This is my homemade mayonnaise recipe. I use an electric beater which is unorthodox, but I find it more foolproof than every other method I’ve tried – stick blender, food processor, blender. It’s essentially hand whisking, except the hand mixer does the work!
Homemade mayonnaise recipe
Homemade mayonnaise is a thing of beauty. You’d never catch me dipping bread into a store-bought jar, but you’ll struggle to stop me with homemade! It’s creamier, softer and more luxurious, without that oily slick coating your mouth.
If you’ve steered clear of making mayonnaise because you think it’s tricky, let me change your mind. It can be finicky because you’re asking oil and water-based ingredients – not natural friends – to become one thick, creamy mixture. Sometimes they refuse to play nicely and the mayonnaise splits.
But I use a very reliable method – an electric beater, which I find more foolproof than a stick blender, food processor or blender. It’s essentially hand whisking, but more reliable and much less strenuous!
Put it this way: I’ve split mayonnaise using every other method. I’ve never split mayonnaise using a hand mixer. 🙂
mayo-making intel and Troubleshooting
I have a lot to say about mayonnaise making, having made an exorbitant amount leading up to doing today’s post. In particular, why I use a handheld beater over the more common methods of a stick blender or food processor, and why they are more prone to problems.
To avoid cluttering the recipe with food nerd details, I’ve put all the extra tips, troubleshooting and mayonnaise-making intel in the FAQ below, just above the video.
Ingredients in Mayonnaise
Here’s what you need to make mayonnaise. I only use the egg yolk which makes mayonnaise creamier and more luxurious. This is the default way most chefs and restaurants make a classic mayonnaise. Some recipe use a whole egg which noticeably dilutes the mayonnaise (given whites are mostly water), making it lighter and looser. This recipe will work for either.
But if I’m making mayonnaise from scratch, I want the good stuff – yolk only!
Best oil for mayonnaise – I think the best oil for mayonnaise is grapeseed oil because it has an especially clean flavour, so the mayonnaise tastes fresh rather than oily.
Otherwise, use any neutral-flavoured oil such as vegetable, canola or sunflower oil. For a non-seed-oil, light olive oil would be my first choice, or a refined avocado oil (unrefined can have a noticeable avocado/grassy flavour).
Extra virgin olive oil – I’d limit it to 50% of the oil at most, with the remainder being a neutral oil. Vigorous beating can bring out its bitterness, plus its strong flavour can overwhelm the mayonnaise.
Egg yolk – From a large egg, being 50 – 55g / 2oz weight in shell, from a carton labelled “large eggs”, 600g / 24 oz for a dozen. Precision isn’t absolutely critical here – just don’t use a tiny quail egg or a giant ostrich one and you’ll be fine! 😂
Also, with the electric beater method I use, the egg does not need to be at room temperature. It can be fridge cold which is handy because eggs are easier to separate when fridge cold.
Lemon juice or vinegar – For acidity, which cuts through the richness of the oil and gives mayonnaise its characteristic tang. I usually use lemon juice for its fresher flavour, though white wine vinegar or apple cider vinegar work just as well. Regular white vinegar is a bit harsh so if that’s all you’ve got, I’d reduce down to 1 teaspoon.
Dijon mustard – Adds a little flavour and tang, and also helps stabilise the emulsion. You can’t really taste the mustard in the finished mayonnaise.
Salt and white pepper – Seasoning for the mayonnaise. I like to use white pepper so it’s not visible, but you can use black pepper if that’s all you have, or leave it out. But don’t leave out the salt, else your mayonnaise will taste bland!
a note on raw eggs 🙂
Mayonnaise is made with raw egg yolk – there’s no getting around that! So use fresh eggs and keep your mayonnaise refrigerated.
If raw egg is a concern, use pasteurised eggs if you can get them. They’re gently heat-treated to kill harmful bacteria and are available in some US grocery stores, though not in Australia (except commercially). Shop-bought mayonnaise is made with pasteurised eggs.
As a precaution, raw eggs are not recommended for those who are pregnant or with weakened immune systems.
Two caveats about my mayonnaise making method
Before I show you how I make mayonnaise, two caveats:
My beater method is foolproof IF you follow the directions to pour slowly with a thin steady stream of oil and keep the beater on. If you pour the oil in too fast, like you do your wine on a Friday night 😉, the mayonnaise will split.
It’s suited to small batches – The method I’m sharing is for a small batch using just one egg yolk, though it’s practical for up to a quadruple batch. Beyond that, there’s enough volume that a food processor becomes both practical and reliable for making large quantities of mayonnaise.
