I made a ridiculously thick, velvety mayonnaise that matches grocery-store flavors perfectly and somehow looks and spreads like the real deal.

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I’m obsessed with this mayonnaise because it’s thick, glossy, and actually tastes like something made on purpose. I love the way a room temperature egg gives it that silkiness, and a touch of Dijon mustard cuts through with a little tang.

My friends always reach for extra when I bring it to a picnic. But it’s not precious or fussy.

It slaps on fries, ghosts onto sandwiches, and transforms plain roasted veggies into something worth talking about. Seriously.

I make it so often I forget store-bought mayo exists until I open my fridge. My pantry is jealous of this jar.

Ingredients

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Egg: It gives creaminess and body, plus it helps mayo hold together.
Oil: Basically the fat that makes it rich and silky on sandwiches.
Lemon juice or vinegar: Adds bright tang, cuts through the richness a bit.
Dijon mustard: Gives a little zip and helps emulsify, so it’s stable.
Sea salt: Brings out flavor, don’t skip it or it’ll taste flat.
Sugar or honey: Plus a hint of sweet like store mayo, subtly balanced.
Water: Thins it when needed, making it spreadable and less heavy.
Garlic: Adds punch; you’ll get a savory hit fast.
Smoked paprika or relish: Basically optional twists for smoky or tangy character.

Ingredient Quantities

1 large room temperature egg (or 1 large egg yolk if you want richer mayo)

1 cup (240 ml) neutral oil like canola, vegetable or grapeseed oil

1 tablespoon fresh lemon juice or white wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon fine sea salt (adjust to taste)

1/4 teaspoon granulated sugar or honey (optional, for a slightly sweet store style flavor)

1 to 2 tablespoons water (optional, to thin if needed)

Optional flavorings: 1 small garlic clove minced or 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, or 1 teaspoon sweet pickle relish for classic flavored mayo

How to Make this

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1. Crack the large room temperature egg into a clean bowl or tall jar if using an immersion blender; if you want richer mayo use just the yolk. Add the Dijon mustard, lemon juice or white wine vinegar, salt, and sugar or honey if using.

2. Whisk the egg mixture lightly so everything is combined and the mustard starts to emulsify the acid. If you have any concerns about raw egg, use a pasteurized egg.

3. Start adding the oil very slowly while whisking constantly, just a few drops at first. If using an immersion blender, set the blender tip at the bottom, pour the oil in a thin, steady stream and keep the blender running so the emulsion forms.

4. Once the mayo starts to thicken and looks creamy, you can pour the oil a little faster in a thin steady stream. Keep whisking or blending until all the oil is incorporated and the texture is thick and glossy.

5. Taste and adjust salt, lemon or vinegar, and sugar as needed. If the mayo is too thick add 1 to 2 tablespoons of water and whisk or blend to loosen it to your preferred consistency.

6. If the emulsion breaks (it looks curdled or separated) stop adding oil, whisk in a teaspoon of cold water or another egg yolk to rescue it, then slowly add the remaining oil while whisking.

7. For flavored mayo, stir in optional ingredients now: minced garlic or 1/2 teaspoon garlic powder for garlic mayo, 1/4 teaspoon smoked paprika for a smoky note, or 1 teaspoon sweet pickle relish for a classic sandwich mayo.

8. Transfer the mayo to a clean airtight jar, cover, and refrigerate. It will firm up a bit as it chills. Use within about 1 week.

9. Clean up tip: rinse utensils and bowl with cold water first so the oil doesn’t smear, then wash with hot soapy water. Small batches are easier to fix if something goes wrong, so don’t be afraid to try again.

Equipment Needed

1. Large mixing bowl or tall jar (if using an immersion blender)
2. Whisk or immersion blender (both options work)
3. Measuring cups and spoons
4. Rubber spatula or spoon for scraping
5. Small bowl or ramekin for cracking the egg
6. Clean airtight jar with lid for storing the mayo
7. Fine mesh strainer or sieve (optional, for super smooth mayo)
8. Kitchen towel or paper towels for quick cleanup

FAQ

Q: Do I have to use a whole egg or can I just use the yolk?

A: You can use either. A whole room temperature egg gives a lighter mayo and helps the emulsion start easier, while just the yolk makes a richer, creamier mayo. If you want extra richness, use a yolk, but be extra careful about storage and freshness.

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

A: It happens. To rescue it, start with a clean bowl and whisk or blender, add one fresh egg yolk or a teaspoon of mustard, then slowly whisk or stream the broken mayo back in a little at a time until it comes together. Warm ingredients and pouring oil too fast are the usual culprits.

Q: How fast should I add the oil?

A: Start drop by drop at first, especially if whisking by hand, until the emulsion forms, then you can add it in a thin steady stream. If you pour too fast it can separate, so patience is the key.

Q: How long does homemade mayo last and how should I store it?

A: Store it in an airtight container in the fridge. Use within 3 to 5 days for best quality. Because it’s made with raw egg, don’t keep it longer and always chill it. If you’re worried about raw eggs, use pasteurized eggs.

Q: Can I use olive oil or flavored oils?

