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!

Subscribe to dinnerWe all struggle with what to cook for dinner and yes, I am definitely including Adam and I in that! So you never run out of inspiration, we want to send you a completely free weekly email with easy, delicious and fresh recipes perfect for dinner! Click here to sign up for free now!

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

Food Travel: Our Lives Outside the Kitchen

A Perfect Weekend in Walla Walla, Washington

We’re in love with our hometown, Walla Walla. Read on for lots of insider’s tips for where to eat and drink, including some of our favorite wineries. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

135 comments… Leave a Comment
  • 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
  • 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

Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:

 

Previous Post: Next Post: