This basic mayonnaise recipe is straightforward and easy to follow. This post shows you how to make traditional homemade mayonnaise in minutes with a few simple ingredients from the larder.
I show you how to make mayonnaise by hand and once made the various flavours that you can add to this traditional mayonnaise recipe to mix things up.
Making a basic egg yolk mayonnaise recipe is simple, and once you have the knack you will keep coming back to this recipe again and again.
How do you make mayonnaise?
Homemade mayonnaise is made by slowly adding oil to whisked egg yolk and mustard. You need to whisk constantly to ensure the oil is dispersed through the eggs. Once emulsified, acid like white wine vinegar or lemon juice is added to the mayonnaise, along with some seasoning.
Why you'll love this recipe
- Flavour perfection as homemade egg yolk mayonnaise tastes far superior to anything you can buy in a store.
- Make ahead and store in the fridge until you are ready to serve.
- Uses only 4 ingredients and a touch of seasoning.
- Ready to use in under 10 minutes using a balloon whisk, 5 minutes if you use electric hand mixer!
Recipe ingredients
- Egg - I use free range egg yolks as the base of the mayonnaise, the colour of the mayo can vary depending on the vibrancy of the egg yolks.
- Mustard - I use a tablespoon of Dijon mustard as the base of mayonnaise, I find English mustard too strong. The mustard not only adds great flavour, but it helps to emulsify the mayonnaise, keeping it stable.
- Oil - I always make mayonnaise with sunflower oil as I prefer to use a light flavoured oil.
- Acid - I use either white wine vinegar or freshly squeezed lemon juice when making a traditional mayonnaise, It varies depending on what I am using the mayonnaise for.
- Seasoning - for this basic mayonnaise recipe I've kept the seasoning simple with some sea salt & freshly ground black pepper.
How to make homemade mayonnaise
- Place the egg yolks and mustard into a bowl.
- Using handheld electric mixer (or balloon whisk), whisk the ingredients together to combine.
- Start adding the oil in a slow, continuous trickle, whisking constantly.
- Continue adding the oil in a steady stream until it starts to thicken.
- Do not stop whisking!
- Once all the oil is incorporated continue to whisk, for around 30 seconds so that the mayonnaise becomes thick and glossy.
- Now add the lemon juice (or white wine vinegar), season with salt and black pepper and stir through.
- Check the mayonnaise for seasoning and adjust if necessary.
- Spoon into a jar with a tight fitting lid and store in the refrigerator until you are ready to use.
- This mayonnaise will store for 1-2 weeks in the refrigerator.
How to fix mayonnaise when it goes wrong?
I can honestly say that I've never had any problems making mayonnaise by hand, it's never split on me. The number 1 rule when making mayonnaise is to pour the oil in slowly whist whisking quickly!
- Too thick: if your mayonnaise still looks too thick after stirring through the vinegar or lemon juice, add a tablespoon or two of warm water to reduce it down a little.
- Too thin: if your mayonnaise is smooth but too thin, add a little more oil, a tablespoon at a time, ensuring you are whisking constantly until you achieve the desired consistency.
- Not emulsifying: if your mayonnaise looks like a curdled, watery mess it is because the oil was added too quickly. Try breaking a fresh egg yolk into a clean bowl then slowly adding and beating the curdled mayonnaise into the yolk. The fresh yolk should help to emulsify the sauce and bring the mayonnaise together.
Homemade mayonnaise flavours
Once you have made the classic recipe, it is really easy to add flavour to your mayonnaise. Here are some of my favourite flavour variations:
- Spicy mayo - stir through 2-3 tablespoons of hot chilli sauce.
- Chipotle mayo - stir through a tablespoon of chipotle chilli paste.
- Sriracha mayo - stir through 2-3 tablespoons of Sriracha sauce.
- Harissa mayo - stir through 2-3 tablespoons of harissa paste.
- Lime mayo - swap the white wine vinegar for some fresh lime juice instead and add to suit your tastes.
- Curry mayo - dissolve a tablespoon of curry powder into the vinegar before you stir it through the mayonnaise.
- Garlic mayo - finely crush 2-3 garlic cloves and stir through.
- Herb mayo - finely chop fresh herbs and stir through the sauce. Parsley, basil, chervil and tarragon would all work.
