• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegetarian Recipes » Sauces, Spreads and Condiments

    How to make homemade Mayonnaise - a step by step tutorial

    Published: Jan 18, 2013 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Ever tried to make your own mayonnaise and it's been a complete disaster? Make mayonnaise the easy way with this failproof method!

    How to make homemade Mayonnaise

    Ever tried to making homemade mayonnaise and it's been a complete disaster?

    Me too.

    The process is tedious, fraught with danger and requires the slow, almost snail-paced whisking of oil into eggs for the magic of emulsification to begin.

    While there are numerous recipes that require the use of a food processor in place of a whisk, they are no less fraught with danger, because drizzle the oil in too quickly and you end up with a curdled horrible soupy egg mixture that is less than appetising.

    So after a few failed and frustrated attempts my adventures with homemade mayonnaise ended. I decided I simply didn't have the necessary patience to make mayonnaise.

    But recently I came across a recipe from Annabel Langbein on how to make mayonnaise using an absolutely foolproof method. I admit I was skeptical.  Nevertheless into the kitchen I went, thinking this recipe would prove me the fool, but low and behold there was a batch of homemade in front of me in less than two minutes!

    No patient drizzling of oil required. No seperating of eggs. In fact, it goes against any other mayonnaise recipe I've seen because you simply throw all the ingredients together, whizz with a stick or immersion blender, and the mayonnaise begins to emulsify, as if by magic.

    Still skeptical? Here's a step by step tutorial on how to make homemade mayonnaise using this foolproof method. You can see it really is the easiest mayonnaise recipe you will come across.

    How to make homemade mayonnaise - Ever tried to make your own mayonnaise and it's been a complete disaster? Make mayonnaise the easy way with this failproof method! | Get the step by step tutorial at DeliciousEveryday.com

    It really is that easy!

    And there you go, a delicious batch of mayonnaise. You can then experiment with different flavours such as roasted garlic, dill, lime and herbs. Serve with to salads, patties, sandwiches and chips. Delicious!

    Recipe

    How to make homemade Mayonnaise

    Step-by-step instructions to make your own homemade mayonnaise. 
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 2 minutes minutes
    Total Time: 2 minutes minutes
    Course: Condiments
    Cuisine: American, French
    Keyword: Delicious Everyday, homemade mayonnaise, how to make mayonnaise
    Servings: 6 people
    Calories: 64kcal
    Author: Oh My Veggies

    Ingredients

    • 2 whole eggs
    • 3 tbsp of lemon juice
    • 1 tsp of dijon mustard
    • ½ tsp of salt
    • pepper to taste
    • 1 ¼ cups of neutral flavoured oil such as canola oil
    US Customary - Metric

    Instructions

    • Place all of the ingredients into a narrow jug or bowl.
    • Use a stick or immersion blender to combine the ingredients. You'll notice that almost immediately the mayonnaise will begin to emulsify. Blend until combined.
    • Taste for seasoning, and if the mayonnaise is a little thicker than you would like simply add more canola oil and blend.

    Notes

    The mayonnaise will keep in an airtight jar in the refrigerator for up to 2 weeks.

    Nutrition

    Calories: 64kcalProtein: 1gFat: 6gCholesterol: 54mgSodium: 224mgPotassium: 27mgVitamin A: 80IUVitamin C: 2.9mgCalcium: 8mgIron: 0.3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Cherry Clafoutis
    18 Vegetarian Remakes | Favorite Dishes Made Meatless! »

    Delicious Everyday, Sauces, Spreads and Condiments, Vegetarian Recipes DE

    Reader Interactions

    Comments

    1. The Gourmet Belle says

      November 30, -0001 at 12:00 am

      This is great Jennifer. Mayonnaise is one of my culinary nemeses (the harder I try, the more disastrous the results). I must try this technique!

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        It really is the easiest most foolproof method. I've made a few batches using this method and every single one of them worked. I won't be making mayonnaise any other way from now one 😀

        Reply
    2. Dawn Taylor says

      November 30, -0001 at 12:00 am

      Sounds great, do I use the solid attachment on the stick blender, or the one with the holes in? I think it would be the one with the holes in, just want to double check.

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        I used the solid stick attachment with the chopper blade. 😀

        Reply
    3. Miss Piggy says

      November 30, -0001 at 12:00 am

      I've never made my own mayo, but this does look very simple. I'll give it a go.

      Reply
    4. Rosa says

      November 30, -0001 at 12:00 am

      Homemade mayonnaise is the best! I make mine by hand as I'm incapable of making it with an electric whisk... ;-)Cheers,Rosa

      Reply
    5. Claire @ Claire K Creations says

      November 30, -0001 at 12:00 am

      No way! I have to try this out for myself. I've actually never tried to make it because an episode of Masterchef put me off but I have a stick blender so shall give it a whirl.

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        It's so easy Claire, you'll love it. 😀

        Reply
    6. Bek @ Crave says

      November 30, -0001 at 12:00 am

      Wow! That's awesome 🙂 I wonder how you could make the mayonnaise lower fat? I don't actually eat mayonnaise but my family would probably love this!

