion blender or food processor if you want a faster, more foolproof method
8. Kitchen towel or non slip mat to keep your bowl steady when whisking

Ingredients

1 large egg yolk, room temperature (or 1 whole large pasteurized egg if you prefer)
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar or lemon juice
1 cup neutral oil, like canola, vegetable, or light olive oil
1/2 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar, optional but helps round the flavor
1-2 teaspoons water to thin if needed, optional

Directions

Put 1 large egg yolk at room temperature in a medium bowl. If you prefer safer option use 1 whole large pasteurized egg instead.
Add 1 teaspoon Dijon mustard and 1 tablespoon white wine vinegar or lemon juice to the yolk and whisk until smooth.
Sprinkle in 1/2 teaspoon fine salt, 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon sugar if you want a rounder flavor. Mix briefly.
Begin adding 1 cup neutral oil slowly. Start with just a few drops while whisking constantly so the emulsion forms and the mix thickens.
Once it starts thickening you can add the oil in a thin steady stream while whisking vigorously. Keep your wrist moving, and patience here pays off.
If you prefer a faster method use an immersion blender or a food processor: put the egg, mustard, vinegar and seasonings in the container, start blending, then pour the oil in slowly in a thin stream until it emulsifies.
Taste and adjust salt, pepper or acid. If it seems too thick add 1 to 2 teaspoons water to thin it out and whisk until smooth.
If the mayo breaks and looks oily and separated try fixing it by starting a fresh egg yolk in a clean bowl and slowly whisking the broken mayo into that yolk until it comes back together.
Store the mayonnaise in a clean jar in the fridge for up to one week. Always use a clean spoon when scooping so it stays fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.