Making homemade mayonnaise from scratch is easier than you might think. With just a handful of simple ingredients, you can create a rich, creamy spread that tastes far better than most store-bought versions. This classic recipe comes together in minutes and is perfect for sandwiches, burgers, potato salad, coleslaw, pasta salad, or as a base for your favorite dips and dressings. For the best flavor and texture, enjoy it fresh on the day it’s made.
Ingredients
- 2 large egg yolks
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 1/5 teaspoon black pepper (a generous pinch)
- 2 teaspoons white distilled vinegar
- 3/4 cup vegetable oil
- 2 tablespoons warm water
Instructions
- Use a small mixing bowl.
- Add the egg yolks, salt, Dijon mustard, and black pepper. Beat with a hand mixer until well combined.
- Add 1 teaspoon of white distilled vinegar and mix well.
- Add the remaining teaspoon of vinegar and continue mixing until the mixture becomes pale and creamy.
- Begin adding the vegetable oil one drop at a time while mixing continuously. As the mayonnaise starts to thicken, you can slowly increase the flow of oil to a thin, steady stream.
- Once the mayonnaise is thick and creamy, mix in the warm water until smooth.
- Serve immediately or refrigerate in an airtight container.
Tip: Homemade mayonnaise is best enjoyed the same day it’s made. If it thickens after refrigeration, whisk or briefly mix it again before serving.