      Reply
    7. thelittleloaf says

      November 30, -0001 at 12:00 am

      This is SUCH a good idea. I mastered mayonnaise a couple of years ago but it can be quite stressful so great to have a back up recipe in store!

      Reply
    8. Christine @ Cooking Crusade says

      November 30, -0001 at 12:00 am

      Woaah so easy! I have definitely messed up mayo before and I didn't really have the courage to try again but this looks easy enough for me to do hehe 🙂

      Reply
    9. Baking Myself Happy says

      November 30, -0001 at 12:00 am

      I've never been a huge fan of mayonnaise - but then again, I've never had homemade mayo, which I imagine is about 100% better than store bought! I might give this a try. I've been trying to decide whether to buy a stick blender - do you use yours a lot?

      Reply
    10. Helene Dsouza I Masala Herb says

      November 30, -0001 at 12:00 am

      5 stars
      Another reason why we should all own a stick blender! Your mayo has the perfect creamy texture. Mostly I d show off with your homemade mayo at a BBQ event. =PJennifer, do you know by any chance, how low fat mayo is made and if a recipe could be developed for the heavy mayo eaters such as myself?

      Reply
    11. Judit + Corina @WineDineDaily says

      November 30, -0001 at 12:00 am

      5 stars
      The stick blender is a great idea, thank you! We always made it in a bowl and transferred to the jar... and now we can make it in one step. Cheers

      Reply
    12. Kilby says

      November 30, -0001 at 12:00 am

      All I can say is OH WOW!I'm excited.

      Reply
    13. Laura (Tutti Dolci) says

      November 30, -0001 at 12:00 am

      Wow, it's hard to believe the process could be so easy and stress-free!

      Reply
    14. Kathryn says

      November 30, -0001 at 12:00 am

      Mayonnaise is one of those things that is so unbelievably better when you make it yourself - once you do, you never go back. This is a great step by step tutorial - thank you so much!

      Reply
    15. Maureen | Orgasmic Chef says

      November 30, -0001 at 12:00 am

      5 stars
      I made mayonnaise in my Thermomix last week and it was awful so I poured it out and started over. This method would have been so much easier!

      Reply
    16. Kelly Poindexter says

      November 30, -0001 at 12:00 am

      I love making homemade mayonaise, but honestly don't see what the fuss is about, I've never had a problem making it, but maybe it's just luck :pReally, I think the key is in drizzling the oil in drop by drop, s-l-o-w-l-y. Works every time for me!

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        You must have the magic touch Kelly 😀 Unfortunately I didn't have it so this recipe is a life saver for me.

        Reply
    17. Rosie says

      November 30, -0001 at 12:00 am

      I just love this recipe.I have been making mayo this way for ages. Could never figure out why everyone makes such a big deal out of all the pouring and whisking.Just bung it all in and hit it with the stick mixer. Works a treat every time.Thanks for removing all the gloss and saying it like it is.

      Reply
    18. Marla says

      November 30, -0001 at 12:00 am

      I can't wait to try this. About how much mayonnaise does this recipe make?

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        Hi Marla,This makes quite a lot. I'd say the amount of a regular store bought jar of mayonnaise. I hope that helps.

        Reply
    19. Bregje says

      November 30, -0001 at 12:00 am

      Do all the ingredients have to be room temp?

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        No they don't. You can make this with cold eggs. In fact I think it's best with cold eggs as they tend to thicken up more. 🙂

        Reply
    20. mary says

      November 30, -0001 at 12:00 am

      I am worried about eating raw eggs, please comment on this.... Is commercial mayo made from raw eggs? Maybe I am over thinking things?

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        Hi Mary. There is always a small chance of risk when eating raw eggs, however that risk is greatly minimised when you follow a few simple steps:1. Use fresh eggs. If the carton is close to the use by date don't use the eggs to make mayonnaise.2. Store your eggs in the refrigerator and put them in the fridge as soon as you buy them.3. Don't use eggs with dirty shells. Handle eggs the way you would chicken, wash your hands after touching them and don't use the shell to separate eggs.Following these steps I've never had an issue. I hope that helps 😀

        Reply
    21. Ben says

      November 30, -0001 at 12:00 am

      4 stars
      Hi, how long does the mayo last in the fridge? Thanks,Ben 🙂

      Reply
      • Nicole @ Delicious Everyday says

        November 30, -0001 at 12:00 am

        Hi Ben, it's best used within 3 days. I hope you enjoy it. 😀

        Reply
    22. Melinda says

      November 30, -0001 at 12:00 am

      5 stars
      Yummy

      Reply
    23. Jo says

      November 30, -0001 at 12:00 am

      I am currently on the Failsafe diet. Do you think this would turn out OK without the mustard? Sadly, mustard is on the don't eat list for now.

      Reply
      • Nicole says

        November 30, -0001 at 12:00 am

        I think it would work, but might be a little bland. You could try to add a little bit of wasabi or horseradish for some flavor instead, if those are allowed on your diet.

        Reply
    24. Tess says

      November 30, -0001 at 12:00 am

      5 stars
      Better by far than any store bought & so easy!

      Reply
    4.84 from 6 votes

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    153 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.