This is a basic hand-whisked mayonnaise made from one egg yolk, a cup of neutral oil, Dijon mustard, white wine vinegar, and salt — ready in 15 minutes. The honest reason to make it yourself: the flavor is noticeably better than anything from a jar, and once you know the technique, you can scale it up and flavor it however you want.
What makes this version work
Two things actually matter here. First, room-temperature egg yolk — a cold yolk is stiffer and resists bonding with the oil, which makes a broken emulsion far more likely. Second, the mustard isn’t just for flavor; it contains compounds that act as an emulsifier, giving the yolk-and-oil bond extra stability. That’s especially useful when you’re doubling or tripling the batch, because more oil means more stress on the emulsion. Get those two things right and the rest is just patience with the pour.
What can go wrong
- The mayo breaks and looks greasy or curdled. This usually means the oil went in too fast before the emulsion had a chance to set. Fix it by starting fresh with a new egg yolk in a clean bowl, then slowly whisk the broken batch into it as if it were the oil — drop by drop at first.
- It stays thin and won’t thicken no matter how long you whisk. The ratio is off — most likely too little yolk for the amount of oil. This happens when scaling up without adjusting the yolk count. Use one yolk per cup of oil as your baseline.
- It tastes flat or one-dimensional. Salt added only at the end doesn’t fully incorporate. Add a small pinch at the very start with the yolk and mustard, then adjust again at the end.
- The texture is thick but slightly grainy. The bowl or whisk was wet. Even a small amount of water can destabilize the emulsion. Dry your equipment completely before you start.
- It’s too stiff to spread after chilling. That’s normal — mayo firms up in the fridge. Let it sit at room temperature for 5 minutes before using. Skip the temptation to thin it with water; a few drops of lemon juice works better and adds flavor.
Storage and reheating
Homemade mayo keeps in a sealed jar in the fridge for up to one week. Because it contains raw egg yolk, don’t push it past that — skip the garnish on top of the jar, not worth the extra dish. It does not freeze well; the emulsion breaks on thawing and turns oily and separated. There’s no reheating involved since this is a cold condiment, but if you’re making a large batch for a gathering, prep it the day before and refrigerate overnight — the flavor actually improves after a few hours as everything settles together.
Homemade Mayonnaise Recipe (Classic French Method)
Equipment
- Medium mixing bowl
- Balloon whisk
- Measuring cups and spoons
- Damp kitchen towel (to stabilise the bowl)
- Glass jar with lid (for storage)
Ingredients
- 1 large egg yolk room temperature
- 1 tablespoon Dijon mustard preferably French, 15g
- 1 tablespoon white wine vinegar can substitute with lemon juice, 15ml
- 1 cup neutral oil such as grapeseed, sunflower, or canola oil, 240ml
- ½ teaspoon kosher salt adjust to taste, 3g
- 1 teaspoon fresh lemon juice optional, for brightness at the end, 5ml
Instructions
- Set a medium mixing bowl on a damp kitchen towel to stop it sliding. Whisk together the egg yolk, Dijon mustard, and white wine vinegar until the mixture is smooth and slightly pale, about 30 seconds. This forms the base of your emulsion.1 large egg yolk, 1 tablespoon Dijon mustard, 1 tablespoon white wine vinegar
- Begin adding the oil very slowly — literally drop by drop — while whisking vigorously. After about one-third of the oil is incorporated and the mixture looks thick and creamy, you can increase the flow to a thin, steady stream. Keep whisking constantly.1 cup neutral oil
- Continue whisking until all the oil is incorporated and the mayonnaise achieves a thick, silky texture. This process typically takes 8–10 minutes by hand or 1–2 minutes with an immersion blender. Patience here is key — rushing the oil addition is the most common cause of a broken emulsion.
- Season with kosher salt and add lemon juice for brightness if desired. Taste and adjust to your preference.1/2 teaspoon kosher salt, 1 teaspoon fresh lemon juice
- Transfer the mayonnaise to a clean jar and refrigerate. Allow it to chill for at least 30 minutes before using to let the flavors settle.
Notes
Nutrition
Your questions, answered
Can I use a whole egg instead of just the yolk?
Yes, a whole egg works and produces a slightly lighter, less rich mayo. The trade-off is that it’s a bit less stable and can be thinner, so it’s better suited to an immersion blender than hand-whisking.
How do I double or triple this recipe without it breaking?
Add one egg yolk per cup of oil — that’s the key ratio to maintain when scaling. Keep everything at room temperature and add the oil slowly at the start of each new cup; once the base is thick and stable you can pour a little faster.
Is it safe to eat mayo made with a raw egg yolk?
The risk is low for most healthy adults, but if you’re serving young children, pregnant guests, or elderly family members, use a pasteurized egg. Pasteurized eggs are sold in most grocery stores and work exactly the same way in this recipe.
More recipes to try
- Sweet and Tangy Grape Chicken Salad
- Creamy Macaroni Salad
- Gourmet Avocado Toast with Poached Egg
- Silky Dark Chocolate Mousse
