Homemade Mayonnaise: Classic & 30-Second Method

Homemade mayo is fast, customizable, and miles fresher than store-bought. This guide covers both the classic whisked-yolk version and a quick 30-second mayo approach - an immersion blender mayonnaise that turns out silky and stable - plus safety, storage, flavor tuning, texture targets, pro tips, and fixes if it splits.

Food-safety note: Raw eggs can carry Salmonella. For a safer option, use pasteurized eggs (see Pasteurization: A Complete Guide to Pasteurized Eggs) and follow official guidance from the FDA – What You Need to Know About Egg Safety and USDA FSIS – “Danger Zone” (40 °F–140 °F).

Looking Gooood!

Why make your own mayo?

• Control: salt, acidity, texture, and oil choice are yours.

• Quality: clean flavors, no stabilizers.

• Speed: the immersion-blender version takes ~30 seconds.

Ingredients & Equipment (both methods)

Base batch (yields ~300–350 ml / 1¼–1½ cups):

• 2 large egg yolks (classic) or 1 large whole egg (30-second method)

• ~240 ml neutral oil (1 cup) – grapeseed, sunflower, light olive/avocado

• 1-2 tsp (5-10 ml) Dijon mustard

• 1 Tbsp (15 ml) lemon juice

• 1 tsp (5 ml) white wine vinegar

• Salt to taste; black pepper optional

• A pinch of sugar optional (a subtle “store-bought” note)

Tools:

• Classic: mixing bowl + whisk (or whisk attachment)

• Fast: immersion blender + tall, narrow jar

• Optional: thermometer if pasteurizing eggs at home (use our guide above)

Oil choice: Start with neutral oils. 100% extra-virgin olive oil can taste bitter in fully emulsified mayo - blend it 75 (neutral) /25 ( extra v. olive) for character without harshness.

Mayo for some fried sticks! The best!

Classic Homemade Mayonnaise (whisked yolks)

1. Build the emulsion base: Whisk yolks, Dijon, lemon, vinegar, and a pinch of salt until glossy.

2. Add oil slowly: Start drop by drop, whisking constantly; when it thickens, switch to a thin stream.

3. Season & adjust: Add salt/acid to taste. If it gets too thick, whisk in 1–2 tsp cold water or a bit more lemon.

4. Too oily: Lift the flavor with a touch more acid (lemon or white wine vinegar) to cut through the fat.

5. Safety: Prefer pasteurized eggs for raw-egg recipes; stick to cold-chain basics.

30-Second Mayonnaise (Immersion/Stick Blender)

1. In a tall jar add 1 whole egg, Dijon, lemon, vinegar and salt.

2. Pour in 60–80 ml oil; set the blender head on the bottom and start blending.

3. As it emulsifies, slowly pour in the remaining oil. ~30 seconds to thick mayo.

4. Taste and fine-tune acidity/salt.

Why it works: Whole-egg proteins help stabilize the emulsion (mayonnaise is an oil-in-water emulsion, with egg-yolk lecithin as the natural emulsifier). See Mayonnaise and Emulsion.

Whisk it well! Only a little oil at a time, otherwise it'll split!

Pro Tips

• Room-temp ingredients = faster, stabler emulsions.

• Use a blend of extra-virgin olive oil and neutral oil to avoid bitterness.

• For a lighter, dressable texture, whisk in a teaspoon or two of water at the end.

• For keto/paleo eaters, the best oil for mayonnaise is a neutral, heat-refined option (such as grapeseed, sunflower, or light avocado oil); if using extra-virgin olive oil, mix it 70-75% with neutral oil to avoid bitterness.

• Don’t freeze mayonnaise - emulsions separate on thawing.

Flavor-Tuning Ladder (per 240 ml / 1 cup oil)

(Add roughly half the acids at the start to help the emulsion; finish seasoning at the end in ½–1 tsp steps.)

Scaling cheat sheet:

• For 120 ml (½ cup) oil → halve all amounts.

• For 360 ml (1½ cups) oil → multiply by 1.5.

• Using 100% Extra Virgin Olive Oil and it’s bitter? Go 75/25 neutral/extra virgin olive oil and bump lemon +1–2 tsp and a touch of salt.

