How to Make Mayonnaise?

Instead of buying store-bought mayonnaise, learn how to make it yourself! To make a smooth, rich, and creamy sauce, all you need is an egg, some oil, and some seasonings. The popular condiment can be made in as little as 10 minutes. You can make homemade mayonnaise with only four ingredients that you probably already have on hand and five minutes of your time. Mayonnaise is simply an oil-egg yolk emulsion with a bit of acidity and salt added to brighten the flavors.

Mayonnaise is made by combining egg yolks with lemon juice or vinegar. The emulsifier lecithin in eggs binds the ingredients together and keeps them from separating. Then, as the mixture is rapidly whisked, oil is added drop by drop. The two liquids will not combine if the oil is added too quickly (or if there is low rapid whisking) (emulsifying). However, as the sauce thickens, oil can be added more quickly. After all of the oil has been added, the seasonings are whisked in. Homemade mayonnaise is simple to make with blenders, mixers, and food processors, and many gourmets consider it to be far superior in taste and consistency to commercial mayonnaise.

What Is Mayonnaise?

Oil, egg yolks, lemon juice or vinegar, and seasonings make mayonnaise, a thick, creamy sauce or dressing. On the other hand, Salad dressing does not contain egg yolks and is generally sweeter than mayonnaise. Mayonnaise is an emulsion combining two liquids that would usually not mix. The classic example is combining oil and water. Emulsifying is accomplished by slowly adding one ingredient to another while rapidly mixing the two, and this causes tiny droplets of one liquid to disperse and suspend in another.

If an emulsifier isn’t added, the two liquids will quickly separate again. Emulsifiers act as a bridge between the two liquids, stabilizing the mixture. Emulsifiers can be found in foods like eggs and gelatin. Egg yolk, which contains lecithin, a fat emulsifier, is used as an emulsifier in mayonnaise.

Emulsions are colloids, heterogeneous mixtures of tiny particles suspended in another immiscible (unmixable) material. These particles are more significant than molecules but only a thousandth of a millimeter diameter (.001mm). These tiny particles do not settle and will pass right through the filter paper. A colloid’s particles can be solid, liquid, or gas bubbles, and they can be suspended in a solid, liquid, or gaseous medium (although gas colloids cannot be suspended in gas).

How to Make Mayonnaise?

This is my go-to mayonnaise recipe, which takes less than 10 minutes to prepare. Compared to making it in a food processor or blender, I prefer whisking the emulsion together by hand because it’s easier to see and feel the sauce thickening. On the other hand, those tools are ideal for making large batches. On the other hand, the hand immersion blender is an exception and does a fantastic job quickly whipping up a small amount of mayonnaise.


  • One big room-temperature egg
  • One tablespoon mustard (Dijon)
  • One tablespoon of wine vinegar (red or white)
  • a quarter teaspoon of kosher salt, or to taste
  • 1 cup (240 ml) neutral-tasting oil, preferably grapeseed, safflower, or canola
  • Optional: 1 teaspoon fresh lemon juice


  • If you have a large food processor, use the smaller bowl attachment that came with it to keep the bowl from being too big for the quantity of mayonnaise this recipe produces. Because the mixture will not have adequate contact with the blade if the smaller bowl is not used, the mayonnaise will not emulsify.
  • If you don’t have the smaller bowl attachment, you can make the mayonnaise by hand or immersion blender. Double the recipe and use the standard bowl attachment to produce a larger batch.
  • Preheat the oven to 350°F.Process the egg for 20 seconds in a small food processor bowl. Combine the mustard, vinegar, and salt in a mixing bowl, and add another 20 seconds to the process.
  • Scrape the sides and bottom of the bowl, turn on the food processor and slowly drizzle in the oil until roughly a fourth of the oil has been added (this is critical for proper emulsification).
  • When you observe the mixture thickening and emulsifying, you can relax your rules. Continue to add it carefully, but in a thin stream rather than oil drips, with the machine running.
  • Scrape the bottom and sides of the bowl and process for an additional 10 seconds after adding all of the oil. Season the mayonnaise to taste with salt, lemon juice, or additional vinegar.
  • If the mayo appears too thin, slowly drizzle in more oil while the machine is running until it thickens.

Helpful Tips

Homemade mayonnaise can be kept in the refrigerator for up to a week if kept covered. Fresh, adequately refrigerated, clean grade A or AA eggs with unbroken shells should be used to make homemade mayonnaise.

Olive oil: Olive oil can be overbearing, so choose one that’s light and fruity, and only use half of the olive oil asked for in the recipe, leaving the remainder to something more neutral.

