Homemade Mayonnaise

Skip the store bought jar this homemade mayonnaise comes together in 10 minutes with egg yolks, mustard, and lemon for fresh, tangy flavor.

Course Sauce

Cuisine American

Keyword Easy Recipes, Easy to Make, Homemade, Mayo, Mayonnaise, Quick and Easy Recipe

Prep Time 7

Total Time 10

Servings cup

Calories 2565kcal

Combine egg yolks and mustard in a food processor. Blend on high for 30 seconds - 1 minute.
Slowly add the oil to the mixture. Start by adding half a tablespoon and check for a creamy texture resembling mayonnaise. Make sure it's not watery before adding more oil. Be patient and ensure the ingredients blend well. (Tip: Increase the speed of adding oil slightly once you see a creamy texture.)
Once the mixture transforms into creamy mayonnaise, add salt, pepper, and lemon juice.
Gently mix for a thicker texture or fold the ingredients together.

Use room-temperature eggs: Cold eggs are one of the most common causes of a broken (separated) mayo; let your eggs sit out before starting.
Add the oil slowly: Stream the oil in gradually rather than pouring it all at once; adding it too fast is the other main reason mayo breaks.
Blend from the bottom: Keep your blender or immersion blender at the bottom of the container as it emulsifies, then slowly raise it once it starts to thicken.
Oil choice matters: Stick with a neutral oil like canola, vegetable, or avocado oil. Extra virgin olive oil is too strong and will overpower the flavor.
If it breaks: Don't toss it, start with a fresh egg yolk in a clean bowl and slowly whisk in the broken mixture to bring it back together.
Too thick? Thin it out with a splash of water or a little extra lemon juice.
Customize it: Once made, stir in fresh herbs, garlic, or spices to flavor it however you like.
Storage: Keeps up to 1 week in the fridge in an airtight container; always use a clean utensil to scoop it out.