Creamy, fresh Homemade Mayonnaise made from eggs and lemon brings new life to simple dishes, perfect for quick lunches or easy family dinners.
Mayonnaise is one of my favourite sauces. I used to think making my own was far too complicated. That opinion came from experience, as I had tried once many years ago, and it turned into a complete disaster.
Since I started blogging though, I’ve made it a goal to face the recipes that once scared me and bring them into my kitchen. This was one of them. And guess what? I finally made a fantastic mayonnaise. Follow the recipe below, and you’ll have a rich, delicious Homemade Mayonnaise ready in a few minutes without any stress.
Why Homemade Mayo Always Tastes Better
- Fresh ingredients give a cleaner, lighter flavour that no store-bought jar can match.
- Pairs effortlessly with seafood, meat, and vegetables because it’s not overly tangy.
- Homemade mayo is free from excess sugar and additives and tastes clean and natural.
Key Ingredients for Homemade Mayonnaise
Egg Yolks
Give the sauce its body and velvety texture. They also add richness and a delicate golden colour. Always use fresh eggs and keep them refrigerated, as the recipe contains raw eggs.
Lemon Juice
Adds a clean, bright acidity that lifts the flavour and cuts through the oil’s richness. It also helps stabilise the sauce, keeping it smooth and balanced.
Red Wine Vinegar
Brings depth and a slightly sharper note than lemon alone. It strengthens the emulsion and adds complexity to the overall taste.
Salt
Draws out the natural flavours and rounds off the tang from the vinegar and lemon. Even a small pinch makes a big difference in the finished sauce.
Find the complete list with measurements in the recipe card below.
How to Make Homemade Mayonnaise
Step 1: Place the egg yolks, salt, and vinegar in a bowl or in the container of a hand or electric mixer with a whisking attachment.
Step 2: Whisk continuously, keeping the mixer moving in the same direction.
Step 3: Add the oil very slowly, a few drops at a time, while whisking.
Step 4: After a couple of minutes, increase the oil flow to a thin, slow, and steady stream. Keep whisking vigorously throughout the process.
Step 5: When all the oil has been incorporated and the mixture has thickened, add the lemon juice slowly while whisking.
Step 6: Once the lemon juice is fully incorporated, the mayonnaise is ready.
Frequently Asked Questions
Homemade mayonnaise keeps for up to 2 days in the fridge when stored in a clean, airtight container. Keep it cold at all times and discard it if it changes colour or smell.
No, freezing causes the sauce to separate and turn grainy once thawed. It’s best enjoyed fresh. Make smaller batches instead, as it takes only a few minutes to prepare.
You can add paprika, garlic powder, or a small amount of chilli for extra flavour. Use seasonings sparingly so the mayonnaise stays balanced.
Yes, it’s possible to make it by hand using a balloon whisk and a steady motion. It takes a bit more patience, but it gives you greater control over the texture. Start slowly with the oil and whisk in one direction to build the emulsion.
Extra Help from the Kitchen
Adjust Acidity to Taste – Add more lemon juice or vinegar in small amounts if you prefer a sharper flavour. The extra acidity also helps keep the sauce fresh for longer.
Add a Spoon of Warm Water if Too Thick – If the mayonnaise becomes too firm, whisk in a spoon of warm water to loosen the texture without affecting the flavour.
Stabilise Ingredients Before Whisking – Keep the eggs, lemon juice, and oil at the same temperature before starting. This consistency helps the emulsion form quickly and prevents the sauce from splitting.
Revive Separated Mayonnaise – If it splits, whisk a teaspoon of warm water or another egg yolk in a clean bowl, then add the broken mixture slowly until it smooths out again.
Variations and Twists
Homemade Garlic Mayonnaise – Mix in 1 finely minced clove of garlic for a simple Mediterranean-style mayonnaise that pairs well with seafood or grilled vegetables.
Stir in Dijon Mustard – Add 1 teaspoon of Dijon mustard for a gentle sharpness and a creamy depth that works well in sandwiches and potato salads.
Blend in Fresh Herbs – Finely chop parsley, dill, or chives and stir them through for a fresh herbal note that brightens the sauce.
Add Crushed Peppercorns – Stir in freshly ground black or pink peppercorns for a mild spice and extra texture.
Storage and Shelf Life
Store homemade mayo in a clean, airtight glass jar or container in the refrigerator for up to 2 days. Keep it cold at all times since it contains raw eggs. Discard it if the colour, texture, or smell changes.
It doesn’t freeze well, so it’s best made fresh in small batches. Whisk briefly before serving if it separates slightly. Serve chilled.
What to Serve with Homemade Mayonnaise
Homemade Mayonnaise Recipe
Creamy, fresh Homemade Mayonnaise made from eggs and lemon brings new life to simple dishes, perfect for quick lunches or easy family dinners.
Ingredients
- 2 egg yolks – at room temperature
- ½ lemon – juiced, at room temperature
- 1 tsp red wine vinegar
- 250 ml – 8.5 oz. sunflower oil
- Salt – 1 pinch
Instructions
-
Place the egg yolks, salt, and vinegar in a bowl or in the container of a hand or electric mixer with a whisking attachment.
-
Whisk continuously, keeping the mixer moving in the same direction.
-
Add the oil very slowly, a few drops at a time, while whisking.
-
After a couple of minutes, increase the oil flow to a thin, slow, and steady stream. Keep whisking vigorously throughout the process.
-
When all the oil has been incorporated and the mixture has thickened, add the lemon juice slowly while whisking.
-
Once the lemon juice is fully incorporated, the mayonnaise is ready.
Recipe Notes
- You can use it straight away or store it in the fridge for up to 2 days.
- Always use fresh eggs and keep the mayonnaise refrigerated since it contains raw eggs.
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