Fail-Proof Homemade Mayonnaise

How to make mayonnaise in less than 10 minutes! 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 from scratch!

Watch Us Make Mayonnaise

Why You Should Make Mayonnaise At Home

I’ve used this mayonnaise recipe more times than I can count. If you’ve never tried homemade mayonnaise, then you are in for a treat. Homemade mayo is ultra creamy and so much more flavorful than anything you can buy at the store. Here’s why I love this recipe so much:

  • Our recipe uses whole eggs instead of just the yolks so you can skip separating the eggs.
  • The remaining ingredients are simple and very likely in your kitchen right now.
  • The whole process takes less than 10 minutes.
  • You can add extra ingredients for more flavor (like roasted garlic or herbs). I’ve shared suggestions below.

Mayonnaise Ingredients

The ingredients to make mayo are simple — we bet you even have them in your kitchen right now. You will need the following:

Egg — You need to use egg to make mayonnaise. We do use raw egg in the recipe. Personally, I don’t have an issue adding raw egg to the recipe, but if you are concerned about eating raw eggs, buy pasteurized eggs. They are sold in the egg section of the grocery store. You can also pasteurize eggs yourself, just search for a tutorial online.

Mustard — I know that not everyone loves the flavor of mustard, but when it comes to making homemade mayonnaise mustard is sort of a magical ingredient. Mustard adds a bit of 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.

Vinegar or lemon juice — Not only does a little acid like wine vinegar, champagne vinegar, and lemon juice add incredible flavor to the mayonnaise, it also helps to stabilize the mixture.

Neutral Flavored Oil — By neutral flavored oil, I mean use an oil that is light in flavor. Quite a bit of oil is added to make mayonnaise, so it’s important to like the flavor of the oil you use. For a clean tasting mayonnaise use something like grape seed, safflower, avocado or canola oil. Since posting the recipe, quite a few readers have asked about olive oil in mayonnaise. You can use olive oil, but it can be a little overpowering so I prefer to use a brand that’s light and fruity. I think robust or spicy olive oils would be too much. You might also consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.

How to make mayonnaise in less than 10 minutes! Using whole eggs instead of just the yolk, makes this homemade mayonnaise recipe practically fail-proof and extra easy.

Let Me Show You How To Make Mayonnaise, You’ve Got This!

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.

The Five Steps For Making Mayonnaise

Prepare your food processor. I prefer to use the small bowl attachment that came with our food processor to make mayonnaise.

Add an egg to the bowl of your food processor and process for about 20 seconds.

Add mustard, vinegar, and salt then process for another 20 seconds.

Slowly add the oil, in tiny drops, until about a quarter of the oil has been added. Adding the oil slowly is really important. If you were to dump it all in at once, you’d have mayonnaise soup!

Taste the mayonnaise and adjust with additional salt and vinegar or lemon juice.

Stream the oil in slowly
For the best mayonnaise results, add the oil slowly very slowly.
Homemade Mayo
The mayonnaise is done! Thick and so creamy.

Mayonnaise Variations

I love this classic mayonnaise as-is, but love it even more when I make it my own. I almost always add a squeeze of lemon juice to brighten things up a little. I love how fresh it makes it taste. Fresh herbs, roasted garlic, chipotle, Sriracha or curry powder are all amazing options, as well.

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. The recipe we’ve shared 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 particular recipe for mayonnaise break on us, if it happens to you don’t fret! You really should be able to fix it.

To fix broken mayonnaise, add about 1 teaspoon of mustard to a bowl then use a whisk to slowly beat the broken mayonnaise, bit by bit, into the mustard until it becomes emulsified and creamy again.

Another trick is to add an egg yolk to a large bowl and slowly use a whisk to beat the broken mayo, bit by bit, into the yolk.

Homemade Whole Egg Mayonnaise Recipe

Frequently Asked Questions

Since posting this recipe for mayonnaise, a few frequently asked questions have come up, so I’m going to do my best to answer them here:

Do I have to use raw eggs to make mayonnaise? Eggs are essential for making mayonnaise. Risks of using raw eggs are low, but there is a chance that the egg contains a germ called Salmonella. Personally, I am not too concerned about this, but here’s what the CDC suggests you do to reduce the risks of using eggs:

  • Consider buying and using pasteurized eggs
  • Keep eggs refrigerated at 40°F (4°C) or colder at all times.
  • Only buy eggs from stores and suppliers that keep them refrigerated.
  • Discard cracked or dirty eggs.

Do I need to use mustard? You can make homemade mayonnaise without mustard, but remember that mustard is one of the fail-safes we have added to our recipe to encourage an emulsification.

Can I use olive oil to make mayo? Yes, but keep in mind that quite a bit of oil is called for in the recipe so a strong or robust flavored oil will make the mayonnaise strong in flavor. When I use olive oil, I like using a light, fruity brand and only replace half of the oil with olive oil and use a neutral flavored oil for the remaining oil.

My mayonnaise won’t thicken, what am I doing wrong? Ugh, I’m sorry! Broken mayonnaise happens to everyone and it doesn’t necessarily mean that you did something wrong or that the recipe you used was a bad one. The key thing to keep in mind when making mayo is to add that oil slowly and by slowly, I honestly mean to add it drop by drop. I know it seems extreme, but it’s the best way to ensure creamy mayo. Mayonnaise can be finicky so if it breaks on you or it just doesn’t thicken, there are some things you can do to fix it. Take a look above in the article where I outline a couple of fixes to broken mayo.

