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
  • Sonya May 29, 2017, 9:01 am

    Will this work in a Vitamix Blender?

    Reply
    • Joanne May 30, 2017, 1:56 pm

      Hi Sonya, Yes! A blender should work just fine.

      Reply
  • Marie May 28, 2017, 6:30 pm

    Complete fail! Followed instructions EXACTLY and it never even started to emulsify. If I could give this zero stars, I would.

    Reply
    • Marie May 28, 2017, 6:50 pm

      Also, the combination of red wine vinegar and Dijon mustard gave such a horrible taste that the thin, runny mess wasn’t even salvageable as salad dressing — I had to throw it out. What a waste of my money and time. Did anyone bother to try this recipe before posting it? I would wager not.

      Reply
      • Joanne May 30, 2017, 1:57 pm

        Hi Marie, Yes, absolutely. Adam and I personally test each and every recipe shared on Inspired Taste. We have also added a recipe video (at the top of the page) showing how we make it. I am very sorry the recipe did not work well for you.

        Reply
  • Barb W. May 28, 2017, 4:55 pm

    Perfect as written. Turned out so good I’ve replaced my favorite mayo recipe!! So disappointed to see folks leave a poor review after they’ve messed with it. Simply put it’s bad behavior and unfair to the author. They’re reviewing their recipe, not yours. I for one thank you – it’s well worth the 5 stars!!!

    Reply
  • Angela Carico-Deom May 28, 2017, 7:08 am

    Is the mustard a dry mustard or wet? Also any suggestions on other oils to use to make a milder taste?

    Reply
    • Joanne May 30, 2017, 2:00 pm

      We use wet Dijon mustard for this recipe. Grape seed, canola and safflower are all mild in flavor.

      Reply
  • Gina May 21, 2017, 4:22 pm

    I have tried many mayonnaise recipes and none of them have come together consistently and as well as this recipe. It tastes delicious and it’s thick and creamy. I’m just so so happy with this recipe. I use a deep bowl and a hand mixer. Thank you so much for sharing!!

    Reply
    • Gina May 21, 2017, 4:25 pm

      I forgot to add that I use half walnut oil and half extra light olive oil. The taste is amazing!

      Reply
  • Fran May 19, 2017, 4:25 pm

    Hi, Came across your recipe which I’d like to try. My question is about using raw egg and I don’t see anything about pasteurization. Is the acid enough to kill any pathogens found in raw egg?
    Thank you so much. Fran

    Reply
    • Joanne May 26, 2017, 6:48 pm

      Hi Fran, Most eggs sold in the US today are pasteurized, but you can purchase the cartons labeled “safe-eggs” to be sure. Otherwise, the recipe does call for raw egg, so you do need to be okay with that. I do not believe there would be enough acid added to the recipe to kill anything you are concerned about.

      Reply
  • Tom May 14, 2017, 4:51 pm

    Tried this twice and it didn’t work either time. Neither did the egg yolk or mustard fix. Maybe the eggs are too old, don’t have a clue.

    Reply
    • Joanne May 26, 2017, 6:49 pm

      Hi Tom, I’m sorry the recipe didn’t work for you. Did you use a small bowl attachment for the food processor. If the bowl was too large, it may have prevented the mayo from coming together when streaming in the oil.

      Reply
  • Sandi May 7, 2017, 4:29 pm

    AMAZINGLY DELICIOUS-THICK-TANGY-TASTY-FRESH! I’ve been successfully making my own mayo for years but was under the assumption that I had to use just yokes. Its said that there are high levels of histamines in raw egg whites so I was just being cautious, as I have allergies. I was tested and I’m not allergic to eggs at all, so this was a test to replace my old recipe and spark things up. I used one large WHOLE egg, Golds Spicy Mustard with Horseradish, Fresh lemon juice, Rice Wine Vinegar, a pinch of sugar, Himalayan Salt and Sunflower Oil. I used an Immersion Blender in a Ball Jar as that way all I do is put on the lid and DONE. CLEAN UP IS A BREEZEThis was just a random search for homemade mayo and I will never waste another egg white again!! So if you’ll excuse me – there’s a roast beef sandwich with MY MAYO on Ezekiel Bread (gluten free) with my name on it waiting for me….. THANK YOU FOR THE INSPIRATION 🙂

    Reply
  • Melissa May 1, 2017, 12:17 am

    Great recipe! I tweaked the recipe a bit using what I had at home. I used grape seed oil, apple cider vinegar (replacing white wine vinegar), 1/2 tbs of table mustard and 1/4tsp powder mustard (replaced Dijon mustard) and used my whisk attachment for my electric mixer to bring it all together. The whole family loved it! Great taste and consistency! Thank you for this recipe 🙂

    Reply
  • Penny Vere April 30, 2017, 12:26 pm

    The method for this recipe was great it turned out really well but I was disappointed with the overwhelming mustard taste. Good thing I like mustard but this does not taste like regular mayonnaise . I thought that it sounded like allot of mustard but because I was using 2 egg yolks instead of 1 egg and making it in a food processor I thought I needed the mustard to make up the liquid to start the mayonnaise, probably the mustard taste would not be so overwhelming if you used whole eggs. I will try with less mustard next time or substitute with something else as I can’t use egg white. Not sure what yet?

    Reply
  • Shelley April 26, 2017, 7:44 pm

    This was super easy and my kids loved it! Wont be buying store bought anymore.

    Reply
  • Alina April 21, 2017, 5:21 pm

    Loved it!!! I have tried other recipes that didn’t turn out as well. I love that it’s whole-egg mayo and fool proof!! I made mine with extra white vinegar (2tbsp) for more of a tangy flavor. I used half coconut oil / half avocado oil and added a few pinches of garlic powder. So good… thank you!

    Reply
  • Fawziyyah April 21, 2017, 2:16 am

    I have not make it but will try it.i hope it turns out well

    Reply
  • Dionne April 11, 2017, 1:00 am

    Ran out of mayo so to salvage lunch decided to try your recipe. Yum! Very quick and easy! and so tasty! I don’t think we’ll go back to other kind!

    Reply
  • Izcali March 29, 2017, 2:58 am

    I made it today and completely accomplished! I use it with avocado oil and it tastes so great! Thumb up!

    Reply

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