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Making Mayo From Scratch Is Easy And Totally Worth It

It's super easy, and you probably have all of the ingredients already.

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If you're one of those people who "hates mayo," you've probably never made it from scratch.

Homemade mayonnaise is more flavorful than the storebought stuff, since it's made with fresher ingredients, like egg yolk and just-squeezed lemon juice. Also, there are no preservatives or stabilizers in homemade mayo, so the texture is creamy and velvety, not squelchy and gelatinous.

The best part is that you only need five ingredients — most of which you'll probably have on hand.

John Gara / BuzzFeed

You will need:

2 large egg yolks, at room temperature

1 teaspoon dijon mustard

2 tablespoons lemon juice

1/2 teaspoon kosher salt

1 1/2 cups canola oil, refrigerator cold

You will also need 2 tablespoons of cold water.


The trick to easy homemade mayo is using VERY COLD OIL. So, put your oil in the fridge or freezer for at least an hour before you start.

Getting oil to emulsify with the other ingredients (which is the basic thing you're trying to do when you make mayo) can be slow and tricky, and sometimes you end up with a separated, broken mess that doesn't belong in anything except your garbage can.

Emily Gennis, a former line cook at NYC's Má Pêche (part of the Momofuku empire), visited the BuzzFeed test kitchen to show us a pro tip that makes emulsification pretty much foolproof.

"I was anxiously drizzling oil into a [food processor] and praying the emulsion wouldn't break," she says. "Peter Serpico, then Momofuku's Director of Culinary Operations, walked up behind me. He explained that, if I put some canola oil in the freezer an hour before I was going to use it, the emulsification would be almost instantaneous. I tested out his technique and, sure enough, he was right. It was like magic. Magic mayo."


NOTE: We took the top off of our food processor to better show what was happening, but you should ALWAYS have the top securely on while the blade is running.


With the food processor still running, add the oil in a slow, steady stream.

John Gara / BuzzFeed

It should take 30-60 seconds to add all the oil. By slowly adding the oil while the yolk-mustard-salt-lemon mixture is moving, you're causing it to emulsify, or create a thickened, uniform mixture instead of separating.


Basic Mayonnaise

Makes 2 cups

Recipe by Emily Gennis


2 large egg yolks, at room temperature

1/2 teaspoon kosher salt

2 tablespoons very cold water

1 teaspoon Dijon mustard

2 tablespoons lemon juice

1 1/2 cups vegetable oil, refrigerator cold


1. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5-10 seconds.

2. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.

3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.

We used a spring whisk to make our mayo, but a regular whisk will work just fine.

The spring whisk is made of a single coiled wire. It's smaller than a regular whisk, so it's better for aerating smaller quantities, like mayo. It's a great tool to have if you make lots of emulsified sauces like mayonnaise and vinaigrette, and you can get one here here ($14.00). A regular wire whisk will work, too.

Once you've mastered basic mayonnaise, it's easy to add different herbs and spices to make flavored versions.

Alice Mongkonglitte / John Gara / BuzzFeed

For seven delicious mayonnaise recipes — including curry mayo, garlic aioli, and scallion-lime mayo — click here.