How to make Mayonnaise – a step by step tutorial to homemade mayonnaise

Foolproof mayonnaise - a step by step tutorial | via @ledelicieux

Ever tried to making homemade mayonnaise and it’s been a complete disaster?

Me too.

The process is tedious, fraught with danger and requires the slow, almost snail-paced whisking of oil into eggs for the magic of emulsification to begin.

While there are numerous recipes that require the use of a food processor in place of a whisk, they are no less fraught with danger, because drizzle the oil in too quickly and you end up with a curdled horrible soupy egg mixture that is less than appetising.

So after a few failed and frustrated attempts my adventures with homemade mayonnaise ended. I decided I simply didn’t have the necessary patience to make mayonnaise.

But recently I came across a recipe from Annabel Langbein on how to make mayonnaise using an absolutely foolproof method. I admit I was skeptical.  Nevertheless into the kitchen I went, thinking this recipe would prove me the fool, but low and behold there was a batch of homemade in front of me in less than two minutes!

No patient drizzling of oil required. No seperating of eggs. In fact, it goes against any other mayonnaise recipe I’ve seen because you simply throw all the ingredients together, whizz with a stick or immersion blender, and the mayonnaise begins to emulsify, as if by magic.

Still skeptical? Here’s a step by step tutorial on how to make mayonnaise using this foolproof method. You can see it really is the easiest mayonnaise recipe you will come across.

How to make mayonnaise step by step tutorial to homemade mayonnaise | via @ledelicieux

It really is that easy!

And there you go, a delicious batch of mayonnaise. You can then experiment with different flavours such as roasted garlic, dill, lime and herbs. Serve with to salads, patties, sandwiches and chips. Delicious!

5.0 from 3 reviews
Homemade mayonnaise
Prep time
Total time
  • 2 whole eggs
  • 3 tbsp of lemon juice
  • 1 tsp of dijon mustard
  • ½ tsp of salt
  • pepper to taste
  • 1¼ cups of neutral flavoured oil such as canola oil
  1. Place all of the ingredients into a narrow jug or bowl.
  2. Use a stick or immersion blender to combine the ingredients. You'll notice that almost immediately the mayonnaise will begin to emulsify. Blend until combined.
  3. Taste for seasoning, and if the mayonnaise is a little thicker than you would like simply add more canola oil and blend.
The mayonnaise will keep in an airtight jar in the refrigerator for up to 2 weeks.



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  1. The Gourmet Belle January 18, 2013  1:17 pm Reply

    This is great Jennifer. Mayonnaise is one of my culinary nemeses (the harder I try, the more disastrous the results). I must try this technique!

    • Jennifer January 18, 2013  1:20 pm Reply

      It really is the easiest most foolproof method. I've made a few batches using this method and every single one of them worked. I won't be making mayonnaise any other way from now one :D

  2. Dawn Taylor January 18, 2013  3:34 pm Reply

    Sounds great, do I use the solid attachment on the stick blender, or the one with the holes in? I think it would be the one with the holes in, just want to double check.

    • Jennifer January 18, 2013  3:58 pm Reply

      I used the solid stick attachment with the chopper blade. :D

  3. Miss Piggy January 18, 2013  4:54 pm Reply

    I've never made my own mayo, but this does look very simple. I'll give it a go.

  4. Rosa January 18, 2013  5:26 pm Reply

    Homemade mayonnaise is the best! I make mine by hand as I'm incapable of making it with an electric whisk... ;-)



  5. Claire @ Claire K Creations January 18, 2013  5:37 pm Reply

    No way! I have to try this out for myself. I've actually never tried to make it because an episode of Masterchef put me off but I have a stick blender so shall give it a whirl.

    • Jennifer January 18, 2013  5:57 pm Reply

      It's so easy Claire, you'll love it. :D

  6. Bek @ Crave January 18, 2013  5:46 pm Reply

    Wow! That's awesome :) I wonder how you could make the mayonnaise lower fat? I don't actually eat mayonnaise but my family would probably love this!

  7. thelittleloaf January 18, 2013  9:03 pm Reply

    This is SUCH a good idea. I mastered mayonnaise a couple of years ago but it can be quite stressful so great to have a back up recipe in store!

  8. Christine @ Cooking Crusade January 18, 2013  9:13 pm Reply

    Woaah so easy! I have definitely messed up mayo before and I didn't really have the courage to try again but this looks easy enough for me to do hehe :)

  9. Baking Myself Happy January 18, 2013  10:47 pm Reply

    I've never been a huge fan of mayonnaise - but then again, I've never had homemade mayo, which I imagine is about 100% better than store bought! I might give this a try. I've been trying to decide whether to buy a stick blender - do you use yours a lot?

  10. Helene Dsouza I Masala Herb January 18, 2013  11:26 pm Reply

    Another reason why we should all own a stick blender! Your mayo has the perfect creamy texture. Mostly I d show off with your homemade mayo at a BBQ event. =P

    Jennifer, do you know by any chance, how low fat mayo is made and if a recipe could be developed for the heavy mayo eaters such as myself?

  11. Judit + Corina @WineDineDaily January 19, 2013  3:14 am Reply

    The stick blender is a great idea, thank you! We always made it in a bowl and transferred to the jar... and now we can make it in one step. Cheers

  12. Kilby January 19, 2013  3:22 am Reply

    All I can say is OH WOW!

    I'm excited.

  13. Laura (Tutti Dolci) January 19, 2013  6:59 am Reply

    Wow, it's hard to believe the process could be so easy and stress-free!

  14. Kathryn January 21, 2013  3:42 am Reply

    Mayonnaise is one of those things that is so unbelievably better when you make it yourself - once you do, you never go back. This is a great step by step tutorial - thank you so much!

  15. Maureen | Orgasmic Chef January 21, 2013  1:27 pm Reply

    I made mayonnaise in my Thermomix last week and it was awful so I poured it out and started over. This method would have been so much easier!

  16. Kelly Poindexter January 22, 2013  2:26 am Reply

    I love making homemade mayonaise, but honestly don't see what the fuss is about, I've never had a problem making it, but maybe it's just luck :p
    Really, I think the key is in drizzling the oil in drop by drop, s-l-o-w-l-y. Works every time for me!

    • Jennifer January 22, 2013  10:11 am Reply

      You must have the magic touch Kelly :D Unfortunately I didn't have it so this recipe is a life saver for me.

  17. Rosie January 27, 2013  10:54 pm Reply

    I just love this recipe.
    I have been making mayo this way for ages. Could never figure out why everyone makes such a big deal out of all the pouring and whisking.
    Just bung it all in and hit it with the stick mixer. Works a treat every time.
    Thanks for removing all the gloss and saying it like it is.

  18. Marla July 13, 2013  2:33 am Reply

    I can't wait to try this. About how much mayonnaise does this recipe make?

    • Jennifer July 14, 2013  9:24 am Reply

      Hi Marla,

      This makes quite a lot. I'd say the amount of a regular store bought jar of mayonnaise. I hope that helps.

  19. Bregje March 14, 2014  2:07 am Reply

    Do all the ingredients have to be room temp?

    • Jennifer March 14, 2014  6:38 am Reply

      No they don't. You can make this with cold eggs. In fact I think it's best with cold eggs as they tend to thicken up more. :)


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