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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129 comments… Leave a Comment
  • Wendy September 26, 2017, 11:55 pm

    Great recipe and technique. But something is off and I think it’s because I used 1/2 EVOO (you’re right, it’s strong). Next time I’m using all grapeseed oil. Otherwise perfect consistency and great flavor. Family gave thumbs up!

    Reply
  • KSH September 20, 2017, 8:28 pm

    So easy! I made this in a blender since I don’t have a small food processor cup or immersion blender. It worked out perfectly!

    Reply
    • Donna September 27, 2017, 2:06 pm

      I followed this recipe, it was extremely successful! I used my immersion blender it was delicious and I used it on my last sun-ripened Garden tomato I give it a total thumbs up!

      Reply
  • jacquelyn stern September 15, 2017, 7:33 pm

    Good mayo recipe. I like the couple and like their kitchen!

    Reply
  • Fred Condo September 13, 2017, 3:52 pm

    If I’d realized how easy it was to make mayo, I wouldn’t have been so intimidated by the idea and would have stopped buying commercial mayo long ago! I have one of the small (1-cup) Cuisinart food processors, which is perfect for making this recipe. I’ll try the all-in-one immersion-blender method for the next batch. Modifications: I made my batch with ⅔ cup safflower and ⅓ cup EVOO and used apple vinegar.

    Reply
  • Debbie September 4, 2017, 3:44 pm

    This was so easy and came out great! I have never made homemade mayo before. My daughter will no longer eat eggs that are not raised certified humane so…no more mayo from a jar. This homemade mayo is even better!

    Reply
  • 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

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