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’s simple to make — 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. – 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 — 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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117 comments… Leave a Comment
  • JoEllen Smith March 11, 2017, 3:02 pm

    THANK YOU to Adam & Joanne Gallagher and Julia Child!!!!! I have made mayo successfully with an immersion blender in the past by dumping all in, but I think it was dumb luck! I almost just dumped my 2nd double batch when I happened to come to your article, I knew there had to be away to fix it and you gave it to me!!! I took a whole egg and Dijon mustard – emulsified it then SLOWLY added the 2 egg mix that never came together, thankfully I now have a HUGE batch of mayo and didn’t waste!!!! So thankful!!!!! Thank you!!!!

    Reply
  • Ann March 8, 2017, 3:18 am

    I have always used whole eggs. Why waste the whites? I use my stick blender these days and always end up with the best mayo! My choice of oil is a light olive oil.

    Thanks for this post!

    Reply
  • Zach March 6, 2017, 4:32 pm

    Used it in the food processor, turned into straight up soup and tasted awful. I don’t know what I did wrong.

    Reply
    • Joanne May 26, 2017, 6:53 pm

      Hi Zach, I’m sorry the recipe didn’t work well for you. Did you use a small bowl attachment for the processor? Since there isn’t that much liquid in the recipe, the smaller bowl really does help the ingredients come together. Another thing to note is that it is really important to slowly stream in the oil. If you were to add it too fast, the mayonnaise will not emulsify and turn thick. We recently added a quick recipe video to the top of this page, which will hopefully help with any questions you may have.

      Reply
  • *Friday* March 5, 2017, 10:10 am

    I made this today and it was lovely but the only thing I didn’t like is that the after taste of the mayo is a little bit sour. Would that be because of the Dijon mustard?

    Reply
    • Joanne May 26, 2017, 6:50 pm

      The mustard does add some tanginess (as well as the vinegar). You could try reducing the amount of mustard and vinegar a little — leave some in though since the mustard really does help emulsify the mayonnaise. You could also try adding a pinch of sugar or honey to balance it out.

      Reply
  • John March 4, 2017, 8:15 pm

    Can this be canned in canning jars and kept on the shelf for several months? Also how long will it last in the refrigerator? How much does one batch of this recipe make?

    Reply
    • Joanne May 26, 2017, 6:51 pm

      Hi John, Homemade mayo will last as long as your eggs allow — usually a couple weeks if stored properly and in the refrigerator.

      Reply
  • stevo February 17, 2017, 3:38 pm

    just a comment on the oil:

    in my world canola smells and tastes pretty bad. the best oil for mayo is sunflower.

    Reply
  • Hope February 12, 2017, 11:20 am

    I’ve made this several times, now, following the given recipe with only one addition…a little sugar, this last time. I use my old Osterizer blender and it comes out thick and delicious. I doubled the recipe this morning, and still…perfect results! I am a mayonnaise-lover; sandwiches, salad dressings, you name it. I’m making a chocolate mayonnaise cake later and this will not disappoint. I’ve never used another recipe in making mayo. You know the old saying, “If it ain’t broke, don’t fix it”. The longer it blends, the thicker it gets. And definitely start with adding the oil VERY slowly. Thanks for sharing!

    Reply
  • ronellie rivera January 25, 2017, 6:31 pm

    can I make a mayo without mustard?

    Reply
    • Joanne February 6, 2017, 1:27 pm

      Hi there, you can try leaving it out. The mustard adds flavor and helps the mayonnaise emulsify.

      Reply
    • Ann March 8, 2017, 3:29 am

      Absolutely! While blending, just go slow. I make mustard-free mayo all the time and it’s always comes creamy and thick. If I want mustard flavor or any other, I can add it just before serving. I use my stick blender and I find it the better appliance when compared to my standard blender or food processor.

      Reply
  • Marie Williams January 20, 2017, 1:01 am

    I read everything and wrote down the recipe. Good tips. Mayo can also be made with dried or powdered eggs. I have made mayo before. I heard of a tip to preserve the mayo for a longer period of time. Put a tsp. of whey from sour cream or yogurt in it. The liquid that pools up after you spoon some out and refrigerate it. You then leave it on the counter for 24 hrs, before refrigerating it. It works like a natural preservative.I haven’t tried the whey yet. Any comments.

    Reply
  • David Holt December 30, 2016, 3:11 am

    Fantastic, I took it one step further and made the Mayonnaise into Cesar Salad Dressing. Once the Mayonnaise was made in the food processor I added a couple of anchovies, a clove of crushed garlic, a handful of grated Parmesan Cheese. Processed for a couple of minutes and Voila Cesar Salad Dressing.

    Reply
  • Kitty December 23, 2016, 11:59 pm

    My very first time, and I’m thrilled!!! Used my Nutribullet to start it, and whisked in the oil by hand (I used light olive oil and its terrific, but I’ll try avocado next!!!, then in the Nutribullet again for about 30 seconds and its perfect!!! Thank you so much! 🙂

    Reply
  • Candie November 20, 2016, 5:04 pm

    I use avacodo oil or light olive oil. But I find avacado oil to be a very neutral flavor. I love it. I always use my immersion blender. Just dump all the ingredients into a mason jar, let it get to room temperature and and your immersion blender. Keep your immersion blender on the bottom of the jar until about 90% of the jar has become mayo. Takes about 3 mins.

    Reply
    • Lela February 21, 2017, 7:41 pm

      Why do you like neutral flavor? Food is good to have flavor, not to be neutral, aka bland.
      The original and authentic mayo is made with Xtra virgin olive oil. Fruity and light flavor. The rest are derivatives that suit individual taste.

      Reply
    • Shauna February 23, 2017, 12:53 pm

      I appreciate this tip. Makes sense. I think my wider mixing bowl was not the right tool for the job. After slowly adding about 1/8 c of oil with no change, I switched to my Blendtec which did the job. It’s just messy! I was afraid of that whole Tbsp of mustard, but the end result was delicious, as was the ranch dressing.

      Reply
  • Adam November 1, 2016, 7:32 pm

    Great recipe super easy. I’ve been meaning to make our own mayonnaise because we raise our own chickens. I did use olive oil because its what i always cook with seasoning it with some garlic and pepper as well covered the flavor nicely. Definitely 5 stars

    Reply
  • Susan Assmus October 30, 2016, 9:45 am

    This is a great recipe. My mayonnaise came out nice and thick and tastes delicious. It holds up very well.

    Reply
  • Bonnie Fairbank October 1, 2016, 7:02 pm

    My mayonnaise didn’t break, but my poor food processor did; merely four years old. Not your problem.

    I finished up in a small plastic pitcher with my hand mixer. I should have started with them; I think the problem with my late food processor was neither the whip attachment nor the blade were effective in a large, shallow bowl.

    I’m going to take my food processor apart tomorrow and see if I can replace parts. *sigh*

    Reply

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