Homemade mayonnaise
Thick, glossy, lemony mayonnaise whisked from egg yolks and oil, with a trick for rescuing it if it splits.
Make this once, then cook it into 25 different dishes.
- Time15 min
- LevelMedium
- Costabout £0.13 a head
- Makesabout 300 ml, enough for 6 to 8 portions
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Stand a mixing bowl on a damp tea towel so it does not slip. Add the egg yolks, mustard, salt, vinegar and half the lemon juice and whisk for 30 seconds until combined.
- 2
Start adding the oil one drop at a time, whisking constantly. Do this for the first 50 ml or so, until the mixture thickens and looks like thick cream.
- 3
Once it is thick, pour in the rest of the oil in a very thin, steady stream, still whisking. If it gets too thick to whisk, add a teaspoon of the remaining lemon juice or cold water.
- 4
When all the oil is in, whisk in the rest of the lemon juice. Taste and add more salt, lemon or mustard if needed. Thin with 1 teaspoon of cold water if it is too thick.
- 5
Spoon into a clean jar, cover, and chill straight away.
About homemade mayonnaise
Mayonnaise is a thick, creamy emulsion of egg yolks and oil, flavoured with mustard, lemon juice and vinegar. It is the base for aioli, tartare sauce, coleslaw, egg mayonnaise sandwiches, potato salad and Marie Rose sauce, and is spread on burgers and sandwiches.
Making it at home is easy once you know the trick: add the oil very slowly at first, a drop at a time, while whisking, until the sauce thickens and begins to hold together. After that, the oil can go in a thin stream. Homemade mayonnaise tastes fresher and more lemony than anything in a jar.
It is naturally gluten free, dairy free and nut free, but it contains egg. For an egg free version, see the tips. Because it contains raw egg, use fresh British Lion eggs, keep the mayonnaise chilled and eat it within 3 days.
Tips
- Have everything at room temperature. Cold eggs and cold oil make the emulsion less stable.
- Go slowly with the first quarter of the oil. Adding oil too fast is the most common reason mayonnaise splits.
- If it splits, put a fresh egg yolk in a clean bowl and slowly whisk the split mixture into it, a teaspoon at a time. It will come back together.
- For a quick version, put a whole egg, the mustard, salt, vinegar and lemon in a tall jug, add the oil and blend with a stick blender, lifting slowly as it thickens.
- For an egg free mayonnaise, blend 3 tablespoons of aquafaba (the liquid from a tin of chickpeas) with 1 teaspoon of Dijon mustard, 1 tablespoon of lemon juice and a pinch of salt, then slowly blend in 200 ml of oil.
- Use fresh British Lion eggs, keep the mayonnaise in the fridge, and throw it away if it has been out for more than 2 hours.
Storing and freezing
Keep in a clean, covered jar in the fridge for up to 3 days. Do not leave it at room temperature for more than 2 hours. Do not freeze it, because the emulsion breaks when thawed.
Dishes you can make with homemade mayonnaise
Torta de Milanesa con Mayonesa de Chipotle (Breaded Chicken Sandwich)
DFNFRed Curry Roast Potato Wedges with Lime Mayo
GFDFNFGreen Curry Chicken Salad Lettuce Cups
GFDFNFSambal Mayo Chicken Burgers
NFHPCrispy Chicken Sandwich with Chilli Oil Mayo
NFGochujang Pulled Pork Sandwiches with Kimchi Slaw
NFKorean Style Gochujang Chicken Burgers with Sesame Slaw
NFKorean Style Bulgogi Burgers
NFKimchi Burgers with Gochujang Mayo
NFTeriyaki Chicken and Sweetcorn Pizza with Nori
NFBocadillo de Calamares (Madrid Squid Sandwich)
DFNFNOGPub Burgers with Onion Gravy and Garlic Mayo
NFQuestions
Why did my mayonnaise split?
The oil was added too quickly at the start, or the ingredients were too cold. To fix it, whisk a fresh egg yolk in a clean bowl and slowly whisk the split mixture into it a teaspoon at a time.
Is homemade mayonnaise safe to eat with raw egg?
Eggs with the British Lion mark are considered safe to eat raw or lightly cooked, including by pregnant women, according to the Food Standards Agency. Use fresh eggs, keep the mayonnaise chilled and eat it within 3 days.
Is homemade mayonnaise gluten free and dairy free?
Yes. It is made from egg yolks, oil, mustard, vinegar, lemon and salt, so it is gluten free, dairy free and nut free. It contains egg. Check that your mustard is labelled gluten free.
How long does homemade mayonnaise last?
Up to 3 days in a covered jar in the fridge. Because it uses raw egg, do not keep it longer than that, and discard it if it has been left out for more than 2 hours.
Can I make mayonnaise without egg?
Yes. Blend 3 tablespoons of aquafaba from a tin of chickpeas with a teaspoon of Dijon mustard, a tablespoon of lemon juice and a pinch of salt, then slowly blend in about 200 ml of oil. It is vegan.
Which oil is best for mayonnaise?
Sunflower oil or light rapeseed oil give a neutral flavour. Extra virgin olive oil can taste bitter when whisked into mayonnaise, so use light olive oil or a mix if you want an olive oil flavour.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.