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!

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, but the oil, a whirl in the processor, scrape the sides and bottom of the bowl. Then, with the processor on, 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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192 comments… Leave a Comment
  • Kurtiss July 25, 2018, 4:11 pm

    Had to use regular mustard and safflower oil. D-flippin-licious! I’m totally making a double batch next time. Thanks! Egg salad sandwich here I come!

    Reply
  • Lori July 24, 2018, 9:08 pm

    I made this yesterday and it originally came out great. I put it in the fridge for future use and it turned solid. Any way to fix this?

    Reply
    • Joanne July 26, 2018, 5:35 pm

      Hi Lori, I wonder why it turned solid … we’ve had our mayo thicken a little in the fridge as it cools, but never has it turned solid. What kind of oil did you use? You could try to add a little more lemon juice or vinegar to thin it slightly.

      Reply
  • Ann July 24, 2018, 8:46 pm

    It was good, my three yr old helped and loved it. We immediately made sandwiches with it. Only I didn’t have a mild oil on hand- so we used extra virgin olive oil and a splash of truffle oil. Little one was eating it by the spoonful . I didn’t like it straight but it was good on the sandwich. Regarding the raw egg angle. Alton Brown has a test – leave it in your storage jar (lid on) on the counter for couple of hours (can’t remember how long – it was a while). If no bubbles- good to go- store in refrigerator for couple of weeks. Love all the support details! Thanks!

    Reply
  • Matt Watson July 22, 2018, 6:29 pm

    Super easy and very tasty.

    Reply
  • Elaine July 13, 2018, 2:50 pm

    What is it about the egg white that makes it easy? I read some reviews of another recipe and no one seemed to have issues without the whites. Also, does anyone know what oil is lighter/less flavor between avocado oil, and grapeseed oil? I assume light flavored olive oil has more flavor than both of those…?

    Reply
    • Joanne July 27, 2018, 1:27 pm

      Hi Elaine, Using a whole egg gets rid of the separating egg step found in many mayo recipes. Avocado oil and grape seed oil are both neutral in flavor. Olive oil will have more flavor, even if you use a lightly flavored one.

      Reply
    • Johanna Klingener August 11, 2018, 8:52 am

      Use rice bran oil order from Amazon. It’s the healthiest oil on the planet.

      Reply
  • Paulifaith July 8, 2018, 6:28 pm

    Fantastic. Best mayo especially with one’s own choice of oil. I used half coldpressed sunflower and olive oil. Is awesome.

    Reply
  • Kim Hunter July 5, 2018, 6:24 pm

    After ordering fried Shrimp to be delivered, I realized we had run out of Mao earlier today…. So, since I absolutely cant have seafood without Tartar sauce….So I figured, why not give this a try, I have everything we need….I WAS FANTASTIC!!!!!!!! easy, Fast, and PERFECT for my tartar sauce recipe….I think I may be making my own Mao for my tartar sauce from now on….Thank you, not only was it foolproof for sure, it was wonderful…

    Reply
  • Wistaria July 2, 2018, 3:25 pm

    This is the best mayonnaise recipe I have tried. I’ve made it several times now and each time it makes a perfect, thick, rich and delicious mayonnaise. I use cold pressed sunflower oil and an immersion blender on the highest setting. This will be my go to recipe from now on.

    Reply
  • Diane W July 1, 2018, 8:30 pm

    I used a fresh duck egg and grapeseed oil. It came out perfect in my blendtec very thick and creamy.

    Reply

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