How to Make Homemade Mayonnaise Guide

Understanding Mayonnaise Basics and What You Need to Know

Mayonnaise is an emulsion—a mixture where two ingredients that normally don't combine well are forced to stay together. In this case, oil and water (from eggs and vinegar) create a stable, creamy sauce when prepared correctly. Understanding how mayonnaise works at a basic level helps you troubleshoot problems and create variations.

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Traditional mayonnaise contains just four core ingredients: egg yolks, oil, acid (vinegar or lemon juice), and salt. Some recipes include mustard, which acts as an additional emulsifier—a substance that helps keep the oil and water from separating. The ratio of these ingredients matters significantly. Most recipes use approximately one egg yolk per cup of oil, though this can vary slightly based on personal preference and the specific acid you choose.

The emulsification process depends on lecithin, a natural compound found in egg yolks. Lecithin molecules have one end that attracts water and another that attracts oil, allowing them to bridge the gap between these two substances. When you whisk egg yolks with acid, you're breaking them into smaller droplets and coating them with lecithin molecules. As you add oil slowly, these tiny droplets get surrounded by oil while remaining suspended in the mixture.

Homemade mayonnaise differs from store-bought versions in several ways. Commercial mayonnaise often contains additives like xanthan gum for stability, soy lecithin as an additional emulsifier, and preservatives to extend shelf life. Homemade versions typically last 1 to 2 weeks in the refrigerator, while commercial versions may last several months. The texture of homemade mayonnaise also tends to be slightly thicker and richer since you control exactly what goes into it.

Practical takeaway: Before starting, gather all ingredients and bring eggs to room temperature. Room-temperature eggs combine more easily with oil than cold eggs do, reducing the likelihood of the mixture breaking.

Selecting Ingredients and Understanding Quality Differences

The quality of your mayonnaise depends almost entirely on ingredient selection. Since mayonnaise contains just a few ingredients, each one plays a substantial role in the final product. Choosing high-quality versions of these basic components results in noticeably better-tasting mayo.

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Eggs are the foundation of your mayonnaise. Using fresh, high-quality eggs ensures better emulsification and flavor. Pasteurized eggs are a safe choice if you're concerned about salmonella risk, though the risk from raw egg yolks in homemade mayonnaise is relatively low—the CDC estimates approximately 1 in 20,000 eggs contains salmonella. If using pasteurized eggs, check that they've been heat-treated for salmonella elimination but not cooked, as cooked eggs won't emulsify properly. Room-temperature eggs work significantly better than cold ones because the ingredients combine more uniformly.

Oil selection dramatically affects both flavor and texture. Neutral oils like light olive oil, avocado oil, or refined grapeseed oil work well for traditional mayonnaise. Extra virgin olive oil has a strong flavor that can overpower other tastes, though some people prefer this for specific applications. Avoid oils with low smoke points like walnut or sesame oil, as their distinctive flavors may not suit traditional mayonnaise. Some people use a blend—perhaps 75% neutral oil with 25% extra virgin olive oil—to balance flavor and stability. A standard batch uses about one cup of oil per egg yolk.

Acid selection includes vinegar or lemon juice. White vinegar provides a neutral, clean tang. Apple cider vinegar adds subtle sweetness. Red wine vinegar brings earthiness. Lemon juice creates brightness and works particularly well in lighter applications. You'll typically use about one tablespoon of acid per cup of oil, though amounts vary based on the acid's strength and your taste preference. Fresher lemon juice produces better results than bottled versions.

Salt and seasonings round out the ingredient list. Use fine salt that dissolves easily; sea salt or kosher salt may leave graininess if not dissolved properly first. Dijon mustard, while not required, adds flavor and provides additional emulsification help. Ground white pepper, cayenne, or smoked paprika allow for customization.

Practical takeaway: Purchase eggs within one week of using them, choose an oil you enjoy the taste of in other applications, and store all ingredients in cool conditions before starting.

Step-by-Step Instructions for Making Classic Mayonnaise

Creating mayonnaise follows a specific process where timing and technique matter more than speed. The entire process typically takes 5 to 10 minutes, though patience during the oil-addition phase produces better results than rushing.

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Begin by separating an egg yolk from the white. To separate eggs cleanly, crack the egg into a small bowl, then gently transfer the yolk back and forth between the two shell halves, allowing the white to drip into another container. This method produces cleaner separation than using commercial egg separators. Place your yolk in a medium bowl suitable for whisking. Add a pinch of salt and a teaspoon of your acid (vinegar or lemon juice). Whisk these together vigorously for about 30 seconds until the mixture becomes slightly lighter in color and texture.

Add a small amount of mustard if using—about half a teaspoon—and whisk for another 15 seconds. This step is optional but recommended, as mustard helps stabilize the emulsion. Now comes the critical phase: oil addition. Measure out your oil into a separate container with a pouring spout for control. Add the oil drop by drop while whisking constantly. This is not the time to rush. For the first quarter cup of oil, add it literally one drop at a time, whisking vigorously between drops. You'll notice the mixture beginning to thicken noticeably after adding about two tablespoons of oil.

Once the mixture has thickened to about the consistency of very thick cream, you can increase the rate of oil addition slightly. Pour the oil in a very thin stream—about the thickness of a pencil line—while whisking constantly. Continue this steady pace, pouring and whisking simultaneously. The mixture will become progressively thicker and paler in color. After adding about three-quarters of your oil, pause and add another half tablespoon of acid. This helps thin the mixture slightly and allows it to absorb more oil without breaking. Resume adding oil in the same thin stream until all is incorporated.

The final mayonnaise should be thick enough to hold peaks when you lift the whisk but still smooth and creamy. If the mixture seems too thick, whisk in a tiny amount of water or additional acid until reaching the desired consistency. Transfer the finished mayonnaise to a clean jar and refrigerate immediately.

Practical takeaway: Keep all tools and bowls at room temperature, and ensure your whisking hand is ready for sustained effort—the constant whisking is essential for proper emulsification.

Troubleshooting Common Problems and How to Fix Them

Broken mayonnaise—where the emulsion fails and the mixture separates into greasy liquid and egg curds—is the most common problem. This happens when oil is added too quickly, the ingredients are too cold, or the ratio of oil to yolk becomes too extreme. Fortunately, broken mayonnaise can usually be rescued. Start with a fresh egg yolk in a clean bowl. Add a tiny amount of acid and whisk well. Then very slowly whisk in the broken mayonnaise, starting with just small amounts and whisking thoroughly between additions. Treat it exactly as if you're making fresh mayonnaise—add the failed batch drop by drop at first. In most cases, the emulsion reestablishes itself.

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Mayonnaise that's too thick results from either using too much oil relative to the yolk or not adding enough acid. Thick mayonnaise can be thinned by whisking in additional acid (vinegar or lemon juice) a small amount at a time. Some people prefer slightly thinner mayonnaise for spreading or use in dressings, while others like it thick for piping or dolloping. The consistency is entirely adjustable based on personal preference and intended use.

Mayonnaise that won't thicken at all usually indicates either that the oil was added too quickly initially, the eggs were too cold, or there's too much oil for the amount of yolk used. Prevention is easier than fixing this issue. If you encounter it, start over with