How to Make Mayonnaise at Home?

September 12, 2023
Credit: Unsplash

Course Sauce and Dips


  • 1 large egg at room temperature
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar optional, for a slightly sweeter taste
  • 1 cup neutral-flavored oil such as vegetable or canola oil
  • 1-2 teaspoons lemon juice adjust to taste


Prepare Your Equipment:

  1. Ensure that all your equipment is clean and dry. You'll need a mixing bowl, a whisk or an electric hand mixer, and a container for storing the mayonnaise.

Combine Egg, Mustard, Vinegar, Salt, and Sugar:

  1. Crack the egg into the mixing bowl. Add the Dijon mustard, white wine vinegar, salt, and sugar (if using). Whisk these ingredients together until well combined.

Slowly Add Oil:

  1. This step is crucial for the emulsification process. Start whisking vigorously while continuously adding a few drops of oil at a time. You can also use an electric hand mixer on low speed.
  2. As the mixture thickens and becomes smooth, you can gradually increase the oil flow to a thin stream instead of drops. Continue to whisk or mix until all the oil is incorporated. This should take about 5-7 minutes.

Adjust Consistency and Flavor:

  1. Taste the mayonnaise and adjust the flavor to your liking. If you prefer it tangier, add a bit more white wine vinegar. For extra acidity and a hint of freshness, add lemon juice a teaspoon at a time.
  2. If the mayonnaise is too thick for your preference, you can thin it out with a teaspoon of water and whisk until you achieve the desired consistency.

Store Your Homemade Mayonnaise:

  1. Transfer the freshly made mayonnaise to a clean and airtight container. Seal it well to prevent air from getting in, which can cause the mayonnaise to spoil.
  2. Store it in the refrigerator for up to one week. Always check for any signs of spoilage, such as an off smell or unusual texture, before using.


  1. Your homemade mayonnaise is now ready to be used in salads, sandwiches, dressings, and dips. It's a versatile condiment that can elevate the flavors of many dishes.

Recipe Notes

  • Make sure your egg is at room temperature, which helps with emulsification.
  • Use fresh eggs from a reliable source to minimize the risk of foodborne illness.
  • If you're concerned about using raw egg, you can use pasteurized eggs or pasteurized egg yolks.
  • Experiment with different oils like olive oil or avocado oil to vary the flavor of your homemade mayonnaise.
  • To create flavored mayonnaise, add ingredients like minced garlic, fresh herbs, or hot sauce to the mixture after you've achieved the basic mayonnaise consistency.

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