Homemade mayonnaise is so much better than store bought mayonnaise. And it's really not that difficult or long to make. 

I make mine based on mustard but this is not essential. Mustard adds flavor and also aids in achieving this emulsion thanks to the vinegar from the mustard. 

This mayonnaise can be kept refrigerated for one week in a sealed container.

Course Sauce
Cuisine Vegetarian
Prep Time 10 minutes
Servings 4 portions
Calories 236 kcal


  • 1 egg yolk
  • 1 tsp mustard
  • 100 ml canola oil
  • salt & pepper


  1. mix the egg yolk with mustard
  2. add oil in a thin stream, beating with a whisk
  3. season with salt and pepper

Recipe Notes

  • you may use peanut oil but I prefer canola, sunflower or corn oil which are finer
  • when it becomes difficult toadd oil but you still want some more mayonnaise, add a dash of lemon juice or vinegar: the acidity will allow to add a little extra oil
  • if your mayonnaise splits, do not throw it away: take a new egg yolk and add the failed mayonnaise in a thin stream, stirring with whisk
  • mayonnaise can be flavored in different ways: with lemon juice, a little more mustard, garlic, curry, herbs...