How long does homemade mayonnaise last? Here’s the thing, homemade mayo will last as long as your eggs would have lasted. A good rule of thumb is that mayo will keep covered in the fridge up to a week, but you might find that it lasts a little longer depending on the freshness of your eggs.

Delicious Ways To Use Homemade Mayonnaise

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

  • 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 to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 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).

      When 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 up to a week.
  • 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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372 comments… Leave a Comment
  • Benjamin Taylor July 4, 2020, 1:44 pm

    Just made a double batch in the food processor. Turned out so silky and rich. Trying not to just eat spoonfuls at this point. Nice that it uses whole eggs. No leftover whites. Might go a touch lighter on the mustard next time.

    Reply
  • Brenda Walsh June 29, 2020, 9:15 am

    All I have are fresh eggs from my hen will those work?

    Reply
  • Brad June 27, 2020, 6:13 pm

    Turned out perfect. Thanks for the tips. You made it easy and foolproof!

    Reply
  • Rob June 27, 2020, 4:37 pm

    this recipe is simple, works, and tastes good. you did a great job explaining what could go wrong and how to fix it, which helps to understand the mayo making process. Now that i know how, i may not go back to store bought, and am able to experiment with variations

    Reply
  • Monica June 26, 2020, 8:21 am

    My last attempt at making my own mayonnaise was a disaster, so I was a little nervous, but I just made this and it is amazing! Used a blender on low speed that I normally use for smoothies.I added the oil in drops for 1/4 cup and then kept adding it by a drizzle and had it separated by 1/4 to equal the full one cup (I have a heavy hand and would just dump it all in at one time). Used apple cider vinegar and added 1/8 of a cup and then another 1/8 of a cup. At the end, added one clove of fresh garlic, lemon juice from half a lemon, and 1/2 tbsp of fresh grounded mustard powder. Came out thick and creamy! Thank you for the recipe!

    Reply
  • Belvedere Bailey June 26, 2020, 3:03 am

    I just made this mayo…. absolutely awesome. Extremely easy. I doubled the quantities and added garlic, so, for about $3.50 aud, I got about $9.00 worth of good quality egg mayonnaise. Tastes GREAT.

    Reply
  • Laura Boland - Matta June 22, 2020, 2:57 pm

    Easy, Healthy, and Delicious! Homemade without the use of harmful Canola oil or vegetable oils. Use extra virgin olive oil for a fatburn fix mayo. Perfect

    Reply
  • Sophie Marple June 20, 2020, 1:07 pm

    This is so easy I will never buy mayo again. I’m thrilled. Thank you.

    Reply
  • Jenny June 14, 2020, 9:59 pm

    I have finally tackled home made mayo, thanks to your simple recipe and video. Never again will I buy mayo with it’s cheap oils and chemical preservatives.
    Thank you so much for your incredibly generous and wonderful recipes. What a privilege it must be to be invited to your home for dinner. 🥰

    Reply
  • Heidi June 12, 2020, 8:28 pm

    This is very similar to a recipe I’ve been using. I’ll try adding a the mustard in my next batch! To get a consistency closer to store-bought, I use part coconut oil. It firms up nicely once refrigerated. (I make a 2-cup batch with my stick blender in a Mason jar. I melt about 1/3 c of coconut oil, then use a canola/olive oil blend to the top of the jar.) Mine lasts a month.

    Reply
  • Xenobio June 12, 2020, 2:04 pm

    This worked great. We discovered the joys of homemade mayo and salad dressings from Samin Nosrat’s SALT FAT ACID HEAT. My man has been wearing his arm out making it by hand as we don’t have an immersion blender or a modern food processor. Also her recipe uses only the egg yolk so you have to find something else to use the white for. But I did this in a regular blender jar and it it worked well. I just had to keep opening the lid and dribbling in about half a tablespoon of oil at a time because my blender is too fast and sprays liquid everywhere even on its low speed.

    Reply
  • carlotta June 10, 2020, 4:42 pm

    I was making macaroni salad and to my horror I did not have mayo! I found this recipe, and I will never buy mayo again! It is incredible and easy. wow, thank you!

    Reply
  • Jane June 9, 2020, 1:26 pm

    Looking forward to your recipes. Love the mayo recipe!!

    Reply
  • Jane June 9, 2020, 1:24 pm

    Looking forward to your recipes. Love the mayo recipe!!!

    Reply
  • Mariam June 7, 2020, 3:43 pm

    This was much easier than I expected! Thank you for the recipe and your tips, we used this mayo in a sauce for sandwiches and it was amazing! Took me only 20 mins to make it (probably will be even quicker next time)

    Reply
    • hometechie June 28, 2020, 10:25 pm

      Just wanted to say I made this recipe and it came out perfectly, thank you! I didn’t add in any lemon juice out of a fear it’d encourage emulsion separation, but I may try to add a splash just before use.

      Also wanted to add that I had to use dijon mustard with mustard seeds and it still came out perfect (in case others don’t have dijon without seeds). I also don’t have a food processor, so I used a hand mixer with the whisk attachment with no issue.

      Reply

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