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
  • Ashleigh Young September 1, 2021, 12:45 pm

    Very good! Simple, straight forward and delicious!

  • Kelli Steitz August 24, 2021, 2:34 pm

    Came out absolutely perfect with the detailed instructions! I used it to make your homemade ranch dressing. Thank you so much!

  • Kumari de Silva August 21, 2021, 6:04 pm

    Just made this recipe today with a blender (because I didn’t have a food processor), rice vinegar, half olive oil and half grapeseed oil, dijon mustard – – it turned out excellent! I didn’t plan on getting crazy with the recipe, I was just using what I had on hand. File this one in the foolproof file!

  • Lynette Young August 20, 2021, 6:50 pm

    I made your mayonnaise recipe and it is good. I used 1/2 cup in salmon salad. I do worry about salmonella poisoning from eating the raw egg. Comment?

    • Adam August 22, 2021, 12:07 pm

      We do use raw egg in the recipe. Personally, We 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.

  • Dave Gold August 18, 2021, 3:32 pm

    I can’t believe how easy it was to make! I picked up and inexpensive little mixer/chopper that had a pour place on the top, and have made it twice now. Turned out perfect both times. Second time I only had plain white vinegar and regular yellow mustard and it still came out great!! Best of all unlike store bought ‘real mayonnaise’ this one doesn’t have… dichlor…hmm a weird preservative in it!! Thx!

  • Agnes T Cleary August 10, 2021, 6:46 pm

    Nice recipe, but if you have an immersion blender, you can save yourself drip, drip, dripping the oil in…not that it doesn’t work. But with the immersion blender, add all ingredients at once into the container that comes with it, usually a tall cylinder-like beaker, then put the blender at the bottom, turn it on, and as soon as it starts to come together, begin steadily pulling it out, stopping when you reach the top of the mixture. Voila! Perfect mayo every single time. If no container came with the blender, you can use any container, so long as it fits the head of the blender without too much wiggle room.

    • Jolie d August 17, 2021, 3:06 pm

      I made this and it was looking hopeless for a time. My immersion blender overheated with a half cup of oil still sitting on top. I had to wait an hour for it to cool. I learned last time to not pull it out of the cup. When I was able to blend again it came together beautifully!! Great call on the whole egg. it was easy. now on to make it flavorful.

    • steve August 23, 2021, 5:00 pm

      I used my immersion blender as suggested – I had read about this years ago but never tried it- I had small eggs so I used one whole small egg + the yolk of another egg and I have to say- it whipped up perfectly. So quick and easy- I will make it like this from now on- perfection.

    • steve August 23, 2021, 5:01 pm

      also- I didn’t use a tall container for the immersion blender- I just used a mixing bowl. Perfect.

  • Bette August 9, 2021, 11:01 am

    Would I be able to use a Cuisinart mini pro plus processor (it’s a 3-cup) I have for this mayo recipe? Otherwise, I only have the larger one with no small bowl attachment. Thank you!

    • Joanne September 10, 2021, 12:56 pm

      Hi Bette, I believe that it will work.

  • Liza August 9, 2021, 2:46 am

    Hi I would like to try this recipe. I have one question, can I use sunflower lecithin (powdered) in replacement of mustard?

    • Adam August 9, 2021, 3:13 pm

      Hi Liza, that is a great question! Sunflower lecithin isn’t something we have used in our kitchen before. Mustard adds flavor and helps to emulsify. It looks like sunflower lecithin is used as an emulsifier so you may find that it works out for you. If you give it a go please come back to let us know if it works.

  • Mary August 5, 2021, 7:31 pm

    I just made this and the texture turned out perfectly! I used the oils/vinegar i had on hand (rice wine vinegar and half olive half canola oil) and the flavor is so good! Thank you for sharing!

    • Jenie andrews August 24, 2021, 12:06 pm

      My first batch didn’t work so I made it into a creamy garlic and dill dressing. My second batch worked by putting all the ingredients in my stick blender jug and just blitzed it. worked a treat, nice and thick and creamy. Definitely tastes different to store bought, a bit mustardy for me so will put in less next time. Can’t wait to use it for my homemade coleslaw and all the other salads!

  • Laurie July 28, 2021, 8:48 pm

    Adam & Joanne, I have tried to make homemade mayo over the years with sporadic success, but many more failures. Seems like everything had to be just perfect to work, and I’m just not the perfect kind of gal. However, your recipe and method has worked perfectly every time for me over the last several months and I couldn’t be happier, and it’s so easy and delicious. I don’t even measure exactly any more and it STILL works perfectly. This is one more item I never have to buy at the store again. Thanks!!!

  • Heather West July 27, 2021, 3:38 am

    I made this mayonnaise with avocado oil and found it overpowering and didn’t get it to thicken enough tried adding more mustard to thicken it and vinegar to change the taste of oil but still not quite right. I followed the instructions exactly. Should I have done a half to half of oil with another

    • Joanne September 10, 2021, 1:04 pm

      Hi Heather, We are planning on testing avocado oil ourselves. Some other commenters have noted that they had issues when using avocado oil. You can always combine two different oils if you’d like. Stick with light to neutral tasting oils when making mayo.

  • Paul Garrod July 26, 2021, 7:25 am

    I have used this recipe now for more than a year and made loads of lovely mayo. I just want to thank you for your clear simple instructions. It works perfectly. I use 230ml cold pressed organic sunflower oil,10ml cold pressed virgin olive oil, UK supermarket Waitrose brand Dijon mustard and Aspall organic white wine vinegar. I particularly enjoy knowing exactly what the ingredients are and where they come from. Award yourselves a gold star.

  • Allen Frantzen July 25, 2021, 3:05 pm

    Excellent recipe. The process worked exactly as described. Very clear details and very little fuss, and a very nice result. I will be looking through this site for more recipes. Completely satisfied. Many thanks!

    • Sherri August 8, 2021, 1:35 pm

      I always forget how easy mayonnaise is to make, until I run out and need some in a pinch. I don’t know why I ever buy it, because this tastes so much better and takes so little time. To make cleanup easier I usually do it with an immersion blender so there’s no food processor to wash. Works like a charm every time!

  • Stacey July 23, 2021, 3:35 pm

    Love this!!!! It was so fresh tasting! I am blown away how good it is. I did add 1 tsp of coconut sugar when I added the mustard, salt and vinegar.

  • Beth Sarlos July 17, 2021, 7:35 am

    Loved your recipe. Simple, effective and delicious. I tried this after mucking up another mayo recipe. I used grape seed oil and the taste is perfect.


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