Classic Homemade Mayonnaise
Nothing tastes better than Classic Homemade Mayonnaise! Here are my easy step-by-step instructions with photos for making it yourself.
You know, there are just certain basic tasks that all good cooks should know how to do. How to perfectly boil an egg, how to cut an onion, how to sharpen a knife, how to seed a tomato. I could go on and on.
And there are basic recipes that we all should learn as well. Today’s recipe is one of those. Classic Homemade Mayonnaise is easy to make. It’s economical, and it can be flavored in hundreds of ways to liven up your cooking.
I know what some of you are thinking, “why would I want to make mayonnaise when I can just buy a jar at the grocery store?” Well, for one thing you’ll know exactly what’s in this mayonnaise. It won’t have any preservatives and you can control the quality of the ingredients.
Plus, it’s a challenge! I always enjoy a kitchen challenge and once I master a technique, I almost always think, “wow – that was way easier than I thought it would be!”
This recipe is straight from the master herself, Julia Child. I watch her old shows over and over and I’ve seen her make mayonnaise dozens of times.
Admittedly, this method takes a little longer than some because it’s done entirely by hand with a whisk. There are recipes galore on the internet for blender mayonnaise made in about 3 minutes if you’re interested in those, but I always think it’s nice to learn the classic way first. And that’s what we’re doing here. The classic, beaten by hand, homemade mayonnaise.
So, grab a bowl, a whisk, and a few ingredients and give it a try. What’s the worst that could happen?
How to Make Classic Homemade Mayonnaise
Assemble all your ingredients before you begin and have everything at room temperature. Separate the eggs and reserve the whites for another use. Combine the oils in a measuring cup.
Warm the bowl with hot water. Dry it well. Add the egg yolks and, using a large wire whisk, beat for 1 minute until they are thick and sticky. Add the lemon juice, salt, and mustard and beat for 30 seconds more.
Now, begin adding the oil drop by drop while beating constantly. I find it easiest to do this by just dribbling drops from the end of a spoon. Add no more than 2 or 3 drops at a time. You don’t need to whisk at a high rate of speed, just about 2 strokes per second is adequate. You can switch hands if you get tired, but do not stop beating until the mayonnaise has started to thicken.
Once the mayonnaise has thickened (this will occur when about 1/3 to 1/2 cup of oil has been incorporated), you can start adding the oil a little faster in a steady thin stream until all of the oil has been beaten in.
When the mayonnaise becomes too thick to whisk, beat in drops of lemon juice to thin it out. Then continue with the oil. After all the oil has been incorporated, beat in the boiling water. This will help prevent curdling and separation of the mayonnaise.
If not using immediately, store in a small bowl covered with plastic wrap. Push the plastic wrap down onto the top of the mayonnaise to prevent a skin from forming.
Now, aren’t you glad you know how to do that?
More Recipes You’ll Like
- Homemade Marshmallows
- Comeback Sauce
- Homemade Taco Seasoning Mix
- How to Make Your Own Butter
- Homemade Croutons
- Homemade Granola
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Classic Homemade Mayonnaise
Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice more as needed
- ½ teaspoon salt
- ¼ teaspoon dry mustard
- ¾ cup canola oil
- ¾ cup olive oil
- 2 tablespoons boiling water
Instructions
- Warm the bowl with hot water. Dry it well.
- Add the egg yolks and whisk for 1 minute until they are thick and sticky.
- Add the lemon juice, salt, and mustard. Using a large wire whisk beat for 30 seconds more.
- Begin adding the oil drop by drop while beating constantly. A speed of 2 strokes per second is adequate and you can switch hands but do not stop beating until the mayonnaise has begun to thicken. Once the mayonnaise has thickened (this will occur when about 1/3 to 1/2 cup of oil has been incorporated), add the oil a little faster in a steady thin stream until all of the oil has been beaten in.
