There’s something deeply satisfying about making a classic condiment from scratch. One that you’ve likely grabbed off the grocery shelf hundreds of times—yet never realized how simple, fresh, and flavorful it could taste when you take the time to make it yourself.

I first made homemade mayonnaise when I ran out of the store-bought version in the middle of prepping a potato salad. Instead of halting the entire dish, I thought—why not try making it myself? And the result was nothing short of amazing: silky smooth, lightly tangy, and far superior to anything that came in a jar.

If you’ve ever been curious about making your own condiments or want full control over your ingredients—this recipe is for you. Keep reading, because once you try it, there’s no going back.

Why I Love This Recipe

Let’s start with this: store-bought mayonnaise doesn’t even come close to what you’re about to experience.

There’s a creamy richness and clean flavor in homemade mayonnaise that can elevate everything from sandwiches to salad dressings. It’s a blank canvas that adapts beautifully to herbs, garlic, lemon zest, or even sriracha if you’re feeling spicy.

What makes it special? The simplicity.

Just a few pantry staples—egg, oil, vinegar or lemon juice, mustard—and a little technique create something extraordinary. It’s also a great skill-builder. Once you master the emulsion, you can play with flavors and make aioli, chipotle mayo, or even truffle-infused versions.

It’s not just about saving money or avoiding preservatives. It’s about making something with your hands that feels like magic the first time you watch it thicken and transform. You’ll wonder why you didn’t start sooner.

Ingredients for Homemade Mayonnaise

Making mayonnaise at home doesn’t require a trip to a specialty store. In fact, you probably already have everything in your kitchen right now.

That’s the beauty of this recipe—it’s incredibly accessible, yet the end result is restaurant-quality.

Here’s what you’ll need:

Egg yolk – This is your emulsifier, the core of the mayo. Use fresh, high-quality eggs (ideally free-range) for the best flavor and safety.
Neutral oil – Something like sunflower, canola, grapeseed, or avocado oil. Avoid olive oil for now—it can get bitter and overpowering.
Dijon mustard – A little goes a long way to deepen the flavor and help with the emulsification.
Vinegar or lemon juice – For acidity and brightness. White wine vinegar is a great all-purpose choice.
Salt – To bring it all together and enhance every component.

Optional:

Sugar – A pinch, if you like a hint of sweetness.
Garlic or herbs – For customized flavor.
Paprika or white pepper – For a subtle kick.

You don’t need fancy tools either. A bowl and whisk work fine, though a food processor, hand blender, or stand mixer makes things easier.

How Much Time Will You Need?

This is the best part: it’s quick.

Prep time: 5 minutes
Active time (mixing/emulsifying): 5 minutes
Total time: 10 minutes or less

If you’re using a blender or food processor, you’ll be done even faster. The manual method takes a bit more elbow grease but rewards you with a stronger feel for the texture.

How to Make This Homemade Mayonnaise

Take your time with the first batch. The method is straightforward, but the technique matters. Don’t rush the oil or you risk breaking the emulsion. Follow these steps carefully.

Step – 1: Gather your ingredients and let them come to room temperature
Room-temperature ingredients are essential. If your egg is cold, the oil may not emulsify properly. Let everything sit out for 15–20 minutes before starting.

Step – 2: Start with the egg yolk, mustard, vinegar, and salt in a bowl
Whisk them together until fully combined. This creates a stable base to start building your emulsion.

Step – 3: Add a few drops of oil, whisking continuously
Start incredibly slowly. You want the oil to bond with the yolk mixture, not sit on top. Once it starts thickening, you’re on the right track.

Step – 4: Gradually increase the oil flow
After the first tablespoon is fully incorporated, start adding a thin, steady stream of oil while whisking vigorously. Patience is key—don’t dump the oil in all at once.

Step – 5: Watch for the texture to change
As the mixture thickens, you’ll see it transform into creamy mayonnaise. It should be thick enough to coat the back of a spoon but still spreadable.

Step – 6: Adjust the flavor
Once it reaches the right consistency, taste and tweak. Add more vinegar or lemon juice for acidity, more salt for balance, or even a pinch of sugar if needed.

Step – 7: Store or serve
Transfer to a clean jar or airtight container. Store in the fridge for up to 1 week.

Substitutions

Not everyone has the same pantry or preferences—and that’s okay. Homemade mayo is versatile, and you can easily switch things up.

If you’re out of neutral oil:
Use light olive oil or avocado oil. Avoid extra virgin olive oil as it can turn bitter during mixing unless you’re aiming for a very specific flavor.

No Dijon mustard?
Use yellow mustard or a small pinch of dry mustard powder. Mustard helps stabilize the emulsion and adds flavor, so try not to skip it.

No vinegar?
Lemon juice is a perfect substitute. It adds brightness and works just as well.

Need it egg-free?
Try aquafaba (chickpea brine) instead of egg yolk. It emulsifies surprisingly well and creates a vegan-friendly version.

Low-fat option?
Swap half the oil for Greek yogurt. It won’t be quite as thick, but it’s tangy and delicious.

Best Side Dish of Homemade Mayonnaise

Homemade mayonnaise shines when paired with the right dishes. Here are three of my favorite sides that make it the star of the table:

1. Crispy French Fries
Dip your fries in this creamy mayo and you’ll never go back to ketchup. Add garlic or truffle oil to your mayo for even more flair.

2. Classic Potato Salad
Use your homemade mayo as the base for a classic potato salad. Add some celery, pickles, and hard-boiled eggs, and let it chill. Perfect summer side.

