Basic Mayonnaise

Introduction

Homemade mayonnaise takes 10 minutes and requires nothing more than egg yolks, oil, lemon juice, and a whisk—yet it tastes brighter and lighter than anything from a jar. The key is patience: adding the oil drop by drop at first forces an emulsion to form, which then holds the rest of the oil stable. Once you’ve made it once, you’ll understand why restaurants prefer it fresh.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: Makes about 1 cup

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 mayonnaise (aioli): Whisk 2–3 cloves of minced or crushed garlic into the finished mayonnaise for a robust, savory base that pairs well with fish, fries, or roasted vegetables.

Herb mayonnaise: Fold in 2 tablespoons of finely chopped fresh herbs—tarragon, dill, or parsley—after the emulsion is complete for a brighter, fresher flavor.

Lemon-forward version: Use the full amount of lemon juice (all 2½ teaspoons) instead of splitting it with vinegar to emphasize citrus over tang.

Dijon-less version: Omit the mustard and increase salt to ⅜ teaspoon if you want a cleaner, more neutral base for flavoring later.

Spiced mayonnaise: Stir in ¼ teaspoon of cayenne pepper, paprika, or a pinch of saffron threads (steeped in warm water first) for warmth or color.

Tips for Success

Don’t rush the oil at the start. The first half cup needs to go in drop by drop while you whisk continuously. This is what builds the emulsion; if you add oil too fast, the mixture will break and separate. Once the base is thick and stable (after the first half of the oil), you can add the rest more confidently in a slow stream.

Use room-temperature ingredients. Cold egg yolks and cold oil emulsify less readily. Let both sit out for 15 minutes before you start if they’ve been refrigerated.

Watch for the texture shift. You’ll feel the mayonnaise thicken noticeably as the emulsion forms—it goes from loose and glossy to thick and creamy. If it ever looks grainy or breaks (separates into oil and curds), start with a fresh egg yolk in a clean bowl, slowly whisk in the broken mixture, and it will come back together.

Choose a neutral oil. Light olive oil, vegetable oil, or canola oil work best. Avoid extra-virgin olive oil, which has a strong flavor that can overpower the delicate emulsion.

Taste before storing. Add a tiny pinch more salt if needed once it’s finished—it’s easier to adjust now than after refrigeration.

Storage and Reheating

There is no reheating step for mayonnaise—serve it straight from the refrigerator as a spread, dip, or sauce base.

FAQ

Why did my mayonnaise break into an oily, curdled mess?

You added the oil too quickly before the emulsion was stable. Prevent this by adding the first half of the oil drop by drop while whisking constantly. If it does break, start fresh with a new egg yolk in a clean bowl and slowly whisk in the broken mixture; it will come together.

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

Yes. Combine the egg yolk, mustard, salt, and half the lemon juice in the blender. With the motor running, add the oil in a very thin stream. Once it begins to thicken, you can add the remaining oil a bit faster. Finish with the rest of the lemon juice and pulse to combine.

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

Lemon juice gives a brighter, fresher tang; vinegar (especially white or distilled) delivers a sharper bite. Either works, and you can blend them as the recipe suggests. Use whichever fits the dish you’re serving it with.

Can I use this with vegetables and seafood, or just sandwiches?

Homemade mayonnaise works as a dip for raw vegetables, a sauce for grilled fish or chicken, or a base for remoulade or tartar sauce. It’s versatile; flavor it however you want and use it wherever you’d use store-bought mayo.