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

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


  • 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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312 comments… Leave a Comment
  • Danni November 5, 2017, 12:19 am

    This was so easy to make. It was so tasty that the kids and I just wanted to eat spoonfulls of it on its own. Don’t worry, we didn’t. 🙂

  • Lisa November 4, 2017, 6:39 pm

    I made this with EV olive oil and white vinegar. It was delicious. I’ve been looking for a mayonnaise without canola or sunflower oil, which is very hard to find if you can believe it. I will never buy mayo again. Homemade and fresh for me only.

  • Tricia November 3, 2017, 9:40 pm

    This was amazing. I had never made it before but I was making a fried chicken dinner and had no mayo for the coleslaw. So easy and so very delicious. I used canola oil and just a little salt and it didn’t need anything else at the end. I will play with this recipe and try making tartare sauce and chipotle mayo and all kinds of things. Thank you for such an easy and foolproof recipe.

  • Corinne Bennett October 28, 2017, 8:47 pm

    Huge waste of time….ended up with oil soup. Gross!

    • Joanne November 16, 2017, 2:57 pm

      Hi Corinne, We’re so sorry to read that the recipe did not work well for you. Did you use a food processor with small bowl? That’s really important. Other commenters have also had success with an immersion blender.

  • Adele October 13, 2017, 8:58 am

    Do you think you can use a blender instead of a food processor for this recipe?

    • Joanne November 16, 2017, 3:19 pm

      Hi Adele, Some of our readers have commented saying that a blender did work for them. We prefer to use a food process with the small bowl attachment or an immersion blender.

  • Amber September 29, 2017, 9:33 pm

    I have always wanted to try to make mayonnaise and this recipe caught my eye tonight when trying to make a hamburger spread and realizing I didn’t have the main ingredient, mayo! I desperately was searching the internet for a mayo recipe and decided since this one was supposedly fool-proof it was my best bet. I am so thrilled at the results! I now have a container of homemade mayo in my fridge. I didn’t have any room temperature eggs in the house so my daughter fetched me one from the coop and away we went. I used my regular size Cuisinart food processor cup and it came together beautifully. I do not have an immersion blender so I took the risk. I used grapeseed oil and it tastes just like the mayo we buy from the store. I think I will be doing this more often! Perfect since we have our own free range fresh eggs!

    • Valerie October 19, 2017, 4:32 am

      Great Mayo! So easy and delicious. Thanks.

  • Wendy September 26, 2017, 11:55 pm

    Great recipe and technique. But something is off and I think it’s because I used 1/2 EVOO (you’re right, it’s strong). Next time I’m using all grapeseed oil. Otherwise perfect consistency and great flavor. Family gave thumbs up!

  • KSH September 20, 2017, 8:28 pm

    So easy! I made this in a blender since I don’t have a small food processor cup or immersion blender. It worked out perfectly!

    • Donna September 27, 2017, 2:06 pm

      I followed this recipe, it was extremely successful! I used my immersion blender it was delicious and I used it on my last sun-ripened Garden tomato I give it a total thumbs up!

  • jacquelyn stern September 15, 2017, 7:33 pm

    Good mayo recipe. I like the couple and like their kitchen!

  • Fred Condo September 13, 2017, 3:52 pm

    If I’d realized how easy it was to make mayo, I wouldn’t have been so intimidated by the idea and would have stopped buying commercial mayo long ago! I have one of the small (1-cup) Cuisinart food processors, which is perfect for making this recipe. I’ll try the all-in-one immersion-blender method for the next batch. Modifications: I made my batch with ⅔ cup safflower and ⅓ cup EVOO and used apple vinegar.

  • Jane September 4, 2017, 6:15 pm

    I made it and it pretty much tasted like raw canola oil. I added some lemon juice, more salt, a little garlic powder and pepper, which made it better. It goes good with tuna or on a sandwich, so I’m content, but probably won’t make it again.

  • Debbie September 4, 2017, 3:44 pm

    This was so easy and came out great! I have never made homemade mayo before. My daughter will no longer eat eggs that are not raised certified humane so…no more mayo from a jar. This homemade mayo is even better!

  • Lorie September 2, 2017, 6:08 pm

    Has any one tried using a basic hand mixer removing one blade and using it in a confined jar etc? I don’t have an immersion blender or a food processor.

    • Skyler September 7, 2017, 1:54 am

      We just did ours with a hand food processor came out great

  • Carolyn September 1, 2017, 11:23 pm

    My first time making homemade mayo and it was so easy and delicious! I made it in my blender and it worked great. Will try the emmersion blender in the jar nextine. Thanks for the recipe!

  • Mr. Daffodil September 1, 2017, 5:17 am

    Hi guys, did you put Protein as 0 grams by mistake? How can something with an egg have no protein?

    • Joanne September 1, 2017, 1:33 pm

      Hi there, the nutrition facts are for 1 tablespoon. Since there are so many servings in the whole batch, the protein content of 1 tablespoon is really very small. The nutrition analyzer we used assumed 0.

      • Mr. Daffodil September 2, 2017, 10:13 am

        Oh yes, silly me, didn’t even realize that the egg quantity in a tablespoon would be negligible. Given how delicious it is and how easily it goes down it’s easy to forgot that mayo is nothing but fat made for direct consumption. 🙂


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