A: You can, but extra virgin olive oil can taste bitter and overpower the mayo. Use a light olive oil or blend olive with a neutral oil, or stick to canola, vegetable or grapeseed for a milder flavor. Flavored oils will change the taste, so adjust acids and seasonings.

Q: Any quick flavor ideas or tricks?

A: Yep. Add a minced garlic clove for aioli, 1 teaspoon sweet pickle relish for sandwich mayo, 1/4 teaspoon smoked paprika for smoky notes, or a bit of honey or sugar to mimic store-bought sweetness. If it’s too thick, whisk in 1 to 2 tablespoons water to thin it out slowly.

Mayonnaise Recipe Substitutions and Variations

Egg: Use 3 tablespoons aquafaba (chickpea liquid) for a vegan mayo; or 1 pasteurized egg if worried about raw eggs; or 1/4 cup silken tofu blended smooth for a thicker, egg-free version.
Neutral oil (canola, vegetable): Substitute light olive oil for a bit more fruitiness; or avocado oil for a milder, buttery note; or sunflower oil for a similar neutral flavor; or grapeseed if you want a clean taste.
Fresh lemon juice or white wine vinegar: Swap with apple cider vinegar for a rounder tang; or plain white vinegar if you want a sharper acidity; or fresh lime juice for a brighter, slightly different citrus twist.
Dijon mustard: Use whole grain mustard for texture and milder heat; or 1/2 to 1 teaspoon mustard powder mixed with a little water; or 1 teaspoon prepared yellow mustard in a pinch (it will be sweeter).

Pro Tips

1) get everything room temp. cold egg or oil makes the mayo fight you, so leave the egg out for 20-30 minutes. if you’re nervous about raw eggs use a pasteurized egg yolk.

2) go SLOW with the oil at first. a few drops while you whisk or a hair-thin stream with the immersion blender is what makes the emulsion. once it thickens you can pour a bit faster, but patience here saves you from a curdled mess.

3) if it breaks don’t panic. stop adding oil and whisk in a teaspoon of cold water or another egg yolk, then resume very slowly. small batches are easier to rescue, so start small while you’re learning.

4) tweak texture and flavor at the end. 1 to 2 Tbsp of water loosens it without ruining flavor. add acid, salt, or a tiny bit of sugar to balance. store in a clean airtight jar, keep in fridge and use within about a week.

Mayonnaise Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made a ridiculously thick, velvety mayonnaise that matches grocery-store flavors perfectly and somehow looks and spreads like the real deal.

Servings

servings

Calories

129

kcal

Equipment: 1. Large mixing bowl or tall jar (if using an immersion blender)
2. Whisk or immersion blender (both options work)
3. Measuring cups and spoons
4. Rubber spatula or spoon for scraping
5. Small bowl or ramekin for cracking the egg
6. Clean airtight jar with lid for storing the mayo
7. Fine mesh strainer or sieve (optional, for super smooth mayo)
8. Kitchen towel or paper towels for quick cleanup

Ingredients

1 large room temperature egg (or 1 large egg yolk if you want richer mayo)
1 cup (240 ml) neutral oil like canola, vegetable or grapeseed oil
1 tablespoon fresh lemon juice or white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt (adjust to taste)
1/4 teaspoon granulated sugar or honey (optional, for a slightly sweet store style flavor)
1 to 2 tablespoons water (optional, to thin if needed)
Optional flavorings: 1 small garlic clove minced or 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, or 1 teaspoon sweet pickle relish for classic flavored mayo

Directions

Crack the large room temperature egg into a clean bowl or tall jar if using an immersion blender; if you want richer mayo use just the yolk. Add the Dijon mustard, lemon juice or white wine vinegar, salt, and sugar or honey if using.
Whisk the egg mixture lightly so everything is combined and the mustard starts to emulsify the acid. If you have any concerns about raw egg, use a pasteurized egg.
Start adding the oil very slowly while whisking constantly, just a few drops at first. If using an immersion blender, set the blender tip at the bottom, pour the oil in a thin, steady stream and keep the blender running so the emulsion forms.
Once the mayo starts to thicken and looks creamy, you can pour the oil a little faster in a thin steady stream. Keep whisking or blending until all the oil is incorporated and the texture is thick and glossy.
Taste and adjust salt, lemon or vinegar, and sugar as needed. If the mayo is too thick add 1 to 2 tablespoons of water and whisk or blend to loosen it to your preferred consistency.
If the emulsion breaks (it looks curdled or separated) stop adding oil, whisk in a teaspoon of cold water or another egg yolk to rescue it, then slowly add the remaining oil while whisking.
For flavored mayo, stir in optional ingredients now: minced garlic or 1/2 teaspoon garlic powder for garlic mayo, 1/4 teaspoon smoked paprika for a smoky note, or 1 teaspoon sweet pickle relish for a classic sandwich mayo.
Transfer the mayo to a clean airtight jar, cover, and refrigerate. It will firm up a bit as it chills. Use within about 1 week.
Clean up tip: rinse utensils and bowl with cold water first so the oil doesn’t smear, then wash with hot soapy water. Small batches are easier to fix if something goes wrong, so don’t be afraid to try again.

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.