Homemade Mayonnaise: Simple and Foolproof Recipe

Making mayonnaise at home is easy and rewarding! If you’ve been hesitant or unsure how to make it, follow these step-by-step instructions, and you might never buy store-bought mayo again. Fresh, creamy, and customizable — homemade mayo elevates any dish.

Ingredients

1 raw egg yolk (or 1 raw yolk + 1 hard-boiled yolk for beginners)
1 tsp mustard
250 ml oil (neutral-flavored like sunflower or canola)
Salt, to taste
Lemon juice, to taste

Instructions

Place the raw egg yolk in a bowl. Beginners can add a hard-boiled yolk for extra stability and to reduce the risk of the mayo breaking.
Add mustard and mix thoroughly with a wooden spoon until smooth. If using a hard-boiled yolk, mash it completely to avoid lumps.
Begin adding oil very slowly, drop by drop, while continuously stirring the yolk mixture vigorously.
For easier control, pour oil into a separate container and add it one teaspoon at a time. After each teaspoon, stir well until the oil is fully incorporated before adding more.
Once the mayonnaise starts to thicken (usually after about 20 teaspoons of oil), you can start adding the oil in larger amounts (by the tablespoon). Continue to stir constantly and only add the next tablespoon once the previous one is fully absorbed.
If the mayonnaise becomes too thick or you want more volume, add a tablespoon of water to loosen it, then continue adding oil to reach the desired consistency — this also “extends” your mayo.
After making mayonnaise a few times, you’ll be able to pour the oil directly from the bottle and judge the amount by eye.
If your mayo breaks (which can happen especially in the beginning), quickly add another teaspoon of mustard and whisk vigorously until it comes back together.
When all the oil is incorporated, season with salt and a splash of fresh lemon juice to taste.

💡 Tips

Use fresh, room temperature eggs for best emulsification.
A wooden or silicone spoon works best for mixing.
Mustard stabilizes the emulsion and adds flavor.
Add oil slowly to prevent the mayonnaise from breaking.
Homemade mayo keeps well refrigerated for up to 3-4 days.

📝 Final Thoughts

Homemade mayonnaise is fresher, tastier, and healthier than store-bought options. With patience and practice, it’s an easy skill to master that brings a delicious, creamy boost to salads, sandwiches, and sauces.