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.

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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575 comments… Leave a Comment
  • Cassandra April 25, 2021, 10:34 am

    This was an outstanding recipe and am grateful for all the technical tips. I used avocado oil and juice of half a lemon. It did not thicken quite as much as I wanted, so I drizzled in about a quarter cup more oil and that made it more like a sandwich spread. I made it to use in a chicken salad with grapes and an apple and this was light enough not to overwhelm the fruit and to leave the chicken flavor to shine through as well. Thanks!

  • Alex Melbourne April 19, 2021, 7:39 am

    Last time I tried to make mayonnaise it came out like soup. With this recipe I ended up with mayonnaise! So, thank you, it really is foolproof!

  • Rhonda April 16, 2021, 9:48 pm

    I don’t buy mayonnaise anymore. This is so easy, tastes better and is less expensive than store bought. I have a Cuisinart mini food processor that works perfectly for this, and it has a well with a tiny hole that’s perfect for pouring the oil into, as it dispenses the oil into the emulsion in a thin stream. Thanks for a great recipe!

  • Linda April 11, 2021, 7:04 pm

    This is by far the easiest and tastiest mayo! This is the 3rd time making mayo with this recipe! Delicious!

  • Amit April 11, 2021, 3:03 pm

    Thank you for the recipe! I made mayo for the first time ever! I couldn’t tell it was thickening after the 1/4 cup step, but little by little it clearly got thicker with the addition of oil. I used a 1/4 cup of olive oil and 3/4 cup safflower. The flavor of olive oil is still quite strong. I might try 1/8, 1/16, or no olive oil in the future. The mustard flavor is fairly pronounced, which I okay, but in the future it would be nice to make a more neutral flavored mayo of general applications. The lemon juice balanced the flavor nicely. I’m looking forward to eating it and messing with the recipe in the future 🙂

  • OhhhShea April 4, 2021, 7:46 pm

    Who knew mayo was this easy, quick and delicious to make at home??! Thanks for the recipe… good-bye store bought!

  • CW April 2, 2021, 2:59 pm

    Best way Ive found that works in less than a minute is an immersion blender or a wand blender put all the ingredients plunge the wand in turn it on and pull it up boom mayo in less than 30 seconds and just as good if not better than off the shelf.

    • VT April 28, 2021, 3:00 pm

      You mean dump everything including the oil? And slip slowly pouring the oil? What kind of immersion blender would you recommend?

    • Loraine Stringer April 28, 2021, 9:17 pm

      Wow! Ty for sharing this! One more reason not to toss my immersion blender 😄

    • Laurie July 28, 2021, 8:56 pm

      I have tried the immersion blender and it doesn’t give me consistent results every time. This method from Adam & Joanne really is fool-proof and works EVERY time perfectly, and also takes just a couple minutes total. I’ll never try another method.

  • Christine April 2, 2021, 1:19 pm

    Super easy and wonderful every time. I make it in my food processor. I never, ever buy mayo now due to allergies though the organic stuff is fine. But, why spend so much when this is so easy to make?? Thank you!

    • Christine April 2, 2021, 1:21 pm

      sorry….I just use vinegar rather than the wine vinegar. Turns out perfectly!

  • Alessio April 2, 2021, 8:24 am

    Thank you. I tried the recipe today. It was not difficult to emulsify. I like the taste but maybe it tastes a little too much vinegar. Can I mixed with a tbs of white yoghurt to make the taste lighter?

    • Joanne September 10, 2021, 12:59 pm


  • Aaron April 2, 2021, 4:09 am

    Hi, can someone please tell me how the flavor of this homemade Mayo compares to the taste of Best Foods Mayo? I want to attempt to make this homemade one with avocado oil. Just worried the taste isn’t going to be what I’m used to. Any feedback would be appreciated. Thanks.

    • Joanne September 10, 2021, 12:53 pm

      Hi Aaron, We think that this beats the store-bought brand on flavor, but it will be pretty similar.

  • Chris Karner March 28, 2021, 1:25 pm

    I have not made this yet. Question: Can apple cider vinegar be used in this recipe instead of white wine vinegar?

    • Joanne September 10, 2021, 12:59 pm


  • Molly March 25, 2021, 3:17 pm

    Whew! After a bunch of trying, and maybe an hour or so later, I actually got it. When I made it with a whisk instead of a blender it didn’t work at all (it was a puddle when I was done). So I got out my finicky blender, and tried it that way. I did not think it was working at first, (it was thin), and I used the tip that says to beat an egg yolk and gradually mix the too-thin mayo into that. Twice I did that early in the process, thinking I’d messed up twice. I didn’t realize it wasn’t supposed to be thickened yet! I bet I didn’t even have to use the extra egg yolks. Whoops. Then later I noticed I could click on “older comments”, and I found someone else who also said they didn’t think it was working “until it did.” And others said it thickened up at the end, not right away (not after just a quarter cup of oil was added, for me, but when there was maybe a quarter cup left to go). It was all worth it. I’m loving the final product even with my substitute of spicy brown mustard.

  • Ralph Nerren March 25, 2021, 12:21 am

    I agree with you

  • anya March 22, 2021, 10:36 am

    this recipe truly delivers on its foolproof promise! today i made mayo for the first time ever and it was smooth and delicious. i decreased the oil a little, using around 210 ml (so like 7/8 cup) because i think it has reached the creamy consistency i desired. thank you very much!

  • Vicky March 10, 2021, 5:11 pm

    such a good recipe! worked on the first try! and I don’t even like mayo! but now I guess I do 🙂


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