Homemade Mayonnaise Recipe

Fail-Proof Homemade Mayonnaise Recipe with Whole EggsUsing whole eggs instead of just the yolk, makes homemade mayonnaise practically fail-proof and extra easy. Read on to see how we make the tastiest and easiest mayonnaise in less than 10 minutes!

The ingredients are simple — we bet you even have them in your kitchen right now. You will need an egg, Dijon mustard, red or white wine vinegar, some salt and a neutral flavored oil.

A+J’s Tip: You can use olive oil, but it can be a little overpowering so use one that’s light and fruity and consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.

There are a few ways to make mayonnaise. We use our food processor, but an immersion blender, regular blender or making it completely by hand work. (Expect tired arms and strong biceps if you do choose to do it by hand). (See these tips from The Kitchn for making a mayonnaise recipe with an immersion blender)

Potato Salad RecipeBest Recipes for Using Up Your Homemade Mayonnaise: Try our Potato Salad Recipe with lots of tips for making it best, our Simple Egg Salad Recipe, which is perfect for make-ahead lunches, our popular recipe sharing how Adam makes his Maryland-Style Crab Cakes that are especially good with homemade mayonnaise or this incredibly easy and delicious Broccoli Salad with a mayonnaise based dressing.

Making Our Fail-Proof, Homemade Mayonnaise Recipe

Making mayo at home is very easy and quick (especially with our recipe).

Room temperature ingredients are best when making mayonnaise at home. If you’re not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes.

Fail-Proof, Whole Egg Mayonnaise

Combine the egg with mustard, vinegar and some salt in the bowl of a food processor.

Mustard adds flavor, but it also helps to keep the mayonnaise stable. Along with the egg yolk, mustard helps emulsify the mixture, reducing the risk of our mayo breaking.

Fail-Proof, Whole Egg Mayonnaise

Give everything a whirl in the processor, scrape the sides and bottom of the bowl then slowly (very, very slowly) add the oil.

Start by adding tiny drops of oil until about 1/4 of the oil has been added. It’s at this point that you should notice the mixture is beginning to thicken and emulsify. Once this happens, you can be a little less strict with how slowly the oil is added. A thin stream of oil is perfect.

Fail-Proof, Whole Egg Mayonnaise

After all of the oil is added, you’ll be left with thick and creamy mayonnaise.

Fail-Proof, Whole Egg Mayonnaise

At this point it is a good idea to taste the mayonnaise to see if any more salt or acid is needed. We usually add a squeeze of lemon juice to brighten things up a little.

This is also a great time to make the mayonnaise entirely your own. Fresh herbs, garlic paste, chipotle, Sriracha or curry powder are all amazing options.

A+J’s Tip: To make garlic paste, finely chop one clove of garlic,  sprinkle with a little coarse salt then use the flat side of your knife to press and scrape the garlic against your cutting board until a paste forms.

Fail-Proof, Whole Egg Mayonnaise Recipe

When making mayonnaise, the worst, but not unfixable, thing that can happen to you is that the mixture breaks, leaving you with a curdled mess.

Our recipe tries to prevent this a few ways: we use a whole egg, which adds a little more liquid to the mix, mustard acts as an emulsifier from the get go and we are careful to stream our oil in slowly.

While we have never had this recipe for mayonnaise break on us, if it happens to you don’t fret! You really should be able to fix it.

How to Fix Broken Mayonnaise

Add about 1 teaspoon of mustard to a bowl then slowly beat the broken mayonnaise into the mustard until it becomes emulsified and creamy again (a tip from Julia Child). Another trick is to repeat the same process, but replace the teaspoon of mustard with an egg yolk.

Fail-Proof, Whole Egg Homemade Mayonnaise

5.0 from 4 reviews
Homemade, Whole Egg Mayonnaise Recipe
 
Prep time
Cook time
Total time
 
Homemade mayonnaise is such a treat. It's very simple to make, too. Room temperature ingredients are best when making mayonnaise at home. If you're not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes.
Yield: 1 cup mayonnaise
You Will Need
  • 1 large egg at room temperature
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red or white wine vinegar
  • 1/4 teaspoon kosher salt, or more to taste
  • 1 cup neutral flavored oil, grapeseed, safflower or canola is our go-to
  • 1 teaspoon lemon juice, optional
Directions
  1. Prepare Mayonnaise: Add egg, mustard, vinegar and salt to the bowl of a food processor and process for 20 seconds. Scrape the sides and bottom of the bowl, turn the food processor on then begin to add the oil in tiny drops until about 1/4 of the oil has been added. It's at this point that you should notice the mixture is beginning to thicken and emulsify. Once this happens, you can be a little less strict with how slowly the oil is added. Continue to add the remaining oil in a very thin stream.
  2. Once all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds.
  3. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
  4. Storing Homemade Mayonnaise: Store covered in the refrigerator as long as the expiration date of your eggs allow.
Notes and Tips
We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.
A note about using raw eggs: When choosing eggs for homemade mayonnaise, go for fresh, properly refrigerated, clean grade A or AA eggs with intact shells.

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24 comments… Leave a Comment
  • Carla September 20, 2016, 9:12 am

    Can i use regular cooking oil in making mayonnaise?

    Reply
    • Joanne September 20, 2016, 1:39 pm

      Any neutral oil will work. (Vegetable, Canola, Grapeseed, and safflower oil are all great)

      Reply
  • Tammy Bingham August 17, 2016, 10:10 pm

    5 stars I love this mayonnaise! Easy, quick, tasty. I used my immersion blender following your directions. Used less oil and the mayo is smooth and creamy. Delicious! Thanks for sharing your recipe.

