Homemade Old Fashioned Mayonnaise Recipe (Egg Yolk Mayo)

Once you make mayonnaise at home with just egg yolks, oil and salt, it’s hard to go back to the jar. It takes about ten minutes with a whisk, it tastes richer and fresher, and you know exactly what went into it.

I don’t know about you, but I hate store-bought mayo and I never ever use it for anything. I like to make my own mayonnaise always. 

Store-bought mayo is made to sit on a shelf for months, so it usually comes with stabilizers and preservatives. Homemade mayo is much simpler: you choose the eggs, you choose the oil, and you season it the way you like. The only trade-off is that it keeps for a few days, not a few months, so make small batches.

The History Behind Old-Fashioned Mayonnaise

Mayonnaise is older than most people think, and where it really comes from is still argued about.

Mayo’s Humble Origins

Picture this – it’s the 18th century in Mahon, a bustling port in Menorca, Spain. Legend has it that the French Duke of Richelieu visited the island after a victorious battle. To celebrate, the local chefs created a special sauce combining oil and eggs to honor the Duke – and thus, mayonnaise was born!

Evolution of Mayo Recipes

From its humble beginnings in Spain, mayonnaise quickly spread across Europe and beyond, adapting to local palates and ingredients along the way. In the 19th century, the recipe evolved with the addition of vinegar and mustard, giving old-fashioned mayonnaise its signature tangy flavor.

Today most of the mayo people eat comes out of a jar, but the old way, whisking yolks and oil by hand, still gives the best texture and the cleanest flavor.

Key Ingredients for Authentic Mayonnaise

Classic mayonnaise needs very few ingredients, so each one matters.

Eggs: The Heart of the Recipe

Use the freshest eggs you can find and only the yolks. The yolk is what holds the oil together and gives mayo its thick, glossy body and rich taste. Because the yolks stay raw, pasteurized eggs are the safer choice if you’re making it for young kids, pregnant women, older people or anyone with a weak immune system. The FDA’s egg safety page explains why.

The eggs act as the emulsifier in the recipe, binding the oil and other ingredients together to create that signature smoothness that you crave.

Make sure you are using room temperature eggs always. If the eggs are too cold, the egg yolk will not mix well with the oil.

Oil Selection Matters

Pick a neutral oil like sunflower, grapeseed or safflower so the egg flavor comes through. Strong extra virgin olive oil can turn bitter when it’s blended hard, so if you love olive oil, use a mild one or mix a little into a neutral oil.

Whisking Up the Perfect Batch

The whole trick is in the whisking. Whisk the yolks on their own first until they look a little paler, then keep the whisk moving the entire time you add the oil. It’s a good arm workout.

To make the process faster, you can use an immersion blender/stick blender or a food processor. Personally, I prefer the old fashioned way, so I like to use a whisk all the time for this delicious homemade mayonnaise.

The Whisking Technique

When whisking up your old-fashioned mayonnaise, remember to start slow and gradually increase your speed. This gradual process helps emulsify the ingredients and ensures a smooth and luscious texture. Be patient and whisk with love – your taste buds will thank you!

Adding Oil Gradually

Key to achieving that perfect texture in your old-fashioned mayonnaise is adding oil slowly. Pour it in a steady stream while whisking continuously. This gradual incorporation allows the oil to bind with the other ingredients, resulting in a silky smooth emulsion that’s pure bliss with every spoonful.

Seasoning for Flavor

This recipe only calls for salt and black pepper. If you want more flavor, stir in a squeeze of lemon juice or a small spoon of mustard at the end, or a pinch of garlic powder or paprika. Taste as you go.

Preserving and Storing Your Homemade Mayo

Homemade mayo has no preservatives, so treat it like any fresh food:

Storage Tips

• Refrigeration is Key: Remember, mayo contains ingredients like eggs that can spoil if left out. Always store your homemade mayo in the refrigerator to maintain its freshness.
• Air-tight Container: Transfer your mayo to a clean, air-tight container. Mason jars or reusable squeeze bottles work well to keep air exposure to a minimum.
• Temperature Control: Store your mayo in the coolest part of your fridge, typically the back of a shelf rather than on the door where temperatures fluctuate more.
• Label and Date: To avoid confusion, label your container with the date you made the mayo. This way, you can keep track of its freshness.

