Using 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)
Best 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.
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.
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.
After all of the oil is added, you’ll be left with thick and creamy 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.
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.
- 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
- 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.
- Once all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds.
- Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
- Storing Homemade Mayonnaise: Store covered in the refrigerator as long as the expiration date of your eggs allow.
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.