    Reply
  • Tim in SE MO July 29, 2016, 7:37 am

    I had a brainstorm when setting up to make this.

    I have an old Cuisinart food processor, with a tubular opening for feeding the bowl. I took a piece of plastic wrap and poked it down the feed tube, and then made a small hole in the bottom. When it came time to add oil, filled the plastic wrap reservoir with my oil, turned on the food processor, and let it run.

    The oil fed in a thin stream or by drops, and made the whole deal even easier.

    The mayo came out thick & creamy, very nice recipe. This was my first time making mayo from scratch, and I couldn’t have been more pleased.

    Thanks!

    Reply
    • Joanne July 30, 2016, 4:00 pm

      Smart tip, Tim! Thanks for sharing.

      Reply
  • Ashley July 17, 2016, 7:09 pm

    Hello, I just tried this recipe using an immersion blender and found it was getting thick after only half the oil. Unfortunately I think it was due to the incorporation of air making it fluffy mayo rather than creamy. Not sure if I should continue and keep adding the rest of the oil or learn to love fluffy, less oily mayo! Have you tried the immersion blender method yet? And did you make any adjustments? Thanks!

    Reply
    • Joanne July 28, 2016, 5:03 pm

      Hi Ashley, if you loved the mayo with half the oil, I’d stick to it. You should be able to add the remaining oil with success for creamy mayo, though.

      Reply
  • Linda F. Resnick June 3, 2016, 2:47 pm

    I made this and it came out great.very creamy. I follow a very low sodium diet so my Dijon was a low sodium brand and cut the kosher salt to a pinch.It’s nice to be able to use mayo without worrying.

    Reply
  • Linda April 20, 2016, 1:01 pm

    I made this recipe and and used on my potato salad. It was fine but it was runny. For the next time that I make it, is there a recommendation to improve it for me?

    Reply
    • Joanne May 19, 2016, 1:42 pm

      Hi Linda, A couple tips — make sure you are pouring that oil really slowly and add a little extra mustard to help emulsify things better. I have also read that using a hand blender instead of a food processor helps thicken/emulsify mayonnaise better. (I’ll have to try this in our kitchen).

      Reply
      • Frank Hall July 25, 2016, 10:15 pm

        The hand (immersion-type) blender does not just blend it better; it completely eliminates the need to add the oil slowly, as well as any concerns about the emulsion “breaking.” Just combine the full quantity of ingredients, blend with the hand blender, and in 10 to 15 SECONDS, you’re done. Just like that.

        Reply
  • Justin April 16, 2016, 1:43 pm

    Came out as soup

    Reply
    • Joanne May 19, 2016, 1:42 pm

      Hi Justin, we’re sorry about that. Here are a couple tips for next time. I have also read that using a hand blender instead of a food processor helps thicken/emulsify mayonnaise better. (I’ll have to try this in our kitchen).

      Reply
  • Salisha March 25, 2016, 7:36 pm

    Use 1/2 clove of garlic to help with preservation and added flavour!

    Reply
  • Jan February 27, 2016, 5:23 pm

    Just made the yummy potato salad and next time will make with homemade mayo!

    Reply
  • Amy February 14, 2016, 12:04 pm

    Any suggestions if it doesn’t come out as creamy as you would like it to?

    Reply
    • Joanne May 19, 2016, 1:41 pm

      Hi Amy, A couple tips — make sure you are pouring that oil really slowly and add a little extra mustard to help emulsify things better. I have also read that using a hand blender instead of a food processor helps thicken/emulsify mayonnaise better. (I’ll have to try this in our kitchen). Hope this helps!

      Reply
  • Theresa February 4, 2016, 9:06 pm

    This recipe is terrific! It’s a wonderful base for a super tasty chicken salad or anything else I need mayonnaise for with the option of changing the flavor for different occasion’s.

    Reply
  • Helen November 17, 2015, 5:00 pm

    Hi, thank you so much for this recipe. I can’t believe I have finally made really yummy mayo. Easy and delicious. The first recipe that has actually worked after many failures. Keep up the good work!

    Reply
  • Michelle October 3, 2015, 10:42 pm

    Hi, I have made homemade mayonnaise and I love it but it dries out after only a week in the refrigerator. I’ve had it in mason jars with the band and lid, and it happened and then next time I put it in an old mayonnaise jar and it happened again. Please help!

    Reply
    • Joanne October 16, 2015, 12:45 pm

      You could try laying a piece of plastic wrap over the top of the mayonnaise (press it down onto the mayo) so no air gets to it.

      Reply
  • Sylvia August 17, 2015, 2:25 pm

    OMG. I made this yesterday and I know for sure dt I will never again buy mayonnaise. It came out so well and the best part was that I made it mine by adding honey,garlic and cucumber pickles. Thanks a lot for this great recipe.

    Reply
  • Shari May 29, 2015, 6:46 pm

    Are there any concerns about eating raw eggs? And how long does this mayonnaise last?

    Reply
    • Joanne June 12, 2015, 11:07 am

      Hi Shari, While we are personally comfortable consuming mayonnaise made with raw eggs, there are risks. It’s really up to you to decide (check out the egg safety center for more info).

      When stored covered in the refrigerator, the mayonnaise will last as long as the expiration date of your eggs allow. If you are concerned, you can make mayonnaise with eggs that have been pasteurized or doctor up store-bought mayo with a little olive oil and lemon juice. Hope that helps!

      Reply

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