Ever wondered How to make Mayonnaise? It is so unbelievably easy to make the perfect Mayonnaise at home. You don’t have to buy it ever!

Homemade Mayonnaise is so much fresher and creamier and yes tastier than your favourite brand (For me, that would be Hellman’s).

Here we take a look at how to make Mayo at home, using three different easy methods.

1. Using a blender
2. Using a mini processor/cannister blender
3. Using an immersion blender

Some culinary historians have gathered that a mayonnaise-like mixture of olive oil and egg was consumed by the ancient Egyptians and Romans. However,  mayonnaise as we know it today—an emulsion of oil, egg, and acid (lemon juice and/or vinegar), plus seasonings—was developed by a Chef from France.




It is the leading belief,  that the concept for the original mayonnaise sauce was brought back to France in 1756 from Mahón, a city off the northeast coast of Spain. Apparently, a sauce was needed for the Victory banquet to celebrate the capture of Mahón by French forces under Duc de Richelieu (1696-1788).  The Duke. The story goes, the Duke’s chef had no cream to make his sauce and ended up substituting it with olive oil, naming the new sauce “Mahónnaise” in honor of the victory.

Later it was French chef Marie-Antoine Carême (1784-1833), that popularized the original recipe by blending salad oil and egg yolks into an emulsion. This is the Mayonnaise we know today.

Although the classic Mayo contains only egg yolk. Many chefs, will use a whole egg. (It gives steady results and no wastage ). I prefer this method, as it always helps with that process, feared by some – ‘The emulsification’.

Mayo is an emulsified sauce. Combining the egg and oil with some acid, and blending creates the emulsion. Seasonings may change. I am sharing how to make the most popular homemade Mayo ( taste wise ).  I have a few variations. See which one you like. each recipe can be used with a blender, mini processor or immersion blender.

Scroll down for the detailed Video on how to make Mayo using the three methods OR click the Recipe button below.

Eggs:   (containing the emulsifier lecithin) bind the ingredients together and prevent separation. Homemade mayonnaise is made with raw eggs that will not be cooked. It is not recommended eating raw eggs due to the possibility that Salmonella bacteria may be present. However, homemade mayonnaise can be safely made if raw,  pasteurized eggs or pasteurized egg products are used. It is not practical for consumers to pasteurize eggs at home. After making homemade mayonnaise with pasteurized eggs or egg products, keep it refrigerated and use it within four days. Do not freeze mayonnaise. Emulsions such as mayonnaise will separate and appear curdled after freezing.

Note: I have made Mayonnaise with raw egg for decades, and never had a problem. Pasteurized egg Mayonnaise is considered ok for pregnant women to consume, but pregnancy is not the time, to take unnecessary risks, methinks.

Oils: Grapeseed oil, Avocado Oil, Canola Oil, Olive Oil, Sunflower Oil, Groundnut oil, Soybean Oil. all make a good mayo.  I have almost always preferred grapeseed and sunflower oil combination.  Always make sure your oil has not been on the shelf too long.  In my video, I use only Sunflower oil, as it is easier for everyone to purchase. Macadamia Nut oil is fantastic for Mayo, but it can be expensive.

Acid: Vinegar types, Lemon juice.

Seasoning /Flavours: Salt and Pepper, Paprika /Cayenne, Mustard, Garlic, Herbs.

How to make Mayonnaise ( Egg Mayo ) – 3 Methods

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Key Ingredients: Oil, Egg, Seasonings. Click  ‘ Recipe Button ‘ below for the three methods.

EAT AND TELL!!! Let us know if you tried –  How to make Mayonnaise ( Egg Mayo ) – 3 Methods

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