How to make homemade mayonnaise from scratch
Making mayonnaise at home is quick, economical, and yields a fresher, creamier result than many store-bought jars. With a few simple ingredients and basic tools you’ll make a stable emulsion that can be flavored any way you like.
Step 1: Gather fresh ingredients and tools
Use 1 large room-temperature egg, 1 tablespoon Dijon mustard, 1 tablespoon white wine vinegar or lemon juice, 1 cup (240 ml) neutral oil like canola or light olive oil, and 1/2 teaspoon fine salt. Have a bowl or jar, a whisk or hand blender, and a measuring cup ready; working with room-temperature components helps the emulsion form reliably.
Step 2: Prepare the egg base
Crack the egg into a medium bowl and add mustard, vinegar or lemon juice, and salt. Whisk briefly until smooth and slightly frothy; the mustard and acid stabilize the emulsion and help flavor the mayo.
Step 3: Start oil slowly while whisking
Begin adding oil drop by drop while whisking vigorously or holding a blender at the bottom of a jar. Continue for 30–60 seconds adding tiny amounts so the mixture begins to thicken; slow addition prevents the emulsion from breaking.
Step 4: Increase oil flow as it thickens
Once the mayo visibly thickens and becomes creamy, you can pour oil in a thin, steady stream (about 1 tablespoon every 3–5 seconds) while continuing to whisk or blend. This step usually takes 1–2 minutes to add the remaining oil and achieve the classic texture.
Step 5: Adjust texture and flavor
If the mayonnaise is too thick, whisk in 1–2 teaspoons of warm water to loosen it to your desired consistency. Taste and add up to 1/4 teaspoon more salt or a squeeze more lemon juice if needed; acid brightens the flavor and salt balances it.
Step 6: Fix a broken emulsion if needed
If the mayo separates or looks curdled, rescue it by starting a new egg yolk in a clean bowl and slowly whisking the broken mayo into the yolk, drop by drop, until it re-emulsifies. This method reliably brings the sauce back together without wasting ingredients.
Step 7: Store and serve safely
Transfer mayonnaise to a clean airtight container and refrigerate; consume within 4–5 days. Keep it chilled and use clean utensils each time to prevent contamination; homemade mayo contains raw egg so prompt refrigeration is important for safety.
- Use room-temperature eggs and oil to help the emulsion form quickly and reduce chance of breaking.
- If you prefer less raw egg risk, use pasteurized eggs or pasteurized egg products available in many stores.
- For flavor variations, stir in 1–2 teaspoons of minced garlic, 1 tablespoon chopped fresh herbs, or 1–2 teaspoons Dijon and honey after the mayo is formed.
- A hand blender in a tall jar is the fastest method and produces very consistent results in about 30–60 seconds.
- If the mayonnaise is very thick, add up to 1 teaspoon of warm water at a time to thin without diluting flavor too much.
- Measure the oil by volume (240 ml) for reliable consistency; heavier oils like extra-virgin olive oil can make the mayo bitter if used exclusively. Use light-tasting oil for neutral mayo.
- Homemade mayonnaise contains raw egg; keep refrigerated at or below 40°F (4°C) and consume within 4–5 days to reduce food safety risk.
- Discard mayonnaise if it develops off odors, mold, or any signs of spoilage — do not taste-test suspicious samples.
- If you are pregnant, elderly, immunocompromised, or serving to young children, consider using pasteurized eggs or a pasteurized egg product to reduce risk of Salmonella.
- Avoid cross-contamination by using clean utensils and containers; never return used portion to the original jar.
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