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

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

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 @deliciouseveryd

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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27 Comments on "How to make Mayonnaise – a step by step tutorial to homemade mayonnaise"

November 4, 2014

I am worried about eating raw eggs, please comment on this…. Is commercial mayo made from raw eggs? Maybe I am over thinking things?

March 14, 2014

Do all the ingredients have to be room temp?

July 13, 2013

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

January 27, 2013

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.

January 22, 2013

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!

January 21, 2013

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!

January 21, 2013

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!

January 19, 2013

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

January 19, 2013

All I can say is OH WOW!

I’m excited.

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

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?

January 18, 2013

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?

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 :)

January 18, 2013

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!

January 18, 2013

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!

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.

January 18, 2013

Homemade mayonnaise is the best! I make mine by hand as I’m incapable of making it with an electric whisk… 😉



January 18, 2013

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

Dawn Taylor
January 18, 2013

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.

January 18, 2013

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!