Homemade mayonnaise is far more than just a condiment—it’s a transformative ingredient that can elevate anything from a simple sandwich to a luxurious seafood sauce or a creamy potato salad. While it may seem intimidating at first, creating homemade mayo is straightforward when the fundamental principles are understood: emulsification, ingredient temperature, and mixing technique.

This guide explains how to make mayonnaise using a hand mixer, an immersion blender, or a food processor, while highlighting essential tips, common mistakes, and solutions to guarantee perfect results every time.

Why Homemade Mayonnaise Stands Out

Mayonnaise is a cold emulsion sauce made by combining egg yolks, oil, and acid (like vinegar or lemon juice). The magic happens during emulsification, where oil is broken down into microscopic droplets and evenly distributed within the egg mixture.

Three key factors contribute to success:

• Room-temperature ingredients: Cold eggs or liquids can prevent emulsification.
• Slow addition of oil: Adding oil too quickly can break the emulsion.
• Patience and observation: Texture and consistency should be monitored throughout the process.

Step-by-Step Guide to Making Homemade Mayonnaise

Step 1: Gather and Prepare Ingredients

Room-temperature ingredients are essential for successful emulsification.

• 2 large egg yolks (or 1 whole egg for a lighter version)
• 2 teaspoons mustard (Dijon or regular)
• 2 tablespoons white wine vinegar (30 ml)
• 1 ¾ cups sunflower oil (400 ml) or another neutral oil like canola
• A pinch of salt
• A few drops of lemon juice

If using an immersion blender, prepare a tall, narrow container (like a mason jar). For a hand mixer, choose a sturdy mixing bowl.

Step 2: Combine the Base Ingredients

Add the following ingredients to your mixing container:

• Egg yolks (or the whole egg)
• Mustard
• Vinegar
• Salt

Whisk briefly by hand or pulse if using a food processor until well combined.

Step 3: Start Emulsifying

Begin mixing with your chosen tool:

• Hand Mixer: Start at low speed and mix the base until smooth.
• Immersion Blender: Position the blender at the bottom of the container and blend without lifting.
• Food Processor: Pulse the base mixture a few times to ensure even blending.

Step 4: Gradually Add the Oil

This step is the most critical. Add the oil slowly, beginning with just a few drops at a time.

• With a hand mixer, drizzle the oil in a thin, steady stream while continuously mixing.
• With an immersion blender, if using a whole egg, all the oil can be added at once. Start blending at the bottom and slowly lift the blender upwards.
• With a food processor, pour the oil in a thin, steady stream through the feed tube while the motor runs.

Continue until the mixture thickens into a smooth, creamy consistency.

Step 5: Adjust Flavor and Texture

Once the mayonnaise is emulsified and thick:

• Add a few drops of lemon juice for brightness.
• Taste and adjust seasoning with additional salt if necessary.
• If the mayonnaise is too thick, add a few drops of cold water to loosen it slightly.

Mix briefly to incorporate any adjustments.

Step 6: Store the Mayonnaise

Transfer the finished mayonnaise into a clean, airtight jar and store it in the refrigerator for up to 5 days.

Understanding the Ingredients for Homemade Mayonnaise

• Egg yolks: The binding agent that holds the emulsion together.
• Mustard: Stabilizes the emulsion and enhances flavor.
• Vinegar and lemon juice: Provide acidity to balance the oil’s richness and support stability.
• Oil: A neutral oil ensures a smooth, creamy texture without overpowering flavors.
• Salt: Balances and enhances the overall taste.

Using Whole Eggs in Mayonnaise

While traditional mayonnaise uses only yolks, a whole egg can simplify the process and create a slightly lighter texture.

• Egg Yolks Only: Produce a rich, creamy mayonnaise with a deep yellow color.
• Whole Egg: Creates a lighter, airier mayonnaise with a paler hue, and the egg white helps emulsify more easily, especially with an immersion blender or food processor.

Whole egg mayonnaise is also an excellent choice for reducing waste and ensuring consistent results.

Common Mistakes and How to Fix Them

• Separation: If the mixture looks curdled or broken, add another egg yolk and slowly whisk in the broken emulsion.
• Too Thick: Add a few drops of cold water or lemon juice and mix briefly.
• Too Runny: This usually happens if oil is added too quickly. Start fresh with a new yolk and gradually incorporate the failed mixture.

How to Use Homemade Mayonnaise

Homemade mayonnaise transforms the ordinary into something exceptional. It brings a creamy richness to classic potato salad, binds deviled eggs with velvety smoothness, and elevates a simple sandwich to gourmet status. Stir it into a seafood sauce with lemon juice and fresh herbs, or use it as a base for tartar sauce to accompany crispy fish and chips.

Beyond traditional uses, homemade mayonnaise can become a canvas for creativity. Mix it with sriracha for a spicy dip, blend it with pesto for a herby sandwich spread, or whisk it into a salad dressing for a smooth, balanced vinaigrette. Each spoonful carries a richness and freshness that’s simply unmatched by store-bought versions.

The Magic in Every Spoonful

There’s something undeniably satisfying about homemade mayonnaise. It’s not just the silky texture or the way it clings perfectly to a crispy fry—it’s the knowledge that a handful of simple ingredients, carefully brought together, can create something so rich and full of character. Each spoonful carries a hint of care, a touch of patience, and a lot of flavor.

Once mastered, homemade mayonnaise becomes more than just a condiment—it’s a little kitchen magic, ready to transform even the simplest dish into something memorable.