Basic mayonnaise served in a bowl

Basic mayonnaise

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(12 ratings)

Prep: 15 mins

More effort

Serves 6

Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes 

Nutrition and extra info

Nutrition: per tbsp

  • kcal267
  • fat29g
  • saturates4g
  • carbs0.2g
  • sugars0.2g
  • fibre0g
  • protein1g
  • salt0.17g


  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 250ml sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 tsp white wine vinegar or lemon juice


  1. Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you’re confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle. 

  2. Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days. 

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Comments, questions and tips

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Gregory Champkin's picture
Gregory Champkin
25th Jul, 2020
Basic is the key word. Whoever created this recipe doesn't know what mayonnaise is.
Richie Seaward's picture
Richie Seaward
17th Jul, 2020
Terrible, terrible, terrible. Could someone at BBC Good Food review this recipe because it only fit for the bin! Please don't waste your ingredients
Sam Lightowler's picture
Sam Lightowler
27th May, 2020
Bad recipe, just produces oily liquid
Ryan Staple's picture
Ryan Staple
23rd May, 2020
Not a good recipe at all, followed it perfectly and it produced a very very thin, oily tasting liquid. Not reminiscent of mayonnaise in the slightest.
Vikster Baker's picture
Vikster Baker
18th Apr, 2020
Nice consistency but the oil taste is vile. Needs a nice oil then sunflower
11th Apr, 2020
Not often I write reviews online but time comes when you have to say something. BBC make it very difficult to register to leave a review. This recipe doesn't work. If like me your time is short, please please save yourself time. It turns out like liquid. You must modify this recipe to have 1/4 of oil and then it'll work. Yes I added the oil slowly and no it didn't curdle. 250ml oil will turn anything into pure liquid. Instead add around 60ml and you'll be fine. It'll depend on the brand of ingredients you use so please ignore this recipe and simply add oil until it's thick enough- do NOT add any more or it'll thin. I wasted a lot of time, money & perfectly good ingredients on this, so I'm writing here to prevent some other innocent soul from making the same mistake.
Vikster Baker's picture
Vikster Baker
18th Apr, 2020
Mine didn't go runny. Was thick.but I did whisk it like hell. Tasted like crap though
12th Jan, 2020
This is the first mayonnaise recipe I have tried. It was very easy and quick using the hand/stick blender method and is easy to scale up. I made this as I had egg yolks which I needed to use up.
Abi Mcnicol's picture
Abi Mcnicol
18th Jun, 2019
When i made this mayonnaise , It turned out very creamy and even though I do not like mayonnaise , I was very surprised with how well the mayo came out. Easy and quick to make and good as an add on to other sauces!
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James Donovan's picture
James Donovan
15th Jun, 2020
Step one: use an electric whisk. Or a stick blender in a jug. If you're even looking at this recipe, your right arm isn't strong enough to do this by hand. Add a small dash of oil and mix until you can't see it anymore then add more. Err on the side of caution. Once it's all mixed in whisk it like mad. Use flavourless oils, but I like to use olive oil for chicken and bacon spread.
Claudia Duncan's picture
Claudia Duncan
24th May, 2020
Use this recipe like a pre-Mayo! I don’t think it’s edible as it ends up but it’s workable! It was my first attempt and it went fine (no splitting, although I would say 15mins my foot! If you use a hand blender expect thumb cramps, over-heating and breaks) I have to say at the end the taste of was not what I expected but having read a lot of recipes before deciding this was the easiest, the consensus seemed to be use a bland oil for 250ml then add your lemon/vinegar, whisk and then add 25ml of a nice flavoured oil so I added in some olive oil, then truffle oil, a bit more lemon and cayenne just for personal taste and then it was brilliant. I was careful not to add too much seasoning but considering this is being made into egg mayo with spring onions, coronation left over chicken and having a load of capers and garlic n parsley added to go with fish goujons I doubt I’ll even taste the base. On my next batch I might finish with sesame and peanut oil and dunk katsu goujons in it
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