How To Make Mayonnaise At Home
How To Make Mayonnaise At Home 🥚 is a easy American recipe that serves 4. 90 calories per serving. Recipe by Steve | The Vivaldi Way on YouTube.
Prep: 15 min | Cook: 47 min | Total: 1 hr 12 min
Cost: $3.57 total, $0.89 per serving
Ingredients
- 1 large Egg (Whole egg, pasteurized by heating in water bath 140°F for 45 minutes)
- 1 cup Avocado Oil (Neutral-flavored oil with high smoke point)
- 1 teaspoon Dijon Mustard (Adds flavor and helps emulsify)
- 0.5 teaspoon Salt (Fine sea salt)
- 1 teaspoon Lemon Juice (Freshly squeezed for best flavor)
- 1 teaspoon Red Wine Vinegar (Adds acidity)
Instructions
Pasteurize the Egg
Fill a saucepan with water, attach the thermometer and heat until the water reaches 140°F (60°C). Gently lower the whole egg into the water and maintain the temperature for 45 minutes. Afterward, transfer the egg to an ice water bath to cool quickly.
Time: PT45M
Temperature: 140°F
Measure Remaining Ingredients
While the egg cools, measure 1 cup avocado oil, 1 tsp Dijon mustard, 0.5 tsp salt, 1 tsp lemon juice, and 1 tsp red wine vinegar. Set them within easy reach.
Time: PT5M
Blend the Mayonnaise
Place the cooled, pasteurized egg in the tall mixing bowl. Add the mustard, salt, lemon juice, and red wine vinegar. Insert the immersion blender so the tip is touching the bottom of the bowl, turn it on, and slowly drizzle the avocado oil while blending. Keep the blender tip submerged and continue for 10‑20 seconds, then lift and blend another 10‑20 seconds until the mixture thickens and becomes glossy.
Time: PT2M
Store the Mayonnaise
Transfer the finished mayonnaise to a clean, airtight jar. Label with the date and refrigerate. It will keep for up to two weeks.
Time: PT1M
Nutrition Facts
- Calories
- 90
- Protein
- 0g
- Carbohydrates
- 0g
- Fat
- 10g
- Fiber
- 0g
Dietary info: Gluten-Free, Dairy-Free, Keto-Friendly, Contains pasteurized egg
Allergens: Egg, Mustard
Ingredient Substitutions
- Instead of Egg: Pasteurized egg product, store-bought pasteurized egg
- Instead of Avocado Oil: Olive oil, Vegetable oil, Canola oil
- Instead of Dijon Mustard: Yellow mustard, Spicy mustard
- Instead of Salt: Kosher salt (adjust amount)
- Instead of Lemon Juice: Lime juice
- Instead of Red Wine Vinegar: White wine vinegar, Apple cider vinegar
Equipment Needed
- Immersion Blender
- Small Saucepan or Pot
- Instant-Read Thermometer
- Tall Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Ice Bath Bowl
- Spatula or Spoon
- Clean Towel (optional)
Critical Steps — Do Not Skip
- Pasteurizing the egg to ensure safety
- Slowly adding oil while blending to create a stable emulsion
Chef Tips from the Video
- Use avocado oil for a neutral taste and healthier fats
- Room‑temperature egg blends more easily than a cold egg
- A tall, narrow container helps the immersion blender create a vortex for a better emulsion
Troubleshooting
Mayonnaise separates
Add a teaspoon of warm water and blend again until smooth.
Mayonnaise is too thick
Stir in a few drops of water or lemon juice until the desired consistency is reached.
Mayonnaise is too thin
Slowly drizzle in additional oil while blending until it thickens.
Storage
Refrigerator: Up to 2 weeks in a sealed container
Freezer: Not recommended; texture may separate
Room temperature: Do not leave out longer than 2 hours
Make-Ahead Tips
- Make the mayo up to two weeks ahead and keep refrigerated
- If the mayo separates after storage, whisk in a little warm water to bring it back together
Frequently Asked Questions
What is the cultural significance and history of mayonnaise in French cuisine?
Mayonnaise originated in the 18th‑century French town of Mahón, Spain, and quickly became a staple in French cuisine, prized for its rich, silky texture and versatility as a base for sauces and dressings.
How did mayonnaise become popular in American cooking?
American cooks adopted mayonnaise in the early 20th century, using it in salads, sandwiches, and as a binding agent, and it gained mass popularity after commercial brands made it widely available.
What are traditional regional variations of mayonnaise in European cuisine?
In Spain, aioli adds garlic; in Italy, maionese may include lemon zest; in the Netherlands, mayonnaise is often sweeter, while in the Southern United States, it’s commonly mixed with hot sauce for a spicy dip.
What occasions or celebrations is homemade mayonnaise traditionally served at in American households?
Homemade mayonnaise is a classic accompaniment for holiday turkey, summer picnics, potlucks, and brunches, often used in potato salad, coleslaw, and deviled eggs.
What makes this avocado oil mayonnaise special compared to traditional egg‑yolk mayonnaise?
Using avocado oil provides a neutral flavor and higher monounsaturated fat content, while pasteurizing the egg ensures safety without sacrificing the classic creamy texture.
What are the most common mistakes to avoid when making homemade avocado oil mayonnaise?
Common errors include adding oil too quickly, which breaks the emulsion, using a cold egg, and not maintaining a steady temperature during pasteurization; each can result in a runny or separated mayo.
Why does this recipe use an immersion blender instead of a traditional whisk?
An immersion blender creates a powerful vortex that keeps the oil and egg mixture moving together, making it easier to form a stable emulsion quickly and with less effort than hand‑whisking.
Can I make this homemade mayonnaise ahead of time and how should I store it?
Yes, you can prepare it up to two weeks in advance; store it in a clean, airtight jar in the refrigerator and label with the date. Discard if it develops an off smell.
What texture and appearance should I look for when the mayonnaise is done?
The finished mayo should be thick, glossy, and smooth, holding its shape when lifted with a spoon; it should not be watery or have visible oil separation.
What does the YouTube channel Steve | The Vivaldi Way specialize in?
The YouTube channel Steve | The Vivaldi Way specializes in clear, step‑by‑step cooking tutorials that blend classical music themes with practical home‑cooking techniques, often focusing on classic sauces and foundational skills.
How does the YouTube channel Steve | The Vivaldi Way's approach to sauce making differ from other cooking channels?
Steve | The Vivaldi Way emphasizes precise temperature control, safety tips like egg pasteurization, and the use of modern tools such as immersion blenders, delivering a blend of culinary science and artistic presentation not commonly found on typical cooking channels.
Last updated: September 6, 2026
