How to Make Healthy Homemade Mayonnaise

Mayonnaise Ingredients

Philippe Desnerck / Photolibrary / Getty Images

Making mayonnaise can be easy once you get the trick of binding oil and water together with an emulsifier such as egg yolks and mustard. In this recipe, we also use lemon juice and vinegar. Many people want to know what other best practices can help perfect mayonnaise consistency.

Below you will find some common questions people ask about making homemade mayonnaise.

Whisk, Blender or Food Processor?

You need agitation to make the emulsion work, usually either from a whisk, food processor, or blender (you can use either a standing blender or an immersion blender). You may ask, "Why to use a whisk when you could use a food processor or blender?"

Many people swear by blenders and food processors, but others say that they have more control with a whisk or that the mayonnaise is more likely to break (separate back into oil and water), even after 2 or 3 days, when using a high-speed appliance.

Another possible issue is the size of the food processor. If you have a food processor with a large bowl, you may have more difficulty making a small batch of mayo (it will only last for a week). The batch size doesn't matter if you have an immersion blender (stick blender).

Some people like to use either a whisk or a stick blender, but when using the blender, they add an extra egg yolk to help keep the emulsion from breaking (see below).

What Kind of Oil is Best?

The type of oil used is the most crucial factor in how healthy the mayonnaise is. Many recommend using mild-flavored olive oil (sometimes called "light" olive oil) because extra-virgin olive oil has such a strong flavor in mayonnaise, but other people are fine using all extra-virgin. Other possibilities are canola oil or a high-monounsaturated oil.

It's also fun to experiment with including an oil with a lot of flavors as part of your oil. Consider starting with 1/4 of the oil being the more flavorful one. For example, you might try extra-virgin olive oil, avocado oil, or walnut oil.

How Much Egg Yolk?

One egg yolk and half a teaspoon of mustard will usually "absorb" a cup of oil in an emulsion. However, some authorities recommend a higher ratio for more security - 2 or even 3 egg yolks per cup of oil or reducing the oil to 3/4 cup for one egg yolk.

You can even use whole eggs, although that is less common. It may be a good idea to add the extra yolk when using a blender or food processor.

Homemade Mayonnaise Recipe

This is the recipe commonly used for making basic mayonnaise:


  • 1 egg yolk (see note below for egg safety)
  • 1 cup oil
  • 1 teaspoon mustard, any type
  • 1 tablespoon plus 1 teaspoon lemon juice
  • 1 teaspoon water
  • 1/4 teaspoon salt


  1. Whisk together all ingredients EXCEPT OIL
  2. This is the critical part for forming the emulsion: While whisking or blending the ingredients, start dripping in the oil a few drops at a time. As the oil is fully incorporated, drip in a few more drops.
  3. Continue in this way until the mixture begins to thicken and become lighter in color. This is the sign that the emulsion has formed. At this point, you can start adding the oil in a thin stream, whisking/blending all the while. When the oil is fully incorporated, you're done! Congratulations - you've made mayonnaise!

Leave at 1 to 2 hours at room temperature, then refrigerate. Keeps up to one week.

Try These Additions

To add flavor, try adding garlic, herbs, spices, capers, or whatever flavorings you like! Some even add Worcestershire sauce.

A Note About Raw Egg Yolks

Although the danger of salmonella is small when eating raw eggs, the chances are not zero. Undoubtedly pregnant women, small children, and people whose immune systems are compromised should not eat raw eggs, and frankly, it's recommended by health authorities that no one does. Some people have access to pasteurized eggs.

Another possibility is to raise the yolk to a safe temperature in the microwave. To do this, put the egg yolk in a bowl and whisk in 1 tablespoon of water and 1 tablespoon of lemon juice. Cover the mixture, and microwave for 15 to 20 seconds (the egg should start to bubble).

Uncover, whisk until smooth, and microwave for 5 more seconds. Whisk again, then cover and let sit until cool. Add the rest of the ingredients except for the oil, and then the oil, as instructed above.

By Laura Dolson
Laura Dolson is a health and food writer who develops low-carb and gluten-free recipes for home cooks.