Food & Cooking Recipes Homemade Mayonnaise 5.0 (1) Making this emulsified sauce at home is easier than you think. Prep Time: 5 mins Total Time: 5 mins Servings: 16 Yield: 1 cup Jump to recipe Our recipe for homemade mayonnaise couldn’t be easier to whip—or rather whisk—up. It only requires a few basic ingredients: a single egg yolk, Dijon mustard, lemon juice, and a neutral oil such as grapeseed or sunflower. And, it can be used in countless ways, including on sandwiches, in salads and dressings, as the base for dips, and so much more. This method will teach you how to make an emulsion, which is a way of blending two or more liquids that would normally not combine on their own (such as oil and vinegar). Our homemade mayonnaise needs little seasoning besides salt and, if desired, a touch of white pepper, but you can jazz it up with everything from fresh herbs to lemon zest to curry powder if you like. 7 Ways Dijon Mustard Can Transform Your Cooking Credit: Getty Images Using a Blender for Homemade Mayonnaise To make mayonnaise in a blender instead of whisking by hand, combine the egg yolk, mustard, and lemon juice in the jar of a blender or in a large glass measuring cup if using a hand 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. To keep your bowl steady while whisking, twist a damp kitchen towel and form it into a circle roughly the same size as the bottom of your bowl, then set your bowl on top. Directions Combine all ingredients except oil: Place egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in a bowl and whisk together until mixture is smooth and thoroughly combined. Whisk in oil until sauce is emulsified: Add the oil: Start with one drop at a time 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. Storing Homemade Mayonnaise Use the mayonnaise immediately or refrigerate in an airtight container for up to 1 week. Troubleshooting Homemade Mayonnaise First, make sure the egg yolk is at room temperature and not cold from the fridge; it'll blend with the other ingredients much better that way. If your emulsion breaks—you'll notice this has happened if your sauce looks grainy or loose, or if the oil has separated from the other ingredients—you can bring it back together by whisking a new egg yolk in a separate bowl and slowly whisking in your broken mayonnaise mixture. If your mayonnaise looks too thick for your liking after adding the oil, whisk in a bit of room temperature water to reach the desired consistency. Don't use hot or cold water, as it can impact the emulsion. Other Homemade Sauce Recipes to Try: Quick BBQ Sauce Blue Cheese Dressing Blender Hollandaise Sauce Sesame-Soy Vinaigrette Three-Ingredient Hot Fudge Sauce Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.