Homemade mayonnaise has always been pure nostalgia for me. It brings me back to Saturdays when we went to my grandmother’s house to eat fries, and there was always a big jar of homemade mayonnaise on the table. Back then, she made it completely by hand – a real job!
Luckily, making mayonnaise at home with a hand blender now only takes a few minutes.

Mayonnaise is of course delicious with fries, but also perfect with dishes like croquettes, fondue, and barbecue recipes.

You can also use mayonnaise as a base for many other sauces, such as homemade tartar sauce or curry mayonnaise.

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Which Oil Is Best for Mayonnaise?

Corn oil has a mild flavor and is perfect for classic mayonnaise, but you can also use other oils:

• Sunflower oil → neutral, light, slightly nutty flavor
• Peanut oil → a richer, fuller taste
• Olive oil → more intense, Mediterranean flavor (best mixed with a neutral oil)

You can also combine oils, for example half olive oil and half corn oil.

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Homemade Mayonnaise Recipe

Prep time: 5 minutes

Ingredients

• 1 egg
• 1 teaspoon mustard
• 1 tablespoon white vinegar
• 250 ml corn oil (about 1 cup / 8.5 fl oz)
• Salt and black pepper

You will also need:

• A jar or tall container with a lid
  Make sure your hand blender fits through the opening. A plastic container works just as well. You should be able to close it tightly so you can store the mayonnaise in the refrigerator.

Tip: Mayonnaise works best when all ingredients are at room temperature. If your egg just came out of the fridge, let it rest on the counter for about 15 minutes.

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Method

Crack the egg and do it in the jar. I always use the whole egg, as this is the recipe that was passed down from mother to daughter in our family. You can use only the yolk if you prefer, but using the whole egg means you need less oil and you get a slightly “lighter” mayonnaise.

Add one teaspoon of mustard and one tablespoon of vinegar to the egg, followed by a pinch of salt and pepper. I usually twist the pepper mill about ten times. My tip is to be gentle with seasoning the first few times. Once the mayonnaise is ready, you can always taste and adjust.

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Adding the Oil

There are two good ways to add the oil:

• You can add all the oil to the jar before blending → my favorite method.
• Or you can add the oil slowly while blending → this is the method my mom always uses.

Both methods work perfectly, so choose the one that feels easiest for you.

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Method 2 – Add the Oil Gradually

Start by blending the egg, mustard, and vinegar together.
Then slowly add the oil in small amounts.
Move the blender up and down well so everything mixes properly.

This method requires a bit more coordination, because you’ll be holding the blender in one hand and the oil bottle in the other. When I was younger, I often had to help my mother by holding the mayonnaise jar steady.

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About the Amount of Oil

This recipe uses 250 ml (about 1 cup / 8.5 fl oz) of oil. This is not an exact science:
Too little oil gives you a runny mayonnaise, and too much oil can cause the sauce to split.

From experience, I have learned that a good amount for 1 egg and 1 teaspoon of mustard is between 200 and 300 ml (¾ to 1¼ cups).

I use corn oil because I love the flavor, but you can also use peanut oil or other neutral oils. Feel free to experiment and taste what you like best.

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Adjusting the Seasoning

Once the mayonnaise is ready, taste it to check the seasoning. If you were cautious with the salt and pepper, now is the moment to add a little extra.

You can also turn this basic mayonnaise into homemade tartar sauce or curry mayonnaise.

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Storing Homemade Mayonnaise

You can use the mayonnaise straight away or store it in the refrigerator.
Close the jar tightly, otherwise a yellowish skin can form on top of the mayonnaise. It’s harmless, but not very pleasant to look at. If it happens, just stir it back in.

Homemade mayonnaise keeps well in the fridge for up to one week.

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What Does Homemade Mayonnaise Go Well With?

Besides fries, homemade mayonnaise is delicious with:

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How to Fix Broken (Failed) Mayonnaise

It happens to almost everyone at some point: your mayonnaise refuses to thicken and stays runny or looks a bit curdled. Luckily, you don’t have to throw it away.

Broken mayonnaise usually happens when the oil was added too quickly or in too large a quantity. The good news? It’s very easy to fix.

Take a clean jar and add:

• 1 egg
• 1 teaspoon mustard
• 1 tablespoon vinegar
• a pinch of salt and pepper

Place the hand blender at the bottom of the jar and blend briefly until smooth.
Now slowly start adding the failed mayonnaise, a little bit at a time. Keep blending calmly and move the blender slowly up and down.

After a while, you will see the sauce start to bind and return to a thick, creamy texture.
Taste at the end and adjust seasoning if needed. This way, you rescue your mayonnaise easily and without any waste.

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Final Thoughts

Making your own mayonnaise at home is really not difficult. With just a few simple ingredients, you can create a sauce in minutes that tastes so much better than the store-bought version. Whether you serve it with crispy fries, a summer barbecue or a fresh salad, homemade mayonnaise makes everything just a little bit more delicious.

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