Basic Mayonnaise

Introduction

Homemade mayonnaise takes 10 minutes and requires only five ingredients: egg yolks, lemon juice or vinegar, mustard, salt, and oil. The key is patience—adding the oil slowly while whisking continuously emulsifies it into a creamy, stable sauce that tastes fresher and richer than anything from a jar.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: Makes about 1 cup (240 mL)

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 mayonnaise: Crush 2–3 cloves of garlic into a paste and whisk in at the end. This shifts the flavor from neutral to savory and works well as a dip or sandwich spread.

Lemon-forward version: Use lemon juice exclusively (skip vinegar) and add a teaspoon of lemon zest in the final step. The zest brightens the flavor without thinning the emulsion.

Whole-grain mustard base: Replace Dijon mustard with whole-grain mustard for a coarser texture and milder, slightly sweet flavor. The seeds will be visible throughout.

Herb-infused: Finely chop fresh herbs (dill, basil, or parsley) and fold in 2–3 tablespoons at the very end. This creates a green-flecked sauce perfect for cold vegetables or grilled fish.

Spiced mayo: Add a pinch of cayenne pepper, paprika, or hot sauce once the emulsion is complete. This adds heat without disrupting the texture.

Tips for Success

Temperature matters: Use room-temperature eggs and oil. Cold ingredients resist emulsifying and make whisking harder. If your kitchen is very cold, let both sit out for 10 minutes before starting.

Add oil drop by drop at first: The most common failure is rushing this step. The first half of the oil goes in slowest—once the mixture thickens and stabilizes, you can increase to a thin stream.

Watch for breaking: If the mayo suddenly looks separated or grainy, stop immediately. Start a fresh egg yolk in a clean bowl, slowly whisk in the broken batch, and it will re-emulsify.

Lemon juice or vinegar balance: Both work, but vinegar is sharper and more stable; lemon juice is fresher-tasting but slightly more acidic. Start with half of each and adjust to taste in future batches.

Use clean equipment: Even a tiny trace of egg white, grease, or water can prevent emulsification. Rinse your bowl and whisk with hot water and dry thoroughly before you start.

Storage and Reheating

Since mayonnaise is served cold and used as a condiment or base, reheating is not applicable. Simply scoop out what you need and serve directly.

FAQ

Why did my mayo break (separate)?

Emulsions break when oil is added too quickly or when ingredients are too cold. If it happens, don’t discard it—beat a fresh egg yolk in a clean bowl and slowly whisk in the broken batch a little at a time until it comes together again.

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

Yes, and it’s faster. Add egg yolks, mustard, salt, and lemon juice first, then run the machine and add oil in a slow, steady stream while it’s running. Stop frequently to check consistency; the result will be slightly more aerated but equally stable.

What oil should I use?

Neutral oils (vegetable, canola, or light olive oil) work best. Extra-virgin olive oil is too strong-flavored and can make mayo taste bitter. Use it only if you like that flavor and use no more than half the total oil.

Is there a way to make it thicker or thinner?

Thicker: Add another egg yolk and rewhisk slowly from the beginning, or simply stop adding oil when it reaches your preferred consistency. Thinner: Whisk in a teaspoon of water or lemon juice at the end until you reach the right texture.