Name: Classic Homemade Mayo
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 large egg yolk; 1 teaspoon Dijon mustard; 1 tablespoon lemon juice or white vinegar; 1 cup neutral oil (canola, grapeseed, or sunflower); 1/4 teaspoon salt; Optional: pinch of sugar

Making classic homemade mayo is surprisingly easy and incredibly satisfying. With just a few pantry staples and a couple of minutes, I can whip up a creamy, rich, and fresh-tasting mayonnaise that outshines anything I’ve bought in a store. It’s perfect for sandwiches, dips, dressings, and more.

Why You’ll Love This Recipe

I love how quick and foolproof this recipe is—no fancy tools needed, just a whisk or blender. The flavor is far superior to store-bought versions, with a clean, slightly tangy profile that I can adjust to my taste. Plus, knowing exactly what goes into my mayo makes it feel healthier and more natural. Whether I need a spread for a BLT or a base for a salad dressing, this homemade mayo never disappoints.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Egg yolk
Dijon mustard
Lemon juice or white vinegar
Neutral oil (like canola, grapeseed, or sunflower)
Salt
Optional: a pinch of sugar for balance

Directions

I start by placing the egg yolk, mustard, and a bit of lemon juice (or vinegar) in a mixing bowl.
While whisking continuously, I begin adding the oil very slowly—just a few drops at first—to emulsify the mixture.
Once it starts to thicken, I gradually stream in the rest of the oil while continuing to whisk vigorously.
When it reaches a creamy consistency, I season with salt and add a bit more lemon juice or vinegar to brighten the flavor.
I taste and adjust seasoning as needed. If I want a hint of sweetness, I’ll mix in a small pinch of sugar.

Servings and timing

This recipe makes about 1 cup of mayo, which serves 8 to 10 as a condiment. It takes around 10 minutes to prepare from start to finish.

Variations

Garlic Mayo (Aioli): I like to add a minced garlic clove for a punchy twist.
Herb Mayo: Chopped parsley, dill, or tarragon give the mayo a fresh, herby flavor.
Spicy Mayo: A spoonful of sriracha or a pinch of cayenne pepper turns it into a zesty spread.
Avocado Mayo: I sometimes blend in ripe avocado for a creamier, greener alternative.
Vegan Mayo: For an egg-free version, I use aquafaba (chickpea brine) in place of the egg yolk.

storage/reheating

I store my homemade mayo in an airtight container in the refrigerator. It stays fresh for up to one week. I never try to reheat mayo, as it’s best served cold or at room temperature. I also avoid leaving it out for too long to maintain its freshness and safety.

FAQs

How can I fix broken mayo?

If my mayo breaks (separates), I start fresh with a new egg yolk in a clean bowl and slowly whisk the broken mayo into it. It usually comes back together smoothly.

Can I use olive oil instead of neutral oil?

Yes, but I prefer to use light olive oil. Extra virgin olive oil can be too strong and sometimes turns bitter when blended.

Is it safe to eat raw egg yolks?

I use fresh, high-quality eggs and store my mayo properly to minimize risk. For extra safety, I can use pasteurized eggs.

Can I make mayo without a whisk?

Absolutely. I often use a blender, food processor, or immersion blender to make things easier and faster.

Why is my mayo too runny?

It might be due to adding oil too quickly or not whisking enough. I always add the oil slowly and make sure the emulsion forms before pouring in more.

Conclusion

Classic homemade mayo is one of those simple recipes that always delivers. I love the control it gives me over taste and ingredients, and once I started making my own, I never looked back. Whether I’m using it as a spread or as a base for sauces and dressings, this mayo always adds a creamy, delicious touch to any dish.

Classic Homemade Mayo

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Author: Sue
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 1 cup (serves 8–10)
Category: Condiment
Method: Whisking
Cuisine: American
Diet: Low Lactose

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Description

This Classic Homemade Mayo is a creamy, rich, and tangy condiment made with simple pantry ingredients. It’s perfect for sandwiches, dips, dressings, and more, offering better flavor and control than store-bought options.

Ingredients

1 large egg yolk
1 teaspoon Dijon mustard
1 tablespoon lemon juice or white vinegar
1 cup neutral oil (canola, grapeseed, or sunflower)
¼ teaspoon salt
Optional: pinch of sugar

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Instructions

Place the egg yolk, Dijon mustard, and lemon juice or vinegar in a mixing bowl.
Whisk continuously while slowly adding a few drops of oil to begin emulsifying.
Once the mixture starts to thicken, gradually stream in the remaining oil while whisking vigorously.
Continue whisking until the mayo reaches a creamy consistency.
Season with salt and adjust with more lemon juice or vinegar to taste.
Optional: Add a pinch of sugar if a touch of sweetness is desired.

Notes

Use pasteurized eggs if concerned about raw egg safety.
Store mayo in an airtight container in the fridge for up to one week.
Do not reheat mayo; serve cold or at room temperature.
To fix broken mayo, whisk a new egg yolk and slowly incorporate the broken mixture.
Light olive oil can be used but avoid extra virgin olive oil for its strong flavor.