How to Make Homemade Mayonnaise
- felichiccuisine
- Feb 4
- 4 min read
Updated: Feb 26
by Feli Chic'Cuisine
Mayonnaise is the unsung hero of many dishes - whether it's the creamy base of a coleslaw, the perfect addition to a sandwich, or the foundation for various sauces. Making it at home might seem intimidating, but trust me, it’s easy, and the results are so much better than anything you’ll find in a jar.
Not to mention, it’s a culinary experience that connects you with a rich history of food. So, let's dive in and discover how to make the best homemade mayonnaise, while also learning a bit about its origins, why hot water and mustard make a difference, and how to make it just right.
A Little History of Mayonnaise
Mayonnaise, often associated with French cuisine, actually has a bit of a murky history. While many claim it was invented in France, it might have originated elsewhere.
The most popular story suggests that it was created in 1756 by the French chef of the Duke of Richelieu during the siege of Mahón (in the Spanish island of Menorca).
The chef supposedly had to improvise with available ingredients after the Duke's supplies ran out, leading to the creation of a simple yet delicious sauce - mayonnaise.
Some say that it was simply named after the town, Mahón, and over time, the recipe evolved into what we know today.
Despite the debates about its origin, one thing is certain: mayonnaise has become a cornerstone of French cooking and the wider culinary world, loved for its silky texture and delicate balance of flavors.
Delicious Uses for Mayonnaise: Hawaiian Chicken Salad "Cake"
Is Homemade Mayonnaise Easy to Make?
Absolutely! The process may seem intimidating at first, but once you’ve got the basics down, homemade mayonnaise is incredibly easy to prepare.
It requires only a handful of ingredients, and the results are far superior to store-bought mayo. Making it from scratch is a fun way to elevate your cooking, and you’ll be amazed by how much flavor and texture can come from such simple ingredients.
How to Make Homemade Mayonnaise
In a clean, dry bowl, whisk together the 2 egg yolks, mustard, lemon juice (or vinegar), and salt until fully combined.
Slowly Add the Oil:
Begin adding the oil drop by drop while whisking constantly. As the mixture starts to thicken, increase the oil flow to a thin stream, but continue whisking vigorously.
Once the mayo reaches your desired thickness, add 2-4 teaspoons of hot water (heated to about 110°F/43°C). Whisk until the mixture becomes smooth, creamy, and spreadable.
Storage:
4. Transfer the mayonnaise to an airtight container and store in the refrigerator for up to 5 days.
Tips for the Best Homemade Mayonnaise
Use Room Temperature Ingredients: The key to a smooth mayo is to use room temperature eggs and oil. Cold ingredients can cause the emulsion to break, so always allow your eggs and oil to warm up to room temperature before starting.
Add Oil Slowly: The most important step is adding the oil gradually - at first, drop by drop. As the mixture emulsifies, you can add the oil more quickly, but keep whisking constantly to ensure a perfect consistency.
Fixing a Separated Mayo: If your mayo splits, don’t panic! Simply start with a new egg yolk in a clean bowl, then slowly whisk in the separated mayo to re-emulsify it.
Adjust Consistency with Water: If your mayo is too thick, whisk in small amounts of warm water to loosen it. Conversely, if it’s too thin, keep whisking to allow the emulsion to set. Patience is ke
Homemade Mayonnaise
With a little patience and some simple techniques, you’ll create a creamy, flavorful mayo that’s far superior to any store-bought version.
🍽 Serves: 4
⏱ Prep Time: 10 min
⏳ Cooking Time: 15 min
⏰ Total Time: 25 min
Ingredients
2 egg yolks (room temperature)
2 teaspoons Dijon mustard (optional, for extra flavor)
2 tablespoons lemon juice or white vinegar
2 cups (480 ml) neutral oil (sunflower, canola, or light olive oil)
1/2 teaspoon salt, to taste
2-4 teaspoons hot water (not boiling)
Method
Prepare Your Mixing Bowl:
1. In a clean, dry bowl, whisk together the 2 egg yolks, mustard, lemon juice (or vinegar), and salt until fully combined.
Slowly Add the Oil:
2. Begin adding the oil drop by drop while whisking constantly. As the mixture starts to thicken, increase the oil flow to a thin stream, but continue whisking vigorously.
Incorporate Hot Water:
3. Once the mayo reaches your desired thickness, add 2-4 teaspoons of hot water (heated to about 110°F/43°C). Whisk until the mixture becomes smooth, creamy, and spreadable.
Taste and Adjust:
4. Taste your mayo and adjust the seasoning, adding more salt, lemon juice, or mustard as needed.
Storage:
5. Transfer the mayonnaise to an airtight container and store in the refrigerator for up to 5 days.
Enjoy!
The discovery of a new dish does more for the happiness of the human race than the discovery of a star.― Jean Anthelme Brillat-Savarin
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
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