Homemade Mayonnaise
I make mayonnaise at home more than people expect. It’s simple, fast, and the payoff is immediate: a creamy, bright condiment you control completely. No bland jarry mayo here — homemade tastes fresher and lets you choose the oil and acid to suit your food.
This recipe is practical. It uses a whole egg, a touch of Dijon (optional), fresh lemon juice, and olive oil — but not extra virgin. The technique is the important part: start the emulsion with a small amount of oil, then slowly drizzle the rest while the blender or processor runs. That rhythm makes the difference between a silky mayo and a broken one.
I’ll walk you through the exact ingredients, the step-by-step method I use, what to watch for, how to store the mayo, and some sensible swaps. No fluff — just clear, usable guidance so your first jar comes out perfect.
Ingredient Checklist
- 1 large egg — the emulsifier; room temperature helps the emulsion start.
- 1 teaspoon Dijon mustard (optional) — adds stability and a mild tang; skip if you prefer.
- 1 tablespoon lemon juice (freshly squeezed) — brightens the flavor and adds acidity.
- 1 1/4 cups olive oil (not extra virgin) — the bulk of the fat; use a mild, light olive oil for a neutral flavor.
From Start to Finish: Homemade Mayonnaise
- Measure out the ingredients: set aside 1/4 cup of the olive oil and reserve the remaining 1 cup. Keep the egg, 1 teaspoon Dijon mustard (optional), and 1 tablespoon lemon juice ready.
- Add the whole large egg, the lemon juice, the mustard (if using), and the reserved 1/4 cup olive oil to the bowl of a food processor or to a blender jar. Use the specified olive oil (not extra virgin).
- Food processor method: secure the lid and process on high for about 30 seconds, until the mixture begins to emulsify.
- With the food processor running on high, slowly drizzle the remaining 1 cup of olive oil in a thin, steady stream into the feed tube over about 1 minute, until the mixture has fully emulsified and thickened. Stop and scrape down the sides once if needed.
- Blender method: start blending on medium-high and blend for about 30 seconds, until the mixture begins to emulsify.
- With the blender running, very slowly add the remaining 1 cup of olive oil in a thin, steady stream through the lid opening over about 1 minute, blending until the mayonnaise is fully emulsified and thick. Stop and scrape down the sides once if needed.
- Transfer the mayonnaise to a clean container and use immediately or refrigerate. Note: this recipe uses a raw egg.
Why I Love This Recipe
This method is reliable and efficient. It asks for one whole egg and a controlled amount of oil; the reserved 1/4 cup gives the emulsion a predictable start so the remaining oil incorporates smoothly. The result is a mayonnaise with a stable, spreadable texture and a clean lemon-mustard lift.
I like that the recipe leaves room to adjust the flavor without changing the structure. Skip the mustard if you want a milder taste. Use a little more lemon if you want extra brightness. Because you control the oil, you can pick a neutral one to keep the mayo mellow, or a slightly fruitier oil if you want more olive character.
Dairy-Free/Gluten-Free Swaps
Good news: the recipe as written is already dairy-free and gluten-free. If those are your concerns, you can make and use this mayonnaise without further modification.
If you need an egg-free version for dietary reasons, consider using a commercial egg-free or vegan mayonnaise as an alternative. Those products are formulated specifically to replace the egg’s emulsifying function.
Setup & Equipment
- Food processor — ideal when you want to use the feed tube to drizzle oil steadily.
- Blender — works equally well; pour the oil slowly through the lid opening while blending.
- Measuring cups and spoons — for accurate oil, lemon, and mustard amounts.
- Clean jar or container with lid — for storing the finished mayonnaise in the fridge.
- Rubber spatula — to scrape the sides once or twice during blending/processing.
Pitfalls & How to Prevent Them
Broken or thin mayonnaise is the most common issue. It almost always comes down to speed — adding oil too fast — or temperature mismatch between ingredients. Prevent it by reserving a small amount of oil to start the emulsion, then adding the rest in a very thin, steady stream while the machine runs.
Another source of trouble is using a highly flavored extra virgin olive oil. It can overpower the delicate balance and make the mayonnaise taste bitter or heavy. Use a light or pure olive oil, as the recipe specifies.
If the mixture looks like it’s sticking to the sides or not incorporating, stop, scrape the sides, and continue the slow drizzle. Small interruptions are normal; scraping down once keeps the emulsion uniform.
Better Choices & Swaps
Oil choice changes the final flavor. A neutral light olive oil keeps the mayonnaise mild and flexible for many uses. If you want a richer olive note, you can experiment with a blend that includes a small percentage of extra virgin, but use it sparingly so the mayo doesn’t become bitter.
