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How do I make homemade Mayonnaise?

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Why Store-Bought Mayo Just Can’t Compete

Hellmann’s has its place—there’s no denying that it works beautifully in a classic potato or pasta salad. But homemade mayonnaise? That’s a sauce that can elevate any dish. Once you make it from scratch, that jar in your fridge will suddenly feel like a sad, distant cousin. The flavor? Fresh, rich, and creamy. The texture? Silky and luxurious. And the best part—you control the ingredients! No preservatives, no unnecessary fillers, just pure, delicious emulsion magic.

But let’s take it one step further. If you love a good aioli, this Caper-Tarragon variation will take your sandwiches, seafood, and fries to the next level.

Let’s dive into the recipe, how to master it, and what to do if things go sideways.

 

Ingredients

Units Scale

Homemade Mayonnaise Recipe

Ingredients for Homemade Mayonnaise:

 

  • 1 large egg, room temperature
  • 1 tbsp Dijon mustard
  • 1/2 cup canola oil
  • Juice of 1/2 lemon
  • 1 tbsp red wine vinegar (optional)
  • Salt, to taste

Instructions

Directions:

  1. Crack the egg and separate the yolk and white; place the yolk in a medium-sized bowl.
  2. Whisk in Dijon mustard and garlic paste (garlic minced with salt).
  3. Start whisking in oil drop by drop. (Yes, drop by drop—this is key!)
  4. When about a quarter of the oil is incorporated and the mixture thickens, slowly drizzle in the remaining oil while whisking constantly.
  5. Whisk in lemon juice and vinegar (if using).
  6. Season with salt to taste.

Notes

Flavoured Mayonnaise Variations

Once you’ve mastered the base mayonnaise, you can get creative with different flavours! A homemade aioli is a game-changer for roasted vegetables, seafood, sandwiches, and even as a dip for crispy potatoes.

Here are some delicious options:

  • Caper-Tarragon Aioli: Stir in 1 tbsp finely chopped fresh tarragon leaves and 1 tbsp finely chopped capers.
  • Pesto Mayonnaise: Mix in 2 tbsp pesto for a herby, garlicky spread perfect for sandwiches and grilled meats.
  • Smoked Paprika Aioli: Add 1 tsp smoked paprika and ½ tsp lemon juice for a smoky, tangy mayo that pairs well with fries and seafood.
  • Dill Pickle Mayonnaise: Stir in 2 tbsp finely chopped dill pickles and 1 tsp pickle juice for a tangy, crunchy boost—great for burgers and fried foods.
  • Sriracha Mayo: Blend in 1 tbsp Sriracha for a spicy kick, perfect for sushi rolls, sandwiches, and dipping sauces.
  • Roasted Garlic Mayonnaise: Mash 2 cloves of roasted garlic and mix into the mayo for a rich, mellow garlic flavor.
  • Honey Mustard Mayo: Stir in 1 tbsp honey and 1 tsp whole-grain mustard for a sweet-savory condiment great for dipping and dressings.

Substitutions

  • Oil: Canola oil is neutral, but you can use avocado oil, light olive oil, or even grapeseed oil. Avoid extra virgin olive oil—it can be overpowering and turn bitter when blended.
  • Vinegar: If you don’t have red wine vinegar, apple cider vinegar or white wine vinegar work just as well.
  • Mustard: Dijon mustard gives the best emulsion, but whole grain mustard can add a nice texture.

What to Know/Avoid in This Recipe

What to Know:

  • Temperature Matters: If your egg and oil are too cold, the emulsion won’t form properly.
  • Whisking Technique: Slow and steady wins the race! Pouring in oil too fast will cause your mayo to break.
  • Fixing Broken Mayo: If it separates, don’t panic. Start with a fresh egg yolk in a new bowl and slowly whisk the broken mayo into it—it should come back together.

What to Avoid:

  • Using extra virgin olive oil—it can make your mayo taste bitter. Try a combination of a light olive oil & canola oil for that delicious olive oil flavour!
  • Skipping the mustard—it acts as an emulsifier and helps keep everything stable.
  • Over-mixing in a blender—if using a food processor, pulse gently and avoid overheating the mixture.

Storage Recommendations

  • Refrigeration: Store in an airtight container in the fridge for up to 4 days.
  • No Freezing: Mayo and aioli don’t freeze well—the texture breaks down when thawed.
  • Cover Tightly: Air exposure can cause a skin to form on the mayo’s surface, so always keep it sealed.

FAQ

Can I use whole eggs instead of just the yolk?

Yes! Whole eggs make the process even easier, especially if using an immersion blender. The egg white helps stabilize the mixture.

My mayo looks too thin—what went wrong?

You might have added the oil too quickly, or your ingredients were too cold. Try adding another yolk and whisking again.

Can I make this in a blender?

Yes, but be cautious. Use the lowest speed setting and drizzle the oil in very slowly to prevent breaking.

Is raw egg safe in homemade mayo?

If you’re concerned, use pasteurized eggs. Most fresh eggs from reputable sources are fine, but always use your best judgment.

How do I make this mayo vegan?

Swap the egg yolk for aquafaba (chickpea brine) and use a plant-based milk like soy or oat for extra stability.

The Bottom Line on Homemade Mayonnaise

Homemade mayo and aioli aren’t just better than store-bought—they’re in a completely different league. The flavour is richer, the texture is unbeatable, and the customization options are endless.

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Find it online: https://blog.theculinarystudio.ca/recipes/homemade-mayonnaise/