How I make mayonnaise
Here’s how I make mayonnaise. Just make sure you pour slowly in a thin stream while the electric beater is on. Do this, and you will never split your mayonnaise!
Don’t have a hand mixer? Do it by hand! Just follow the recipe as written. Keep the bowl from moving by nestling it in a damp tea towel so you can whisk consistently with one hand and pour with the other. (Or get someone to hold the bowl for you!)
Everything except oil – Put the egg yolk, vinegar, mustard, salt and pepper in a small to medium bowl then give it a quick beat with the electric beater, just to combine. The bowl needs to be small enough so the mixture isn’t spread too thinly at the start, so the blades catch the yolk and oil.
Slowly pour in oil while beating – With the beater still going on medium high speed, slowly start pouring the oil in a thin steady stream, aiming onto the whisks so the oil is immediately mixed into the egg mixture. At first, the mixture will be like a thin pale yellow pouring cream. Then as more oil gets mixed in, it will thicken into a mayonnaise consistency. Move the beater around the bowl as needed to mix the oil in.
⚠️ Pour slowly in a thin stead stream! If you pour too fast and the beating can’t keep up, the oil won’t emulsify properly and this is what causes the mayonnaise to split.
Keep pouring slowly and beating – Keep pouring slowly while continuously beating, until all the oil has been used up, and the mixture thickens into a creamy mayonnaise. Move the beater around the bowl as needed to beat in any stray rivers of oil. If you see oil pooling faster than the beaters can incorporate it, simply stop pouring and keep beating until it’s fully mixed in, then resume pouring.
⚠️ Pausing is ok. Stopping is not! You can pause briefly anytime you want or need, to adjust your grip or beat in pooling oil. But when you do, stop pouring the oil first and beat in any of the oil that was poured in. Then you can pause beating before continuing. But now is not the time to call your bestie for a long gossipy chat, or take a long bathroom break. Finish your mayo first!
Finish – Once all the oil is poured in, give the beater a quick pass around the edges of the bowl to beat in any stray bits of oil. Then stop beating, and finish by using a rubber spatula to sweep around the bowl and mix in the last of the oil splattered on the walls of the bowl.
I finish by hand because, guess what? You can split a mayonnaise by over-beating. Though it’s less of a risk with an electric beater, it’s a higher risk with a stick blender. (Yup, been there, done that!)
And voila! And look at that. A gorgeous, creamy mayonnaise, a gazillion times better than store bought. Stick your finger in and have a taste of your masterpiece!!! (Or be civilised and use a piece of bread)
How to use Homemade Mayonnaise
Just like you do store bought. Spread on sandwiches, use for sandwich fillings like everybody’s favourite egg and chicken sandwiches, slather on burgers. Make the most amazing creamy dressing for your favourite macaroni pasta salad, coleslaw, potato salad or caesar salad. Use it for homemade dips and sauce.
Just a few things to use homemade mayonnaise for!
Whatever you use it for, I can promise you this – it will elevate it, exponentially. But don’t believe me. Make it – I mean, it literally takes 3 minutes, you’ve got nothing to lose. And you’ll see for yourself!! – Nagi x
Homemade Mayonnaise FAQ
I like it because it’s more reliable than other common methods for mayonnaise making for a small batch recipe, including a stick blender, food processor and blender which are more prone to problems especially for first timers.
My method is essentially relying on the convenience of an electric beater rather than hand whisking, and here’s why I like it:
Avoids the common pitfalls with a stick blender and food processor which causes the mayonnaise to split – eg. the blades don’t catch on the yolk at the beginning, the stick blender is pulled up too quickly, or the mayonnaise is over blitzed. I’ve created a separate FAQ below for each of these appliances to explain further.
You can clearly see what you’re doing and how the mayonnaise is coming together, because you’re mixing in a bowl;
It’s easier to mix and scoop the mayonnaise out at the end, compared to a food processor or tall narrow jars for stick blenders; and
Easier washing up than using a food processor.
And as I mentioned upfront, I have split mayonnaise using every other method (stick blender, food processor, blender) for various reasons – because a number of things can go wrong, often relating to the size, power or how the appliance is used.
But I have never split mayonnaise using an electric beater!
Note: I do use a food processor for larger batches, though you could also use a stand mixer. Directions are in the recipe card.
I keep homemade mayonnaise for 3 days in the fridge, in an airtight container. Some sources say longer, but because it contains raw egg yolk, I prefer to err on the safe side.
And no, the vinegar doesn’t magically make the raw egg safe! There isn’t enough in mayonnaise to rely on it as a preservative.
