How to make Homemade Mayonnaise

This recipe post shows you how to make traditional homemade mayonnaise in a matter of minutes, using a few simple ingredients that most of us will have in our stores. This basic mayonnaise recipe is a traditional mayonnaise.

We 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 egg yolk and mustard, whisking 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.

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 in 10 minutes using a balloon whisk, even quicker if you use electric!

What oil makes the best homemade mayonnaise?

I like to use regular olive oil as I can find extra virgin olive a little overpowering in mayonnaise. I have also used sunflower oil, 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.

Do I need special equipment to make homemade mayonnaise?

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.

Are raw eggs used in homemade mayonnaise?

Yes, this traditional mayonnaise uses raw eggs. For that reason use fresh pasturised eggs when making this sauce. This is particularly important if serve to pregnant women, young children or the elderly.

How to make homemade mayonnaise:

• Place the egg yolks and mustard into a bowl and add a little salt and pepper.

• Using a balloon whisk, or handheld electric mixer, 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 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.

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 my. The number 1 rule when making mayonnaise is to pour the oil 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 by 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.

Traditional mayonnaise recipe ingredients & substitutions:

• Egg: this recipe uses 2 fresh pasturised, free range egg yolks. The colour of your mayonnaise can vary depending on the colour of the yolk. I’ve made mayonnaise that looks almost orange in colour as a result of beautifully rich, orange yolks.
• Mustand: I use 1 tablespoon of Dijon mustard in my mayonnaise, it has the best flavor and isn’t too strong or overpowering like English mustard. The mustard not only adds great flavour, but it helps to emulsify the mayonnaise, keeping it stable.
• Oil: I use sunflower oil or regular olive oil as I find extra virgin olive too strong in flavour. You can also use rapeseed oil, grapeseed oil or groundnut oil.
• Acid: I finish my mayonnaise and balance the acidity with white wine vinegar or fresh lemon juice. Add a little at a time until you reach the desired consistency.
• Seasoning: I add a little salt and pepper along with the egg yolk and mustard. Then once the mayonnaise has been made I check the seasoning again and add a little more if necessary. If you don’t like black pepper spoiling the look of your mayonnaise, you can replace it with white or cayenne pepper.

How to flavour mayonnaise?

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.

TOP TIP: Making homemade Sriracha mayonnaise could not be easier, stir 2-3 tablespoons of Sriracha sauce through the mayonnaise and it’s ready to serve.

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 on added to a buttermilk chicken burger.

Perfect added to salads like the dressing in our Creamy Potato Salad with Bacon & Chives.

Use it to elevate your favourite sandwich, like our 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 deviled eggs.

Can homemade mayonnaise be made ahead?

Yes, once made, this classic mayonnaise can be stored in an airtight container in the fridge for 3-4 days.

Useful hints and tips:

1. Ensure all your ingredients are at room temperature: as this will result in less problems getting the sauce to emulsify.
2. Equipment: you can use a balloon whisk, a handheld electric whisk, a food processor, or blender to make mayonnaise, whichever works for you.
3. Allergy advice: gluten free, dairy free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

Pin the recipe:

Additional recipe suggestions:

If you like this recipe, why not try some of our other simple sauces and dressings which add great flavour to any dish:

• Wild Garlic Salsa Verde (Green Sauce)
• Creamy Horseradish Sauce
• Yogurt, Lemon & Tahini Sauce
• Easy Green Chutney
• Date & Tamarind Chutney