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Homemade Mayonnaise

Quick and healthy mayonnaise recipe
4 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Condiment
Cuisine French
Servings 15 servings
Calories 757 kcal


  • 2 egg yolks See notes
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon Mustard optional
  • 1 pinch Salt and pepper optional
  • 200 ml Extra Virgin Rapeseed Oil


  • Put the egg yolks, vinegar, mustard and salt into a bowl
    How to make Mayonnaise recipe ingredients in a bowl
  • Whisk until they double in volume
    How to make Mayonnaise recipe whisk until double the volume
  • Continue to whisk as you slowly pour the oil in
    How to make Mayonnaise recipe slowly pour in oil
  • Don’t add the oil too quickly – it should “disappear” into the egg yolk mix almost on contact
  • As you get close to all the oil being added the mayonnaise becomes very thick. You may have to stop and start pouring to allow the oil time to whisk in
    How to make Mayonnaise recipe whisk until thick
  • Store in a covered container in the fridge and use within 5 days


Back in the late '80s and '90s the UK egg industry had a serious salmonella problem. That’s no longer the case, but eggs still haven’t lost their notorious reputation. For most people fresh, raw egg yolk is perfectly safe to eat. But as a precaution, infants, the very elderly, pregnant women and anyone with a compromised immune system shouldn’t eat raw eggs. Luckily you can buy pasteurised egg yolk in most supermarkets.
Keyword healthy eating, mayonnaise