Name: Homemade Mayonnaise: Silky Smooth & Flavorful Recipe!
Prep time: 15 min
Total time: 15 min
Yield: About 1.25 cups
Ingredients: 1 large fresh egg yolk, room temperature; 1 teaspoon Dijon mustard; 1 tablespoon fresh lemon juice or white wine vinegar, room temperature; 1/2 teaspoon fine sea salt; Pinch of white pepper (optional); 1 cup neutral-flavored oil (e.g., grapeseed, canola, sunflower, or very light olive oil), room temperature

Homemade Mayonnaise – just the phrase evokes a sense of culinary accomplishment and a promise of unparalleled flavor. Have you ever considered the profound difference a truly fresh, vibrant mayonnaise can make to your sandwiches, salads, or even as a simple dip? I often find that once you experience the creamy, rich texture and bright, zesty taste of a mayonnaise made right in your own kitchen, it’s incredibly difficult to go back to store-bought alternatives. This humble yet incredibly versatile sauce boasts a fascinating history, with tales linking its origins to 18th-century France and the island of Minorca, where it was said to have been created out of necessity and ingenuity.

People absolutely adore Homemade Mayonnaise not just for its incredible taste, which is far superior and more nuanced than anything from a jar, but also for its wonderfully smooth, emulsified texture that coats the palate beautifully. There’s a certain magic in combining simple ingredients like egg yolks, oil, vinegar or lemon juice, and a touch of seasoning to create something so utterly delicious and transformative. It’s surprisingly easy to whip up, providing both immense satisfaction and complete control over the quality of your ingredients. Join me as we embark on the delightful journey of mastering this foundational sauce.

Ingredients:

1 large fresh egg yolk: This is the heart of our homemade mayonnaise, and freshness really matters here. Make sure it’s from a good quality egg, ideally at room temperature, which will help tremendously with emulsification.
1 teaspoon Dijon mustard: I always use Dijon because its emulsifying properties are fantastic, thanks to the mucilage in mustard seeds. It also adds a wonderful, subtle tang that complements the richness of the egg and oil beautifully.
1 tablespoon fresh lemon juice or white wine vinegar: Acidity is key for flavor balance and also helps stabilize the emulsion. Lemon juice provides a bright, zesty note, while white wine vinegar offers a crisp, clean tang. Again, room temperature is preferred.
1/2 teaspoon fine sea salt: Salt enhances all the other flavors. You might want to adjust this to your personal preference at the end.
Pinch of white pepper (optional): I sometimes add a small pinch for a touch of subtle warmth without overwhelming the other flavors. Black pepper works too, but white pepper keeps the color pristine.
1 cup neutral-flavored oil: This is where the bulk of our mayonnaise comes from. Opt for something like grapeseed oil, canola oil, sunflower oil, or a very light olive oil. Avoid extra virgin olive oil unless you specifically want a very strong, sometimes bitter, olive flavor in your mayonnaise. The goal here is a smooth, creamy base that lets the other flavors shine. Make sure your oil is also at room temperature.

Preparing Your Workspace and Ingredients

Gather and Prepare Your Ingredients:
Before you even think about whisking, ensure all your ingredients, especially the egg yolk, lemon juice (or vinegar), and oil, are at room temperature. This is perhaps one of the most critical steps for successful homemade mayonnaise. Why is room temperature so important? Cold ingredients, particularly the egg yolk and oil, are far less likely to emulsify properly. The fat globules in cold oil are more rigid, and the proteins in a cold egg yolk are less flexible, making it much harder for them to form a stable bond. If your ingredients are straight out of the fridge, let them sit on the counter for at least 30 minutes, or even an hour, until they’ve warmed up. I often find myself setting out my egg and oil while I’m doing other kitchen tasks, just so they’re perfectly ready when I am. This simple step alone can save you a lot of frustration.
Choose Your Equipment Wisely:
You have a few options for making homemade mayonnaise, and each has its pros and cons.
- Immersion Blender: This is my absolute favorite method for speed and ease, especially for beginners. The design of an immersion blender head creates a vortex that’s perfect for quickly emulsifying the mixture. You’ll typically get a stable mayonnaise in under a minute.
- Food Processor: A food processor with a small opening in the lid is also excellent. It allows for a controlled, steady drizzle of oil while the blades are working. This method is also very reliable and quick.
- Electric Mixer (Stand or Handheld): If you have a stand mixer with a whisk attachment, it works beautifully. You’ll need to carefully drizzle the oil in while the mixer is running. A handheld electric mixer can also work, but you’ll need a very sturdy bowl and perhaps a second pair of hands to manage the oil drizzle.
- Whisk by Hand: This is the traditional method and incredibly satisfying when it works, but it requires patience, strong arm muscles, and a lot of dedication to a slow, steady drizzle. It’s fantastic for a workout, but I’d recommend starting with one of the electric methods if you’re new to making mayonnaise to ensure success. If you do go by hand, make sure your bowl is stabilized – placing it on a damp towel helps prevent it from sliding around.
For this recipe, I’ll primarily describe the process assuming you’re using an immersion blender or a food processor, as these are the most reliable for consistent results.

