DIY Homemade Mayonnaise Recipe |

I have such an affinity for DIY recipes – there’s something so satisfying about being able to create something at home that you previously would have only ever thought about purchasing at a grocery store. While I’ve churned out things like peppermint patties, Cheez-Its, Klondikes, Nutella, and even fish sticks, the one area I haven’t delved into very much is condiments. You know this Pittsburgh girl has no interest in an alternative to Heinz ketchup, but I have been wanting to try my hand at mayonnaise, both because I always thought it would be satisfying to make my own, and also because of all the different variations that I could make on a small scale.

It took me a few tries, but I finally mastered homemade mayonnaise and it was just as amazing as I had hoped it would be!

DIY Homemade Mayonnaise Recipe |

This was one of those recipes that necessitated three tries before I struck gold. I attempted multiple recipes, used a food processor, a blender, and in the end the winning combination was a slightly adapted recipe from Alton Brown, a bowl, a whisk and some elbow grease. After all of my previous attempts ended in oily eggs, doing it by hand yielded a perfectly emulsified mayonnaise. It took some patience, but it was 100% worth it. I love opening the refrigerator and staring at the jar, still amazed that I was able to do it!

I’m thrilled to add another store-bought item to my list of DIY recipes that I have conquered!

DIY Homemade Mayonnaise Recipe |

Three years ago: Salted Espresso Oatmeal Chocolate Chip Cookies
Four years ago: White Bean and Garlic Scape Dip

DIY Homemade Mayonnaise Recipe |

Homemade Mayonnaise

Making your own mayonnaise is simple and delicious!
4.50 (4 ratings)


  • 1 egg yolk
  • 1 teaspoon yellow mustard
  • ½ teaspoon (0.5 teaspoon) fine sea salt
  • 2 pinches granulated sugar, optional
  • 1 tablespoon white wine vinegar, can sub apple cider or rice wine vinegar
  • 2 teaspoons lemon juice
  • 1 cup (216 ml) light olive oil


  • In a large glass bowl, whisk together the egg yolk, mustard, sea salt and sugar (if using).
  • In a small bowl, stir together the vinegar and lemon juice. Whisk half of the vinegar mixture into the egg mixture until thoroughly combined.
  • Start whisking briskly, then begin adding the oil a few drops at a time, until the liquid begins to thicken and lighten a bit. Once you reach that point, continue whisking while you add the oil in a very slow, steady stream. Once half of the oil has been incorporated, whisk in the remaining vinegar mixture. Continue whisking until all of the oil is incorporated.
  • Allow the mixture to sit at room temperature for 1 to 2 hours, then refrigerate for up to 1 week.


Note: If you have an aversion to raw eggs or are pregnant, substitute pasteurized eggs. You can usually find these in regular grocery stores; Davidson's is a popular pasteurized brand.
Nutritional values are based on the whole recipe
Calories: 265kcal, Carbohydrates: 3g, Protein: 3g, Fat: 26g, Saturated Fat: 4g, Cholesterol: 195mg, Sodium: 1229mg, Sugar: 2g, Vitamin A: 260IU, Vitamin C: 3.9mg, Calcium: 23mg, Iron: 0.5mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!