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
  • Lorie September 2, 2017, 6:08 pm

    Has any one tried using a basic hand mixer removing one blade and using it in a confined jar etc? I don’t have an immersion blender or a food processor.

    Reply
    • Skyler September 7, 2017, 1:54 am

      We just did ours with a hand food processor came out great

      Reply
  • Carolyn September 1, 2017, 11:23 pm

    My first time making homemade mayo and it was so easy and delicious! I made it in my blender and it worked great. Will try the emmersion blender in the jar nextine. Thanks for the recipe!

    Reply
  • Mr. Daffodil September 1, 2017, 5:17 am

    Hi guys, did you put Protein as 0 grams by mistake? How can something with an egg have no protein?

    Reply
    • Joanne September 1, 2017, 1:33 pm

      Hi there, the nutrition facts are for 1 tablespoon. Since there are so many servings in the whole batch, the protein content of 1 tablespoon is really very small. The nutrition analyzer we used assumed 0.

      Reply
      • Mr. Daffodil September 2, 2017, 10:13 am

        Oh yes, silly me, didn’t even realize that the egg quantity in a tablespoon would be negligible. Given how delicious it is and how easily it goes down it’s easy to forgot that mayo is nothing but fat made for direct consumption. 🙂

        Reply
  • Evelyn August 29, 2017, 11:10 pm

    How long will the mayo last before it spoils? By the way the mayo is delicious!!

    Reply
    • Adam September 3, 2017, 2:01 pm

      Glad you liked the recipe! You can store covered in the refrigerator as long as the expiration date of your eggs allow.

      Reply
  • Richard August 21, 2017, 4:53 pm

    Fine recipe, but it’s even easier using the immersion blender. Put ALL ingredients in a 12 oz wide mouth Mason jar (or similar), wide enough to fit the business end of the blender in. Turn blender on for about 20 seconds, then slowly bring it to the top of the emulsified mixture, and then back down. Turn blender off, remove from jar, and you’re done. Mayo is already in its storage jar!

    Reply
    • Sue Gill August 28, 2017, 6:45 am

      I was sceptical, but this all in one method worked. Fabulous!

      Reply
  • Mary Kay August 20, 2017, 7:51 pm

    Found myself out of mayo and craving egg salad. I still had to run by the store, as the only vinegar on hand was cleaning vinegar, and I wanted to give it a fair shake. Followed the recipe exactly, and the mayo is really good.

    Reply
  • Margie August 13, 2017, 5:26 pm

    Haven’t tried yet but I will ❤️❤️❤️❤️ Homemade . Thanks for sharing

    Reply
  • Stefanie Evans August 12, 2017, 10:58 am

    My brother I just didn’t know until a year or so ago is coming for dinner tomorrow. I went grocery shopping yesterday but forgot the mayonnaise for the salad dressing and coleslaw. So away to the internet I went. This was the first recipe I found and it sounded good so I tried it. ITS AMAZING! I will never worry about if I have enough mayo or not ever again. I made a triple batch. I first made a single batch with one egg and I used a dark, sweet and spicy German mustard, then a second batch with two eggs and plain yellow mustard. The German mustard is strong and I only wanted a little of its flavor so I mixed the two batches together. I used my immersion blender and corn oil (its the only one ok I had) and champagne vinegar. It’s creamy and has a wonderfully light flavor. I used about a teaspoon of mustard per egg and about a cup and a half of oil total. It’s decently thick and I’m sure will Thicken a little as it chills. I’m going to use it to make a creamy coleslaw and add a spoonful to a jar of salad dressing to make it just a little creamy. This is kind of more of a technique than a recipe (like rice, remember the ratio and you never need a recipe) and will be easy to remember for anytime I need some mayo. Thank you thank you thank you! For the awesome recipe and for changing my culinary life lol

    Reply
  • Marie August 8, 2017, 2:13 pm

    Wonderfully simple recipe! I’ll never buy a jar of mayonnaise again 🙂

    Reply
  • Vic August 7, 2017, 3:20 pm

    I’ve tried homemade mayo in the past but stopped because it took way to long and was not easy. This method of using a blender helped immensely! I can finally enjoy homemade mayo again. Thank you so much!

    Reply
  • Les August 4, 2017, 1:14 pm

    Followed the recipe to the letter, the mixture didn’t emulsify. Threw the lot away, absolute rubbish recipe.

    Reply
    • Joanne August 7, 2017, 3:16 pm

      Hi Les, We are sorry the recipe didn’t turn out well for you. Were you able to use a small bowl attachment for your food processor? Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade.

      Reply
  • Tracey Dickey July 25, 2017, 6:49 pm

    Best mayo ever! This recipe is simple and awesome! I needed mayo immediately so I thought I’d try making it myself (again), this was just what I needed! Thank you! I tried others and they tasted “ewww”, just sayin

    Reply
  • Lyn Hannon July 20, 2017, 7:58 am

    Hi
    I love these recipes but could you let me know the equivalent measures as I am in the UK. For instance, how much is a cup ?

    Reply
    • Joanne August 7, 2017, 3:14 pm

      Hi Lyn, We have added ml for the oil called for in the recipe. You will need about 240 ml of oil.

      Reply
  • Denise Matteau July 19, 2017, 3:48 pm

    Just made this recipe. Second time I make mayo, first time adding mustard. Yum! Perfect amount and flavor for macaroni salad. Just one issue: mine came out a little thin. Is there a secret to making thick sandwich-spreadable mayo that holds a peak?

    Reply
    • Joanne August 7, 2017, 3:13 pm

      Hi Denise, If at the end of the recipe the mayo is not as thick as you would like, try streaming in a little more oil (while the processor is running). The extra oil should help it thicken a bit more.

      Reply
  • Tami B July 18, 2017, 5:31 pm

    I should have used my immersion blender but I didn’t read the comments until after. (Consider adding that tip to your recipe.) I used my blender because I don’t have a cuisinart. I had to put the top on in between each drop. I didn’t know how long to run it or at which speed so I tried to use what I thought was the lowest. I ran for what seemed like forever. The stuff stayed liquid. I finally gave up.

    Reply
    • Joanne August 7, 2017, 3:25 pm

      Hi Tami, We are sorry the recipe did not turn out for you. When using the processor or even with a blender, you want to slowly add the oil while the machine is running. This is what helps emulsify the mixture.

      Reply

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