- Thousand Island - add 2-3 tablespoons of tomato ketchup, a teaspoons of Worcestershire sauce and few dashed of Tabasco along with a pinch of celery salt.
Serving suggestions
A homemade mayonnaise is versatile and can be used in any dish where you would use regular mayo. On it's own it is perfect for dipping French fries into, or spreading on your buttermilk chicken burger.
Perfect added to salads I use it in my Creamy Potato Salad with Bacon & Chives. Use it to elevate your favourite sandwich, like my Scandinavian Egg Salad Sandwich. Also the perfect baked potato filling, try tuna mayo with red onion and sweetcorn.
Add it to a sour cream, cheese and chive to make a great tasting dip for chips and crisps when watching the game. Or add it to the filling for your take on the perfect devilled eggs.
Useful hints and tips
- Ensure all your ingredients are at room temperature: as this will result in less problems getting the sauce to emulsify.
- Equipment: my go to is always my handheld electric whisk, but you can use a balloon whisk, a food processor, or blender to make mayonnaise, whichever works for you.
- Allergy advice: gluten free, dairy free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Yes, this traditional mayonnaise uses raw eggs. For that reason use fresh pasturised eggs when making this sauce. This is particularly important if serving to pregnant women, young children or the elderly.
I like to use regular sunflower oil or a light olive oil when making mayonnaise. I find extra virgin olive can be a little overpowering. I have also used grapeseed oil and groundnut oil which all work well too. It's all down to personal taste and what I happen to have in my larder.
No you don't. I make mayonnaise by hand using either a balloon whisk and some elbow grease, or my electric hand whisk. Both produce exactly the same results. You can also use a food processor or blender, but I've never bothered as it takes me longer to get the food processor out of the cupboard than it does making it by hand.
Yes, once made, this classic mayonnaise can be stored in an airtight container in the fridge for 1-2 weeks.
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Additional recipe suggestions
If you like this recipe, why not try some of my simple sauces and dressings which add great flavour to any dish:
- Classic French Dressing
- Honey Mustard Dressing
- Wild Garlic Salsa Verde (Green Sauce)
- Creamy Horseradish Sauce
- Yogurt, Lemon & Tahini Sauce
- Easy Green Chutney
- Date & Tamarind Chutney
Basic Mayonnaise Recipe
Equipment
- mixing bowl
- Measuring jug
- measuring spoons
- Electric hand whisk or use a balloon whisk
Ingredients
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 250 ml sunflower oil
- 2 tablespoon white wine vinegar
- sea salt & freshly ground black pepper
Instructions
- Place the egg yolks and mustard into a bowl.
- Using handheld electric mixer (or balloon whisk), whisk the ingredients together to combine.
- Start adding the oil in a slow, continuous trickle, whisking constantly.
- Continue adding the oil in a steady stream until it starts to thicken. Do not stop whisking!
- Once all the oil is incorporated continue to whisk, for around 30 seconds so that the mayonnaise becomes thick and glossy. Now add the white wine vinegar, season with salt and black pepper and stir through.
- Spoon into a jar with a tight fitting lid and store in the refrigerator until you are ready to use.
- This mayonnaise will store for 1-2 weeks in the refrigerator.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Cat says
Oh wow. You've ruined me to buy any mayonnaise from now on, this was so rich and creamy and delicious!
Lesley says
Thank you Cat, when it comes to flavour you really can't beat a homemade mayonnaise.
Chloe says
Really easy method to follow thanks, the texture and taste is just so much better than shop bought!
Lesley says
I totally agree Chloe, homemade mayo tastes so much better than store-bought.
Louise says
This mayonnaise totally blew me away! I'll never buy it again, this is so much better.
Lesley says
Thank you Louise, I'm really glad the recipe worked for you. It really is better than store bought mayo.
Choclette says
Homemade mayonnaise is the bees knees. I haven't bought any for years now. I thought I'd tried most things in mine, but curry mayo is a new one to me. Sounds fab.
Lesley says
Thank you Choclette, I love making my own mayo, it tastes so much better than shop bought. Curry mayo is fab - I suggest using a curry paste and some mango chutney for a really great curry mayo.