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

Homemade Whole Egg 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.

For a garlicky version, try our homemade garlic aioli.

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. For mayonnaise made without egg, see our vegan mayonnaise 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.

Homemade mayonnaise

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.

Streaming the oil in slowly for mayo
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.

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

Homemade mayonnaise isn’t just for sandwiches! Use it to make one of these delicious salads: We love using this mayonnaise to make our Potato Salad, our Creamy Coleslaw or our Broccoli Salad.

It’s absolutely perfect for making Simple Egg Salad, Tuna Salad or Our Favorite Chicken Salad, all of which are perfect for make-ahead lunches.

Adam loves using homemade mayo to make his Maryland-Style Crab Cakes and I love it when he does!

You can also turn mayo into your own creamy salad dressings! Try this Homemade Blue Cheese Dressing, this simple Tartar Sauce or my favorite Ranch Dressing.

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

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).

All ingredients need to be at the same temperature. If you have cold eggs and no time to leave them out on the counter to come to room temperature, place the egg into a bowl of warm water. Set it aside for a few minutes before using in the recipe.

Makes approximately 1 cup

Watch Us Make the Recipe

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


  • 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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580 comments… Leave a Comment
  • Alexandria Newleaf December 4, 2020, 1:16 pm

    Last time I tried to make mayo, it didn’t work. I got scared, cause I didn’t see it forming right away. But, towards the end. It did. Thank you for sharing your recipe. I might have covid. So, it was nice to be able to make mayo, instead of having someone drop some off for me

    • Adam December 4, 2020, 4:03 pm

      We are so pleased that the recipe worked well for you. We wish you the best and a speedy recovery.

  • veronica bellotti November 17, 2020, 11:30 am

    My son had run out of mayo, so I said I’d make some, and followed the simplest recipe which was yours. Turned out perfect, I made double amount-1 jar each, I used 1 tbls of white wine vinegar and 1 tbls of apple cider vinegar. So smooth, I can see why people make it, thanks from Republic of Ireland.

  • Abby November 13, 2020, 7:50 pm

    What do you consider a small bowl for a food processor?

    • Adam February 15, 2021, 4:36 pm

      Hi Abby, we have detailed tips in the recipe above.

  • Stella November 9, 2020, 12:04 am

    For those who would like to use olive oil they might try pomace olive oil. This is the last press of the olives (Extra virgin is the first) and it has a much milder flavor.

  • AK October 31, 2020, 4:37 pm

    I have to say how happy I am to have found this recipe! I have tried making mayonnaise in my Vitamix before and it took FOREVER, and it was a bit runny, so, I was skeptical. I had my Cuisinart mini prep bowl in the back of my cupboard for while and was almost to the point of donating it. So glad I didn’t. This worked like a charm! Plus, it has these tiny little holes on the lid that worked perfect for slowly adding the oil. Thank you so much for this recipe! I’m excited just thinking of all the different flavored mayonnaise mixtures I’m going to make.

  • Lukas W October 21, 2020, 7:57 pm

    I gotta try this! First though, are you using powdered mustard, or the store-bought, already made condiment mustard? Thanks.

    • Adam October 22, 2020, 6:56 pm

      We use prepared mustarded which is store-bought.

  • Veronica October 19, 2020, 12:46 pm

    I have a question more than a comment. I made this recipe and it turned out thick and creamy like it should. My husband tasted it and said it needed more salt. I put some salt in the blender, turned it on medium speed for maybe 10 seconds then when I went to put it in a jar it was full liquid ?. What happened?

    • Adam February 15, 2021, 4:39 pm

      Hi Veronica, So sorry that this happened. Sometimes mayo breaks (you lose the emulsification) We do provide a few tips for how to fix a broken mayonnaise in the article above.

  • margaret triplet October 19, 2020, 12:54 am

    thanks for the mayo recipe

  • Donna September 25, 2020, 7:43 pm

    If an egg is used, why doesn’t it have any protein value?

    • Adam February 15, 2021, 4:40 pm

      The nutrition facts provided is for one tablespoon which means that there is a negligible amount of protein per serving.

  • Amy September 16, 2020, 4:28 pm

    I used grainy dijon, grapeseed oil, and a hand blender. Not as thick as store bought but I don’t mind. Despite the slow drip-by-drip first part of the blending, overall its pretty quick to make. I think the trick is to add lemon juice, vinegar, or something to give the mayo some taste, otherwise it is very bland. I look forward to trying white balsamic with cilantro, lemon juice with basil, etc. Thanks for the recipe.

  • Jeri September 12, 2020, 11:44 pm

    GREAT! I used egg whites. No yolk, OLIVE OIL, salt dash of garlic powder, onion powder & stevia sugar, apple cider vinegar. Great. Thank you.

  • Amber Green September 11, 2020, 7:45 pm

    Such a great recipe! Following the directions, it’s a little too thick and chunky compared to your photo, though still absolutely delicious. Any idea what I could do to make it creamier? Add more of something or less of something? Thanks for sharing your really lovely recipes!

    • Adam February 15, 2021, 4:43 pm

      Hi Amber, We have never had the problem with the mayonnaise being too thick. You might find that adding a bit more vinegar or lemon juice helps to thin it out.

  • C.R. Smith September 7, 2020, 4:51 pm

    Very good recipe. I thought it wasn’t going to work – I was using an immersion blender, and it looked like mayo soup. At some point during the last quarter cup of oil, it firmed up nicely. Will make again.

  • Roses August 29, 2020, 4:33 pm

    thank you for helping us find a great tasting recipe. My husband and I are allergic to store bought things, because of additives. We are both very elderly and have been having fun cooking together a couple of years now. We ended up with a little of mayonnaise soup. Its ok, because used a blender that took us 25 minutes to blend it all together and we started to see a tiny thing on the side and got excited. so we felt since the house is 85 degrees and that we better put it in the refrigerator, we followed all your rules in exact portion but we wonder if the blender was to slow or if we did not get that one egg room temperature enough. we put it in lukewarm water for 2 minutes to make it warm. we liked the taste. we feel like kids in the kitchen. thank you and if you all see this we give this recipe 10 stars and if you have suggestions we welcome them. God bless you all. thank you we are still very proud of ourselves for being able to finally do something this hard. Happiness to you all.

  • Johnni August 29, 2020, 3:08 am

    So easy, and effective. I used a blend of olive oil and avocado oil. Will go with more neutral flavored oil next time. Yes, definitely will be a next time.


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