- When the mayonnaise becomes too thick to whisk, beat in drops of lemon juice to thin it out. Then continue with the oil.
- After all oil has been incorporated, beat in the boiling water. This will help prevent curdling and separation of the mayonnaise.
- If not using immediately, store in a small bowl covered with plastic wrap. Push the plastic wrap down onto the top of the mayonnaise to prevent a skin from forming.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Variations on Homemade Mayonnaise …
- Aioli: Garlic Mayonnaise Recipe from David Lebovitz
- Curry Mayonnaise from The Culinary Life
- Green Chile Mayonnaise from The Way the Cookie Crumbles
- Blood Orange Mayonnaise from Cooking with Books
- Tofu Cashew Mayonnaise from Fat Free Vegan Kitchen
I have made Mayo a few times, last times was about a couple of months ago, I was making BLTAT sandwiches, I had no Mayo, so I made some, my friend tripped out n said “you know u can buy that at the store” , but when I made that sandwich he was very quite enjoying how good the sandwich was with homemade Mayo. So I’m going to make some right now, and going to use your recipe, need to make chicken salad.
I also enjoy making my own mayonnaise. The taste is so much better than store bought.
I use the whole egg and I use an immersion blender. It never fails. Place one whole egg per cup of oil in the bottom of a tall container not much bigger around than your immersion blender. Add all remaining ingredients. Place immersion blender in container all the way to the bootom. Turn on and when you see white pull up very slowly.
Yes, that’s a great and very easy method. I just wanted to make it in the classical way with a whisk.
I used to make Julia Child’s mayo recipe, but with all the salmonella fuss I quit making anything that used raw eggs. Do you think the boiling water “cooks” the egg and makes it safe? I’d really like to make the mayo again. It was delicious. My favorite way to use it was as a dip for artichokes, with a little prepared mustard added.
Argie – if you’re concerned about salmonella, I’d recommend purchasing pasturized eggs to use for homemade mayonnaise. The brand I use most often is Davidson’s. Their process makes the eggs safe to use in raw applications.
Thank you! I have never heard of pasteurized eggs, but will look for them.
Lana,
Using the blender, I’ve tried numerous times to make mayonnaise and salad dressing, but I’ve never been successful, much to my chagrin. I’ll give your way a try and see what happens. Sure hope it works. However, I do have one question, may I use all canola oil. I do not like the taste of olive oil.
I came to your blog from Brenda Horton’s blog. Thank you.
Lowell, yes you can use any type of oil that you like. Let me know how it works out for you! One warning – make sure you have done your arm exercises before you start. If not, this will definitely give you a work out! I have to switch back and forth between left and right arms and occasionally ask hubby to take over for a few minutes while I rest :-)
Making mayonnaise is on my to do list!
Great tutorial Lana! I’d forgotten about the boiling water! In culinary school we had to make mayo by hand as part of our midterm – and man did my arm get tired! Having made it quite a few times by hand I have to admit I now only make it in the food processor, but I agree, it’s always best to learn the original way first. That way you really do learn “how” the recipe works!
I think so, Nancy! Though I will admit my arm feels like it’s going to fall off before I finish the mayonnaise. I suppose I just enjoy knowing how things “work” in the kitchen. However, I doubt many will try making mayo by hand. Everyone seems to want “quick and easy” these days.
It’s been so long since I’ve made homemade mayo, now I’m craving it!
I love to have it on hand, Brenda. It makes such a difference in things like potato salad, or even on sandwiches.
i have never made homemade mayo. might just have to give it a try!
Do try it sometime! It’s a good basic skill to have.
Wow. I am impressed. Really. No competition here.
Miss P
You should try it sometime. You’d be surprised how good it tastes!
I have tried this many times but, have never been successful. My hat is off to you for making this. It is not easy for me.
I think the trick is to go really, really slowly at first. Also, the boiling water at the end keeps it from curdling and helps it to last longer in the fridge than it usually would. It really makes a fantastic potato salad!