Dijon mustard is optional but helpful. It stabilizes the emulsion and adds a gentle tang. If you prefer a different profile, a small pinch of mustard powder or a mild yellow mustard will change the character, but taste carefully — those are stronger and may require less.
Fresh lemon is recommended because it brightens the flavor cleanly. If all you have is a light vinegar, a mild white wine or champagne vinegar can work as a substitute for lemon juice, but adjust to taste.
Chef’s Rationale
Mayonnaise is an emulsion: microscopic droplets of oil suspended in an aqueous phase. The egg contains lecithin, a natural emulsifier that surrounds oil droplets and keeps them dispersed. Starting the process with the egg, lemon, and a small amount of oil creates a stable base so the remaining oil can be incorporated slowly without overwhelming the system.
Processing or blending at a consistent speed while adding oil in a steady stream ensures the droplets stay small and uniform. When oil is added too quickly, droplets coalesce and the emulsion breaks. That’s why patience during the drizzle is the key technique — not force or speed.
Storing Tips & Timelines
Because this recipe uses a raw egg, keep the mayonnaise refrigerated at all times. Store it in a clean, airtight container. Use it within 3–4 days for best quality and safety. Always check for off smells, discoloration, or separation before using.
Serve cold. If the mayo thickens too much after refrigeration, let it warm for a few minutes and whisk lightly before using; gentle re-incorporation restores a spreadable texture.
FAQ
- Can I use extra virgin olive oil? — The recipe specifically calls for olive oil (not extra virgin). Extra virgin olive oil can be stronger and sometimes bitter; a lighter olive oil gives a cleaner, more neutral mayonnaise.
- Is the raw egg safe? — This recipe uses a raw egg. If you have concerns about raw eggs, use pasteurized eggs or buy commercial egg-free mayonnaise. Always keep homemade mayo refrigerated and use within a few days.
- My mayo split. Can I fix it? — Often you can rescue a split mayo by starting a fresh small emulsion (for example, an egg yolk or a tablespoon of mustard in a clean bowl) and very slowly whisking the broken mayo into it. If you prefer not to introduce new ingredients, stop adding oil, scrape the mixture into a bowl, and try starting again with a small base and very slowly incorporate the broken mix.
- Can I flavor the mayo? — Yes. Once the basic emulsion is made, stir in herbs, garlic, paprika, or other seasonings to taste. Add small amounts and taste as you go.
- How thick should it be? — Finished mayonnaise should be creamy and thick enough to hold its shape on a spoon or sandwich without running. If it’s thinner than you like, a few more seconds of emulsifying while slowly adding oil will thicken it.
The Last Word
This homemade mayonnaise is a quick, dependable way to get fresh, flavorful condiments on the table. Follow the simple ritual: egg plus acid, a small starter of oil, then a patient, steady drizzle of the rest while the blender or processor runs. Keep things clean, chill the finished mayo, and you’ll have a versatile base for sandwiches, dressings, dips, and more.
Make it your own. Tweak the lemon, keep or omit the mustard, and choose the oil that fits the dishes you serve. Once you master the technique, you’ll find yourself reaching for homemade mayo far more often than the jarred stuff.
Homemade Mayonnaise
Ingredients
Ingredients
- 1 largeegg
- 1 teaspoonDijon mustard optional
- 1 tablespoonlemon juice freshly squeezed
- 1 1/4 cupsolive oil not extra virgin
Instructions
Instructions
- Measure out the ingredients: set aside 1/4 cup of the olive oil and reserve the remaining 1 cup. Keep the egg, 1 teaspoon Dijon mustard (optional), and 1 tablespoon lemon juice ready.
- Add the whole large egg, the lemon juice, the mustard (if using), and the reserved 1/4 cup olive oil to the bowl of a food processor or to a blender jar. Use the specified olive oil (not extra virgin).
- Food processor method: secure the lid and process on high for about 30 seconds, until the mixture begins to emulsify.
- With the food processor running on high, slowly drizzle the remaining 1 cup of olive oil in a thin, steady stream into the feed tube over about 1 minute, until the mixture has fully emulsified and thickened. Stop and scrape down the sides once if needed.
- Blender method: start blending on medium-high and blend for about 30 seconds, until the mixture begins to emulsify.
- With the blender running, very slowly add the remaining 1 cup of olive oil in a thin, steady stream through the lid opening over about 1 minute, blending until the mayonnaise is fully emulsified and thick. Stop and scrape down the sides once if needed.
- Transfer the mayonnaise to a clean container and use immediately or refrigerate. Note: this recipe uses a raw egg.
Equipment
- Ninja 72 oz Countertop Blender
- KitchenAid 7-cup Food Processor
Notes
Nutritional information is per tablespoon.
You can store homemade mayo in an air tight jar or container in the fridge for3-5 days.
