Classic Homemade Mayonnaise Recipe | Easy From-Scratch Creamy Mayo
Creamy, silky homemade mayonnaise that comes together in minutes with simple pantry ingredients and foolproof methods. Customize thickness and flavor for sandwiches, salads, and dips.
Ingredients
Ingredients
- 1 large fresh egg yolk (room temperature)
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice (plus more to taste)
- 1 teaspoon white wine vinegar (or apple cider vinegar)
- 1/4 teaspoon fine sea salt (adjust to taste)
- 1 cup neutral oil (light olive oil, avocado, grapeseed, or sunflower)
- Optional: a few grinds black pepper
- Optional: 1 small garlic clove, grated
- Optional: a pinch of sugar
Instructions
Instructions
- Add the egg yolk, Dijon mustard, lemon juice, vinegar, and salt to a tall, narrow jar that fits an immersion blender, or to a medium bowl if whisking by hand.
- Pour the oil on top without stirring if using an immersion blender, or prepare to add it slowly if whisking.
- For immersion blender: Place the blender at the bottom of the jar, turn it on, and keep it anchored until a thick emulsion forms at the base.
- Slowly lift the blender head upward to incorporate the remaining oil until the mixture becomes thick and creamy.
- For whisk method: Whisk the yolk, mustard, lemon, vinegar, and salt until smooth, then add oil drop by drop while whisking vigorously.
- Once thickening begins, slowly drizzle in the remaining oil in a thin, steady stream while whisking continuously until glossy and thick.
- Taste and adjust seasoning with more salt or lemon juice as needed.
- If too thick, whisk in a teaspoon of water, milk, or lemon juice to loosen.
- If the mayo is too thin, whisk in more oil gradually until it thickens.
- If the mayo breaks, whisk 1 teaspoon warm water or an extra egg yolk in a clean bowl, then slowly whisk in the broken mixture to re-emulsify.
Notes
Use room-temperature ingredients for a stable emulsion. Choose a neutral oil or light olive oil; extra-virgin can turn bitter when blended. Store in a clean, airtight jar in the refrigerator and use within 5–7 days. Flavor variations: add grated garlic for aioli, fresh herbs, extra lemon, smoked paprika, or spicy sauces like sriracha. Always use clean utensils and keep chilled for food safety.