How to Make Mayonnaise at Home: Classic & Modern Recipes

Fresh eggs, lemon, and oil on kitchen counter

Photo by Unsplash

Making mayonnaise at home is one of those transformative kitchen experiences that changes how you think about condiments. Store-bought mayo is convenient, but homemade mayo is revelatory—richer, more flavorful, and surprisingly easy once you understand the science. This guide combines traditional techniques with modern variations, giving you everything you need to master this essential emulsion.

The Science Behind Mayo: Why It Works

Mayonnaise is an emulsion, meaning it's made by suspending tiny droplets of oil in water (from egg yolks and lemon juice). Egg yolks contain lecithin, a natural emulsifier that allows oil and water to mix without separating. The key is adding oil slowly while whisking constantly—this creates millions of microscopic oil droplets coated in lecithin, resulting in that thick, creamy texture.

Temperature matters: all ingredients should be at room temperature. Cold eggs won't emulsify properly, and the mayo may "break" (separate). If this happens, don't panic—we'll cover how to fix it below.



Classic French Mayonnaise

This is the gold standard—the recipe that's been passed down through generations of French cooks. It's simple, elegant, and perfect for sandwiches, seafood, or as a base for other sauces like aioli or remoulade.

Ingredients

  • 2 large egg yolks (room temperature)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar or lemon juice
  • 3/4 cup (180ml) neutral oil (grapeseed, canola, or light olive oil)
  • 1/4 cup (60ml) extra virgin olive oil (optional, for flavor)
  • Salt and white pepper to taste

Instructions

  1. Prepare your workspace: Make sure all ingredients are at room temperature. Place a damp towel under your mixing bowl to prevent it from moving.
  2. Combine yolks and acid: In a medium bowl, whisk together egg yolks, mustard, and half the vinegar until smooth and slightly thickened (about 30 seconds).
  3. Add oil drop by drop: This is critical. Begin adding oil literally one drop at a time, whisking constantly. After about 1/4 cup, the mixture should start to thicken and emulsify.
  4. Pour in a thin stream: Once emulsified, you can add oil in a slow, steady stream while whisking vigorously. Continue until all oil is incorporated.
  5. Season and adjust: Whisk in remaining vinegar, salt, and white pepper. Taste and adjust seasoning. If too thick, thin with a teaspoon of warm water.

Yield: About 1 cup | Time: 10 minutes | Storage: Refrigerate up to 5 days

Pro Tip: Use a stand mixer or immersion blender if whisking by hand feels daunting. With a stand mixer, use the whisk attachment on medium-low speed and drizzle oil in slowly. With an immersion blender, place all ingredients in a tall container and blend while slowly lifting the blender to incorporate oil.


Japanese Kewpie-Style Mayo

Japanese mayo is richer, tangier, and slightly sweeter than Western versions. The secret? Using only egg yolks (no whites), rice vinegar, and a touch of MSG. Kewpie mayo has become a cult favorite worldwide, perfect for sushi, okonomiyaki, or as a dip for fries.

Ingredients

  • 3 large egg yolks (room temperature)
  • 1 tablespoon rice vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon MSG (optional but authentic)
  • 1 cup (240ml) neutral oil (vegetable or canola)

Instructions

  1. Mix dry ingredients: In a bowl, whisk together egg yolks, rice vinegar, lemon juice, sugar, salt, and MSG until smooth.
  2. Emulsify slowly: Using an immersion blender or whisk, add oil drop by drop at first, then in a thin stream once emulsified.
  3. Adjust consistency: Kewpie mayo should be slightly thinner than Western mayo. Add a teaspoon of water if needed.
  4. Let it rest: Refrigerate for 1 hour before using to let flavors meld.

Yield: About 1.25 cups | Time: 10 minutes + resting | Storage: Refrigerate up to 1 week


Avocado Oil Mayo (Healthier Version)

For health-conscious cooks, avocado oil mayo offers heart-healthy monounsaturated fats instead of seed oils. It has a slightly richer, buttery flavor and a beautiful pale green tint.

Ingredients

  • 1 large egg (whole egg, room temperature)
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 cup (240ml) avocado oil
  • 1/2 teaspoon sea salt

Instructions (Immersion Blender Method)

  1. Combine ingredients: Place egg, lemon juice, mustard, and salt in a tall, narrow container (like a wide-mouth mason jar).
  2. Add oil: Pour avocado oil on top. Let it settle for 30 seconds so oil floats to the top.
  3. Blend: Place immersion blender at the bottom of the container and turn it on. Do not move it for 20 seconds—the mayo will form at the bottom.
  4. Finish emulsifying: Slowly lift the blender up and down to incorporate remaining oil. The whole process takes about 1 minute.
  5. Store: Transfer to a jar and refrigerate immediately.

Yield: About 1 cup | Time: 2 minutes | Storage: Refrigerate up to 5 days

Safety Note: Homemade mayo contains raw eggs. Use pasteurized eggs if you're concerned about salmonella, especially for young children, elderly, or immunocompromised individuals. Alternatively, you can make vegan aquafaba mayo using chickpea liquid instead of eggs.

Troubleshooting: Fixing Broken Mayo

Mayo "breaks" when the emulsion fails, resulting in a curdled, separated mess. This usually happens if you add oil too quickly or if ingredients are too cold. Here's how to save it:

  • Method 1 (Fresh yolk): In a clean bowl, whisk 1 fresh egg yolk. Slowly add the broken mayo, whisking constantly, as if it were oil. It will re-emulsify.
  • Method 2 (Mustard): In a clean bowl, whisk 1 teaspoon Dijon mustard with 1 teaspoon water. Slowly add the broken mayo, whisking until smooth.
  • Method 3 (Ice water): Add 1 teaspoon of ice-cold water to the broken mayo and whisk vigorously. Sometimes this is enough to bring it back together.
Fresh sandwich with mayonnaise on wooden board

Photo by Unsplash

Flavor Variations: Beyond Basic Mayo

Once you've mastered basic mayo, the world of flavored mayos opens up. Here are some classic variations:

  • Garlic Aioli: Add 2-3 crushed garlic cloves to the egg yolks before whisking. Traditional Provençal aioli uses only garlic, olive oil, and a mortar and pestle—no eggs.
  • Chipotle Mayo: Blend in 1-2 chipotle peppers in adobo sauce for smoky heat. Perfect for tacos and burgers.
  • Herb Mayo: Stir in 2 tablespoons finely chopped fresh herbs (basil, tarragon, dill, or parsley) after emulsifying.
  • Sriracha Mayo: Mix in 2 tablespoons sriracha for a spicy, tangy kick. Popular in sushi restaurants.
  • Truffle Mayo: Add 1 teaspoon white truffle oil at the end for luxurious, earthy flavor.

Why Homemade Mayo Tastes Better

Commercial mayo is designed for shelf stability, not flavor. It contains preservatives, stabilizers, and often uses low-quality oils. Homemade mayo, by contrast, is fresh, pure, and customizable. You control the oil quality, the acidity level, and the seasoning. The taste difference is profound—homemade mayo is brighter, richer, and more complex.

Yes, it takes 10 minutes instead of 10 seconds to open a jar. But once you've tasted real mayo—made with good olive oil, fresh lemon juice, and farm eggs—going back to the store-bought stuff feels like a downgrade. Try it once. You might never buy mayo again.

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