Homemade mayonnaise

homemade mayonnaise assortment

This was the first ‘recipe’ Yannick made when he was only eight years old. If a child can make it, then everyone can!

Mayo, the more familiar term for mayonnaise is said to be derived from the old French word ‘moyeu’ which means egg yolk.  

This emulsion of eggs, oil and mustard is a base for lots of other cold sauces such as tartare and cocktail sauce. 

Some say that fresh mayonnaise keeps up to 2 weeks in the fridge but we recommend you to make it in small badges and use it within a few days. 


Homemade mayonnaise

Who is still making mayonnaise at home?
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Dips & Dressings
Cuisine French, International
Servings 8 people
Calories 120 kcal

EQUIPMENT (click pictures for details)

Mixing bowls


  • 1 tbsp Dijon mustard
  • 2 pieces egg yolks
  • ½ L vegetable oil
  • 1 tbsp vinegar or lemon juice


  • Whisk the mustard and egg yolk together, add the vinegar.
    mix mustard and eggs
  • Gradually incorporate the oil.
  • Keep on whisking to make the mayonnaise thick.
    making mayo
  • Season to taste with salt and pepper.


  • It is important that all the ingredients are at room temperature.
  • Flavour the mayonnaise with freshly chopped herbs such as chives, parsley, dill, tarragon, basil….

Nutrition for 1 portion

Calories: 120kcalCarbohydrates: 1gProtein: 1gFat: 125gCholesterol: 5mgSodium: 42mgFiber: 1gSugar: 1gIron: 1mg
Keyword dressings
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