Creative Variations and Mix-Ins

• Herb Infusions: Stir in fresh herbs like dill, basil, or tarragon for a flavorful twist.
• Spice it Up: Experiment with spices such as smoked paprika, cayenne pepper, or garlic powder to give your mayo a kick.
• Citrus Zest: Brighten up your mayo with a hint of citrus zest from lemons, limes, or oranges for a zesty finish.

Reviving Tradition: Serving Suggestions

Homemade mayo works anywhere you’d use the jar kind. Here are the classic ways to use it, plus a few newer ones.

Traditional Pairings

1. Potato Salad: Mix your creamy homemade mayo with freshly boiled potatoes, chopped celery, and a sprinkle of dill for a traditional take on this timeless side dish. You can also use it as a salad dressing with your tuna salad, chicken salad, or egg salad. 
2. BLT Sandwich: Slather your bread with a generous dollop of old-fashioned mayonnaise to bring out the flavors of the crispy bacon, juicy tomatoes, and fresh lettuce in this classic sandwich.
3. Deviled Eggs: Whip up a batch of deviled eggs by combining hard-boiled egg yolks with mayo, mustard, and a pinch of paprika for a crowd-pleasing appetizer that never goes out of style.
4. Rice and Vegetable Salads: This mayo recipe is my go-to recipe in the summer. I mix it with steamed rice, then serve it with boiled eggs and my super delicious tomato and lettuce salad.

Modern Twists on Mayo Usage

1. Avocado Toast: Spread a layer of homemade mayo on your toast before topping it with creamy avocado slices and a sprinkle of red pepper flakes for a trendy twist on a breakfast favorite.
2. Spicy Mayo Dipping Sauce: Mix your mayo with sriracha sauce and a squeeze of lime juice to create a zesty dipping sauce for sweet potato fries or sushi rolls to give your taste buds an exciting modern kick.
3. Mayo Aioli: For burgers and sandwiches, blend your old-fashioned mayo with minced garlic, lemon juice, and a pinch of salt to create a flavorful aioli that adds a gourmet touch to any dish.

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Homemade mayonnaise FAQ

Why did my mayonnaise split?

Usually the oil went in too fast, or the eggs were still cold from the fridge. Don’t throw it out. Put a fresh yolk (or a teaspoon of water) in a clean bowl, then whisk the split mayo into it one spoonful at a time. It will come back together.

How long does homemade mayonnaise last?

Keep it in a clean, closed jar in the fridge and use it within 3 to 4 days. If it smells sour, looks watery or has been left out on the table, throw it away. The same care applies to anything you make with it, like potato salad (here’s how long potato salad lasts).

Is it safe to eat raw egg yolks?

Raw eggs can carry salmonella. Use very fresh eggs from a source you trust, keep the mayo cold, and switch to pasteurized eggs for anyone at higher risk. See the FDA guidance on egg safety for the full list.

Can I make mayonnaise in a blender?

Yes. An immersion blender in a narrow jar is the fastest way. Put the yolks at the bottom, pour the oil on top, and blend from the bottom up. It’s done in under a minute.

Can I freeze homemade mayonnaise?

No. The emulsion breaks when it thaws and you end up with an oily, grainy sauce. Small fresh batches are the way to go.

What is the difference between mayonnaise and aioli?

The oldest aioli is just garlic pounded with olive oil, no egg at all. These days most people use the word aioli for garlic mayonnaise.

Make your first batch by hand so you can feel the moment it thickens. After that it takes no time at all. Need ideas for using it? Spoon it over hard boiled eggs, mix it into one of these cold pasta salads, or serve it with our Moroccan chicken kabobs.