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Homemade mayonnaise is easy to make and the fresh, creamy homemade taste can really elevate your recipes that include mayonnaise in the ingredients list.

Homemade Mayonnaise is surprisingly easy to make!  And if you’re planning to make a recipe for chicken salad, egg salad, or coleslaw, or a dip that calls for mayonnaise, or a blue cheese dressing, the fresh taste of a homemade mayonnaise can really elevate your dish to a whole new level.

Homemade mayonnaise is also so much lighter and creamier in consistency than jarred mayonnaise, and we think ours is perfectly flavored with a hint of Dijon mustard, sugar and lemon.

Just be sure to use a lightly-flavored oil such as canola when making this recipe – oils such as olive oil have a much stronger flavor that will alter the taste and appearance of the finished mayonnaise.

Making homemade mayonnaise also requires the use of eggs that have been “coddled” – or gently and lightly cooked in water at just below the boiling point (you can see our How-To Coddle an Egg here).  This process makes the eggs perfectly safe to eat even though they are still a very soft and runny consistency.

Homemade mayonnaise will keep safely for five to seven days if stored correctly in the refrigerator. This recipe is adapted from The Silver Palate Cookbook. (Affiliate Link)

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How to Make Homemade Mayonnaise - A Family Feast

Homemade Mayonnaise

  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: Approximately 2 1/2 cups


  • 3 eggs (you will need 2 coddled egg yolks and 1 coddled whole egg)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • Pinch of salt
  • Few grinds of freshly ground black pepper
  • 1/8 cup plus one tablespoon lemon juice
  • 2 cups canola oil


  1. Coddle three eggs, see here.
  2. Separate 2 coddled yolks and place in food processor, discard whites. Add whole coddled egg, Dijon mustard, sugar, salt, pepper and 1/8 cup of the lemon juice. Pulse mixture for one minute.
  3. With motor running, slowly add oil just dribbling it in until all the oil has been mixed in.
  4. Scrape sides, stir by hand and taste. Add more salt, pepper or sugar as needed. Add additional tablespoon of lemon juice if needed.
  5. Store any remaining mayonnaise in refrigerator for up to 5-7 days. Bring back up to room temperature before serving for the best flavor.

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How to Coddle An Egg

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  • Nicole wrote:

    Hi Martha,
    Thanks for the great info on coddling the eggs first. I tried it and it worked perfectly! Your mayonnaise recipe is fantastic. One suggestion, though. Homemade French mayonnaise does not contain sugar and really does not need it. We Americans get too much sugar in our diet. Try it without the sugar. You might like it. 🙂

    • Martha wrote:

      Thanks for the suggestion Nicole!

  • Ashanti wrote:

    What is another oil you recommend besides canola?

    • Martha wrote:

      Hi Ashanti – Vegetable oil or any other mild/neutral flavored oil will work!

  • Neil wrote:

    I’m curious why your recipe calls for coddling the egg yolks — most mayonnaise recipes call for raw egg yolks. What difference does coddling make?

    • Martha wrote:

      Hi Neil – We used coddled eggs in our mayonnaise recipe simply because they are safer to use than raw eggs! Coddling will help reduce the chance of salmonella in the eggs. If you’d rather, you can certainly use raw eggs in our recipe. Thanks for visiting our site today! Martha

  • Madonna wrote:

    This sounds very exciting. I read your post about coddling the egg and it sounds doable. I have attempted other recipes only to have a bad result. It made me very unhappy to lose that much oil. Sorry for asking, but is there any way to halve this recipe? This is way too much for my small family.

    • Martha wrote:

      Hi Madonna – you can certainly try halving the recipe! The tricky part may be trying to estimate what half of a whole egg is when cutting the ingredients in half. I’d also recommend using a smaller sized/mini food processor if you have one just to make sure you get the full whipping effect as you blend the smaller quantity of ingredients together. Let us know how it comes out! Martha

  • Yvonne @ bitter baker wrote:

    I have never tried to make my own mayonnaise, cause I thought it would be too time consuming. But 10 minutes? I can live with that! Thanks for posting 🙂

  • zosia wrote:

    how long does this mayonnaise stay fresh for in the refrigerator?

    • Martha wrote:

      Hi – As long as it is correctly refrigerated, it should be good for 5-7 days.

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