How to Make Mayonnaise at Home
Quick steps (10 min)
You need: medium bowl and whisk, or immersion blender with a tall narrow jar, measuring jug for oil, damp towel to steady the bowl
Mayonnaise is a cold emulsion of oil, egg yolk, and acid. You make it by slowly whisking oil into a yolk mixed with mustard and lemon juice or vinegar, so the oil breaks into millions of tiny droplets that the yolk holds in suspension. Done right, it takes about five minutes.
Why mayonnaise works
Oil and water don't mix. Left alone, they separate into layers. An emulsion forces one liquid into tiny droplets suspended in the other. In mayonnaise, oil droplets are suspended in a small amount of water from the yolk and lemon juice.
Egg yolk is a natural emulsifier. It contains lecithin and proteins with a water-loving end and a fat-loving end. They wrap around each oil droplet and stop droplets from merging back together. Mustard adds more emulsifying power from its mucilage.
Mayonnaise is about 75–80% oil, so the droplets end up packed tightly together. That crowding is what makes it thick: the droplets can't slide past each other easily.
The critical moment is the start. A single yolk can only break up oil so fast. Add a lot of oil at once and the yolk is overwhelmed, the oil stays in big pools, and nothing thickens. Once a stable emulsion forms, it helps break up new oil, so you can add the rest faster.
Ingredients (about 250 mL / 1 cup)
| Ingredient | Amount | Role |
|---|---|---|
| Egg yolk (large) | 1 | Emulsifier |
| Dijon mustard | 1 tsp | Extra emulsifier, flavour |
| Lemon juice or white wine vinegar | 2 tsp (10 mL) | Acid, water phase, flavour |
| Fine salt | 1/4 tsp | Seasoning |
| Neutral oil (canola, grapeseed, sunflower) | 200 mL / 3/4 cup + 1 tbsp | Body |
| Water | 1–2 tsp, as needed | Thinning, stability |
A single yolk can technically emulsify far more oil, but 200–250 mL per yolk is a forgiving amount for home cooks.
Steps
- Bring the yolk and oil to room temperature. Cold ingredients emulsify less readily, and cold oil is thicker and harder to stream.
- Set the bowl on a damp towel twisted into a ring so it stays put while you whisk with one hand and pour with the other.
- Whisk the yolk, mustard, lemon juice, and salt together for about 30 seconds until slightly frothy.
- Add the oil drop by drop, whisking constantly, for the first 2–3 tablespoons. The mixture will start to look thick and pale.
- Add the remaining oil in a thin, steady stream, still whisking. If oil starts pooling on the surface, stop pouring and whisk until it's absorbed.
- Thin if needed. If it gets very stiff, whisk in 1 teaspoon of water or lemon juice. This loosens the droplets and makes room for more oil.
- Season with more salt and lemon juice to taste.
- Refrigerate in a clean, sealed jar and use within about 4 days.
Chef Fizz says: The immersion blender trick feels like magic. Put everything, oil included, into a tall narrow jar, let it settle, lower the blender to the bottom, and slowly lift it as the mayo forms. Done in 20 seconds.
Immersion blender method
Use a jar just wider than the blender head. Add 1 whole egg (or 1 yolk plus 1 tablespoon water), 1 teaspoon mustard, 1 tablespoon lemon juice, salt, and 250 mL / 1 cup neutral oil. Let the oil float on top for a few seconds. Press the blender to the bottom, run it until white mayo billows up, then slowly tilt and lift to incorporate the remaining oil.
Flavour variations
- Aioli-style garlic mayo: Grate 1 small garlic clove into the yolk at the start.
- Lemon herb: Finish with zest and chopped chives, tarragon, or dill.
- Spicy: Stir in sriracha, gochujang, or chipotle in adobo.
- Tartar sauce: Add chopped pickles, capers, shallot, and parsley.
- Rémoulade: Mustard, capers, cornichons, herbs, and a little anchovy.
Common mistakes and fixes
It never thickened, or it split. Oil went in too fast. In a clean bowl, whisk a fresh yolk (or 1 teaspoon mustard with 1 teaspoon water), then add the broken mixture drop by drop, exactly as if it were the oil. It will come together.
It thickened, then suddenly turned greasy and thin. Too much oil for the water present. Whisk in a teaspoon of water or lemon juice; if it doesn't recover, rescue it with a new yolk as above.
Bitter flavour. Extra-virgin olive oil, especially in a blender. Polyphenols in the oil get dispersed and taste harsh. Use a neutral oil, or whisk olive oil in by hand at the end.
Too tangy or too bland. Adjust at the end with salt, lemon juice, or a little sugar.
Too thick to spread. Thin with water or lemon juice, a teaspoon at a time.
Food safety
Homemade mayonnaise made with raw egg yolk isn't heat-treated, so there's a small risk of salmonella. Use fresh, uncracked, refrigerated eggs, keep the mayo at or below 4 °C / 40 °F, and don't leave it out longer than 2 hours. For people at higher risk, use pasteurized eggs. For an egg-free version, aquafaba (chickpea liquid) emulsifies oil surprisingly well; see the mayonnaise substitute guide.
Questions
Why did my mayonnaise not thicken?
The oil was added too fast at the start, so the yolk couldn't break it into tiny droplets. Start over with a new yolk and slowly whisk the runny mixture into it.
How long does homemade mayonnaise last?
Kept covered in the fridge at 4 °C (40 °F) or below, homemade mayonnaise made with raw eggs is best used within about 4 days. Store-bought mayo lasts longer because it uses pasteurized eggs and more acid.
Can you use olive oil for mayonnaise?
Yes, but extra-virgin olive oil can turn bitter when whisked hard, especially in a blender. Use a mild olive oil, or mix about one part extra-virgin with three parts neutral oil.
Can you make mayonnaise with a whole egg?
Yes. A whole egg works well with an immersion blender and gives a lighter, slightly looser mayo. Use about 250 mL (1 cup) of oil per whole egg.
Is homemade mayonnaise safe?
Raw-egg mayonnaise carries a small salmonella risk. Use the freshest eggs, keep it cold, and use pasteurized eggs for pregnant people, young children, older adults, and anyone immunocompromised.