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Fail-Proof Homemade Mayonnaise Recipe

Using whole eggs instead of just the yolk, makes this homemade mayonnaise recipe practically fail-proof and extra easy. Jump to the Whole Egg Mayonnaise Recipe or watch our quick video to see how we make the tastiest and easiest mayonnaise in less than 10 minutes!

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How to Make Practically No-Fail Whole Egg Mayonnaise

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.

How to Make Practically No-Fail Whole Egg Mayonnaise

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 with the small bowl attachment, but an immersion blender or making it completely by hand will work. (Expect tired arms and strong biceps if you do choose to do it by hand).

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.

To make the mayo, combine 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.

Stream the oil in slowly

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.

Homemade Mayo

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.

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.

How to Fix Broken Mayonnaise

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.

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.

Seriously Good Homemade Coleslaw RecipeYOU MAY ALSO LIKE: We use this mayonnaise to make our seriously good coleslaw. See how to make our favorite homemade coleslaw. Jump to the Easy Coleslaw Recipe.

Homemade Whole Egg Mayonnaise Recipe

How to Make the Best Homemade Peanut ButterYOU MAY ALSO LIKE: How to Make Homemade Peanut Butter.¬†It‚Äôs simple to make ‚ÄĒ all you need is a food processor and 15 minutes.

Recipe updated, originally posted May¬†2015.¬†Since posting this in 2015, we have tweaked the recipe to be more clear and have added a recipe video.¬†‚Äď Adam and Joanne

Fail-Proof Homemade Mayonnaise Recipe

  • PREP
  • TOTAL

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. There are a few ways to make mayonnaise. We use our food processor with the small bowl attachment, but an immersion blender or making it completely by hand and large whisk will work. (Expect tired arms and strong biceps if you do choose to do it by hand).

Makes approximately 1 cup

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 (240 ml) neutral flavored oil, grapeseed, safflower or canola are best

1 teaspoon fresh lemon juice, optional

Directions

  • Prepare Equipment
  • If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade.

    If you do not the smaller bowl attachment, making the mayonnaise with an immersion blender or by hand are alternatives. Or simply make a larger batch and double the recipe and use the standard bowl attachment.

    • Make Mayonnaise
    • Add egg, mustard, vinegar, and salt to the small 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 slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).

      Once you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.

      When 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. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.

Adam and Joanne's Tips

  • Storing Homemade Mayonnaise: Store covered in the refrigerator as long as the expiration date of your eggs allow.
  • Raw eggs: When choosing eggs for homemade mayonnaise, go for fresh, properly refrigerated, clean grade A or AA eggs with intact shells.
  • Olive oil: Olive oil 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.
  • Fixing Broken Mayonnaise: 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. 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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. 1 serving equals 1 tablespoon.

If you make this recipe, snap a photo and hashtag it #inspiredtaste ‚ÄĒ We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 tablespoon / Calories 126 / Protein 0 g / Carbohydrate 0 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 14 g / Saturated Fat 1 g / Cholesterol 12 mg
AUTHOR: Adam and Joanne Gallagher

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136 comments… Leave a Comment
  • Ann December 10, 2017, 5:42 pm

    I’ll probably won’t buy store mayo as long as I have fresh eggs. Thank you. Inspired Taste.

    Reply
  • Erica December 5, 2017, 5:17 pm

    I have used this recipe a few times now and it’s always yummy! I use a blender with canola oil added through the center of the lid to avoid splash out. I also use stone ground dijon mustard, which adds a little flavor but is not overpowering. I get a little excited when it starts to run out so I can create the magic all over again ūüėĀ

    Reply
  • Ahmet November 23, 2017, 4:13 pm

    This recipe is spot on with the type and amount of ingredients. Using the mini bowl in my food processor was perfect. For the oil, I used avocado oil. I finished it all off with 2 tsp of lemon juice. Thanks for making it so easy to make fresh mayonaise!

    Reply
  • Kate November 14, 2017, 9:45 am

    Great recipe! Super easy to make delicious mayo! Thanks!

    Reply
  • Molly Fleming November 9, 2017, 7:16 pm

    How long is the shelf life of this fresh mayo?

    Reply
    • Joanne November 14, 2017, 6:22 pm

      Hi Molly, The mayo will keep as long as the eggs would have kept in your refrigerator. I’ve kept ours for a few weeks without issue.

      Reply
  • Valerie November 8, 2017, 4:30 pm

    Made a double batch in my mini food processor and almost overflowed the bowl, but it looks and tastes great. I used about 1/2 C EVOO and grapeseed oil; the olive oil has a very floral aroma and flavor, so I added a little lemon juice to balance it out. Next time, I think I’ll go 100% grapeseed oil — and there will be a next time!

    Reply

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