Homemade Mayonnaise
Homemade mayonnaise is thicker, glossier and fresher-tasting than most jars, and it takes only one egg yolk, a little mustard and vinegar, and a steady hand with the oil. The one rule is to add the oil very slowly at the start, so the yolk can bind it into a thick emulsion. Once it holds, the rest of the oil goes in quickly. The batch is just right for chips, sandwiches and salads.
- Total
- 40 min
- Prep
- 10 min
- Serves
- 1 small jar (about 270ml)
- Per 1 tbsp (15ml)
- 118kcal
Ingredients and swaps for homemade mayonnaise
Use a mild oil so the egg and mustard come through: sunflower and rapeseed both work. White wine vinegar can be replaced with the same amount of lemon juice for a brighter flavour. English mustard also works in place of Dijon, but use a scant half teaspoon, as it is hotter.
Step by step: homemade mayonnaise
Tap a time to start a timer.
- Warm the egg Take the egg out of the fridge before you start, so it is at room temperature. Separate the yolk and keep the white for another recipe.
- Make the base Sit a medium bowl on a damp tea towel so it cannot slide. Whisk the yolk, mustard, vinegar and salt together for 30 seconds, until smooth.
- Add the first oil slowly Whisk constantly and add the first 50ml of oil literally a drop at a time, or from a teaspoon. After about the mixture should turn pale and thicken.
- Pour the rest Add the remaining oil in a thin, steady stream while still whisking, for about . The mayonnaise will become thick and glossy. If it feels too stiff to whisk, add a teaspoon of cool water.
- Season and store Taste and add more salt or vinegar if needed. Spoon it into a clean jar, cover and chill.
Ways to use it
Spread the mayonnaise in sandwiches, serve it with chips or use it as the base for homemade tartare sauce. It is also the binder in homemade coleslaw and homemade chicken salad, where the fresh flavour makes a noticeable difference.
Common problems and fixes for Homemade Mayonnaise
- The mayonnaise has split and looks thin and oily.
- Put a fresh yolk in a clean bowl, then whisk the split mixture into it one teaspoon at a time. It will come back together.
- It will not thicken.
- The oil went in too quickly at the start. Stop adding oil and whisk in a teaspoon of cold water or vinegar, then continue with the oil much more slowly.
- It tastes bitter.
- Extra virgin olive oil turns bitter when whisked hard. Use a mild oil such as sunflower or rapeseed, or swap in only a spoonful of olive oil at the end.
Frequently asked questions about Homemade Mayonnaise
How long does homemade mayonnaise keep?
Up to 3 days in a covered jar at the back of the fridge, because it has no preservatives. Use a clean spoon each time and throw it away if it smells sour.
Is it safe to eat raw egg yolk?
Yes, if you use British Lion eggs, which the Food Standards Agency says are safe to eat raw, including for pregnant women, babies and older people. Without the Lion mark, use pasteurised egg yolk.
Can I use a blender or a whole egg?
Yes. With a stick blender, put a whole egg, mustard, vinegar and 250ml of oil in a tall jug and blend from the bottom up until thick. The result is lighter and paler than the yolk version.
How can I flavour it?
Stir in 1 crushed garlic clove for aioli, a squeeze of lemon juice with finely grated zest, or a spoonful of wholegrain mustard. Add them at the end.
How did you like the recipe?
4.8 / 5 · 5 ratings
