Homemade Mayonnaise

Name: Homemade Mayonnaise
Total time: 5 min
Cuisine: Western
Ingredients: 1 egg yolk egg yolk, from a large egg (about 50–55 g / 2 oz); fridge cold is fine; 1½ tsp lemon juice, or white wine vinegar or apple cider vinegar, plus more as desired; ½ tsp Dijon mustard, yellow mustard can be substituted; do not use hot English mustard; ¼ tsp cooking salt, heaped; kosher salt can also be used; Pinch white pepper ((substitute black pepper - but they will be visible)); ⅔ cup grapeseed oil, or another plain-flavoured oil; up to 50% of the oil can be extra-virgin olive oil

Thick homemade mayonnaise in a glass jar beside a lemon. — Creamy homemade mayonnaise ready to serve.

Make a small batch of creamy mayonnaise with egg yolk, lemon juice, Dijon mustard and a slow, steady stream of oil.

By Cookin' KitchenSeptember 30, 2026Updated October 19, 2026

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Prep: 5 minutes
Makes: 12 tablespoons

Prep: 5 minutes
Makes: 12 tablespoons

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Recipe

Homemade Mayonnaise

Make a small batch of creamy mayonnaise with egg yolk, lemon juice, Dijon mustard and a slow, steady stream of oil.

Cookin' · https://cookin.club/recipes/homemade-mayonnaise

Prep: 5 minutes
Makes: 12 tablespoons

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Ingredients

12 tablespoons

For 12 tablespoons

1 egg yolk egg yolk, from a large egg (about 50–55 g / 2 oz); fridge cold is fine
1½ tsp lemon juice, or white wine vinegar or apple cider vinegar, plus more as desired
½ tsp Dijon mustard, yellow mustard can be substituted; do not use hot English mustard
¼ tsp cooking salt, heaped; kosher salt can also be used
Pinch white pepper ((substitute black pepper - but they will be visible))
⅔ cup grapeseed oil, or another plain-flavoured oil; up to 50% of the oil can be extra-virgin olive oil

Instructions

Electric beater method

Step 1: Use a small to medium bowl so the mixture is not spread too thinly for the beater to catch. Put the egg yolk, lemon juice, mustard, salt and pepper in the bowl, leaving out the oil. Beat briefly with an electric beater to combine.
Step 2: With the electric beater running on medium-high speed, begin pouring the oil in a thin, steady stream, aiming it at the beaters so it is mixed in straight away. Move the beater around the bowl as needed. Continue adding the oil in the same slow stream, pausing the pour whenever needed to let the mayonnaise catch up and absorb the oil before adding more.
Tip: If oil pools faster than the beaters can incorporate it, stop pouring and keep beating until it is mixed in, then resume. Keep the beater running while adding oil.
Step 3: Once all the oil has been added and beaten in, stop beating rather than continuing unnecessarily, which can cause the mayonnaise to split. Use a rubber spatula to sweep around the bowl and mix in any oil splatters.
Step 4: The mayonnaise should have the consistency of softened butter. Use it as you would shop-bought mayonnaise, or spread it on warm bread.

Hand-whisk method

Step 5: Follow the same steps, using a hand whisk instead of an electric beater. Whisk continuously while pouring the oil in a thin, steady stream onto the spot where the whisk is moving. Set the bowl on a damp tea towel to keep it from moving.

Notes

Mayonnaise contains raw egg yolk. Use fresh eggs and keep the mayonnaise refrigerated. Pasteurised eggs can be used; raw eggs are not recommended for people who are pregnant or have weakened immune systems.

Store the mayonnaise in the refrigerator for up to 3 days.

Use a neutral-flavoured oil such as grapeseed, sunflower, canola or vegetable oil. If using extra-virgin olive oil, limit it to no more than half of the oil, since its strong flavour can overwhelm the mayonnaise and beating can bring out bitterness.

About this recipe

This small-batch mayonnaise uses an electric beater to whisk the egg yolk while you slowly stream in the oil. A hand whisk works too; keeping the oil pour thin and steady helps it emulsify.