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closeup shots of mayo on golden spoon

How to make Mayonnaise

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.
5 from 2 votes
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Course: Condiment
Cuisine: Universal
Prep Time: 10 minutes
Total Time: 10 minutes
Servings (click & slide): 1 cup
Calories per serving: 124kcal
Author: Chris
Cost per serving: £1 / $1


  • Medium Sized Mixing Bowl
  • Tea Towel
  • Whisk
  • 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.

Quick Demo


a) Is it safe to use raw egg? - In general the risk of eating raw egg is very low. To take precautions I recommend buying eggs that are as fresh as possible and have no cracks or discolouration to the yolk. In theory the acidity from the vinegar/lemon juice also helps reduce the risk of bacteria. If you're at all concerned I recommend using pasteurised eggs (some stores sell these, otherwise look up a tutorial to make your own).
b) Neutral Flavoured Oil - I recommend using a good quality vegetable oil. Rapeseed/Grapeseed and Canola Oil also work great. I don't recommend using olive oil, it's way too overpowering.
c) Storage - Once made immediately use or tightly cover and transfer to fridge. I usually keep mine for 3-5days, longer at your discretion. Do not leave at room temp.
d) Calories - based on using 1 cup canola oil, 1/4tsp salt then dividing into 16 servings:
Nutrition Facts
How to make Mayonnaise
Amount Per Serving
Calories 124 Calories from Fat 125
% Daily Value*
Fat 13.92g21%
Saturated Fat 1.106g7%
Trans Fat 0.054g
Polyunsaturated Fat 3.881g
Monounsaturated Fat 8.753g
Cholesterol 12mg4%
Sodium 40mg2%
Potassium 2mg0%
Carbohydrates 0.07g0%
Sugar 0.01g0%
Protein 0.18g0%
Vitamin A 16IU0%
Vitamin C 0.1mg0%
Calcium 2mg0%
Iron 0.04mg0%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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