Leer en Español

lomaculinaria.com

Español

How to Make Mayonnaise

This post may contain affiliate links. For more information, please see our affiliate policy.

Once you try this tasty, creamy homemade mayonnaise (and see how easy it is to master how to make mayonnaise), you’ll never go back to buying jars at the supermarket!

Mayonnaise in a clear bowl with a sandwich in the background.


 

Mayonnaise is one condiment you’ll absolutely always find in my refrigerator door. As the star of so many of my favorite Midwestern recipes (see below!), a classic mayonnaise recipe is even better when you make it from scratch. Essentially an emulsion of egg, oil, and a few acidic ingredients, mayonnaise is as easy to make as it is to love.

So ditch the store-bought brands and try your hand at homemade mayonnaise. Once you try a spoonful of the luscious condiment recipe, you’ll never go back! Sorry, Duke’s and Hellmann’s.

Recipe ingredients

Labeled ingredients for mayonnaise.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Egg: One large egg will do the trick. Or for an even richer, creamier homemade mayonnaise, replace the whole egg with 4 egg yolks and increase the vinegar to 1 ½ tablespoons vinegar.
  • Vegetable oil: Any neutral refined oil will work here. Steer clear of olive oil, which may change the flavor of the mayonnaise and cause it to break. You may not need all of the 1 ½ cups of vegetable oil called for in this easy mayonnaise recipe; just add enough to reach your desired consistency.

Step-by-step instructions

  1. In a food processor, blender, on a large bowl by hand, combine the egg, vinegar, lemon juice, Dijon mustard, and salt until well incorporated.
Mayonnaise being made in a blender.
  1. Slowly drizzle oil, keep pulsing or whisking vigorously, until the mayonnaise thickens up, about 5 to 7 minutes.
Oil being poured into a blender.

Recipe tips and variations

  • Yield: This homemade mayonnaise recipe makes 2 cups, or 32 tablespoons, enough for several sandwiches, sauce recipes, dressing recipes, and beyond.
  • Storage: Keep extra homemade mayonnaise in an airtight container in the refrigerator for up to 4 days.
Mayonnaise in a clear bowl next to a sandwich.

Recipe FAQs

How can I fix a “broken” mayonnaise?

Whisk together in a large bowl 1 teaspoon mustard with 1 tablespoon of the broken mayonnaise until creamy and well mixed. Slowly add the remaining broken mayonnaise, a teaspoon at a time, to the mixture whisking to incorporate

How can I fix an overly oily mayonnaise?

Whisk in 1 tablespoon of water if mayonnaise becomes oily on the surface.

What are the best ways to use this easy mayonnaise recipe?

Beyond as a spread on your favorite deli sandwich, try it in the special sauce for Cheeseburger Quesadillas, as part of my creamy Hot Corn Dip, in the sauce for Crab Cakes with Remoulade, atop party-worthy Cucumber Sandwiches, mixed with Homemade Ranch Dressing Mix, or as the “sauce” for Vegetable Pizza. My two personal favorite uses for this mayonnaise recipe? As a dipping sauce for French Fries or Curly Fries and as the key ingredient in The Best Tuna Salad Sandwich.

More DIY condiment recipes

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
Homemade mayonnaise in a clear cup.

How to Make Mayonnaise

Once you try this tasty, creamy homemade mayonnaise (and see how easy it is to master how to make mayonnaise), you'll never go back to buying jars at the supermarket!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 32 tablespoons
Course Pantry
Cuisine American
Calories 93
5 from 4 votes

Ingredients 

Instructions 

  • In a food processor, blender, on a large bowl by hand, combine the egg, vinegar, lemon juice, Dijon mustard, and salt until well incorporated. Slowly drizzle oil, keep pulsing or whisking vigorously, until the mayonnaise thickens up, about 5-7 minutes.

Notes

  1. Egg: One large egg will do the trick. Or for an even richer, creamier homemade mayonnaise, replace the whole egg with 4 egg yolks and increase the vinegar to 1 ½ tablespoons vinegar.
  2. Vegetable oil: Any neutral refined oil will work here. Steer clear of olive oil, which may change the flavor of the mayonnaise and cause it to break. You may not need all of the 1 ½ cups of vegetable oil called for in this easy mayonnaise recipe; just add enough to reach your desired consistency.
  3. Yield: This homemade mayonnaise recipe makes 2 cups, or 32 tablespoons, enough for several sandwiches, sauce recipes, dressing recipes, and beyond.
  4. Storage: Keep extra homemade mayonnaise in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1tablespoonCalories: 93kcalCarbohydrates: 1gProtein: 1gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 6mgSodium: 77mgPotassium: 3mgFiber: 1gSugar: 1gVitamin A: 9IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

Quick & Easy Meals in Under 30 Minutes!
15 simple recipes for busy weeknights.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. Hi Forrest, thank you for your question! My recipe calls for one whole egg. If only using egg yolks, the mayonnaise would naturally turn out to be more yellow. I hope you enjoy making this recipe! – Meggan