Homemade Mayonnaise From Scratch

Homemade Mayonnaise From Scratch - Plattershare - Recipes, food stories and food lovers

About Homemade Mayonnaise From Scratch

Let's learn the simple Homemade Mayonnaise from scratch as mayonnaise is basic cold emulsion sauce. It is used as an accompaniment, spread for sandwiches and as a salad dressing.
It has a wide variety of uses, particularly in Hors d oeuvres & salads. If you are wondering does mayonnaise have eggs so the answer is yes! traditional mayonnaise contained egg.
Lets see how to make mayonnaise at home from scratch.
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Recipe Time & More

Prep Time7 minutes
Total Time7 minutes
Recipe TasteSaltySavoury
Calories - 169 kcal
Servings - 10


  • 900 ml Olive Oil Salad Oil
  • 6 Egg yolk
  • 1 gm Dijon mustard
  • 15 ml Vinegar
  • 1 Lemon


  • Salt to taste
  • Pepper to taste
  • Sugar a pinch


  • Place yolk of eggs, seasoning in a clean moisture free glass bowl & add the Dijon mustard, salt, pepper and sugar and whisk well.
  • Separately mix lemon juice and vinegar in a clean bowl.
  • Add half the quantity to the glass bowl mixture.
  • Add oil slowly i.e. in a slow stream or drop by drop, a little at a time, whisking continuously, until all the oil is incorporated and you see the emulsion being formed. Finish the sauce by adding the rest of lemon juice and vinegar.
  • This is done to ensure coherence of the sauce & to prevent its turning & curdling. Please check notes section for tips.
  • Place the sauce in the refrigerator in an airtight container. Stays good for 1 week.
    Homemade Mayonnaise From Scratch - Plattershare - Recipes, food stories and food lovers

Recipe Notes

Important points to be considered:
  1. Do not expose mayonnaise to too low temperature after making
  2. Initially, the oil should not be added rapidly
  3. Do not use too cold
  4. The oil should be in proportion to the egg
  5. Cover the sauce with a lid and store in a cool
  6. All ingredients need to be room temperature, so plan ahead by taking out the eggs at least thirty minutes before you prepare it.
  7. You may add a little cayenne pepper too, in the preparation.
  8. You may use Canola Oil / Corn Oil / Sunflower Oil / Groundnut Oil instead of Olive Oil.
Chef Tips:
Rectification of Turned or Curdled Mayonnaise:
  1. By taking a clean bowl, add in boiling water or vinegar & gradually whisking in the curdled Mayonnaise
  2. Place an egg yolk & gradually whisk in the curdled mayonnaise.
  3. If a small quantity of Mayonnaise is to be rectified, then put the mustard powder in a clean bowl & add in drop by drop, whisking the curdled mayonnaise.
More Mayonnaise Recipe: Eggless Basil Mayonnaise Using Acv
About the Author: This recipe has been shared by Chef Reetu Uday Kugaji who believes that food that she cooks should touch heart and soul of the person and she dedicates all her success to her Angel Mother. Works as Speciality Chef with Percept KnoriginCinecurryChefsutra and as a Food Author with PioneerchefTheurbanspicePinksworthTanyamunshiMangobunchPlattershareWomenplanet.
Website: Chefreetuudaykugaji, Facebook: Food For Thought, Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji
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Recipe Nutrition

Calories: 169kcal | Carbohydrates: 5g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 117mg | Sodium: 1411mg | Potassium: 65mg | Fiber: 3g | Sugar: 1g | Vitamin A: 512IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 1mg

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