How to Make Mayonnaise

Making your own mayonnaise is simple and cost-effective. Read on to learn how to make mayonnaise with just a few simple ingredients that you likely already have on your kitchen shelves.

Whether you're hoping to save some money by making your own mayonnaise, or you're trying to avoid over-processed food you know you can make simply at home, our guide to making mayonnaise will tell you how to whip up a simple batch of fresh mayo, the necessary complement to any good sandwich or as part of another recipe you've been meaning to try.

Comprised primarily of egg yolk, vinegar and a little oil, you won't need much to make your own mayonnaise from scratch with a simple whisk or, even easier, in the food processor.

• You'll only need a few simple ingredients to make your own mayonnaise.
  • 1-2 eggs
  • 1 tsp. Dijon mustard
  • 1 cup olive oil or vegetable oil
  • 1-2 tsp. white wine vinegar or cider vinegar
  • Some recipes additionally call for: lemon juice, white pepper, cayenne pepper, salt, garlic
  • You will also need a food processor, whisk or hand-mixer, depending on how strong your arm is!

• There's basic mayonnaise, and then there are variations. Decide exactly what kind of mayonnaise you'd like to make before you begin.

1. The most basic recipe for mayonnaise calls simply for eggs, oil, and a little mustard. You can proceed with these few ingredients or choose something with more flavor.
2. To make mayonnaise with fresh lemon juice and a little white pepper, try Epicurious's mayonnaise recipe.
3. To make a similar mayonnaise with a pinch of salt instead of the white pepper, try this mayo recipe from All Recipes.
4. For a more garlicky mayo, try this recipe from Instructables.
5. And for one with a little kick, try Martha Stewart's basic mayo, which calls for Tabasco.

• Regardless of the recipe you've chosen, the simple process of making mayonnaise remains the same: whisk, whisk, whisk.

1. You'll want to use only egg yolks for your mayonnaise, so separate your eggs first.
2. In a blender, combine the yolks with whatever acidic ingredients you've chosen (mustard, lemon juice, vinegar, etc.).
3. You can also simply use a whisk to combine ingredients.

• You'll want to add the oil slowly to your mixture, whisking constantly.

1. Whether you're using a whisk, a hand blender, or a food processor, add oil a drop at a time for the first 1/4 cup, whisking constantly.
2. If you're using a blender, keep blender running as you add the oil.
3. When your mixture is starting to look like mayonnaise, add the remaining oil in a steady stream.
4. It should begin to thicken and achieve mayo-like consistency. If not, keep blending or whisking.
5. You can then add salt and pepper to taste, or any other flavor you've chosen to incorporate.

• It's important to store your mayonnaise in a cold refrigerator.

1. Keep your mayonnaise in the coolest part of your fridge so it remains fresh.
2. Experts vary on how long homemade mayonnaise will keep chilled. Estimates range from 2 days up to a week.

• Voila! You've made mayo from scratch. Homemade mayonnaise can be a wonderful treat—it's not overprocessed like its storebought counterpart and is a terrific addition to sandwiches, recipes or as the base of a tasty remoulade, aioli, or other dipping sauce. Do remember that homemade mayonnaise does feature raw eggs, so be careful to choose fresh eggs to avoid salmonella.