Basic Mayonnaise

Introduction

Homemade mayonnaise takes 10 minutes and requires only egg yolks, oil, lemon juice, and mustard—no stabilizers or additives. The technique is straightforward: whisk the yolks with seasonings, then add oil so slowly at first that you’re working drop by drop until an emulsion forms. Once the base is stable, you can add oil faster, and the result is richer and more versatile than any store-bought version.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: Makes approximately 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 Mayo: Whisk in 2–3 cloves of minced garlic or ½ teaspoon of garlic powder at the end. This transforms the mayo into a bold condiment for fries, sandwiches, or roasted vegetables.

Herb Mayo: Add 2 tablespoons of finely chopped fresh herbs (dill, parsley, tarragon, or chives) in the final step. The herbs brighten the flavor without affecting the emulsion.

Whole Grain Mustard Version: Replace the Dijon mustard with whole grain mustard for a coarser texture and earthier taste. The emulsion works identically.

Lemon-Forward: Use the full amount of lemon juice (no vinegar) for a brighter, more citrus-forward flavor that pairs well with fish and light seafood dishes.

Spiced Mayo: Whisk in ¼ teaspoon of paprika, cayenne, or smoked paprika at the end for subtle warmth and color.

Tips for Success

Room temperature ingredients matter: Cold egg yolks and cold oil emulsify more slowly and less reliably. Let both sit at room temperature for 15 minutes before you start.

If the emulsion breaks, start fresh with a clean bowl, a new egg yolk, and 1 teaspoon of water. Whisk the water and new yolk together, then slowly whisk in the broken mayo a spoonful at a time until it comes back together.

Acid balance: Taste after you add the second portion of lemon juice. If it tastes flat, a few extra drops of lemon juice or a tiny pinch of salt will sharpen it without breaking the emulsion.

Oil choice affects flavor: Neutral oils (vegetable, canola, sunflower) yield a clean, mild mayo. Light olive oil adds a subtle fruity note; avoid extra-virgin, which is too strong and can overpower the dish.

Storage and Reheating

FAQ

Why is my mayonnaise grainy or broken?

The emulsion has separated, usually because you added oil too fast early on or your ingredients were too cold. Discard it and start over with a new yolk and room-temperature oil, whisking the broken batch back in slowly once the new base is stable.

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

Yes. Combine the yolk, mustard, salt, and lemon juice in the processor and pulse to combine. With the motor running, drizzle in the oil very slowly—the machine will emulsify it faster than by hand, so be especially cautious not to pour.

Is it safe to use raw eggs in mayonnaise?

Raw eggs carry a small food safety risk. If you are pregnant, elderly, very young, or immunocompromised, use pasteurized eggs (available at most supermarkets) instead of raw eggs.

How much mayo does this recipe make, and can I double it?

This recipe yields about 1 cup. You can double it by using 4 yolks, 5 teaspoons of acid, 1 teaspoon of mustard, ½ teaspoon of salt, and 1½ cups of oil. The technique remains the same, though you may need a larger bowl to whisk comfortably.