How to Make Mayonnaise

Co-authored by wikiHow Staff

Last Updated: August 26, 2021 References Tested

Mayonnaise has become so over-processed that most of us can't imagine it being made from scratch. But it can be done. Homemade mayonnaise is tastier, healthier, and more rewarding than store-bought mayonnaise, and once you get the knack of it, making mayonnaise is a snap.

Ingredients

Method 1:

3 egg yolks
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons water
1 teaspoon salt
1-1/2 cups vegetable oil

Method 2:
Makes about 1 3/4 cups

3 egg yolks, room temperature
Pinch dry mustard
1/2 teaspoon salt (or to taste)
310ml/10 fl oz/ 1 1/4 cups olive oil, room temperature
1/2 teaspoon tarragon vinegar

Method 1

Method 1 of 2:
White wine vinegar mayonnaise

1
Separate the eggs, putting only the yolks in a mixing bowl.^{[1]
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2
Add vinegar, lemon juice and water.

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3
Optional; heat the mixture in a double boiler to a temperature of 150º (65.6C). This will take about 1 minute. Stir constantly and keep a close eye on the temperature. Many people don't bother with heating, but it's essential to minimize the risk of food poisoning (salmonella - see Warnings).
4
Remove the mixture from heat and cool to room temperature.
5
Add dry mustard, salt, and cayenne pepper.
6
Using a whisk or a standing or electric mixer,or a food processor (which works the best), mix the ingredients together.^{[2]
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7
Slowly, very slowly, teaspoon by teaspoon at first, whisk in an oil that you don't mind tasting (extra virgin olive oil, or peanut or grape seed,or corn oil, rather than an old, super-cheap container of canola you haven't touched in years).
- If using a stand-alone mixer, pour the oil in drop by drop.
- If using a hand-held or electric whisk, it might be helpful to have someone pour for you, or at least to have something holding your mixing bowl steady as you whisk.
8
Continue adding oil bit by bit until the mayonnaise has reached the proper consistency. This may take up to a half a cup of oil per yolk. If the mayonnaise remains soupy, give it a chance to rest.^{[3]
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Research source} If in resting the oil and yolk seem to separate, the mayonnaise has broken. See Tips.
9
Store mayonnaise sealed in the refrigerator for up to three days. It contains raw eggs, so while it is quite unlikely that keeping it for longer will prove detrimental to your health, you shouldn't tempt fate.

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Method 2

Method 2 of 2:
Tarragon vinegar mayonnaise

1
Pour the egg yolks into a bowl. Add mustard and salt. Mix to combine.^{[4]
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2
Add the olive oil gradually. Add drop by drop, stirring constantly. Make sure that each oil drop has been properly absorbed before adding the next drop. Once you notice the egg yolks thickening, the oil can be added in a thin stream. However, do not add the last third of oil until next.
3
Add the tarragon vinegar. Add it drop by drop and alternate with the remaining third of the oil. Continue until the vinegar has been added.
4
Pour in any remaining oil. Once again, do this slowly and by drops. Stir constantly.
5
Pour the mayonnaise into a suitable container. Cover and refrigerate.
- The mayonnaise can be stored for up to 5 days in an airtight container in the refrigerator. Do not leave out for more than an hour during use, especially in hot weather.
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Community Q&A

Question

How can I make mayonnaise last longer?

Community Answer

Cover the top and make sure it's airtight. Keep it in the fridge.
Question

Can I add yogurt to the mayonnaise?

Community Answer

No. It will curdle.
Question

Can I use olive oil to make mayonnaise and if so, how much do I use?

Community Answer

You can use olive oil to make mayonnaise. Just pour the oil in slowly while whisking and stop adding oil once you've reached your desired thickness. If it seems too runny, just add in an egg yolk and whisk.
Question

Can I make mayonnaise without vinegar?

Community Answer

Probably, if you use free range local eggs, as the vinegar is mainly to prevent food poisoning.
Question

I live in Thailand and they have 5% vinegar. Can I use it to make mayonnaise?

Community Answer

The percentage shouldn't matter, but if you want to use less or more, that's fine. The vinegar is mainly just to prevent food poisoning, so using local or free-range eggs will have a similar effect.
Question

I am on the Slimming World diet, in which I shouldn’t have oil. Can I use an alternative to oil for making mayonnaise?

Community Answer

No, as mayonnaise is predominantly (almost completely) oil. As a mayonnaise substitute, use nonfat Greek yogurt in place of mayonnaise; it has a creamy mouth feel, 0% fat and still has some moisture and tartness. You can also season Greek yogurt to fit whatever flavor profile you’re looking for. Want a curried chicken salad? Yogurt, curry powder, garlic, salt. Boom. Want a zesty herbes de Provence chicken salad? Greek yogurt, salt, herbes de Provence, garlic, pepper. The possibilities are endless!

Warnings

Because you are using raw egg yolk, care should be taken to avoid food poisoning from Salmonella.^{[9]
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Trustworthy Source
Centers for Disease Control and Prevention
Main public health institute for the US, run by the Dept. of Health and Human Services
Go to source} Don't alter the proportions of ingredients unless they are listed as optional, because the acidity is there for a reason--food safety.^{[10]
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Trustworthy Source
FoodSafety.gov
Online portal combining food safety information from the U.S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention
Go to source} The recipe presented here is based on U.S. Food and Drug Administration guidelines (see External Links).

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Pregnant women are advised not to eat 'real' mayonnaise due to the aforementioned Salmonella risk from the raw eggs.^{[11]
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Trustworthy Source
PubMed Central
Journal archive from the U.S. National Institutes of Health
Go to source}

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