This homemade mayonnaise is rich, velvety, and leagues beyond anything you’ll find in a jar. Made from simple, fresh ingredients and whipped into a creamy emulsion in minutes, it’s a staple recipe that adds a silky, flavorful touch to everything it graces.
Ingredient Breakdown
Egg yolks form the heart of this classic emulsion. Their natural lecithin content helps bind the oil and liquids together, creating a thick and stable base. Using fresh, high-quality yolks will result in the best flavor and consistency.
Lemon juice adds a clean, bright acidity that cuts through the richness of the oil. Combined with a small amount of water, it lightens the texture slightly and gives the emulsion balance. The acidity also aids in the thickening and helps extend the mayonnaise’s shelf life.
Olive oil is the body of the sauce—its smooth richness determines both the texture and the flavor profile. While extra virgin varieties can be overpowering, using a mild or light olive oil allows the other ingredients to shine.
Salt and a dash of white pepper finish the seasoning with refinement. The salt enhances the other flavors, while white pepper adds a whisper of warmth without the black specks that might stand out visually.
Step-by-Step Preparation Guide
Begin by gently heating the egg yolks, lemon juice, and a tablespoon of water over simmering water. Whisk constantly until the mixture thickens slightly and reaches 160°F. This step is crucial not just for food safety, but for strengthening the yolks’ emulsifying properties.
Quickly remove the bowl from the heat and transfer it into an ice water bath. Continue whisking for another minute or two to stop the cooking and bring the temperature down. This ensures your mayonnaise won’t break when the oil is added.
Pour the cooled yolk mixture into a narrow container that fits your immersion blender snugly. Begin blending while slowly streaming in the olive oil. Take your time—this gradual process is key to achieving a smooth, fully emulsified texture. The result should be glossy, thick, and luxuriously creamy.
If your mayonnaise feels too thick, whisk in the remaining tablespoon of water to loosen it slightly. This small adjustment can make the texture perfectly spreadable.
Transfer the finished mayonnaise to a clean, airtight jar or container. Store it in the refrigerator and use it within a week for the best flavor and safety.
Recipe Tips
Use room-temperature ingredients for smoother emulsification
Bringing the eggs and lemon juice to room temperature helps them bind better with the oil.
Whisk constantly while heating to prevent curdling
Steady whisking distributes heat evenly and keeps the yolks silky.
Add oil slowly to avoid breaking the emulsion
A slow, steady stream ensures the oil blends smoothly without separating.
Use light olive oil for a more neutral taste
Bold oils can overpower; lighter oils let the balance of acid and yolk shine.
Store in an airtight container and label with the date
Homemade mayonnaise should be used within 7 days to ensure freshness and safety.
What to Serve With This Recipe
Slather this mayonnaise on sandwiches, wraps, or burgers—it provides the perfect creamy contrast to crisp vegetables and grilled meats.
Mix it into potato salad, coleslaw, or deviled eggs for a homemade upgrade that’s full of flavor and creaminess.
It works beautifully as a base for sauces like garlic aioli, spicy sriracha mayo, tangy ranch, or herb-packed tartar sauce.
You can also pair it with roasted vegetables, grilled chicken, or seafood as a smooth, satisfying dip.
Creative Variations
Add minced garlic, lemon zest, or chopped fresh herbs for an easy transformation into aioli that pairs well with fries or roasted veggies.
Whisk in Dijon mustard, smoked paprika, or horseradish for a bold twist that stands out in sandwiches or salad dressings.
Substitute lemon juice with lime juice or white wine vinegar to experiment with different acidic notes.
Blend in avocado oil or grapeseed oil for a lighter texture and a more neutral flavor profile that lets additional mix-ins shine.
Frequently Asked Questions
Can I use a regular blender or food processor instead of an immersion blender?
Yes, both work well, though the immersion blender gives more control over texture and speed.
How long does homemade mayonnaise last in the fridge?
It stays fresh for up to 7 days when stored in an airtight container.
Is it safe to eat raw egg yolks?
This recipe heats the yolks to 160°F, a temperature considered safe for consumption.
What should I do if my mayonnaise doesn’t thicken?
Slowly add more oil while blending, or start a new yolk base and whisk the broken batch into it.
Can I make this recipe with whole eggs instead of just yolks?
Yes, though the texture may be slightly lighter and less rich than with yolks alone.
Homemade mayonnaise is a pantry staple brought to life with just a few fresh ingredients and a bit of technique. Creamy, rich, and endlessly customizable, it’s a recipe worth mastering for anyone who enjoys cooking from scratch. Spread it, stir it, or dip into it—it’s ready to add flavor and finesse to whatever you’re serving.
Ingredients
1 cup olive oil
2 large egg yolks
2 tablespoons lemon juice
2 tablespoons water, divided
1/2 teaspoon salt
Dash of white pepper
Instructions
In the top of a double boiler or a heat-safe bowl set over gently simmering water, vigorously whisk together the egg yolks, 1 tablespoon of water, and the lemon juice. Continue whisking steadily until the mixture thickens slightly and reaches a safe temperature of 160°F—this should take about 30 to 40 seconds.
Immediately remove the bowl from the heat and place it into a larger bowl filled with ice water. Keep whisking continuously for another 1 to 2 minutes until the mixture cools down completely.
Pour the cooled egg mixture into a narrow container, such as a 2-cup glass measuring cup. Add the salt and a dash of white pepper. Using an immersion blender, begin blending the mixture while slowly streaming in the olive oil. Blend steadily until the mayonnaise becomes thick, creamy, and fully emulsified.
If a lighter consistency is desired, whisk in the remaining 1 tablespoon of water. Transfer the finished mayonnaise to a sealed container and refrigerate. Use within 7 days.
Mayonnaise Recipe
Ingredients
- 1 cup olive oil
- 2 large egg yolks
- 2 tablespoons lemon juice
- 2 tablespoons water divided
- 1/2 teaspoon salt
- Dash of white pepper
Instructions
- In the top of a double boiler or a heat-safe bowl set over gently simmering water, vigorously whisk together the egg yolks, 1 tablespoon of water, and the lemon juice. Continue whisking steadily until the mixture thickens slightly and reaches a safe temperature of 160°F—this should take about 30 to 40 seconds.
- Immediately remove the bowl from the heat and place it into a larger bowl filled with ice water. Keep whisking continuously for another 1 to 2 minutes until the mixture cools down completely.
- Pour the cooled egg mixture into a narrow container, such as a 2-cup glass measuring cup. Add the salt and a dash of white pepper. Using an immersion blender, begin blending the mixture while slowly streaming in the olive oil. Blend steadily until the mayonnaise becomes thick, creamy, and fully emulsified.
- If a lighter consistency is desired, whisk in the remaining 1 tablespoon of water. Transfer the finished mayonnaise to a sealed container and refrigerate. Use within 7 days.
