How to Make Mayonnaise

Co-authored by Jennifer Levasseur

Last Updated: December 5, 2024 Approved

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Mayonnaise has become so over-processed that most of us can't imagine it being made from scratch. But it can be done. Homemade mayonnaise is tastier, healthier, and more rewarding than store-bought mayonnaise, and once you get the knack of it, making mayonnaise is a snap.

Ingredients

Method 1:

3 egg yolks
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons water
1 teaspoon salt
1-1/2 cups vegetable oil

Method 2:
Makes about 1 3/4 cups

3 egg yolks, room temperature
Pinch dry mustard
1/2 teaspoon salt (or to taste)
310ml/10 fl oz/ 1 1/4 cups olive oil, room temperature
1/2 teaspoon tarragon vinegar

Method 1

Method 1 of 2:

White wine vinegar mayonnaise

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1
Separate the eggs, putting only the yolks in a mixing bowl.^{[1]
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- Crack your eggs in a bowl and scoop up the yolks one at a time in your hands. Then, separate your fingers so the white will drop back into the bowl.
Add vinegar, lemon juice and water.

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This will take about 1 minute. Stir constantly and keep a close eye on the temperature. Many people don't bother with heating, but it's essential to minimize the risk of food poisoning (salmonella - see Warnings).
Using a whisk or a standing or electric mixer,or a food processor (which works the best), mix the ingredients together.^{[2]
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7
Slowly, very slowly, teaspoon by teaspoon at first, whisk in an oil that you don't mind tasting (extra virgin olive oil, or peanut or grape seed,or corn oil, rather than an old, super-cheap container of canola you haven't touched in years).
- If using a stand-alone mixer, pour the oil in drop by drop.
- If using a hand-held or electric whisk, it might be helpful to have someone pour for you, or at least to have something holding your mixing bowl steady as you whisk.
This may take up to a half a cup of oil per yolk. If the mayonnaise remains soupy, give it a chance to rest.^{[3]
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Research source} If in resting the oil and yolk seem to separate, the mayonnaise has broken. See Tips.
It contains raw eggs, so while it is quite unlikely that keeping it for longer will prove detrimental to your health, you shouldn't tempt fate.

Method 2

Method 2 of 2:

Tarragon vinegar mayonnaise

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Add mustard and salt. Mix to combine.
Add drop by drop, stirring constantly. Make sure that each oil drop has been properly absorbed before adding the next drop. Once you notice the egg yolks thickening, the oil can be added in a thin stream. However, do not add the last third of oil until next.
Add it drop by drop and alternate with the remaining third of the oil. Continue until the vinegar has been added.
Once again, do this slowly and by drops. Stir constantly.
5
Pour the mayonnaise into a suitable container. Cover and refrigerate.
- The mayonnaise can be stored for up to 5 days in an airtight container in the refrigerator. Do not leave out for more than an hour during use, especially in hot weather.

Community Q&A

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Question

How can I make mayonnaise last longer?

Community Answer

Cover the top and make sure it's airtight. Keep it in the fridge.

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Can I add yogurt to the mayonnaise?

Community Answer

No. It will curdle.

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Can I use olive oil to make mayonnaise and if so, how much do I use?

Community Answer

You can use olive oil to make mayonnaise. Just pour the oil in slowly while whisking and stop adding oil once you've reached your desired thickness. If it seems too runny, just add in an egg yolk and whisk.

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Tips

Use the freshest eggs available (backyard chickens, anyone?), since the lecithin in the egg yolk is what emulsifies the oil, keeping the product smooth and creamy.^{[4]
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For a healthier alternative, try egg white mayonnaise.^{[5]
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To recover a broken mayonnaise:^{[6]
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- Place another yolk in another bowl and slowly whisk the old into the new.
- Pour some vinegar down the side of the bowl and slowly work the mayonnaise back together, quickly whisking the oil and egg near the vinegar into the vinegar, and then bit by bit whisking the rest of the egg and oil into this. This is more difficult than the other method.
- Place a teaspoon of water into another bowl and then add the broken mayonnaise drop by drop into the water while whisking, just like you added the oil to the egg yolks before. When you have incorporated all of the broken mayonnaise into the water, slowly add the remaining oil (if any) while whisking, just like before
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Warnings

Because you are using raw egg yolk, care should be taken to avoid food poisoning from Salmonella.^{[8]
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Centers for Disease Control and Prevention
Main public health institute for the US, run by the Dept. of Health and Human Services

Go to source} Don't alter the proportions of ingredients unless they are listed as optional, because the acidity is there for a reason--food safety.^{[9]
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FoodSafety.gov
Online portal combining food safety information from the U.S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention

Go to source} The recipe presented here is based on U.S. Food and Drug Administration guidelines (see External Links).

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Pregnant women are advised not to eat 'real' mayonnaise due to the aforementioned Salmonella risk from the raw eggs.^{[10]
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PubMed Central
Journal archive from the U.S. National Institutes of Health

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