The Art of Emulsification: Creating Your Homemade Mayonnaise

Combine the Base Ingredients:
If using an immersion blender: Crack your egg and carefully separate the yolk, placing it directly into the bottom of a wide-mouthed jar or the container that came with your immersion blender. Add the Dijon mustard, lemon juice (or vinegar), sea salt, and white pepper (if using) to the jar with the egg yolk.
If using a food processor: Place the egg yolk, Dijon mustard, lemon juice (or vinegar), sea salt, and white pepper (if using) into the bowl of your food processor.
Give these ingredients a quick whisk or pulse just to combine them. We’re not trying to create a foam, just ensuring they’re well-mixed before the oil comes into play. This initial mixing helps the emulsifiers in the mustard and egg yolk distribute evenly, preparing them to bind with the oil.
Introduce the Oil (The Critical Step!):
This is where the magic, and potential pitfalls, of mayonnaise making occur. The key here is slow, steady, and gradual.
- Immersion Blender Method: Pour all of your neutral oil directly over the top of the egg yolk mixture in the jar. Yes, all of it! Without turning the blender on yet, simply let the oil sit on top of the other ingredients. Now, place the head of your immersion blender all the way to the bottom of the jar, completely encasing the egg yolk mixture. Turn the blender on high and keep it absolutely still at the bottom for about 15-20 seconds. You will see a thick, white emulsion start to form at the bottom, rapidly moving upwards. Once about half of the mixture has emulsified, slowly and steadily lift the immersion blender upwards through the oil until all of the oil has been incorporated and the mayonnaise is thick and creamy. This entire process usually takes less than a minute. Do not move the blender too quickly at first, or it won’t emulsify properly from the bottom up.
- Food Processor Method: Close the lid of your food processor. Turn the food processor on. With the motor running, begin to drizzle the oil into the feed tube in an extremely slow, thin stream. Think literally drop by drop at first. You should see the mixture in the bowl start to thicken and lighten in color. This initial phase, where you add the first quarter cup of oil, is the most crucial for establishing a stable emulsion. Take your time, don’t rush it. Once you’ve added about a quarter to a third of the oil and you see a definite thickening, you can very slightly increase the speed of your drizzle, but still keep it thin and consistent. Continue adding the oil until it’s all incorporated and the mayonnaise is thick, smooth, and pale yellow. This usually takes 2-4 minutes.
- Stand Mixer/Hand Whisk Method: If using a stand mixer, start with the whisk attachment on medium-low speed. If whisking by hand, whisk vigorously. Begin to add the oil in an incredibly slow, thin stream, literally drop by drop, especially for the first 1/4 cup. Continue whisking constantly. As the mixture thickens and emulsifies, you can gradually increase the speed of the oil drizzle to a very thin stream. Keep whisking until all the oil is incorporated and the mayonnaise reaches your desired consistency. This method requires the most patience and a steady hand.
Understanding the Emulsion

The magic behind mayonnaise is creating an emulsion, which is a stable mixture of two liquids that normally don’t mix (like oil and water/lemon juice). The egg yolk and mustard act as emulsifiers; their molecules have parts that are attracted to oil and parts that are attracted to water, helping to bridge the gap and keep the oil droplets suspended evenly throughout the mixture. When you add the oil slowly, you’re giving these emulsifiers time to surround and stabilize each tiny oil droplet, preventing them from coalescing back into separate layers. Adding the oil too quickly will overwhelm the emulsifiers, causing the emulsion to “break,” resulting in a greasy, separated mess.
Taste and Adjust Seasoning:
Once all the oil is incorporated and your mayonnaise is beautifully thick and creamy, it’s time for the final touch: seasoning. Dip a spoon in, give it a taste. Does it need more salt? Perhaps a little more lemon juice for brightness? Or maybe a touch more pepper? Feel free to adjust to your liking. Remember that salt and acidity truly bring out the best in mayonnaise. If it’s too thick for your liking, you can whisk in a tiny bit of warm water (about a teaspoon at a time) to thin it slightly, but be careful not to add too much.