Who here loves fires with homemade mayonnaise?

Texture Scale & Oil Ratios

Naming the textures

• Pourable (dressing-like) – thinner, drizzlable

• Silky, spoon-coating (nappe) – creamy, coats the back of a spoon

• Spreadable, stable – thicker, ideal for sandwiches

• Very thick (pipeable) – holds shape, near “stands on a spoon”

Texture depends on total oil, but also the water phase (lemon + vinegar + any added water) and temperature. More water phase → lighter feel; less → richer/more dense.

Ratios — Classic (2 yolks)

(Use the flavor ladder above for acids; below is the final total oil.)

Capacity rule of thumb: One yolk emulsifies a substantial amount of oil thanks to lecithin; two yolks comfortably handle the ranges above.

Ratios — 30-Second (1 whole egg)

(The white adds water phase, so it sets up fast; easy to overshoot thickness.)

Quick rules:

• Need it thinner? Don’t only cut oil - whisk 1–2 tsp water in at the end to relax the emulsion.

• Too thick? Same fix: water/lemon in 1-tsp steps until nappe.

• Broken? Start a new yolk and whisk the broken mayo drop by drop into it.

• Extra virgin olive oil bitterness? 75/25 with neutral oil; add +1–2 tsp lemon and a touch of salt.

Troubleshooting (won’t thicken, split, too thin, too thick)

• Split / won’t thicken: Oil likely added too fast or ingredients too cold. Start a fresh bowl with 1 yolk, then slowly whisk the broken mayo into it, drop by drop.

• Too thin: Keep whisking in oil slowly, or add a little mustard (emulsifier).

• Too thick: Whisk in cold water or lemon juice, 1 tsp at a time.

• Bitter taste: Blend extra virgin olive oil with neutral oil; increase lemon and salt a touch.

Food Safety & Storage (must-read)

• Use pasteurized eggs for raw-egg mayo; even clean, uncracked shells may harbor bacteria. See FDA: Egg Safety Basics and USDA FSIS: Danger Zone.

• Keep it cold: Follow the 2-hour rule (≤2 hours at room temp; ≤1 hour above 32 °C/90 °F) and the 4–60 °C / 40–140 °F “Danger Zone” rules (USDA FSIS link above).

• Freezing? Skip it. Emulsions like mayonnaise separate after freezing.

• How long does homemade mayo last? Refrigerate and use promptly. Many official resources advise using homemade mayo within about 4 days — see Ask USDA: Is homemade mayonnaise safe?.

Deep-dive on mayo as an oil-in-water emulsion (egg-yolk lecithin is the natural emulsifier): see Mayonnaise and Emulsion; for cultural context on aioli.

Variations (quick ideas)

• Garlic mayo / aioli-style: Add 1–2 grated garlic cloves; consider some extra virgin olive oil for character. (Traditional aioli is garlic + olive oil; modern versions often use egg.)

• Chipotle or sriracha mayo: Whisk in 1–2 tsp chili sauce.

• Avocado-oil mayo: Clean, mild; popular in paleo/keto circles.

You can garnish it with some chives for a pop of colour!

FAQ

Is homemade mayo safe?

Yes - if you use pasteurized eggs (or you trust your resource) and refrigerate properly; follow FDA/USDA guidance.

Why did my mayonnaise split?

Usually oil is added too fast, the ingredients are too cold, or insufficient emulsifier. See Troubleshooting above.

Can I take mayo to a picnic?

Keep it cold and under 2 hours at room temp (1 hour if it’s very hot). Nestle the container in ice.

How to make mayonnaise in a blender?

Add seasonings and 60–80 ml oil with the egg, blend from the bottom, then stream in the rest until thick - about 30 seconds.

Why is my homemade mayo runny / won’t thicken?

Oil likely went in too fast, or the ingredients were too cold; start a fresh egg yolk and whisk the broken batch into it, drop by drop.

Best oil for mayonnaise (keto/paleo)?

Use neutral, heat-refined oils (grapeseed, sunflower, light avocado) for a clean flavor and reliable emulsification; blend extra virgin olive oil 75/25 if you want its character without bitterness.

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