Basic Mayonnaise

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Introduction

Homemade mayonnaise is faster than you’d expect—about 10 minutes by hand—and far more reliable when you understand the mechanics of emulsion. This recipe uses just five core ingredients and one technique: patient, steady whisking while you add oil slowly enough to let each drop incorporate fully before the next arrives.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: About 1 cup (240 mL)

Ingredients

• 2 egg yolks
• 2½ teaspoons (12.5 mL) lemon juice and/or vinegar
• ½ teaspoons (2.5 mL) Dijon mustard
• ¼ teaspoons (1 mL) salt
• ¾ cup (180 mL) oil

Instructions

1. In a large bowl, beat the egg yolk with a wire whisk for about a minute.
2. Then add the mustard, salt, and half the lemon juice. Whisk for another minute – the mixture should thicken very slightly.
3. Then, very slowly, add half the oil with one hand whilst whisking with the other.
4. Start drop by drop, incorporating each drop before adding the next, and build up to a trickle.
5. Keep going until the oil is whisked in.
6. Add the rest of the lemon juice, whisk to combine.
7. Add the rest of the oil in the same manner as before.
8. Keep going until all the oil is whisked in.
9. If desired, stir in flavourings such as crushed garlic, or use the mayonnaise as a base for other sauces.

Variations

Garlic Mayo: Stir 2–3 cloves of minced garlic into the finished mayonnaise. This works best when the garlic is very finely minced so it distributes evenly and doesn’t add grit.

Lemon-Forward: Use the full 2½ teaspoons as lemon juice instead of splitting between lemon and vinegar. This softens the tang and brightens the overall flavor.

Herb Mayo: Fold in 2 tablespoons of finely chopped fresh herbs (parsley, dill, tarragon, or chives) after the mayonnaise is complete. The herbs add color and a fresh finish without affecting texture.

Spiced Mayo: Stir in ¼ teaspoon of paprika, cayenne, or smoked paprika for warmth and depth. Add it to taste—these spices are potent even in small amounts.

Mustard-Forward: Increase the Dijon mustard to 1 teaspoon. This creates a sharper, more assertive base that works well on sandwiches or as a dipping sauce.

Tips for Success

Start with room-temperature eggs. Cold eggs emulsify more slowly and are more prone to breaking. Leave them on the counter for 15 minutes before you begin.

Add oil drop by drop at first. This is the most critical step. If you rush and add oil too fast, the emulsion breaks and you’ll end up with a broken, separated mixture. Once the mixture visibly thickens (after the first half of the oil), you can increase to a thin stream.

If it breaks, start over in a clean bowl. Beat a fresh egg yolk with the mustard and salt, then very slowly whisk in the broken mixture as if it were oil. This often rescues a broken batch.

Use neutral oil. Olive oil can work in small amounts, but too much makes the mayo bitter and heavy. Vegetable, canola, or light olive oil gives you the cleanest result.

Taste and adjust at the end. Once emulsified, you can add more salt, lemon juice, or vinegar to balance the flavor. The acid level especially affects how rich the mayo tastes on the palate.

Storage and Reheating

Homemade mayonnaise keeps in a sealed jar in the refrigerator for up to 1 week. Because it’s made with raw egg, it does not freeze well and should not be left at room temperature for more than 2 hours.

There is no reheating step—mayonnaise is served cold as a condiment, spread, or sauce base.

FAQ

Can I use a food processor or blender instead of whisking by hand?

Yes. Pulse the yolks, mustard, salt, and half the lemon juice first, then add the oil in a slow, steady drizzle while the machine runs. This is faster and reduces the risk of breaking, though you have less control over texture.

What’s the difference between using lemon juice and vinegar?

Lemon juice is brighter and fresher; vinegar is sharper and more assertive. Either works. You can also split the difference and use both, as the recipe suggests, for balanced acidity without one note dominating.

Why did my mayonnaise break?

The most common cause is adding oil too quickly before the emulsion forms. Temperature swings, old eggs, or using cold oil can also break it. If it breaks during making, start fresh in a clean bowl with a new yolk and slowly whisk in the broken batch.

Can I make this without mustard?

Mustard helps stabilize the emulsion, so it’s not ideal to omit entirely, but you can reduce it to ¼ teaspoon if you dislike the flavor. The mayo will be slightly thinner and more prone to breaking.