It is not suitable for freezing, it runs a high risk of splitting when you mix after thawing.
Mayonnaise splits when the oil doesn’t emulsify properly with the other ingredients. The most common culprit is adding the oil too quickly compared to the speed at which the mixture is being mixed, so the egg yolk can’t keep up and incorporate it.
This is why I bang on about pouring the oil in a very thin, steady stream, especially at the beginning. Once the mayonnaise starts to thicken and you’ve got a stable emulsion going, you can pour a little faster.
But, there are more things that can go wrong that can cause mayonnaise to split if you are using a stick blender, hand whisking, blender or food processor. Cold eggs, over-mixing, using the wrong shape jar for stick blenders. See sections below.
Yes, you can save it! Put a fresh egg yolk in a clean bowl, then start beating with an electric beater while very slowly adding the split mayonnaise, just as though it were the oil in the original recipe.
Start with just a few drops at a time until it begins to thicken, then continue adding the split mayonnaise in a thin, steady stream. It should come back together into a lovely creamy mayonnaise.
Annoying to use another egg yolk, yes. Better than throwing the whole lot out, also yes!
Homemade mayonnaise is traditionally made with raw egg yolk, so the safest option during pregnancy is to make it with pasteurised eggs, which have been heat-treated to kill harmful bacteria without cooking the egg.
Store-bought mayonnaise is generally made with pasteurised eggs, which is why it is typically considered safe during pregnancy. For homemade mayonnaise, use pasteurised eggs, else to err on the side of caution, steer clear of it.
The stick blender is a method that does work and for experienced cooks, it’s a handy quick way to make it – though I recommend doubling this recipe as a mini (to ensure there is sufficient yolk to catch on the blades).
But for a single batch, and for first timers, it is more prone to errors than using an electric beater that will cause the mayonnaise to split. Here are the things that can go wrong:
With the popular all-in-a-jar method, it will split if the egg yolk doesn’t catch properly in the blades at the start. This can happen if:
you don’t use a narrow jar that just fits the head of the stick blender (wider jar = egg spread thinner = doesn’t catch on blades);
the blades are set higher in the stick blender head due to the design of the stick blender (this is more common than you think); or
if you’re making a classic mayonnaise using a yolk only rather than whole egg (as there is less volume at the start for the blades to catch).
If you lift the stick blender up too quickly before a stable emulsion has formed, it will split.
If you mix for too long, it will split. Stick blenders are more high powered than electric beaters, and and especially blitzing in a small confined space.
The mayo can thicken too quickly and get caught in the blades, so it won’t draw in the remaining oil.
For confident cooks, I’ve included stick blender directions in the recipe card as an option. But a reminder: double the recipe! It’s risky making a single batch as one yolk is insufficient to catch on the blades.
I use a food processor to make large batches of mayonnaise – a quadruple batch (4 egg yolks) or more. I’ve popped directions in the recipe notes for this.
I don’t recommend using a food processor for a single batch because the yolk won’t catch properly on the blade at the beginning which will cause the mayonnaise to split. This is a risk even with mini food processors.
Also, I just hate washing food processors. They’re so big and bulky! I always stick it in the dishwasher and it takes up so much space!!
Here are my thoughts on these other appliances:
Blender – The mayonnaise gets too thick and caught up on the blades before all the oil is poured in.
NutriBullet and similar appliances – Similar to the blender, where the blade is on the base of the appliance, the mayonnaise will thicken on the blades. Also, you can’t pour oil in through a feeder with a NutriBullet.
Stand mixer – I haven’t tried because I don’t think it will work for a small batch. The reason is because my stand mixer is designed so it has a little hump on the base of the bowl that the whisk touches when I lower the head to use it (I have a KitchenAid). So the whisk won’t catch on things in the bowl unless there is sufficient volume – I think, around 6 yolks? But if you are making a large batch and don’t have a food processor, I am very confident the stand mixer will work.
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Mayonnaise
Ingredients
- 1 egg yolk from a large egg (~50 – 55g / 2 oz), fridge cold is fine
- 1 1/2 tsp lemon juice or white wine vinegar or apple cider vinegar, plus more as desired
- 1/2 tsp Dijon mustard (substitute yellow mustard, not hot English mustard)
- 1/4 tsp heaped cooking salt / kosher salt
- Pinch white pepper (substitute black pepper – but they will be visible)
- 2/3 cup grapeseed oil or other plain flavoured oil , or up to 50% extra virgin olive oil (Note 1)
Instructions
My electric beater method (safest, easiest):
- Mix yolk – Use a small to medium bowl. If it's too big, the mixture will be too thinly spread at the start for the yolk and oil to catch on the beater. Place everything except the oil in a bowl. Give it a quick beat with an electric beater to combine the ingredients.
