How to Make Mayonnaise

Our from-scratch recipe for traditional mayonnaise leans on the food processor for a quick, easy, and foolproof method that’s hard to beat. Why make it yourself instead of buying it? Because homemade mayo simply tastes better. You can also tweak the recipe to suit your taste, upping the mustard for a more pronounced bite or increasing the lemon juice for added tang. 

When we say it’s fast, we aren’t joking; It takes about as long to wash the food processor as it does to make this mayo. And once you know how good it is, you’ll not only be using it for sandwiches, you’ll also be dipping fries in it and using it to upgrade your egg salad. It's fresh, tangy, and endlessly customizable—enjoy the classic but also try flavoring it however you like.

Four Simple Ingredients for Homemade Mayonnaise

Egg yolks: You'll need two egg yolks for this recipe. They'll form the base of the mayo and will emulsify with the other ingredients to create a thick, creamy condiment. To avoid using raw eggs for the mayonnaise, substitute yolks from pasteurized eggs. You may also want to keep an extra yolk on hand which you can use to bring the mayo back together if your emulsion breaks.

Lemon juice: Four teaspoons of lemon juice add just the right amount of acidity to this recipe, balancing out the creamy richness with some welcomed brightness. For the best flavor, use fresh lemon juice.

Dijon mustard: A teaspoon of Dijon mustard adds a subtle bite to homemade mayo while also aiding the emulsion. Smooth and creamy, it blends seamlessly into the mayonnaise; therefore, we don't recommend swapping in another type of mustard like yellow or whole-grain here instead.

Oil: You'll need a full cup of vegetable oil to make our homemade mayonnaise. In place of vegetable oil, you can use another neutral oil like canola or sunflower oil. Do not use extra-virgin olive oil here, though, as it will impart a bitter, overpowering flavor.

How to Make Mayonnaise Without a Food Processor

If you don't have a food processor, you can make this recipe using a blender, immersion blender, or just a whisk and some elbow grease.

In a Blender

Combine the egg yolks, lemon juice, and mustard in the jar of a blender (or in a large glass measuring cup if using an immersion blender). Blend until smooth and thoroughly combined. Add oil, starting with one drop at a time, and blend constantly until mixture begins to thicken. Pour remaining oil in a slow and steady stream until well incorporated and mixture is thick and emulsified.

By hand

Whisk egg yolks, lemon juice, and mustard in a medium bowl until smooth and thoroughly combined. Starting with one drop at a time, add oil and whisk constantly until mixture begins to thicken. Continue adding oil in a very slow, steady stream while whisking until oil is incorporated and sauce is thick and emulsified.