Homemade mayonnaise recipe

Posted: August 17, 2025 Last modified: November 3, 2025

If you go to a good snack bar in the Netherlands, they’ll serve your fries with homemade mayonnaise and honestly, there’s nothing better. With this easy recipe, you can whip up the tastiest mayonnaise at home to go with your fries.

I’ll explain how to make it both with an immersion blender and by hand with a whisk.

Why this recipe works

Easy – making a homemade mayonnaise recipe has never been easier with this classic recipe
Versatile – if there was ever an ingredient that is super versatile it must be mayonnaise. You can use it in a delicious egg salad for instance, add it to your coleslaw recipe or dip those crunchy Dutch bitterballen in it. It’s also delicious in your tuna salad.

Homemade mayonnaise ingredients

I didn’t make mayonnaise myself until I was 34, and if I’d known how easy it was, I would’ve started way sooner! People often say something is easy, but this mayo was ready in two minutes. And oh wow, it’s unbelievably delicious!

A big plus: you can completely tailor the flavor to your own taste. All you need is a teaspoon, a mixing bowl, a whisk, and these 5 ingredients:

Egg yolk – You’ll only use the yolks for this recipe. (Tip: use left over egg whites for an Italian meringue for example!) Check the version using whole eggs below as well.
Mustard – Use a mustard you like, preferably a smooth one to keep the mayo creamy.
Vinegar or lemon juice – These help the mayo emulsify. I usually go for white wine vinegar, but lemon juice gives it a fresh twist.
Oil – Choose a neutral oil like sunflower, canola, peanut, or corn oil. Extra-virgin olive oil is too strong to use. Avocado oil is a good choice as well.
Salt – Add to taste, and maybe a little pepper too.

Tip: I describe two methods in the recipe: one with a whisk or mixer, and one with an immersion blender.

Flavor variations to homemade mayonnaise

This base mayo recipe is super easy to customize. Add a crushed garlic clove, or mix in some spices like paprika or curry powder. These two flavors are favorites here.

Sriracha mayo

Sriracha is a spicy chili sauce from Thailand that’s great on its own or as a dip. This sriracha mayo is amazing with bitterballen or sweet potato fries. Just stir these ingredients together:

160 g (about 2/3 cup) mayonnaise
40 g (about 3 tbsp) sriracha
1 tsp paprika powder
½ tsp garlic powder (optional)

Honey mustard mayo

I’ve shared my mustard mayo dip before, but this honey version is just as tasty. It’s perfect on a hot dog or with these feta rolls. Adjust the honey and mustard to taste, but this is my favorite ratio:

160 g (about 2/3 cup) mayonnaise
1 tbsp honey (or more to taste)
1½ tbsp mustard (or more to taste)

How to store homemade mayonnaise

Because it’s made with raw egg, homemade mayo doesn’t keep as long as store-bought. Don’t leave the whole jar on the table—just scoop out what you need into a bowl or onto plates, and put the rest straight back in the fridge. This keeps bacteria at bay.

Shelf Life

In a clean, tightly sealed jar, homemade mayonnaise will keep in the fridge for up to one week.

Can you freeze mayonnaise?

Unfortunately, no. Freezing will cause the mayo to split, the ingredients separate when thawed.

What oil is best for homemade mayo?

Go for a neutral vegetable oil like sunflower. Corn, peanut, or canola oil also work well.

Can I use olive oil?

Yes, but it gives the mayo a more bitter flavor. You can always experiment to see what you like.

My mayo turned out too sour!

Vinegar and lemon juice help with emulsification, but too much can overpower the flavor. You can soften the acidity with a little honey. Next time, try using less vinegar or switch to a milder kind like apple cider vinegar or lemon juice.

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Basic Mayonnaise Recipe

Making your own delicious homemade mayonnaise is super easy to do. You just need a few ingredients and a few minutes

Cook Time5

Total Time5

Servings: grams

Ingredients

Metric | US Customary

2 medium egg yolks
1½ tsp smooth mustard more to taste
1-2 tsp white wine vinegar more to taste
A pinch of salt more to taste
250 ml sunflower or other neutral oil

Equipment

Immersion blender or whisk/mixer

Instructions

Instructions – Whisk or Mixer Method

In a bowl, mix together the egg yolks, mustard, vinegar, and a pinch of salt.
While whisking or mixing, slowly drizzle in the oil. Keep mixing until all the oil is incorporated and the mixture becomes thick and creamy.
Taste and adjust with more vinegar or salt if needed.
Spoon the mayo into a clean, airtight jar and store in the fridge.

Instructions – Immersion Blender Method

You can substitute the two egg yolks with one whole egg for this version.
Add the egg yolks (or whole egg), mustard, vinegar, and salt to a tall mixing cup. Pour the oil on top.
Place the immersion blender at the bottom of the cup, turn it on, and slowly lift it upward. In about 30 seconds, you’ll have a creamy mayo.
Taste and adjust seasoning if needed. Store in a clean, airtight jar in the fridge.

How to store

Keeps in the fridge for up to 1 week in a clean, sealed jar.

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Homemade mayonnaise recipe