3. Fresh Vegetable Crudités
Slice up carrots, cucumbers, bell peppers, and celery. Serve with a bowl of herbed mayo for an elegant and healthy starter or party platter dip.

Serving and Presentation Tips

Homemade mayonnaise is a versatile and delicious addition to many dishes, but presenting it beautifully takes it to the next level. Whether you’re serving it as a dip, condiment, or part of a larger meal, presentation matters.

Serving in Small Bowls: When serving mayo as a condiment or dip, choose a small, clean bowl. The simplicity of the mayo allows for a minimalist presentation. A small ceramic bowl or glass jar can look especially elegant on the table.
Add Fresh Herbs: For a pop of color and freshness, garnish your mayo with finely chopped fresh herbs like parsley, dill, or chives. This not only enhances the flavor but also adds visual appeal.
Use a Fancy Jar or Squeeze Bottle: When storing or serving your homemade mayo, consider using a glass jar or a fancy squeeze bottle. It adds a professional touch to your homemade creation and is perfect for drizzling over sandwiches or burgers.
Pair with Rustic Bread: If you’re serving your mayo as part of a larger meal, serve it alongside rustic, freshly baked bread or crackers for a charming, rustic feel.

Tips and Tricks to Make This Recipe Even Better

Making homemade mayo is simple, but there are a few things you can do to elevate it and ensure perfect results every time.

Use an Immersion Blender: If you want to take your mayo-making to the next level, use an immersion blender. It makes the process faster and creates a beautifully smooth consistency with minimal effort.
Take Your Time with the Oil: The most common mistake when making mayonnaise is adding the oil too quickly. To get the perfect texture, slowly drizzle in the oil at a steady, consistent pace. If you’re using a food processor, this process can be sped up slightly, but still be mindful of the pace.
Customize the Flavor: Once you’ve mastered the basic recipe, you can start adding extra flavors. Try roasted garlic for a garlic mayo, or fresh lemon zest for a citrusy twist. A pinch of smoked paprika can also add depth and color to the mayo.
Stabilize It with Mustard: If your mayo doesn’t seem to be emulsifying properly, a bit more mustard can help stabilize it. Dijon mustard, in particular, helps form a strong bond between the oil and egg yolk.
Use Room Temperature Ingredients: It’s crucial to make sure all ingredients are at room temperature before starting the process. Cold ingredients can cause the mayo to break or not emulsify properly.

Common Mistakes to Avoid

Even the most experienced cooks can run into trouble when making homemade mayo. To ensure smooth success, here are some common mistakes to avoid:

Adding Oil Too Quickly: This is the number one issue people face when making mayonnaise. If you add the oil too fast, it won’t emulsify, and you’ll be left with a runny, oily mess. Always add the oil in a slow, steady stream, especially in the beginning.
Using the Wrong Type of Oil: Opt for neutral oils like sunflower or canola oil. Olive oil can overpower the flavor, so it’s best avoided for basic mayonnaise recipes unless you’re specifically aiming for that flavor profile.
Not Whisking Enough: Emulsifying mayonnaise requires a fair bit of whisking, especially if you’re making it by hand. If you’re using a stand mixer or food processor, it’s much easier, but still ensure that the oil is being incorporated evenly.
Using Cold Ingredients: Cold ingredients can make the emulsion process difficult, so be sure to allow your eggs, mustard, and oil to come to room temperature before beginning. This helps everything come together more easily.
Not Adjusting the Seasoning: After your mayonnaise is made, always taste and adjust the seasoning. If it’s too tangy, add a touch more oil. If it’s too bland, a little extra salt or vinegar can brighten it up.

How to Store It

Homemade mayonnaise is best stored in an airtight container, and it can last up to 1 week when refrigerated. However, you should always check for signs of spoilage before using it. Here’s how to store it properly:

Refrigerate Immediately: After making your mayonnaise, transfer it to a clean jar or airtight container and refrigerate it right away. This helps prevent bacterial growth and maintains the freshness.
Use within 1 Week: Unlike store-bought mayo, which often contains preservatives, homemade mayo doesn’t last as long. Be sure to use it within a week for the best flavor and texture.
Label and Date: If you make mayo regularly, it’s a good idea to label the container with the date you made it. That way, you won’t have to guess whether it’s still safe to eat.
Don’t Freeze: Mayo doesn’t freeze well due to its emulsification. Freezing can cause the texture to separate, so it’s best to make it fresh each time you need it.

FAQ

1. Can I use olive oil in homemade mayonnaise?
You can use olive oil, but be aware that it will give your mayo a much stronger flavor. Use a mild variety of olive oil to keep it from being too overpowering.

2. Can I make mayo without mustard?
Yes, while mustard is commonly used to help with emulsification, you can leave it out. If you’re looking for a substitute, you can try a small amount of lemon juice or vinegar to help stabilize the mayo.

3. What do I do if my mayo breaks?
If your mayo breaks (the oil separates from the egg), you can try whisking in a teaspoon of warm water or start fresh with a new egg yolk and slowly whisk in the broken mixture.

4. Can I make mayo without eggs?
Yes, you can use aquafaba (the liquid from canned chickpeas) as an egg substitute. The process is similar to using egg yolk, but you may need to adjust the amount of oil and seasonings.

5. How can I make flavored mayonnaise?
Flavored mayonnaise is easy to make. Simply add garlic, lemon zest, herbs, or spices to your mayo after it’s emulsified. For example, try roasted garlic for a creamy garlic mayo or smoked paprika for a smoky version.