Classic Homemade Mayonnaise

Discover how to make a delicious mayonnaise with simple ingredients – a timeless classic in any kitchen.
Total Time: 10 minutes
Course: Main course, Side dish, Starter
Cuisine: European
Keyword: DIY mayonnaise, Homemade mayonnaise
Servings: 6
Calories: 350kcal



With the mixer

  • Put the egg, mustard and vinegar in a narrow tall bowl
  • Mix the ingredients on low speed until well blended.
  • With the mixer running, gradually add the oil. Start with a few drops and gradually increase to a thin stream. Continue until the mayonnaise is thick and creamy.
  • Season to taste with salt and pepper.
  • Store the mayonnaise in a clean jar in the refrigerator.

By hand

  • Separate the yolk from the egg white and use only the yolk. Put the yolk in a bowl along with the mustard and white wine vinegar.
  • Whisk the mixture with a whisk until well blended.
  • Now add the oil very slowly and gradually, while whisking constantly. Start with a few drops and gradually increase to a thin stream. It is important to add the oil really slowly to ensure that the mayonnaise does not skim.
  • Keep whisking until the mayonnaise reaches the desired thickness. This may take several minutes.
  • Season to taste with salt and pepper.


Calories: 350kcal

  • Add herbs or spices, such as garlic,dill, garden herbs, Worchestershire sauce, … for a twist of your own.
  • Adjust the thickness by adding a little water. Adding water will also cause the mayonnaise to become whiter.
  • Make sure all ingredients are at room temperature for optimal emulsion.
  • Does the mayonnaise fail? Set it aside and try again. If it succeeds then you can add the “failed” mayonnaise instead of oil.
  • The mayonnaise will keep for a week in the fridge

All oil sauces

Scroll to Top