- Slow pour and constant beating – With the electric beater running on medium-high (speed 8 of 10), start pouring in the oil in a thin, steady stream. Aim for the beaters so it's mixed in straight away and move the beater around the bowl as needed to beat the oil in. Continue with the remaining oil in the same thin stream, pausing the pour whenever needed to give the mayonnaise a chance to catch up and absorb the oil before adding more.
- Finish by hand – Stop beating once all the oil is added and beaten in, do not keep beating unnecessarily (it can make it split). Use a rubber spatula to scoop around the bowl to catch any residual oil splatters and mix it in.
- Voila! Homemade mayonnaise! It should be the consistency of softened butter. Use as you do shop-bought mayonnaise, though it's so beautiful you could even just spread it on warm bread like butter (Try it. It's amazing!)
Hand whisked (requires arm stamina!):
- Follow the same steps as the electric beater but use a hand whisk instead. While constantly whisking, pour the oil in a thin steady stream onto the spot where the whisk is moving. Set your bowl on a damp tea towel to stop it from moving.
Recipe Notes:
Nutrition Information:
Life of Jaffle
He finally swam on the weekend!!! After weeks and weeks of wading out as far as he possibly could while keeping all four paws firmly planted on the sand, he finally took the plunge. And only because I was out in the water and he wanted to get to me. 😂 Which was sweet – until he paddled over and scratched my legs to shreds. 😩
(That’s the only photo I got because I was too busy protecting my legs).
Great that you’re making homemade mayo! I would hazard against the use of any seed oils. Stick with the olive or avocado (or walnut for other things). Too much omega 6 in our diets and not enough omega 3 = chronic inflammation = disease. Just sayin’.
I feel like walnut oil might be too walnutty?? I listed macadamia oil but not walnut oil for that reason. – N x
Yes, hence the (or walnut for other things). Wayyy to walnuty. 🙂
It’s always so satisfying making your own mayonnaise and this is a very foolproof recipe indeed! Interestingly, to make a vegan version all you need to do is replace the egg with the liquid that is in a can of chickpeas!
This looks delicious, Nagi. Just a typo, “pregnant women” not people. The old English teacher in me.
Got it 🙂 Thank you Stephanie! – N x
Is this mayonnaise similar to the Japanese brand we all know and love? I am trying to replicate this one and maybe egg yolk only is the trick?
Hi L! If you mean Kewpie, this isn’t quite the same – Kewpie has its own distinctive flavour. But yes, using yolks only is one of the reasons it’s so rich and creamy! – N x
Dear Nagi,
How do I turn this lovely mayonnaise into a Tartare Sauce?
Thank you 🙏
Here you go! https://body-metrics.news/5-great-prawn-dipping-sauces/%3C/a%3E%3C/p%3E
Thank you!!! 🙌🤗🌸
Oh!!! It’s so lovely to see a link to Jaffle. Welcome Jaffle to your online spot!!!!! He’s taken up the “leash” beautifully. You are so lucky he comes to you I have a very much loved Black Afghan Hound who is one directional. Off his lead means he could be heading down to you in Sydney! They are thinkers and explorers Bad combination but I wouldn’t change him for the world. Please let us see more of Jaffle. He will soon have a huge fan base. Thanks Dianne.
Ha ha Dianne, one directional!! 😂 Jaffle is definitely still a work in progress off-leash, believe me! And don’t worry, there will be PLENTY more Jaffle! – N x
The email heading is for White Chocolate Raspberry Muffins rather than Mayonnaise!
I KNOW Annette!! 🙈 My mistake – wrong subject line! Sorry about that! – N x
Sorry Nagi, it was early in the morning in the UK – when I’d woken up abut more, I realised that I was stating the obvious! We’ve all done it too…🤭 Really enjoying Jaffle’s escapades! My last puppy is now a dignified senior but you never forget their puppy days!
See what I mean about early morning?!? That should be “a bit” not “abut”!🤭
Stick blender in a jar works for me every time. I use macadamia oil and avocado blend but given the recent findings that most avocado oil is not avocado oil maybe I’ll just do macadamia
If you’ve got the stick blender method working every time Amanda, stick with it! Macadamia oil sounds lovely too. 🙂 – N x
I’ve used the stick mixer method and it worked fine for me (used an upside down nutribullet container). But I will try this. Had me excited about another muffin recipe similar to the last one! 😊. Thank you very much for all your recipes Nagi … I’m now the main cook in the house having recently retired… and I’m a cooking hero because of you! Thanks a million
Cooking hero of the house in retirement – I LOVE THIS!! 😂 Sorry about getting your hopes up for another muffin recipe though! – N x
Muffins or mayo,…”oh my”!!!
