Make your own mayonnaise at home with our straightforward recipe. This guide will help you create a smooth, flavorful homemade mayonnaise for sandwiches, salads, and dips. Using just a few basic ingredients and easy-to-follow steps, you'll make a much better mayonnaise than you find in stores.
Whether you're experienced in the kitchen or just starting out, our clear instructions will make it easy to whip up a batch of fresh, delicious mayonnaise.
Jump to:
🥚🍋🧂What is Mayonnaise?
Mayonnaise is a thick, creamy sauce or dressing made from oil, egg yolks, vinegar, or lemon juice. It is often used as a condiment and base for other sauces in Western cooking. The key to its smooth, stable texture is the emulsification process, where the oil is added to the egg yolks slowly while continuously whisking, allowing the mixture to thicken and become cohesive.
Some variations may include adding mustard, herbs, or spices to enhance the flavor. Mayonnaise is commonly used in sandwiches, salads (e.g., potato salad, coleslaw), and as a base for creamy dressings and dips.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Egg yolks: The yolks are used as an emulsifier to help hold the ingredients together and create a creamy texture.
- Sunflower oil: Any neutral-flavored vegetable or canola oil can be used. Sunflower oil is used in this recipe.
- Lemon juice or distilled white vinegar: These acidic ingredients add a tangy flavor to the mayonnaise and help stabilize the emulsion.
- Kosher salt: Used for flavoring.
- Sugar: Helps to balance the acidity and enhance the overall flavor.
Tools you'll need
How to Make Homemade Mayonnaise
Note: The full instructions are provided in the recipe card below.
- Whisk the yolks, vinegar, and mustard: Start by whisking egg yolks, vinegar, and mustard until the mixture is slightly foamy. This step is crucial as it introduces air into the yolks, setting the stage for a stable emulsion.
- Gradually add the oil: Slowly drizzle the oil into the yolk mixture in a very thin stream, whisking constantly and vigorously. The key here is patience and control. Adding the oil too quickly can cause the emulsion to break, leaving you with a separate mess rather than a smooth mayo.
- Whisk until thick: Continue whisking until all the oil is incorporated and the mixture has thickened to the desired consistency of mayonnaise. It should be velvety and hold its shape.
- Season to taste: Now, tailor it to your taste buds. Add salt, freshly ground black pepper, and lemon juice for a bright note. Remember, seasonings are personal, so adjust according to your preference.
- Refrigerate: Once your mayonnaise is ready, cover it and refrigerate immediately. Homemade mayo doesn’t have the same preservatives as store-bought, so keeping it chilled is essential for freshness and food safety.
- Enjoy: Use your homemade mayo as a spread, in dressings, or as a base for various sauces. The possibilities are endless!
Substitutions
- Oil: You can use any neutral-flavored vegetable, canola, or sunflower oil.
- Lemon juice or vinegar: You can use any acidic ingredient, such as lime juice, apple cider vinegar, or white wine vinegar.
- Egg yolks: You can use store-bought pasteurized egg yolks or vegan alternatives such as aquafaba (chickpea water) or silken tofu.
- Mustard: You can add a teaspoon of Dijon mustard or omit it altogether.
Variations
- Spicy Chipotle: Add a chipotle pepper in adobo sauce to the egg yolk mixture for a spicy kick.
- Green Mayonnaise ( Sauce Verde): Finely chopped 1 oz/ 28 g cooked spinach. Squeeze it in a cheesecloth to extract the juice. Add the juice to the finished mayonnaise. Add chopped herbs like parsley, basil, chives, or dill.
- Herb-infused: Add fresh herbs such as basil, parsley, or chives to the egg yolk mixture for an herb-infused mayonnaise.
- Lemon Herb: Add lemon zest and fresh herbs such as thyme or rosemary to the egg yolk mixture for a zesty and herbaceous flavor.
- Wasabi: Mix in wasabi paste to the mayonnaise for a spicy Japanese twist.
- Honey Mustard: Add honey and Dijon mustard to the egg yolk mixture for a sweet and tangy honey mustard flavor.
How to Serve
- As a sandwich spread: Use the mayonnaise to make a classic BLT, turkey, avocado, or chicken salad.
- As a dipping sauce: Serve the mayonnaise alongside french fries, chicken tenders, or vegetables as a dipping sauce.
- As a salad dressing: Thin the mayonnaise with vinegar or lemon juice and use it as a creamy salad dressing.
- As a base for other sauces and dressings: Use the mayonnaise to create other sauces and dressings such as ranch dressing or aioli.
- As a topping: Use the mayonnaise to top off a burger or grilled chicken sandwich for added creaminess and flavor.
How to Store
Transfer it to an airtight container and refrigerate. Ensure the container is clean and dry before adding the mayo to maintain its freshness. Properly stored, the mayonnaise can last for up to a week in the refrigerator.
Make-Ahead
To make mayonnaise, you can follow the recipe instructions and prepare it in advance. Once the mayo is ready, refrigerate it in an airtight container. It's recommended to consume the mayo within a week for optimal freshness. Making it ahead gives you a convenient and homemade condiment whenever needed.
