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 yokes 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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262 comments… Leave a Comment
  • Karen January 29, 2019, 3:19 pm

    Very excellant

    Reply
  • Karen Runnels January 27, 2019, 2:34 am

    Ran out of mayo after making hubby’s BLT, so decided to see how hard it would be to whip up some homemade. Love your recipe!! Fast, easy & delicious!! I’m doing low carb so my BLT is minus the bread, served in in a bowl, dressed with your yummy homemade mayo. Never getting store bought again!!

    Reply
  • Chris January 22, 2019, 9:32 pm

    Made this in a pinch tonight when my boyfriend walked downstairs with the mayo that was in the fridge and asked “if it expired in 2016, does that mean it’s bad?” I started laughing, looked up homemade mayo and a few minutes later – voila! Not just mayo, but some of the best mayo I’ve ever had. I’ll never buy it off the shelf again!

    Reply
  • Danika January 19, 2019, 4:14 pm

    Fantastic taste and texture! Will definitely do this again – look forward to experimenting with different additions!

    Reply
  • Erin Brown January 17, 2019, 3:23 pm

    Great recipe! Turned out fantastic, never buying commercial mayo again 🤗

    Reply
  • Catalina Miller January 9, 2019, 7:14 pm

    I am so happy to find this recipe, it always turned perfect

    Reply
  • Mike Reinschmidt January 7, 2019, 9:38 pm

    Great recipe. I skipped the lemon, submerged my egg in warm faucet water for a few minutes and used an immersion hand blender in a tall slender container (i have heard mason jars work well too). Followed instructions here and WOW, it’s great… was a little salty with 1tsp but that’s my taste, yours might be different. This is now my “go to” for Mayo and i’d say it’s Paleo. Oh, I used Grapeseed oil because i had a jar laying around. Next time i will try “light” olive oil so it doesn’t have a strong taste. I’m so happy i found this!!!! Thank you!!!

    Reply
  • Sandra December 18, 2018, 2:30 am

    Wow! It worked!!! I used a hand immersion blender. Not only did I just make mayonnaise… it tastes great! I’ve hated Mayo my whole life until I tasted the Aldi brand. Now I know why: Aldi tastes more like homemade. I ran out of mayo tonight and need to make my son lunch and I stumbled across this recipe. Other recipes are fussy with their 4 egg yolks etc. THIS recipe by Inspired Taste is easy and yummy. I had no lemon. I used Dijon, white vinegar, egg, cheap canola oil and salt. I added touch of onion powder and a little more salt and a little splash of more vinegar at the end (in lieu of the lemon). Soooo good and easy. Thanks!

    Reply
  • Jenny December 8, 2018, 4:59 pm

    This is my favorite mayo recipe! I always bring it to parties and people really enjoy it.

    Reply
  • sam froio December 7, 2018, 2:56 am

    I think your mayonnaise recipe is awesome I would love to hear and see some more of your recipes I am a retired cook but that recipe for your mayonnaise is very very well put together and very tasty thank you hope to talk to you soon Sam froyle retired army cook

    Reply
  • Lindsay November 28, 2018, 4:52 pm

    While making this with my food processor (with the solid top that has a small hole that can be plugged or left open) I found that I was getting some spatter up through the hole as I was adding oil. I noticed that the plug piece has a small hole in it (shaped like a little cup with a hole in the bottom). I put it in the lid, and added oil to it instead. The hole was the perfect size, it allowed the oil to drizzle through at the perfect speed and kept me spatter free! I’m not sure if all food processors have this, but if yours does try it out 🙂

    Reply
  • Nicole November 16, 2018, 5:20 pm

    This was the first time that I made homemade mayo. It was very easy and came together easily.

    Reply
  • Tyler Tongson November 14, 2018, 6:52 pm

    I too have been pulling my hair out trying to figure out what I was doing wrong and this recipe came together beautifully. I have also tried several different recipes and I did get one to come together once before on a smaller batch level but I need large batches of this because I’m trying to make it fresh in a restaurant for my ranch dressing. This one came together very easily in a large batch, thank you so much for keeping me from beating my head against the wall anymore!!!

    Reply
  • a.e. November 4, 2018, 2:28 pm

    I just made it. Very delicious! Added one extra egg yolk.

    Reply
  • Julie October 8, 2018, 8:59 am

    Tried the recipe this am using a blender my first batch fell apart liquified. So I started over… I noticed during the first batch I was adding oil even after it firmed up then it fell as I continued to add more oil to it. So I disposed of it. I tried again this time I added half the oil and it turned out perfect. And I tried it again and it worked again. Flavour is amazing! So 5 stars on flavor. So maybe change the recipe to 2 eggs versus 1 for the 1 cup of oil it calls for? But only 3 stars for rating as I think the recipe needs to be fixed a little.