They’re all great recipes!
😊
Ha ha Laura!! Muffins, mayo… apparently even I don’t know what I’m sending out anymore! 😂 – N x
Yup – I nearly did not open the post tonight as mine says ‘muffins’ also 🙂 ! Glad I did ’cause for the first time in the 15+ years I have known you I knew how and had done it many times before! I don’t use mayo often (that health and weight ‘nuisance’ factor 🙂 !) but when I do I do it the ‘old-fashioned’ way and have been complimented many times for the consistency and taste! Have never gone wrong! Tastes way better than anything out of a jar!!! Thank you! Jaffle looks gorgeous . . . as long as he looked as if he was enjoying the strange sensation . . . one more growing-up step accomplished . . . hope the salt water acted as a decent antiseptic for all those scratches! The weather is getting warmer – will the two of you have time to cook ?
Ha ha sorry about the muffins Eha! 😂 And yes, homemade mayo is SO much better than the jar stuff. Jaffle is very pleased with his latest swimming achievement too! – N x
A handheld mixer!? Huh I never thought of it! I usually do it with a stick blender……. but it actully bit the dust the other day with a fantastic poof! I’m going to keep this in mind of I need to make mayo in the next few weeks.
On a side note, if you add 1 clove of garlic you get fantastic aoli! Mince it very finely if you are using a mixer or chuck it in whole if you are using a stick blender.
A fantastic poof!! 😂 Well Ruth, perhaps your stick blender sacrificed itself at exactly the right time for you to try my electric beater method! – N x
i’m happy, love a foolproof recipe and have been terrified of mayonnaise making.
This recipe is for you then Judith! No more mayo fear – just pour that oil slowly and you’ll be right! – N x
Can you dip the white chocolate raspberry muffins in this mayonnaise as an accompaniment?
Aah the puppy toenails like velociraptor claws
Absolutely Tiff. Raspberry muffin dipped in mayonnaise – my latest culinary masterpiece!! 😂😂 And YES to velociraptor claws!! – N x
And the dirty martini on the side
Completely get the scratched legs – every dog I’ve ever had has done that. Like Edward Scissorhands with a cute face. We now have a Groodle – he has to save everyone – gets in and tries to clasp your arm in his mouth (ok seems like biting but isn’t) and drag you to safety. He got so upset about friend floating on bean bag in our pool – he swam in dragged her to the edge and then took the bean bag as far away from pool as he could get it! – oh yeah, mayonnaise, make my own often, but with virgin olive oil and yeah sometimes eeew. grapeseed oil is something i haven’t tried, so that is my next thing. thanks as always Nagi xxxxx
Edward Scissorhands with a cute face – YES!! 😂 And your Groodle rescuing your friend AND confiscating the bean bag has absolutely made my day. Do try grapeseed oil for the mayo, Beverley – so much nicer! – N x
So just a question please?
Could you use a stand mixer, especially if making a double batch?
If not, could you please explain the reasons why not.
Thanks.
Good question. 🙂
Hi Jan! It depends on the design of your stand mixer. My bowl has a little hump in the middle of the base against which the whisk touches when I lower the head (it’s a KitchenAid). Because of this bump, I wouldn’t use my stand mixer unless I made a quadruple batch your so. If the whisk of your stand mixer will catch on the yolks if doing a double batch then you can use it! I added an FAQ about this – N x
I think you need to change the ‘ever’ below into ‘never’.
“Here’s how I make mayonnaise. Just make sure you pour slowly in a thin stream while the electric beater is on. Do this, and you will ever split your mayonnaise!”
Thank you! Fixed 🙂
Hi Nagi just to alert you the heading on your email is last week’s muffins. Cheers
OOPS!! 😅
I was so confused when I saw your email. ‘I swear Nagi posted White Chocolate Raspberry Muffins earlier this week’ 😂😂
But mayonnaise! That’s different, but equally welcome 😂
I know!! And even more confusing is that I have another muffin recipe tomorrow 😅
Jaffleeee!! ❤️❤️🤩🫠 and also thx nagi for the mayo 🤤
You’re so welcome! Hope you get a chance to try it Yvanna! – N x