Mayonnaise couldn’t be easier to make and it’s SO much better than store bought! Here I share with you some tips and tricks to getting Perfect Homemade Mayo.
Ever wondered how to make your own mayo? All you need is a bowl, a whisk and some pantry staples. Follow me…
First things first, let’s see what you’ll need:
- Egg Yolk – 1 large egg yolk, preferably as fresh as possible.
- Oil – You’ll want to use a neutral flavoured oil such as vegetable, canola or rapeseed oil.
- White Wine Vinegar – This will cut through the richness of the mayo.
- Lemon Juice – Also helps cut through richness whilst offering a bit of vibrancy.
Is raw egg safe to eat?
In general the risks that raw egg carries is very minimal. Those risks are further reduced when using fresh eggs, and eggs that are in pristine condition (no tiny cracks or anything). Any risk is again further reduced when you make the mayonnaise with acidity (lemon juice/vinegar). If however you are at all weary I recommend using pasteurised eggs. You can usually find them at most stores, but if not there’s lots of tutorials online to make your own. Egg yolk is essential in mayonnaise not only for flavour, but also to bind and emulsify the oil.
Can I use Olive Oil?
I do not recommend using olive oil to make mayonnaise, it’s way too overpowering. You want an oil that’s light and neutral in flavour, olive oil, in my opinion, is far too strong.
Process shots: add egg yolk, mustard, vinegar, lemon juice and salt to mixing bowl (photo 1), whisk to combine (photo 2).
How to make Mayonnaise
What you’re essentially trying to do is emulsify the oil with the other ingredients and whip it until it turns thick, smooth and creamy. You can make mayo with an emersion blender, you can also make it in a food processor, but I find the best method to actually be with a whisk and bowl. Takes a little more elbow grease, but I find you have the most control this way. You can see and feel the mayo thickening and quickly adjust if needed.
Slow and steady wins the race!
The absolute KEY to making mayonnaise is to very slowly pour in the oil and continually whisk. At the start you should only go drip by drip. Only after each drip has fully incorporated should you continue pouring. If you add all the oil too quickly the mayonnaise will split.
Use a Tea Towel
Because both of your hands are occupied (one whisking, one pouring) you’ll want to stabilize the bowl, otherwise it starts rolling around. I find these easiest way to do this is to loosely tie a knot with a tea towel and place the bowl on top.
Process shots: loosely tie tea towel (photo 3), add bowl on top (photo 4), slowly whisk in oil (photo 5), continue until thickened (photo 6).
How do I thicken homemade mayonnaise?
The more oil you whisk in the thicker it will get. So, if it’s still thin after using the recommended amount of oil, firstly thoroughly whisk it to ensure it doesn’t just need more emulsification, but then continue slowly drizzling in more oil, whisking as you go.
My mayonnaise is too thick, how do I thin it out?
Whisk in warm water a few drops at a time until the mayonnaise loosens up. A little goes a long way with this so just do a few drops.
How do you store mayonnaise?
Tightly cover and store in the fridge. Don’t leave it at room temp.
How long does homemade mayonnaise keep?
I usually keep it for between 3-5days, but you can store up to a week at your discretion.
And there we have it! All my top tips for the bet homemade mayonnaise. Let’s tuck into the full recipe shall we?!
How to make Mayonnaise (Full Recipe & Video)
How to make Mayonnaise
- Medium Sized Mixing Bowl
- Tea Towel
- Jug (for oil)
- 1 cup / 240ml Neutral Flavoured Oil, or as needed (see notes)
- 1 large Egg Yolk
- 1 tsp Dijon Mustard
- 1/2 tsp Lemon Juice
- 1/2 tsp White Wine Vinegar
- Salt, to taste
- In a medium sized mixing bowl add egg yolk, mustard, vinegar, lemon juice and a pinch of salt. Whisk until combined.
- Grab a tea towel, loosely tie it in a knot and place the bowl on top of it. This will stabilize the bowl whilst you whisk & pour in oil at the same time (see video for reference).
- VERY slowly, drip by drip, start adding adding in your oil, vigorously whisking as you go. Very important to start off with small drips at a time so the mayo doesn't split. Very gradually continue to pour in the oil, whisking as you going until it starts to thicken into mayonnaise. If at any point you worry the mayo is splitting stop pouring in oil and just whisk until it smooths out. This is a slow process and should take around 10mins. You may not need all the oil.
- Test for seasoning and adjust accordingly. If you over thicken the mayonnaise whisk in a few drops of water, don't add more oil, this will just thicken it further.