How to Make Homemade Mayonnaise

Learn how to make homemade mayonnaise in less than 10 minutes with only 4 ingredients. It's a failproof recipe (if you follow my 2 tips) and very easy to make. Homemade mayonnaise can be flavored in many ways and is so much better than store-bought!

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Have you ever made your own mayo? It's super simple to do, but I know a lot of people are intimidated by it. That's why I wanted to show you just how easy it is to make mayonnaise.

I think that learning how to make homemade mayonnaise is a cooking skill that everyone should learn. I know it's never going to replace opening a quick and easy jar to slather on a sandwich or make tuna salad, cause let's be real! But it is SO MUCH BETTER when you make it yourself that I think everyone should do it at least once. Just to see what all the fuss is about.

And with the two little tricks I've learned over years of mayo making, this homemade mayonnaise recipe is literally failproof.

The 2 most important tips for making homemade mayonnaise

Making mayo is about getting the egg and oil to emulsify. If they don't, you'll be left with a sad, runny mess. We definitely don't want that! Here are the two things you MUST do to make sure your mayo emulsifies:

1. Use a room temperature egg. Whatever you do, don't pull an egg out of your refrigerator and try to make mayo with it. You might get lucky and it will work, but chances are it won't. Don't take the risk. To warm the egg, put it in a glass and fill the glass with hot tap water. Give it 5 minutes and it will be ready to use.
2. Whisk the egg yolk with an acid. I like to use lemon juice, but vinegar works, too. The reason you want to do this is that the acid starts to break down the proteins in the egg yolk so they emulsify better. Whisk the egg yolks and lemon juice well (so they look like the picture below) before you begin adding the oil.

Here are a few more tips for making homemade mayo

Once you've followed the 2 most important mayonnaise making tips, these other tips will help make sure you have the best mayo possible.

• Add the oil VERY slowly. When you begin, the oil should be poured in the tiniest stream, like in the picture below. Once the mayonnaise begins to thicken, you can pour the oil a little faster. If you ever notice the oil building up, stop pouring it and whisk the mayo briskly until it is incorporated.
• Use a neutral-flavored oil. My favorite is avocado oil. Avoid olive oil or your mayonnaise will have a very strong flavor.
• Use salt, but sparingly. A pinch or two is all you need.
• Always use freshly squeezed lemon juice. The stuff you buy in bottles will make your mayonnaise taste funny.
• If you'd like a thinner mayonnaise, whisk in a little splash of water or some more lemon juice at the end. For thicker mayo, add an extra egg yolk or more oil.

Are raw eggs safe to eat?

According to the USDA, no. But that definitely doesn't stop me. The risk of salmonella poisoning is so remote that it is not something I'm concerned about. I don't know if it's true or not but I read something once (when I was pregnant and still eating homemade mayonnaise) that a person is more likely to come into contact with salmonella by eating a celery stalk than they are a raw egg.

I would feel less confident about eating raw eggs if the eggs I bought were of poor quality. This is the time to buy eggs from happy hens.

But if you don't feel comfortable eating raw eggs, don't worry! It's super easy to make pasteurized eggs at home.

How to pasteurize an egg yolk

An egg is pasteurized and considered safe to eat when it reaches an internal temperature of 138 degrees. This is easy to do at home!

1. Put the eggs in a pot of water over medium-high heat. Attach a meat thermometer to the side of the pot.
2. Bring the water to 140 degrees Fahrenheit and keep it there for 3 minutes. Do NOT let the water rise above 143 degrees, or you will cook your egg yolks.
3. Drain the water and cool the eggs in cold water.

That's it! Once you do that, your egg will be 100% safe to eat. The pasteurized egg white will look a little cloudy though as they will have started cooking. The yolk will be perfect for making mayonnaise!

Can I use a blender to make mayo?

Sure, but why? If you use a blender, you run the risk of your mayonnaise separating and becoming runny. And besides, a blender is much more difficult to wash than a whisk and bowl. Let's keep life simple!

If you have an ailment that would make it difficult for you to whisk for 5 minutes, then absolutely go ahead and use a blender, food processor, or immersion blender. Follow the directions in the recipe only blend instead of a whisk. Make sure to run your blender on low speed only and add the oil in a slow steady stream to minimize the risk of your mayo separating.

How to make flavored mayonnaise

This homemade mayonnaise recipe is the perfect base for all your flavored mayos. Here are a few ideas to spice things up:

Chipotle Mayo: 2 teaspoons of adobo sauce + a little squeeze of lime juice + a little honey

Dill Mayo: 4 tablespoons chopped dill + 1 tablespoon lemon juice + a little black pepper

Garlic Mayo: 1 minced garlic clove + 1/2 teaspoon dijon mustard

Honey Mustard Mayo: 1 tablespoon each: dijon + honey + lime juice

Sriracha Mayo: 1 tablespoon sriracha + 1 teaspoon soy sauce + 1 teaspoon lime juice

Lemon Chive Mayo: 2 tablespoons each: lemon juice and minced chives

More frequently asked questions

Use your homemade mayo in these recipes:

• Chipotle Popcorn Chicken with Honey Mayo
• Sweet Potato Harissa Fries with Harissa Mayo
• Lemongrass Grilled Chicken with Sriracha Mayo
• Hawaiian Hot Dogs with Teriyaki Mayo
• Loaded Baked Potato Salad