Making mayonnaise from scratch is a straightforward process and allows you to customize the flavors to your liking. Here's a basic recipe for homemade mayonnaise:


  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 1 cup vegetable oil (such as sunflower or canola oil)
  • 1 tablespoon lemon juice or white vinegar
  • Salt and pepper to taste


  1. In a medium-sized mixing bowl, whisk together the egg yolk and Dijon mustard until well combined.
  2. Gradually add the vegetable oil to the egg yolk mixture, starting with a few drops at a time. Whisk continuously as you add the oil, ensuring that it emulsifies with the egg yolk.
  3. As you continue to add the oil, you can gradually increase the amount and whisk more vigorously until all the oil is incorporated and the mixture thickens into a creamy consistency.
  4. Once the oil is fully incorporated, add the lemon juice or white vinegar and whisk it into the mayonnaise.
  5. Taste the mayonnaise and season it with salt and pepper according to your preference. Adjust the acidity or seasoning as needed by adding more lemon juice, vinegar, salt, or pepper.
  6. Transfer the homemade mayonnaise to a jar or airtight container and refrigerate it for at least 30 minutes to allow the flavors to meld and the mayonnaise to thicken further.
  7. Your homemade mayonnaise is now ready to be used in sandwiches, dressings, dips, or any recipe that calls for mayonnaise.

Remember to store homemade mayonnaise in the refrigerator and use it within a week. You can also experiment with adding additional flavors such as garlic, herbs, or spices to customize your mayonnaise to suit your taste preferences.

*Recipe on video and text may differ from each other!

How to cook Mayonnaise: