Mayonnaise is an emulsion, which means the whole thing rides on adding the oil slowly enough that the yolk can take it. Go too fast at the start and it breaks into a greasy puddle. Go drop by drop for the first quarter cup and it will not fail. Everything after that is seasoning.
The ratio1 egg yolk + 1 cup neutral oil + 1 tsp vinegar + ½ tsp mustard. Add the oil drop by drop at first.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep5 min
Cooknone
Makes1 cup
CuisineBasics
Cost$
VegetarianGluten-freeDairy-free
Contains eggs
Make it vegan: a flax or aquafaba egg for the egg.
The Ingredients — and where to get them
Cook for1cup
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Egg yolk
Room temperature — a cold yolk takes the oil badly. A deep-orange pastured yolk makes visibly yellower mayo.
Anchor the bowlSet a medium bowl on a damp tea towel twisted into a ring so it can't skate around — you need both hands, one whisking and one pouring.
Start the baseWhisk the yolk and mustard together for about fifteen seconds until slightly paler and sticky. This is the base that will accept the oil.
Add the oil drop by dropFor the first quarter cup, add the oil literally a few drops at a time, whisking constantly. It will look thin, then suddenly thicken and turn pale — that's the emulsion forming.
Then pour in a threadOnce it's visibly thick, you can add the rest in a slow steady thread, still whisking. It will stiffen as it goes. If it gets too thick to move, loosen with a teaspoon of water.
Season and finishWhisk in the vinegar and salt. Taste it — homemade mayo needs more salt than people expect. Keep refrigerated and use within a week.
If it breaksA broken mayo is greasy and separated, and it is completely recoverable. Put a fresh yolk in a clean bowl and whisk the broken mixture into it drop by drop, exactly as you did the oil. Nothing is wasted.
Make it yoursThis is the point of making it rather than buying it. Whisk in chili crisp for something crunchy and numbing; truffle oil, a few drops only, for steak or fries; harissa for a smoky red version; preserved lemon, minced fine, for fish; gochujang for burgers; or raw garlic pounded to a paste for something close to aioli.
Can you freeze How to Make Mayonnaise? — Not ideal
Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.
Can you make How to Make Mayonnaise ahead of time? — Yes
Yes — it keeps in the fridge for several days; stir or shake it before serving.
Is How to Make Mayonnaise gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is How to Make Mayonnaise vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has egg. Make it vegan: a flax or aquafaba egg for the egg.
Community Notes
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