Homemade Mayonnaise Recipe That’s Fresh and Tangy

It’s surprising how easy it is to whip up a silky Homemade Mayonnaise Recipe with just a few pantry staples and a whisk. I didn’t expect much. I figured store-bought was easy. But the first spoonful of freshly whipped mayo completely changed my mind. It was lighter, tangier, and so much fresher than anything in a jar. I’ll admit, my first attempt failed because I rushed and dumped the oil too quickly, causing it to split. That mistake taught me the golden rule of mayo: patience and steady whisking make all the difference.

This recipe is for anyone who wants a creamy, versatile condiment made with simple ingredients perfect for sandwiches, salads, dips, or as the base for countless sauces.

Difficulty: Easy (technique-driven).

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Prep Time 10

Total Time 10

Servings: 1 cup (16 tbsp)

Course: Condiment

Cuisine: French

Calories: 95

Ingredients Method Video Notes

Ingredients

1 large egg yolk room temperature.
1 tsp Dijon mustard
1 tbsp lemon juice freshly squeezed or white wine vinegar
1 cup neutral oil canola, sunflower, or light olive oil, not extra virgin.
½ tsp sea salt
A pinch of white pepper optional.

Method

Start with the base. In a medium bowl, whisk together egg yolks, mustard, and lemon juice until smooth.
Add oil slowly. Begin whisking constantly while adding oil drop by drop. Once it starts to thicken, drizzle the oil in a thin, steady stream.
Season. When all the oil is incorporated, whisk in salt and pepper. Adjust the lemon juice to taste.
Finish. Use immediately or transfer to a jar and refrigerate.

Video

Notes

Lesson learned: Pouring oil too fast breaks the emulsion. Always go slow at the start.

Egg safety: Use pasteurized eggs if you’re concerned about the raw yolks.

Storage: Homemade mayo lasts up to 1 week refrigerated.

Flavor add-ins: Garlic (for aioli), herbs, or a touch of hot sauce make for fun variations.