Fail-Proof Mayonnaise

Author: Marthinus Strydom
Category: Sauces & Spices
Serves/Qty: 1.00
Heidi Strydom

A quick and easy homemade mayonnaise recipe, using whole eggs instead of just the yolk, ready in under 10 minutes!

Marthinus Strydom

The Story

The origin of mayonnaise is uncertain, but it is believed to have originated in France in the late 18th century. The word "mayonnaise" is derived from "mahonnaise," the French word for a sauce made with eggs and oil. Some say it was created in honor of the French victory at the Battle of Mahon and named after the port city of Mahon in Minorca, Spain. Others believe it was created by chef de cuisine of the Duke de Richelieu, who is said to have first served it in 1756.

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Adjust Quanities

1 large egg at room temperature
1 tbsp (3 Teaspoons) dijon mustard
1 tbsp (3 Teaspoons) red or white wine vinegar
0.25 tsp salt, or more to taste
240 ml neutral flavored oil, grapeseed or canola are best
1 tsp fresh lemon juice


This recipe makes 1 cup (1 serving). Change the servings above to adjust the recipe. So 2 servings will make 2 cups, etc.)

  1. Add an egg to a small bowl of the food processor or immersion blender (I prefer the immersion blender because it works better with smaller quantities) and blend for 20 seconds.
  2. Add mustard, vinegar, and salt. Blend for another 20 seconds.
  3. Scrape the sides and bottom of the bowl. With the processor running, slowly add the oil in drops until about a quarter of the oil has been added.
  4. Gradually increase the flow of oil to a thin stream as the mixture begins to thicken and emulsify.
  5. Add the remaining oil, then scrape the bottom and sides of the bowl. Process for an additional 10 seconds.
  6. Taste the mayonnaise and add salt, lemon juice, or extra vinegar to taste.
  7. If the mayonnaise is too thin, add more oil with the processor running until it reaches the desired consistency.