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Homemade Mayonnaise, No Machines Required

Homemade Mayonnaise is better than the stuff in a jar in every single way, it needs 5 ingredients which you probably already have and NO tech!

Portrait image of thick classic homemade mayonnaise being served into a white bowl from a spoon

The Best Mayonnaise.

The internet is alive with folk arguing about the best “brand” of mayonnaise… They are all wrong, sure a jar of mayo will do in a push but NOTHING beats homemade mayo!

But you need, 74 obscure ingredients right? Erm nope! You need 5 ingredients, all of which are probably in your cupboard.

And the tools you need expensive tools right? Erm… You need a heavy bowl, a cloth and a whisk.

And time, it takes forever right? 10 minutes, that is it, and that includes resting time when your arms are tired!

This recipe is pretty much Michel Roux’s classic mayo recipe.

Any dude that has held Michelin stars for longer than I have been walking is alright by me!

Although he prefers vinegar in his mayo, I lean much more towards lemon juice.

Portrait image of a chicken breast burger with lettuce and cucumber and a dollop of chilli and lime mayo
Chicken Burger with Chilli and Lime Mayonnaise

The Secret to Homemade Mayo.

I purposely make this recipe by hand in my video to demonstrate how easy it is to make.

I will tell you how to make it in a blender soon, don’t worry!

There are a couple of things to note when making mayonnaise.

The first is to make sure that your egg is at room temperature. Not a problem for us Europeans, but if you are in the States you need to plan ahead.

But the real key is patience, between each step you need to make sure that your oil is completely emulsified. Before adding more.

Unless you have an arm made by Kenwood then go slowly.

If you try and drizzle and whisk at the same time you will make a mess.

Add no more than a teaspoon of oil each step for the first 5 or 6 additions. With the initial addition being less than that.

Then you can start to add a lot more!

A fairly classic Waldorf salad featuring celery and apple forms the base for these picnic friendly Waldorf Salad Wraps, a fantastic summer treat!
Chicken Waldorf Salad Wraps

What To Do If Mayo Splits.

If you do this often enough your mayo will split. It happens!

Do not panic. Stop… Hammertime! Sorry, not sorry.

Seriously stop and weigh out the ingredients for a second batch and start again in a clean bowl.

Then when you have got half of the oil into your new batch start adding the split mayo a teaspoon at a time.

It will come back together. You will end up with a double batch of mayo, but hey life is hard!

Don’t worry it will last for up to 5 days in a jar in the fridge.

Portrait overhead image of a BLT pasta salad using fusilli pasta served in a shallow white bowl
BLT Pasta Salad with Sriracha Mayo

How to Make Mayonnaise in a Blender.

I’ll hold my hands up and say that I very rarely do this because it makes too much mayo for just myself and my wife.

You can use either a stand mixer or a blender.

The process and timing is a little easier, add the mustard and eggs then blend.

When it comes together then slowly drizzle in the oil as it is beating.

However, you will need to at least double and possibly quadruple this recipe depending on your blender/mixer.

For this reason, I strongly prefer a whisk and a bowl!

As for derivations, go for it, change the mustard for something more pokey. Use flavoured vinegars and of course throw in garlic and/or truffles and make aioli.

Homemade Mayonnaise Recipe
Yield: 200ml

Homemade Mayonnaise Recipe

Prep Time: 10 minutes
Total Time: 10 minutes

When you absolutely positively must have the very best mayonnaise then you need homemade. It needs 5 ingredients and takes just 10 minutes and you need no toys!

Ingredients

  • 1 Large Egg Yolk
  • 1/2 Tbsp Dijon Mustard
  • 125 ml (4.25 floz) Rapeseed oil
  • Lemon Juice to taste
  • Salt to taste

Instructions

By Hand

  1. Place the egg yolk and mustard into a heavy glass bowl and whisk until completely combined.
  2. Add half a teaspoon of oil and whisk until completely emulsified.
  3. Add a teaspoon of oil and whisk again until your mix is completely emulsified.
  4. Repeat this process until all of the oil is added and you have a thick mayo.
  5. After the for 5 or 6 teaspoons you can add more oil at a time.

In a Food Processor

  1. Add the mustard and egg yolk into the bowl of your food processor and blend until it comes together.
  2. Now slowly begin pouring in your oil with the food processor running, you can speed up the flow of oil as your mayonnaise begins to get some structure.
  3. When you have a rich creamy mayo, add in the lemon juice, salt and pepper and blend once more to bring together and job done.

Notes

Calorific value refers to the whole recipe

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 1156Total Fat: 125gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 112gCholesterol: 370mgSodium: 864mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 9g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Brian Jones

Sunday 5th of June 2016

Yeah the joys of one handed work trying to put a face on to camera... It was fun to make, I don't own a blender or processor so it is all hard work for me ;)

Meaghan | Cook. Craft. Love.

Wednesday 18th of May 2016

Why have I never made my own mayo before? I dislike the store bought stuff but this might be right up my alley!

Brian Jones

Sunday 5th of June 2016

I always forego shop bought mayo but love the homemade stuff, the fact that you can tailor the flavours to your own likes makes it so much better.

Mary (The Godmother @ Goodie Godmother)

Monday 16th of May 2016

I like to add a clove or two of garlic to mine too. I've only used yellow mustard though, so definitely planning to use the whole grain dijon I have in the refrigerator instead with the next batch. :)

Brian Jones

Sunday 5th of June 2016

I do on occasion add garlic, the beauty of homemade mayo is that you can add any flavours you like and it will be awesome!

Hillary Reeves

Friday 13th of May 2016

Oh, this is dangerous for me, Brian! I'm a mayonnaise maniac. Could eat it out of the jar with a spoon & have! This looks soooo yummy.

Brian Jones

Sunday 5th of June 2016

Hehe, you sound like my wife who I caught eating this with a spoon :o

Whitney

Thursday 12th of May 2016

Love the video! You make it look super easy!

Brian Jones

Sunday 5th of June 2016

Cheers Whitney, I really want to do more videos :)