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Homemade Mayonnaise

Homemade mayonnaise in a glass with a wooden spoon and eggs in the back.

Do you have left over egg yolks from a dessert you were making? Well how about you use them to make a ? Nothing but natural ingredients, no preservatives, no things you can’t pronounce, just honest to goodness stuff that you can use with your salads, sandwiches and whatever else you use mayo with. It’s only a couple of ingredients and you have all of them at home, how easy is that?

Homemade mayonnaise in a shot glass topped with greens and a whisk with eggs and oil in the background.

Try our other Condiments:


Homemade Mayonnaise

5 from 1 vote

Homemade Mayonnaise - basic recipe that uses just a couple of simple ingredients that you probably already have in your home.

Author: Marina | Let the Baking Begin
Course: Condiment
Cuisine: French
Keyword: homemade mayonnaise
Calories: 39 kcal
Prep Time: 10 minutes
Servings: 8 servings


Ingredients {at room temperature)

  • 2 egg yolks
  • 1 Tbsp Dijon mustard
  • 1 tbsp lemon juice or vinegar
  • 1 cup neutral oil (light olive oil, etc.)
  • 1/3 tsp salt
  • 1/8 tsp of ground pepper


  1. With a hand blender, pulse together the egg yolks, salt, pepper and lemon juice, then whip for another 3-4 minutes, until you get a very smooth mixture.
  2. While continuing to whip, add oil one drop at a time. When you have only ⅓ left, pour it carefully, a little bit a time. Do not stop whipping.
  3. If the mayonnaise is too thick, add 1 tsp of water at a time until desired consistency. 

Recipe Notes

ALL ingredients must be ROOM TEMPERATURE

Nutrition Facts
Homemade Mayonnaise
Amount Per Serving
Calories 39 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 48mg16%
Sodium 81mg4%
Potassium 4mg0%
Vitamin A 65IU1%
Vitamin C 0.5mg1%
Calcium 6mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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