Chef John's Homemade Mayonnaise Recipe -
Chef John's Homemade Mayonnaise  Recipe
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How to Make Homemade Mayonnaise
See how to use a stick blender to make easy homemade mayonnaise. See more
  • READY IN 10 mins

Chef John's Homemade Mayonnaise

Recipe by  

"Homemade mayo is one of those indescribable culinary pleasures. If you have a stick-style or regular blender you can make your own mayo! It's so much cheaper and way more delicious. You also get to decide what kind of oil you want: a nice fruity olive oil; a lighter vegetable oil; or your own secret custom mix."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. Pour egg yolks, lemon juice, white wine vinegar, Dijon mustard, salt, sugar, vegetable oil, and olive oil, respectively, into a tall, narrow bowl. Set a immersion blender into the oil mixture and hold against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.
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  • Cook's Note:
  • You can also make this in the blender if you don't have a stick blender. Place egg yolks, lemon juice, white wine vinegar, Dijon mustard, salt, and sugar into a blender. Turn the blender on and drizzle vegetable oil and olive oil into the mixture in a steady stream. Blend until the mixture is thick and creamy.

Reviews More Reviews

Most Helpful Positive Review
May 31, 2014

I have been using this method to make homemade mayonnaise for years. The stick blender makes this a breeze! I don't usually add the mustard though. It is amazing how fast this comes together. GREAT METHOD!

Most Helpful Critical Review
Jul 16, 2014

This recipe just doesn't work for me. I followed the directions exactly and it turned out just an oily liquid, so I threw it out and started over, this time watching the video and following it exactly. It looked ok when I first started pulsing the stick blender, but when it was all mixed in it was just oily liquid again.


13 Ratings

Jul 02, 2014

Thanks once again Chef John. My grandma always had home-made mayonnaise. She would only use Mazola corn oil and just added salt and lemon juice. She also used a hand mixer and drizzled in the oil. I thought hers was the best but this is much better. I used 1/2 corn oil and 1/2 olive oil. The stick blender is much quicker and there is no splatter. You are absolutely right there is nothing better than a slice of bread with a big slather of home-made mayo. Try this recipe. You won't be sorry.

Sep 17, 2014

I made this, just as described, using my stand mixer and it came out perfectly! I'm so happy! I tried using another recipe and it failed miserably, but Chef John saves the day again.

Aug 21, 2014

Ok I have to admit this did not work for me at all either was not getting thick but what I did to get it thick was add two egg whites and perfect it thickened just right and it is delicious.

Aug 17, 2014

Will never buy store bought again!

Aug 14, 2014

I'm giving this five stars for the ease and simplicity of this recipe. It came together just like he said it would and was the perfect viscosity for mayonnaise. As for the taste I'm sure I screwed that up myself. I decided to do half olive oil and half canola so I used 3/4 cup of each. The only Dijon I had was the grainy country style and I had no fresh lemon so I used bottled, everything else was as called for. It was so bitter it was totally inedible. I was making my aunt Virginia's Party Chicken Salad and was short of Mayo and not willing to run to the store just for that so I used what I had in the house to make more. Huge mistake! For one thing the olive oil I had was extra virgin but probably not very good quality. It ended up pretty much tasting like thickened olive oil. That being said I plan on trying this again with better quality olive oil in the called for amounts and fresh lemon juice instead of bottled. It looked beautiful if a little green, ( the olive oil was very dark green) and came out perfectly thick and creamy.

Aug 04, 2014

Like Silentdeer I ended up with liquidy oily stuff.


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  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 0.3 g
  • < 1%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 21.1 g
  • 32%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 118 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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