Basic Mayonnaise

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Introduction

Homemade mayonnaise takes 10 minutes and three ingredients you likely have on hand—egg yolks, oil, and acid. The key is patience: add the oil slowly at first, whisking constantly, and you’ll build an emulsion that’s silkier and fresher than anything from a jar.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: About 1 cup

Ingredients

• 2 egg yolks
• 2½ teaspoons (12.5 mL) lemon juice and/or vinegar
• ½ teaspoons (2.5 mL) Dijon mustard
• ¼ teaspoons (1 mL) salt
• ¾ cup (180 mL) oil

Instructions

1. In a large bowl, beat the egg yolk with a wire whisk for about a minute.
2. Then add the mustard, salt, and half the lemon juice. Whisk for another minute – the mixture should thicken very slightly.
3. Then, very slowly, add half the oil with one hand whilst whisking with the other.
4. Start drop by drop, incorporating each drop before adding the next, and build up to a trickle.
5. Keep going until the oil is whisked in.
6. Add the rest of the lemon juice, whisk to combine.
7. Add the rest of the oil in the same manner as before.
8. Keep going until all the oil is whisked in.
9. If desired, stir in flavourings such as crushed garlic, or use the mayonnaise as a base for other sauces.

Variations

Garlic mayo: Whisk in 2–3 minced garlic cloves or ½ teaspoon garlic powder at the end. Adds pungent, savory depth without changing texture.

Herb mayo: Fold in 2 tablespoons finely chopped fresh herbs (parsley, dill, chives, or tarragon) after the emulsion is complete. Brings fresh flavor and subtle color.

Sriracha mayo: Whisk in 1–2 teaspoons sriracha or hot sauce after the oil is fully incorporated. Shifts the mayo from neutral to spicy and works well with sandwiches or fries.

Lemon-heavy mayo: Use 1½ teaspoons lemon juice in the first addition and 1 teaspoon in the second, omitting vinegar entirely. Creates a brighter, more citrus-forward flavor.

Whole-grain mustard mayo: Replace Dijon with whole-grain mustard for a coarser texture and slightly milder, earthier mustard flavor.

Tips for Success

Temperature matters: Use eggs and oil at room temperature. Cold ingredients don’t emulsify as readily and are more likely to break.

Add oil drop by drop at first: This is not optional. If you rush and add too much oil before the emulsion sets, the mayo will split and separate. Once the mixture thickens noticeably (after about half the oil), you can increase to a thin stream.

Whisk constantly and vigorously: The emulsion depends on continuous mechanical action. Don’t let your whisking pace drop or the mayo will break.

If it breaks, start over: If the mixture suddenly looks grainy or separates, don’t panic. Rinse the bowl, start with a fresh egg yolk, and slowly whisk in the broken mixture as though it were oil. It will re-emulsify.

Taste and adjust at the end: Salt and acid are the final flavors you notice. Add a tiny pinch of salt or a few drops of lemon juice if the mayo tastes flat, but do this after the emulsion is fully set.

Storage and Reheating

Store homemade mayonnaise in a clean, airtight container in the refrigerator for up to 1 week. Because it contains raw egg yolk, it should not be left at room temperature for more than 2 hours.

Homemade mayo does not freeze well; the emulsion breaks upon thawing and cannot be reliably restored.

FAQ

Can I use pasteurized eggs to make mayo safely?

Yes. Pasteurized eggs are heated to a temperature that eliminates salmonella risk and are widely available in most supermarkets. They work identically to raw eggs in this recipe and eliminate any concern about foodborne illness.

Why did my mayo break halfway through?

The most common cause is adding oil too quickly before the emulsion fully set, or stopping whisking. The second cause is using cold ingredients. For a broken batch, whisk a fresh egg yolk in a clean bowl, then slowly incorporate the broken mixture as though it were oil; it should come back together.

What oil should I use?

Neutral oils work best—vegetable, canola, light olive oil, or avocado oil all work. Avoid extra-virgin olive oil, which has a strong flavor that can overpower the mayo, or nut oils, which may not emulsify reliably.

Can I make mayo in a food processor or blender?

Yes, but control is harder. Use the pulse setting and add oil very slowly while the processor runs. Even with a machine, rushing the oil addition is the main failure point. Hand-whisking gives you better feel and is faster anyway for this small batch.