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How to Make Mayo

Remember the first time you made your own salad dressing, or created a homemade marinara sauce? It wasn’t only easy; it tasted so much better than the mass-produced stuff that you swore you’d never buy ready-made again. Well, DIY mayonnaise is the same way.
It’s easy to whip together with a few ingredients you most likely have on hand and it’s so dang tasty it will make you throw rocks at the store bought variety. Plus, if you opt not to use an immersion blender (or don’t have one) it’s a challenging little workout for the wrist and the forearm. (And what FBG doesn’t love a good challenge!)


Egg is the second ingredient listed on commercial mayonnaise (pictured on the left), yet it lacks color. Strange, huh? My homemade mayo (on the right) is super thick, creamy and appropriately yellow.

Store bought mayonnaise is often made with highly processed soybean oil and contains unnecessary sugar. Elect to whip up a batch at home and you are master of your own little mayo universe. Choose a mild tasting olive oil or get creative with avocado, walnut or sesame oil to augment the flavor. If you want to go gourmet, add pesto, sriracha, curry powder, garlic or sun-dried tomatoes to the finished product.
I highly recommend making your own mayonnaise and whisking it by hand. If you use an immersion blender or food processor, your mayo won’t get done any faster as the oil needs to be added slowly to create the emulsion.
Take the challenge and find out what real mayonnaise tastes like!

How to Make Mayo

DIY Mayo
Prep time: 
Total time: 
Serves: ¾ cup
  • 1 large egg yolk
  • 1 ½ teaspoons fresh lemon juice
  • 1 teaspoon white wine vinegar
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¾ cup olive oil, divided
  1. Combine egg yolk, lemon juice, white wine vinegar, Dijon mustard and salt in a large bowl and whisk for thirty seconds.
  2. Measure out ¼ cup of olive oil and add it to the egg mixture - a few drops at a time - while constantly whisking. (This will take approximately 4 minutes.)
  3. Gradually add the other ½ cup of oil in a very slow stream, again whisking continually until thick and creamy. (This should take another 8 minutes.)
  4. Cover and store in fridge for up to five days.
EVOO is not recommended for this recipe; the flavor is too strong.

A bigger bowl makes will maximize your whipping effort.

Adapted from Bon Appétit April 2008

What is your favorite condiment? Use mayonnaise in place of butter on your next grilled cheese. It’s fantastic! —Karen

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