How to Make Mayonnaise

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Skip the store-bought kind and learn how to make mayonnaise right at home! A simple combination of eggs, oil, and seasonings is all you need to create a smooth, rich and creamy sauce. It only takes 10 minutes or less to make the popular condiment.

White ramekin filled with homemade mayonnaise

I bet you have everything you need in your kitchen right now to make homemade mayonnaise. Learning how to make this condiment was one of the first techniques I was taught in culinary school, and I still make it from scratch all of the time.

There are a few keys tips to keep in mind when creating an emulsified sauce that I’ll show you. We want to ensure that the texture is smooth, creamy and rich. No need to buy the store-bought products loaded with preservatives. Just grab a whisk, eggs, and oil, and you’re on your way to making mayo!

Ingredients to make mayonnaise portioned out on a marble table top

How to Make Mayonnaise

This is my go-to homemade mayonnaise recipe that comes together in less than 10 minutes. I like to whisk the emulsion together by hand because it’s easier to see and feel the sauce thickening, compared to making it in a food processor, or blender. However, those tools are great for making large batches. Although, the hand immersion blender is an exception and does a great job quickly whipping a small amount of mayonnaise.

Whip the yolk

Hands adding in the yolk from a cracked egg into a bowl

We all know that oil and water do not mix, that’s where an thickening agent steps in! The egg yolk not only adds richness to the mayonnaise, but lecithin in the egg yolk acts as an emulsifier, helping the oil and water in the sauce stay dispersed and mixed. Whipping the yolk before adding the oil helps to incorporate some air in the sauce right away, so it’s not too dense.

Add the seasonings

Person holding a bowl and whisking mayonnaise ingredients together

Salt, cayenne pepper, Dijon mustard and a small amount of lemon juice gets added and whisked with the egg yolk so that they can evenly flavor the sauce before the oil is incorporated.

Start the emulsion

Person pouring a clear jar of oil into a bowl of mixed egg wash

To get the emulsion started to create a thickened sauce, the most important thing to do is SLOWLY add small amounts of oil into the egg mixture, then vigorously whisking to break the oil into smaller droplets. Take care to do this step correctly and don’t rush it. Otherwise, the sauce will BREAK.

Before more oil is added, make sure the sauce starts to look thickened, homogenous and pale yellow. I like to use olive oil for the recipe. However, neutral-tasting oils like grapeseed, canola oil and avocado oil are popular choices.

Gradually add in lemon juice

Person using adding a tablespoon of lemon juice into a bowl of egg wash

The lemon juice is the liquid used in the sauce to add flavor and help to thin it out slightly. Because lemon juice contains citric acids and makes it very acidic, small amounts are added in at a time so that the proteins in the egg does not denature and curdle. This happens a teaspoon at a time, once with the egg yolks, and then in between gradually whisking in the oil.

Add the oil

Whisking a bowl of homemade mayonnaise

Once you have the emulsion started and the sauce looks smooth and thickened, slowly add the olive oil in a thin stream and whisk to combine. Once all of the oil is incorporated, taste and season with more salt and pepper as desired. You can even add fresh herbs like basil, or minced garlic for an aioli to kick up to flavor variations for the mayonnaise!

Storing for later

how to make mayonnaise at home

This recipe makes about 1 cup (240 ml) of sauce. The mayonnaise can be stored in an airtight container in the refrigerator for up to 1 week.

More condiment recipes

Using raw egg yolks

Most store-bought eggs in the United States are pasteurized at a minimum temperature of 140°F (60°C) for 3 1/2 minutes and then cooled to help destroy harmful bacteria like salmonella. Check for the label and packaging for the indication of pasteurization. Fresh farm stand eggs are typically not pasteurized, and care should be taken when eating raw eggs if pregnant or have other health concerns.

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Homemade Mayonnaise

Skip the store-bought sauce and learn how to mayonnaise right at home! A simple combination of eggs, oil, and seasonings is all you need to create a smooth, rich and creamy sauce. It only takes 10 minutes or less to make the popular condiment. 
Pin Print Review
4.24 from 17 votes
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Servings 16 servings
Course Condiment
Cuisine American


  • 1 large egg yolk
  • ¼ teaspoon kosher salt
  • teaspoon cayenne pepper, optional
  • 1 tablespoon lemon juice, divided
  • 1 teaspoon dijon mustard
  • 1 cup olive oil


