Homemade Mayonnaise: A Simple Step-by-Step Guide

ByCooking the Classics

Homemade mayonnaise takes just a few basic ingredients and a few minutes to make.

Eggs, lemon, and vegetable oil arranged on an olive wood board for making homemade mayonnaise.

Egg yolks, oil, and lemon juice are blended together to make a thick, creamy mayonnaise.

Using an immersion blender makes homemade mayonnaise surprisingly quick and simple. The ingredients emulsify in seconds, turning into a smooth sauce with very little effort.

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Why Homemade Mayonnaise?

I am a lover of all things mayonnaise and always add it to my sandwiches, even dipping my fries in it, so there is always a store-bought jar in our refrigerator.

I was nervous to give this recipe a try because I had heard so many stories of homemade mayonnaise going wrong. But since Marcella calls for homemade mayonnaise in some of her recipes, I decided it was worth learning to make it, just as I had with her homemade broth for risottos, soups, and stews.

Using an immersion blender, I was pleasantly surprised to find that the recipe took only a few minutes and a handful of ingredients. It was so easy to turn on the blender and suddenly have mayonnaise where there had just been egg yolks and oil seconds before.

I added sea salt and liked being able to adjust the tartness with a little more lemon juice. Now my mind is filled with ideas for flavoring it with lemon zest, grated garlic, or fresh herbs. Because it is so simple and makes a manageable amount, I’m seeing us use this more and reach for the store-bought jar much less often.

What You Will Need

Marcella Hazan’s homemade mayonnaise requires just a few basic ingredients:

  • 2 egg yolks, room temperature
  • 1 cup vegetable oil
  • 2 tablespoons fresh lemon juice
  • Salt

Each ingredient has a specific role:

  • The egg yolks help the oil and lemon juice emulsify and give the mayonnaise its rich, creamy texture.
  • Vegetable oil provides the body of the mayonnaise while keeping the flavor mild and neutral.
  • Lemon juice adds acidity and keeps the mayonnaise from tasting too heavy.
  • Salt brings out the flavor of the other ingredients.

I used Marcella’s proportions exactly as written, which produced a thick, creamy mayonnaise with a subtle lemon flavor.

Egg yolks, vegetable oil, lemon, immersion blender, and blending container for making homemade mayonnaise.

Choosing the Oil

Marcella Hazan recommends vegetable oil for a lighter, milder mayonnaise. Although she had made it with both olive oil and vegetable oil over the years, she ultimately came to prefer vegetable oil for most uses.

Extra-virgin olive oil can give mayonnaise a much stronger flavor. Marcella notes that some Tuscan olive oils can even make it taste bitter. For recipes where a more pronounced olive oil flavor is wanted, however, she suggests using a mild, lightly flavored olive oil.

For this recipe, I followed Marcella’s preference and used vegetable oil. It produced a mild mayonnaise that lets the lemon and egg yolks come through without a strong oil flavor.

Close-up of thick, creamy homemade mayonnaise made with egg yolks, vegetable oil, lemon juice, and salt.

How to Make Mayonnaise

Using an immersion blender makes homemade mayonnaise especially quick. With the ingredients at room temperature, the mayonnaise should begin to thicken almost immediately as you blend.

Step 01

Place the egg yolks, vegetable oil, lemon juice, and salt in a tall, narrow container.

Step 02

Place the immersion blender all the way at the bottom of the container.

Step 03

Turn the blender on and keep it at the bottom as the mayonnaise begins to thicken.

Step 04

Once the mixture at the bottom is thick and creamy, slowly move the blender upward.

Step 05

Continue blending, moving the blender gently up and down, until the mayonnaise is smooth and evenly thickened.

Step 06

Taste and adjust the salt or lemon juice as needed. Use immediately or refrigerate in a covered container.

Four-step process showing mayonnaise emulsifying and thickening with an immersion blender.

Whole Egg vs. Egg Yolk

Mayonnaise can be made with either whole eggs or egg yolks, but Marcella Hazan’s recipe uses egg yolks only. Using just the yolks produces a richer, thicker mayonnaise than a version made with a whole egg.

Egg Yolk Mayonnaise

  • Richer flavor
  • Thick, creamy texture
  • Deeper yellow color
  • Marcella’s method

Whole Egg Mayonnaise

  • Lighter texture
  • Milder flavor
  • Paler color
  • Common in many immersion-blender recipes

Lemon Juice vs. Vinegar

Mayonnaise needs a little acidity to cut through the richness of the egg yolks and oil. Lemon juice or vinegar can be used, but Marcella Hazan recommends fresh lemon juice.

Lemon juice gives the mayonnaise a fresh, clean acidity that works especially well with the richness of the egg yolks and oil without tasting too citrusy or tart.

Lemon Juice

  • Fresh, bright flavor
  • Milder acidity
  • Adds a subtle lemon flavor
  • Marcella’s preference

Vinegar

  • Sharper acidity
  • Flavor varies depending on the vinegar used
  • Common in many traditional mayonnaise recipes
  • Can be substituted for lemon juice

Common Questions About Homemade Mayonnaise

Homemade mayonnaise should be stored in a covered container in the refrigerator. USDA recommends using homemade mayonnaise within 4 days.

Unlike commercial mayonnaise, homemade mayonnaise isn’t made for long-term refrigerator storage, so I make a relatively small batch and use it within a few days.

If the mayonnaise stays thin or separates, the emulsion hasn’t formed properly. With an immersion blender, make sure the blender is resting firmly on the bottom of a tall, narrow container when you begin. Keep it there until you see a thick, creamy mayonnaise forming at the bottom, then slowly work the blender upward.

If it breaks, don’t necessarily throw it away. You can often start again with a fresh egg yolk and gradually blend the broken mayonnaise into it.

Yes. Mayonnaise can also be made with an electric mixer or by hand with a whisk. The main difference is that the oil needs to be added very slowly so the emulsion has time to form.

Begin by beating the egg yolks, lemon juice, and salt together. Then add the oil just a few drops at a time while beating continuously. Once the mixture begins to thicken and the emulsion is established, you can add the remaining oil in a very thin, steady stream while continuing to beat.

If the oil is added too quickly, especially at the beginning, the mayonnaise may separate instead of becoming thick and creamy.

Marcella’s original method uses an electric mixer, but I adapted the recipe to use an immersion blender.

Because isn’t cooked, regular raw egg yolks can carry a risk of Salmonella. The USDA and FDA recommend using pasteurized shell eggs or pasteurized egg products for preparations such as homemade mayonnaise that will be eaten without cooking.

If you’re uncomfortable using raw eggs, look for eggs specifically labeled pasteurized and use those instead. They allow you to make the recipe essentially the same way without relying on an unpasteurized raw egg.

Once you’ve made it yourself, you can use it anywhere you would normally use store-bought mayonnaise, from sandwiches and salads to dressings and sauces.

I used this batch in Marcella Hazan’s Tuna-Stuffed Tomatoes, where the creamy mayonnaise works especially well with the tuna, capers, and fresh tomatoes.

About Stephanie

I’m cooking through classic cookbooks one recipe at a time, sharing what works, what surprises me, and what I learn along the way. Every recipe is cooked and tested in my home kitchen, with a wine pairing to enjoy alongside it.

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