Homemade Mayonnaise

Mayonnaise is versatile and goes especially well with fish and seafood. It is also the basis for many other dips and sauces. With only four ingredients that you already have in your pantry and 10 minutes of your time, you can make the best homemade mayonnaise.

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Homemade Mayonnaise

  • Servings: ca. 300 g
  • Difficulty: simple
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  • 3 egg yolks, at room temperature
  • 2 tsp of Dijon mustard
  • 250 ml of neutral flavored oil, e.g. sunflower oil, peanut oil
  • 2 tbsp of white wine vinegar or lemon juice
  • fine grain sea salt
  • freshly ground pepper


  1. In a mixing bowl whisk together egg yolks and mustard with a pinch of salt and freshly ground pepper.

  2.  Slowly, a few drops at a time, pour the oil into the bowl while whisking constantly. Once the mayonnaise has started to thicken, pour the oil in a slow, thin and steady stream. If the oil starts to build up at all, stop pouring and whisk the mayonnaise briskly until the oil has incorporated. When the oil is completely incorporated, whisk very quickly for about 30 seconds so that the mayonnaise gets a thick and shiny consistency, with your whisks forming ribbons through the mixture. Carefully add the vinegar or the lemon juice and season to taste.

  3. Serve immediately or store in the fridge in a covered container for 3 days.


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