Troubleshooting Common Mayonnaise Mishaps

Oh No! My Mayonnaise Broke! (Separated/Curdled)
Don’t despair! This is a common issue, especially for beginners, and it’s usually fixable. A broken mayonnaise looks greasy, thin, and separated, often with visible droplets of oil.
- How to Fix It: Get a clean, separate bowl (or jar). Add another fresh egg yolk (make sure it’s at room temperature!) to this new bowl. You can also add half a teaspoon of Dijon mustard or a teaspoon of hot water, as these can help kickstart the emulsion. Start whisking this new egg yolk vigorously. Then, very, very slowly, almost drop by drop, begin to add your broken mayonnaise into the new egg yolk mixture while continuously whisking or blending. Treat the broken mayonnaise as if it were pure oil that you are slowly incorporating into a fresh emulsifying base. Once you see it start to thicken and come together, you can increase the speed of adding the broken mayonnaise to a thin stream. Continue until all the broken mayonnaise is incorporated, and you should have a smooth, glorious batch!
- Prevention: The best prevention is ensuring all ingredients are at room temperature and adding the oil very slowly at the beginning. Patience is truly a virtue here.
My Mayonnaise is Too Thin/Thick:
- Too Thin: If your mayonnaise is too thin but hasn’t fully broken, it might just need more oil. You can try slowly whisking in another 1/4 to 1/2 cup of neutral oil, continuing the slow drizzle method. The additional oil will help thicken it further. If it’s truly thin and greasy, it’s likely a broken emulsion, and you should refer to the fix above.
- Too Thick: If your mayonnaise is too thick, simply whisk in a teaspoon of warm water (or more lemon juice/vinegar for extra tang) at a time until you reach your desired consistency. A very small amount usually does the trick.

Storage and Wonderful Variations

Storage:
Once you’ve made your delicious homemade mayonnaise, transfer it to an airtight container, such as a clean jar with a tight-fitting lid. Store it in the refrigerator. Because it contains fresh egg yolk and no industrial preservatives, homemade mayonnaise has a shorter shelf life than store-bought versions. It’s generally best consumed within 5-7 days. Always use a clean spoon when serving to avoid introducing bacteria that could shorten its shelf life. If you notice any unusual smells, discoloration, or mold, it’s always best to discard it.
Experiment with Flavor Variations:
This basic homemade mayonnaise recipe is a fantastic canvas for countless flavor variations. Don’t be afraid to get creative once you’ve mastered the basic technique!
- Garlic Aioli: The simplest and one of the most popular variations! To make a classic aioli, crush 1-2 cloves of fresh garlic (or more, to taste) into a paste and whisk it into your finished mayonnaise. Let it sit for at least 30 minutes in the fridge for the flavors to meld. Some purists make aioli by emulsifying raw garlic directly with the egg yolk, but adding it to the finished mayonnaise is easier and still delicious.
- Herb Mayonnaise: Finely chop fresh herbs like chives, parsley, dill, tarragon, or a combination. Stir 1-2 tablespoons of your chosen herbs into the finished mayonnaise. This is wonderful with fish, chicken, or as a dip for vegetables.
- Spicy Mayonnaise: Add a teaspoon or two of Sriracha, chipotle powder, smoked paprika, or a dash of your favorite hot sauce to your mayonnaise. Start with a small amount and taste, adding more until you reach your desired level of heat. This is fantastic on sandwiches or with fries.
- Lemon & Herb Mayonnaise: Combine the brightness of extra lemon zest (from about half a lemon) with a mix of finely chopped fresh herbs like chives and parsley. This is particularly good with seafood.
- Whole Egg Mayonnaise (for Immersion Blenders): If you prefer to use a whole egg, it’s particularly easy with an immersion blender. Place one whole, room-temperature large egg (not just the yolk) in the bottom of your immersion blender jar. Add 1 teaspoon Dijon mustard, 1 tablespoon lemon juice or vinegar, and 1/2 teaspoon salt. Pour 1 cup of neutral oil over the egg. Place the immersion blender head directly over the egg at the bottom of the jar. Turn it on high and hold it still until the mixture starts to emulsify and climb up the sides (about 15-20 seconds). Then slowly lift the blender to incorporate the rest of the oil. This method results in a slightly lighter mayonnaise, but it’s very convenient as it bypasses egg separation.
- Smoked Paprika Mayonnaise: Stir in 1/2 to 1 teaspoon of smoked paprika for a lovely smoky depth and beautiful color. This is excellent on burgers or alongside grilled meats.
Remember to always taste your creations and adjust the seasonings as you go. Homemade mayonnaise, with its fresh ingredients and customizable flavors, is infinitely superior to store-bought, and I truly hope you enjoy making and savoring every spoonful!

