Perfect Homemade Mayonnaise Recipe in 5 Minutes

Make perfect creamy mayonnaise in 5 minutes with just 5 ingredients: egg yolk, lemon juice, mustard, salt, and oil. This foolproof recipe requires no special equipment and yields restaurant-quality results every time—no preservatives, no weird additives, and 100% customizable.

Why Homemade Mayo Beats Store-Bought Every Time

Commercial mayonnaise often contains preservatives, stabilizers, and artificial flavors. When you make homemade mayonnaise from scratch, you control every ingredient. The result? Richer flavor, silkier texture, and the satisfaction of creating something magical from pantry staples. Plus, it costs pennies per batch compared to premium store brands.

Essential Ingredients & Equipment Checklist

Before starting, gather these simple items. Quality matters—use fresh eggs and neutral-flavored oil for best results.

Ingredient	Quantity	Key Purpose
Egg yolk (room temperature)	1 large	Emulsifier base for creamy texture
Distilled white vinegar or lemon juice	1 tbsp	Acidity for flavor and preservation
Dijon mustard	1 tsp	Stabilizes emulsion and adds depth
Fine sea salt	¼ tsp	Flavor enhancer
Neutral oil (avocado or light olive oil)	¾ cup	Creates rich, stable emulsion

Step-by-Step: Foolproof Mayonnaise Method

This easy homemade mayonnaise recipe works with a whisk or immersion blender. Follow these critical steps for guaranteed success:

1. Temper ingredients: Ensure egg yolk and liquids are room temperature. Cold ingredients cause emulsion failure.
2. Combine base: Whisk yolk, lemon juice, mustard, and salt in a medium bowl until pale yellow.
3. Slow oil integration: Add oil drop by drop while whisking vigorously. After ¼ cup, increase to thin stream.
4. Watch for thickening: Stop pouring when mixture turns opaque and coats the back of a spoon.
5. Adjust consistency: If too thick, whisk in ½ tsp water. For tangier flavor, add extra lemon juice.

Troubleshooting Common Issues

Even experienced makers face emulsion challenges. Here's how to rescue failed batches:

• Curdled mixture: Start a new bowl with 1 tsp water. Whisk in failed batch drop by drop until re-emulsified.
• Too thin: Continue adding oil slowly while whisking—emulsion often thickens with extra oil.
• Bitter taste: Caused by overheating. Chill ingredients next time and avoid vigorous whisking that incorporates air.

Flavor Variations to Elevate Your Mayo

Customize your creamy mayonnaise from scratch with these chef-inspired twists:

Garlic Aioli

Whisk in 1 minced garlic clove + ½ tsp smoked paprika after emulsifying

Chipotle Lime

Mix 1 tbsp adobo sauce + zest of 1 lime into finished mayo

Herb Garden

Fold in 2 tbsp finely chopped dill, chives, and tarragon

Storage & Food Safety Guidelines

Homemade mayo lacks commercial preservatives, so follow these homemade mayo storage tips:

• Refrigerate immediately in airtight container
• Consume within 5 days (vs. 2 months for store-bought)
• Always use clean utensils to prevent contamination
• Discard if separation occurs or smell turns sour

For longer storage, freeze in ice cube trays then transfer to freezer bags (thaw overnight in fridge). Texture may slightly change but flavor remains excellent for sauces.

Frequently Asked Questions

Can I make mayo without raw eggs?

Yes! Substitute 2 tbsp aquafaba (chickpea brine) for egg yolk. While texture differs slightly, it creates a stable vegan emulsion. For food safety concerns, use pasteurized eggs available at most supermarkets.

Why did my mayo turn out runny?

This usually happens when oil is added too quickly before the emulsion forms. Always start with drops, not a stream. If it separates, rescue it by whisking 1 tsp water in a clean bowl, then slowly incorporating the failed batch.

What's the best oil for homemade mayonnaise?

Light-tasting oils like avocado or refined olive oil work best. Avoid extra virgin olive oil—it's too strong and can cause bitterness. For neutral flavor, use grapeseed or sunflower oil.

Can I double this recipe?

Yes, but don't exceed 1½ cups total oil per batch. Larger quantities increase emulsion failure risk. Make multiple small batches instead of one giant one for best results.