  • In a medium-sized bowl, add egg yolk and whisk until it becomes slightly thickened and light yellow in color.
  • Add salt, cayenne pepper, 1 teaspoon lemon juice and mustard. Vigorously whisk until combined.
  • Very gradually add a few drops of olive oil. Whisk until you see the mixture lighten in color and starting to thicken.
  • Continue to add small drops at a time, creating an emulsified and thickened sauce.
  • Once ¼ cup of oil has been added and is visibly thickened, add 1 teaspoon lemon juice to the sauce and mix to combine.
  • Continue to add in ¼ cup of olive oil in a thin stream, whisking constantly.
  • Add the last 1 teaspoon of lemon juice, whisk to combine.
  • Slowly drizzle and whisk the remainder of the olive oil.
  • The mixture should look pale yellow and thick. Taste and season with salt as desired.
  • Refrigerate until ready to use.

Recipe Video


  • Serving Size: 1 tablespoon
  • Mayonnaise can be stored in an airtight container and refrigerated up to 1 week.
  • MAKE IT PALEO & WHOLE30: Substitute extra virgin olive oil, sea salt, and 1 teaspoon mustard powder.

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Nutrition Facts
Homemade Mayonnaise
Amount Per Serving
Calories 124 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 13mg4%
Sodium 21mg1%
Potassium 3mg0%
Carbohydrates 0.1g0%
Fiber 0.01g0%
Sugar 0.04g0%
Protein 0.2g0%
Vitamin A 50IU1%
Vitamin C 0.8mg1%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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20 Comments Leave a comment or review

  1. Katie Kruse says

    Hi Jessica,

    Thank you for this recipe. I had to make macaroni salad without salt for my 4th of July party. This is a really low sodium alternative to store bought mayonnaise. I only used 1/8 teaspoon salt and it was delicious. I really appreciated your comment about using more neutral oils. I made it with olive oil and didn’t really care for it. I made a second batch with grape seed oil and it was perfect! If you hadn’t make that comment in your directions I would not have come up with an alternative. Happy 4th of July!

  2. Ela says

    Thanks for sharing this. I always run out of mayonnaise when I need it. Now I can make my own! If I want to make big batch, should I just multiply all the ingredients, say 5 eggs and multiply the rest of the ingredients by 5 too?

  3. Amcgon says

    This recipe also works great in a kitchen aid, which is my preferred method for making mayo with a toddler running around. I’ve made it a few times now and always come out perfect. I added a little homemade BBQ sauce to my last batch to put on sandwiches and it still came out perfect texture

  4. G Boyer says

    Homemade Mayo can be done even faster and all in the container you’ll store it in. One whole egg, whites and all into a wide mouth pint jar. 1 – 1 1/4 cup oil, 1 tsp salt all in the jar, all at once. Reserve 1 Tbs vinegar and juice of 1/2 lemon or lime. I believe the real trick to this recipe is owning the Bamix brand immersion hand wand mixer. It is designed differently from all other brands. The blade protector is just 4 prongs sticking down from the hood, allowing more circulation of liquids in the jar. Place the mixer over the submerged egg and salt and start in LOW speed only. As with many hand mixers, this one comes with many blades, and I use an S shaped blade usually used for grinding meat. Immediately emulsion begins, slowly raise the mixer allowing more oil to be sucked down towards the bottom of the jar. Continue to raise the mixer until its at the top, then begin lowering it back to the bottom and raising it again with an elliptical motion. After about 2-3 minutes add about half of the vinegar/citrus mixture and incorporate well; add the rest of the citrus mix and blend well, about 2 more minutes. In all you should have thick mayo in about 5-6 minutes of mixing. 10 minutes tops with prep. Cleaning is easy as the blender is high quality stainless steel; hot water and a bit of soap on a small brush or in another jar, rinse and air dry. All done in 15 min. tops.

    • Mr. Anderson says

      So if your way is so superior, why are you looking at other people’s recipes? Just to get attention, discredit them or promote yourself? Kinda lame.

    • Jessica Gavin says

      Good question! I’ve never tried making it with an electric mixer before but I don’t see why you couldn’t, especially since I make mine just by hand whisking. Make sure the bowl is secured with a towel or something to keep it from moving when you are gradually adding the oil.

  5. Zachary Steinman says

    if I wanted to make a truffle aioli, would I just replace the olive oil entirely with truffle oil, or should I divide the total amount of oil into olive and then truffle? I hope that makes sense lol

  6. Monica B says

    Awesome recipe!
    I needed mayo at 3:00 a.m. (Not joke, I was making tuna salad after work) and only had lime juice, but it was PERFECT! Total lifesaver. (Although my shoulder is a little sore-worth it!)


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