Conclusion:

And there you have it, my friends! We’ve reached the delicious culmination of our culinary journey together. If there’s one recipe I genuinely hope you take the plunge and try, it’s this one. Why is it an absolute must-try? Because the difference, truly, is night and day. Forget everything you thought you knew about store-bought condiments; this recipe for

Homemade Mayonnaise

is a revelation. It’s not just a sauce; it’s an experience. From the very first creamy, tangy, and impossibly smooth spoonful, you’ll understand exactly what I mean. The texture is velvety perfection, the flavor profile bright and balanced, and the satisfaction of creating something so utterly delightful from simple, wholesome ingredients right in your own kitchen is immense. There’s a purity to it, a freshness that pre-packaged versions simply cannot replicate, no matter how hard they try. You control the quality of the oils, the freshness of the eggs, and the precise balance of seasonings, resulting in a condiment that isn’t just an addition to your meal, but a highlight.

I can already imagine your culinary adventures once you master this basic yet transformative technique. What’s fantastic about this recipe is its incredible versatility. Of course, it’s a non-negotiable for classic sandwiches – think a beautifully roasted chicken sandwich, a BLT, or a simple ham and cheese elevated to gourmet status. But don’t stop there! Think about how it can revolutionize your salads. A dollop mixed into a tuna salad or an egg salad becomes an instant upgrade, adding a luxurious richness. For potato salad or coleslaw, it provides the perfect creamy binder, allowing the fresh ingredients to shine without being overwhelmed by artificial flavors. You can even thin it slightly with a touch of lemon juice or water to create a delectable salad dressing for green salads, moving far beyond the usual vinaigrettes.

Beyond the basics, this Homemade Mayonnaise serves as an incredible base for a myriad of other sauces and dips. Imagine whipping up a quick aioli by folding in a crushed clove of garlic and a pinch of fresh parsley – perfect for dipping crispy fries, roasted vegetables, or grilled seafood. Feeling a little adventurous? How about a spicy sriracha mayo, ideal for sushi bowls or as a burger topping? You could also infuse it with fresh herbs like dill, chives, or tarragon for an instant herbed mayonnaise, fantastic with fish or chicken. For a smoky twist, a touch of smoked paprika turns it into a gourmet spread. Lemon zest adds a zesty brightness, while a hint of Dijon mustard can deepen its savory profile. The possibilities truly are endless, and each variation you create will carry the unmistakable quality of your homemade base.

Elevate Your Everyday Meals:

Consider using it as a binder for crab cakes or fish cakes, adding moisture and flavor. It can also be brushed onto chicken or fish before baking or grilling to create a beautiful, golden crust and keep the protein moist. For a surprisingly delicious treat, try slathering a thin layer on corn on the cob before grilling, then finishing with a sprinkle of chili powder and cotija cheese for an elote-inspired snack. This single recipe will empower you to create a whole new world of flavors right in your own kitchen, moving beyond the ordinary and embracing the extraordinary with minimal effort.

Your Culinary Journey Awaits!

So, please, take this leap. Gather your ingredients, follow the steps, and experience the sheer joy of creating something so fundamental yet so profoundly delicious. I promise you, once you taste your own expertly crafted Homemade Mayonnaise, there’s no going back. I am genuinely excited for you to try this recipe, and I absolutely can’t wait to hear all about your experiences. Did you try a fun variation? What was your favorite way to serve it? Did it convert any skeptics in your household? Please, share your stories, your photos, and your triumphs! Your feedback and shared experiences are what make this culinary community so vibrant and inspiring. Happy whisking, and happy eating!