Whether preparing sandwiches, salads, or other dishes, having pre-made healthy mayo saves time and adds a creamy touch to your meals. Store it in the refrigerator to maintain quality until you're ready to use it.
Tips for Making The Best Mayonnaise
- Use fresh eggs: Fresh eggs will help ensure the mayonnaise stays fresh and safe to eat.
- Separate the egg yolks carefully: Make sure to separate them from the whites carefully to avoid getting any egg whites in the mayonnaise, which can prevent it from emulsifying properly.
- Use a neutral-flavored oil: A neutral-flavored oil such as vegetable, canola, or sunflower oil will help the other flavors in the mayonnaise stand out.
- Add the oil slowly: Adding the oil too quickly can cause the mayonnaise to break. A steady stream of oil while the blender or food processor runs will help the emulsion stay together.
- Use a high-speed blender or food processor: A high-speed blender or food processor will help create a smooth and creamy mayonnaise.
- Use a clean blender or food processor: Make sure your blender or food processor is clean and free from any residue that might interfere with the emulsion.
- Use fresh lemon juice or vinegar: Freshly squeezed lemon juice or vinegar will add a tangy flavor to the mayonnaise.
- Season to taste: Taste the mayonnaise and adjust the seasoning with more salt or lemon juice if needed.
- Let the flavors develop: Allow the mayonnaise to sit in the refrigerator for at least an hour before using it to allow the flavors to develop.
- Store in an airtight container: Store the mayonnaise in an airtight container in the refrigerator and use it within 7 days for optimal freshness.
FAQ
My mayonnaise is too thin and won't thicken. What should I do?
If your mayo is too thin, it likely means that the emulsion didn't form properly. To fix this, start with a fresh egg yolk in a clean bowl, and very slowly add your thin mayo to it while whisking vigorously. This should help thicken the mixture. You can repeat the process with a new yolk if it's still too thin.
My mayonnaise looks curdled or separated. How can I salvage it?
A curdled or separated mayo can often be fixed. Start with a new egg yolk in a clean bowl. Gradually add the curdled mayo to the yolk while whisking constantly. This can help re-emulsify the mixture.
If that doesn't work, add a teaspoon of hot water and continue to whisk. If all else fails, start with a new yolk and slowly drizzle in the separated mayo as you would with the oil.
My mayonnaise tastes too bland. How can I improve the flavor?
To enhance the flavor of your mayo, you can adjust the seasoning. Add more kosher salt, ground white pepper, and fresh lemon juice to taste. Add other seasonings like garlic powder, paprika, or a dash of hot sauce for extra flavor.
My mayonnaise has a strong egg flavor. How can I reduce it?
If your mayo has a strong egg flavor, you can try using just the yolks from the eggs and leaving out the whites. Using pasteurized egg yolks can also help reduce the egg taste. Additionally, increasing the amount of lemon juice or vinegar can balance out the egg flavor.
Can I use a different type of oil in this recipe?
You can use a different type of oil, such as canola or olive oil. However, remember that different oils may impart different flavors to your mayonnaise. Vegetable oil or sunflower oil are often chosen for their neutral taste.
Related Recipes:
- Super Spicy Mango Habanero Sauce
- White Queso
- Chipotle Mayo
- Spicy Sweet Chili Sauce
- Chimichurri Sauce
- Mayonnaise Based Gnocchi
- Tomato Salad
Recipe
Easy Homemade Mayonnaise
Ingredients
- 85 G (3 OZ) pasteurized egg yolks
- 30 ML (2 tablespoons) white vinegar
- 2-¼ teaspoons dry mustard
- 720 ml (24 fl oz) Sunflower Oil or Vegetable Oil
- 2-¼ teaspoons kosher salt , adjust to taste
- ½ teaspoon ground white pepper , adjust to taste
- 30 ml (2 tablespoons) fresh lemon juice , or as needed
Instructions
- Whisk the yolks, vinegar, and mustard: Start by whisking egg yolks, vinegar, and mustard until the mixture is slightly foamy. This step is crucial as it introduces air into the yolks, setting the stage for a stable emulsion.
- Gradually add the oil: Now, the magic of emulsification! Slowly drizzle the oil into the yolk mixture in a very thin stream, whisking constantly and vigorously. The key here is patience and control. Adding the oil too quickly can cause the emulsion to break, leaving you with a separated mess rather than a smooth mayo.
- Whisk until thick: Continue whisking until all the oil is incorporated and the mixture has thickened to the desired consistency of mayonnaise. It should be velvety and hold its shape.
- Season to taste: Now, tailor it to your taste buds. Add salt, freshly ground black pepper, and a bit of lemon juice for a bright note. Remember, seasonings are personal, so adjust according to your preference.
- Refrigerate: Once your mayonnaise is ready, cover it and refrigerate immediately. Homemade mayo doesn’t have the same preservatives as store-bought, so keeping it chilled is essential for freshness and food safety.
- Enjoy: Use your homemade mayo as a spread, in dressings, or as a base for various sauces. The possibilities are endless!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.