Mayonnaise Recipe

Learn How to Make Mayonnaise, and you’ll never buy store-bought mayonnaise again! Ultra creamy and delicious, this homemade mayonnaise recipe is made using a handful of simple ingredients and requires only 10 minutes of your time! Use it as a condiment, spread, or in all of your favorite recipes. 

Fail-Proof Homemade Mayonnaise

While I love homemade mayonnaise as a condiment, its versatility as an ingredient for other recipes and dishes is almost limitless – from salads to deviled eggs, homemade dips, and more. Making your own gives you greater control over the ingredients used and always tastes better than store-bought mayo!

If that isn’t enough of a reason to start making your own mayonnaise from the comfort of your home, perhaps this will convince you:

• The flavor of homemade mayonnaise far exceeds any brand of store-bought mayonnaise, making every meal even more delicious!
• You only need 5-6 ingredients to make this fail-proof recipe.
• 10 minutes is all it takes to make this creamy mayonnaise. 
• Homemade mayonnaise doesn’t include preservatives or poor-quality oils, making it a cleaner, healthier option.

Key Ingredients and Substitutions

Find the printable recipe with measurements in the recipe card below.

• Egg yolks: Use fresh eggs for this homemade mayo recipe. Pasteurized raw eggs can be used if you are concerned about getting sick from raw eggs. 
• Oil: Light-tasting olive oil is best. Other neutral oils, such as canola oil, avocado oil, or grapeseed oil, can be used instead.
• Lemon: Use fresh lemon juice for the best flavor. Bottled lemon juice can be used in a pinch. 
• White vinegar: This stabilizes the mayonnaise and provides flavor, just like the lemon juice. 
• Sugar: This can be omitted if you prefer. 
• Salt: Taste to test, and adjust as needed once the mayonnaise has been made. 

How to Make Mayonnaise

1. Whip the Eggs: Add the eggs to a medium mixing bowl and whip them with an electric mixer until they turn a pale yellow. 

2. Add the Oil Slowly: Slowly add the oil in a thin stream while you continue to whip the eggs, especially in the first minute of combining the eggs and oil. Continue to add the oil slowly until it is all mixed in, which should take roughly 2 ½ – 3 minutes. 

3. Add the Remaining Ingredients: Pour in the lemon juice, vinegar, sugar, and salt. Whip the mixture for another 15-20 seconds or until fully combined.

4. Use Immediately or Store:  Immediately use the freshly made mayonnaise or store it in an airtight container in the fridge for up to 2 weeks.

Recipe Tips

• Adding the oil too quickly in the first minute of combining the whipped eggs and oil will cause the mayonnaise mixture to break. Add the oil very slowly.
• If you’ve poured too much oil at one time into the whipped eggs, simply whip for 5-10 seconds without adding any more oil, and then continue.
• Once the mayonnaise has been made, taste it and adjust by adding more salt, vinegar, or lemon juice as needed for flavor. 
• I haven’t added mustard to this homemade mayonnaise, but it is something that you could experiment with. It will add flavor and help to stabilize the mayonnaise. Other tasty additions include roasted garlic, chipotle, Sriracha sauce, curry powder, or fresh herbs. 
• If you do decide to flavor your mayonnaise with additional add-ins, only do so at the end of the recipe. 

Broken Mayonnaise and How to Fix It

The most likely reason your mayo didn’t emulsify is because the oil was added too quickly.

You can fix this by slowly mixing in some mustard (about 1 teaspoon) into the mayonnaise which acts as an emulsifier, or you could add another egg yolk to a separate bowl, whisk it, and then slowly whisk the broken mayonnaise into the yolk. 

Alternatives to Raw Egg in Homemade Mayonnaise

Raw eggs are an essential ingredient in homemade mayonnaise. If you are concerned about using raw eggs, I recommend choosing pasteurized eggs. 

Other ways to reduce risk from using raw eggs is to ensure that you only buy eggs from a store that refrigerates them and don’t use any cracked or dirty eggs.

What is the Best Oil for Homemade Mayonnaise

Always use an oil that is neutral in flavor. Light olive oil is a great option, but make sure to avoid using Extra Virgin olive oil as this will add a bitter and overpowering flavor to the mayonnaise. Avocado oil, vegetable oil, grapeseed oil, or canola oil could also be used. 

How to Use Homemade Mayonnaise

Homemade mayonnaise is the perfect creamy and tangy condiment to use on your sandwiches and hamburgers, to make creamy salads with, or as an ingredient in other dressings, dips, and appetizers. 

Here are some of my favorite recipes that taste better with homemade mayo:

• Egg Salad
• Easy Creamy Potato Salad
• Chicken Salad
• Macaroni Salad
• Pimento Cheese
• Hamburgers
• Sriracha Ranch
• Zucchini Casserole

Storage

This homemade mayonnaise can be stored in an airtight container in the fridge for up to 2 weeks. For best results, give it a good stir before using.

Can I Freeze Homemade Mayonnaise?

While it’s technically possible to freeze mayonnaise, I don’t recommend doing so since the texture is likely to change, often breaking from the freezing and thawing process. Even if you try to fix the mayonnaise, the texture won’t be the same as it was when freshly made. 

More Dip and Sauce Recipes

• Best Alfredo Sauce Recipe
• Tzatziki Sauce
• Homemade Pesto Sauce
• Rotel Dip
• Buffalo Sauce Recipe
• Tartar Sauce Recipe
• Garlic Aioli

If you try making this Mayonnaise Recipe, please leave me a comment and let me know! I always love to hear your thoughts.