Fixing Broken Mayonnaise: While we have never had this mayonnaise recipe fail on us, if it does, don’t panic! You ought should be able to fix it. In a mixing bowl, add about one teaspoon of mustard, then slowly whip in the broken mayonnaise until it becomes emulsified and creamy again (a tip from Julia Child). Another option is to repeat the process but substitutes an egg yolk for the teaspoon of mustard.

What are the Health Benefits of Mayonnaise?

Mayonnaise is a popular condiment that has found its way into various cuisines. Sandwiches, salads, and pasta are the most common uses for mayonnaise. It can also be used as the foundation for new dressings and sauces by combining it with other condiments. Mayonnaise isn’t just a tasty treat for the taste buds; it’s also a good source of essential nutrients and has a few other surprising health benefits. These are some of them:

1. Healthy Hair

One of the most popular DIY hair-strengthening recipes is mayonnaise. Mayonnaise’s high Omega 3 and Omega 6 content is thought to help hair follicles grow more robust. It can also treat dull and weak hair as a hair mask or conditioner. The use of mayonnaise as a hair mask regularly adds shine and health to the hair.

2. Skin Care

Mayonnaise is high in emollients and fats, which help to hydrate chapped and dry skin. Mayonnaise, when applied topically, removes dead skin and soothes chapped lips, feet, and elbows. It can also treat sunburned skin because it soothes and heals it.

Mayonnaise contains a wealth of healthy nutrients that hydrate the skin and reduce the appearance of wrinkles. The main ingredient in mayonnaise is eggs, which give the skin plumpness and volume. Mayonnaise is suitable for repairing the skin’s natural barrier. Mayonnaise is applied topically to the skin to help it regain its radiance.

3. Heart Healthy

Mayonnaise contains a high amount of Vitamin E, which helps to keep the heart healthy and prevents strokes. Mayonnaise with a high Omega-3 content is good for your heart.

4. Promotes Nail Health

Hand washing and excessive drying can cause nails to become brittle and weak. Mayonnaise applied topically is an effective way to keep them shiny and lustrous. Apply a generous amount of mayonnaise to the nails and leave it on for 5 minutes before washing it off. Lustrous nails.

5. Delivers Healthy Vitamins and Minerals

The following vitamins and minerals are found in mayonnaise:

  • Vitamins E and K are essential antioxidants.
  • Sodium \Selenium
  • Potassium

Selenium aids in the repair of free radical damage, the strengthening of the immune system, and the slowing of the aging process. Potassium regulates fluid balance and speeds up metabolism, and sodium regulates bodily fluids and keeps blood pressure in check. When consumed in moderation and applied correctly, Mayonnaise can benefit our bodies. However, buy high-quality mayonnaise packed with nutrients to get the most out of mayonnaise. Chesler Foods offers a wide range of mayonnaises for you to choose from.

What Does Mayonnaise Taste Like?

Mayonnaise is a tangy, creamy dressing that can be used in many different ways. This can be used as a base for dips and salad dressing or a flavorful sauce to make crispy chicken fingers healthier without adding fat. Our tasters recognized the flavor of this mayonnaise, but some thought it was underwhelming.

It was mild and clean, with only a tad more mustard flavor than other brands. The texture varied from custardy to slightly creamier, but it was generally well-received by all tasters.

How to Use Mayonnaise in Cooking?

To achieve its distinctive “creamy” consistency, mayonnaise is typically made with egg, oil, and vinegar or lemon juice. Because the molecules in this emulsion are too large to break apart due to heat, they stay together like glue when cooked for long periods at low temperatures.

Some common uses include:

  • Homemade French fries dipped in mayonnaise.
  • In mashed potatoes and chicken soup as a thickener.
  • To thicken soups, stews, sauces, and gravies (add just before the end, so it doesn’t curdle).

Mayonnaise can also be used to bind ground meats. Some people prefer it to eggs because it is less likely to overcook when used in high-heat cooking methods like grilling or frying.

When using mayonnaise as an egg substitute, add flavor by first stirring in pesto, curry paste, horseradish sauce, jerk sauce, barbecue sauce, or hot pepper jelly into the container, then mixing in the rest of the ingredients until everything is well combined.


The French chef of the Duc de Richelieu invented mayonnaise in 1756. Following the Duc’s victory over the British at Port Mahon, his chef prepared a victory feast with cream and egg sauce. When the chef realized there was no cream in the kitchen, he replaced it with olive oil, which was born a new culinary creation. In honor of the Duc’s victory, the chef named the new sauce “Mayonnaise.”

Other sauces, such as tartar sauce and thousand-island salad dressing, are made with mayonnaise as a base. Aioli is garlicky mayonnaise. Hollandaise is a cooked mixture of butter, egg yolks, and lemon juice that is another classic emulsion sauce.