    Reply
  • Nikki September 27, 2018, 6:39 pm

    I have never made mayonnaise at home but have always wanted to. Now that I have to eat a soy free diet I wanted to try it. I have never cared for mayonnaise and only use it with a few small recipes. I love this mayonnaise! I was eating it with my finger it was so good! May never purchase in a jar again.

    Reply
  • Leah September 25, 2018, 7:52 pm

    Yummy, yummy! I tried the first recipe as-is, and it turned out fantastic. Thought I’d be more adventurous the next time, so I finely minced some garlic and threw it in. OMG is all I can say. I don’t think I’ll ever go store bought again.

    Reply
  • Marie A Evans September 18, 2018, 11:35 am

    I am a little concerned about the raw egg. Do you have to buy pasturized eggs?

    Reply
    • Joanne November 16, 2018, 2:11 pm

      Hi Marie, If you are concerned you can definitely use pasteurized eggs for this.

      Reply
  • Yvonne Noel September 12, 2018, 1:49 pm

    i love your recipes they are simple, inexpensive, and delicious.

    Reply
  • vr September 11, 2018, 12:22 am

    Amazing recipe! You have to try at home.

    Reply
  • Mama of 4 September 10, 2018, 12:00 pm

    If your mayo isnt thickening up add more oil. I also added 1 additional egg yoke. I originally followed the directions exactly and it wasn’t thickening so finally I added 1/4 c of oil and it thickened up immediately. Nice recipe. Glad I didn’t give up.

    Reply
  • Cheryl B. September 6, 2018, 10:08 pm

    I love this recipe! It’s easy to make, and tastes better than store bought!

    Reply
  • Glenda Huntoon September 5, 2018, 8:55 pm

    Wonderful recipe! Made a coleslaw dressing to dip my veggies in. Plan to make tartar sauce. Thank you for sharing!

    Reply
  • Debra September 3, 2018, 1:12 pm

    I used a hand mixer and it came out great. Used a little horse radish to give it some zip and used it in my potato salad! Thanks for the recipe! Homemade makes a difference!

    Reply
  • Emmi August 26, 2018, 2:46 pm

    Second try leaving a review. First time didn’t work apparently. I made this recipe, I skipped adding the lemon juice, as I had tried another recipe using lemon and I hated it. I used vegetable oil. I drained 1-1/2 tsp of liquid from plain Greek yogurt, to ferment my mayo on the counter for 6 hours. I enjoy this mayonnaise flavor very much. Hoping the fermentation process is worth the waiting and the draining.

    Reply
  • Jill August 25, 2018, 2:56 pm

    This is wonderful! This is easy!! After 3 failed attempts with another recipe, I almost gave up! I used extra light olive oil! Thank you! Thank you!

    Reply
    • Tyler Tongson November 14, 2018, 6:49 pm

      I too have been pulling my hair out trying to figure out what I was doing wrong in this recipe came together beautifully. I have also tried several different recipes and I did get one to come together once before on a smaller batch level but I need large batches of this because I’m trying to make it fresh in a restaurant for my ranch dressing. This one came together very easily in a large batch, thank you so much from keeping me from beating my head against the wall anymore!!!

      Reply
  • Emmi August 25, 2018, 11:14 am

    How do I get the mayo to last longer than 2 weeks? I use mayonnaise on lots of sandwiches and in other dishes. Having a homemade mayonnaise recipe is awesome but only if it will have a decently long shelf life. I’ve read that using whey front yogurt, acts as a culture agent and assists I making the mayonnaise last as long as 2 months. What have you found to be most useful? Thanks for the reply and the recipe, I am looking forward to trying it.

    Reply
  • andrea August 21, 2018, 5:45 pm

    came out great. have made mayo before and learned the secret to the right consistency is a fine drizzle of oil as it blends. I like the mustard and lemon. I used an immersion blender right inside a Mason jar. lid on and done!

    Reply
  • Bavanee K August 18, 2018, 6:46 am

    Totally awesome. Came out exactly like video. No more purchasing mayonaise. Children loved it. Thank you

    Reply
  • Sonia August 15, 2018, 4:32 pm

    How long will this last in the fridge?

    Reply
    • Joanne November 16, 2018, 2:14 pm

      Quite a while. Store covered in the refrigerator as long as the expiration date of your eggs allows.

      Reply

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