How to Make Mayonnaise – Culinary Hill

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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 a jar 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 raw 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 refined neutral-flavored oil like canola oil or avocado oil will work here. Steer clear of extra-virgin 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, fresh 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 fridge 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.

More DIY condiment recipes

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

  • 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.

  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.

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


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.




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