There is a small thrill in watching mayonnaise come together from just a few simple ingredients. That glossy, velvety emulsion feels like magic when you whisk it into being yourself, and the flavour is so fresh, rich and slightly tangy that it feels a world apart from shop-bought jars. Homemade mayonnaise is a staple in many professional kitchens, and once you have made it for yourself, you will understand why. It is not only satisfying to create, but also customisable, adaptable and endlessly useful, from sandwiches to sauces to seafood platters.

What Is Mayonnaise?

Mayonnaise is a cold emulsion sauce made by slowly whisking oil into egg yolk along with an acid such as lemon juice or vinegar until thick and creamy. At its simplest, it consists of four ingredients: egg yolk, oil, mustard and acid. It can be enriched with salt, pepper, herbs, garlic or spices depending on its final use. The key to mayonnaise is emulsification, where two ingredients that do not normally mix, like oil and water, are brought together with the help of an emulsifier. In this case, the lecithin in egg yolk acts as the stabilising force. The result is a creamy, silky condiment.

A Brief History of Mayonnaise

Mayonnaise is believed to have originated in eighteenth-century France, although some culinary historians trace it to Mahón, a city in Menorca. This has led to the theory that the French borrowed and renamed it after the Duke of Richelieu’s victory there in 1756. Either way, it quickly became a cornerstone of classic French cuisine, appearing in recipes by Escoffier and in the pages of Larousse. It later became a pantry staple in households across Europe and the United States, especially from the twentieth century onwards as factory-made versions became more widely available.

Key Ingredients and Preparation Tips

To make mayonnaise, you will need the freshest eggs you can find. Ideally, choose free-range or organic. Because the yolk is raw, it is important to use high-quality eggs. Many chefs opt for pasteurised eggs for safety, especially in commercial kitchens. You will also need a neutral oil such as sunflower, rapeseed or groundnut. Olive oil can be used, but its strong flavour may overpower the mayonnaise, so it is often blended with a lighter oil.

Mustard acts as both a flavouring and a secondary emulsifier. Dijon is the classic choice, adding subtle sharpness without being too hot. For acidity, lemon juice gives freshness while white wine vinegar adds a clean tang. Salt and white pepper complete the basic seasoning.

Method: How to Make Mayonnaise

Start with one large egg yolk in a clean mixing bowl. Add a teaspoon of Dijon mustard and a pinch of salt. Whisk these together until smooth. Then begin adding your oil very slowly at first, drop by drop, while whisking continuously. Once the emulsion begins to form and the mixture thickens slightly, you can start to add the oil in a thin, steady stream.

As you whisk, the mayonnaise will become thicker and paler. Once about 150 millilitres of oil has been incorporated, whisk in a tablespoon of lemon juice or vinegar to loosen the mixture. Then continue adding oil, up to 250 millilitres in total, until the desired consistency is reached. Taste and adjust the seasoning with more lemon juice, salt or mustard as needed.

If you prefer not to whisk by hand, mayonnaise can also be made in a blender or food processor. Just be cautious with the speed. If it goes too fast, the emulsion may break. A stick blender in a tall jug is a great alternative and often produces more consistent results for beginners.

Chef Insight: Professional Tips for Success

Professional chefs tend to follow a few golden rules when it comes to mayonnaise. All ingredients should be at room temperature to help emulsification. Adding the oil too quickly at the start is a common mistake, so patience is essential. Use a large bowl with a rounded base for maximum contact with the whisk and better control over the emulsion.

If your mayonnaise splits and becomes oily or thin, you can rescue it by starting a fresh egg yolk in a clean bowl and then slowly whisking the broken mixture into it. Another clever tip is to flavour your mayonnaise after it is made. Stir in roasted garlic for aioli, chopped tarragon for a herby version or a spoonful of harissa for a spicy kick.

Common Mistakes and How to Avoid Them

The most frequent issue with homemade mayonnaise is curdling or splitting. This usually happens when oil is added too quickly or when ingredients are too cold. Another pitfall is using extra virgin olive oil on its own, which can become bitter when blended at high speed.

Over-seasoning is another risk. Since mayonnaise is a base, it is best to keep flavours balanced unless you are making a strongly flavoured variation. Always use clean utensils and refrigerate the mayonnaise immediately, especially as it contains raw egg.

Serving Ideas and Culinary Uses

Mayonnaise is endlessly versatile. Use it in sandwiches, dressings, potato salads and coleslaw. It is the base for many classic sauces including tartare, remoulade and Marie Rose. A spoonful can elevate a burger, dress a prawn cocktail or pair beautifully with hot chips.

You can also use it creatively in baking. Some chocolate cake recipes include mayonnaise instead of butter to create a moist crumb. It can be whisked into devilled eggs, used as a marinade for grilled meats or folded into cold pasta salads. The possibilities are broad and delicious.

Dietary Variations and Substitutes

For egg-free mayonnaise, aquafaba, the liquid from tinned chickpeas, makes an excellent substitute. Whisk it with mustard, vinegar and oil in the same way as a traditional mayonnaise. For vegan versions, some plant-based milks such as soy or oat work well as a base when combined with oil and acid.

There are also commercial egg replacers designed for emulsions that yield very stable results. For those avoiding mustard, a little garlic paste can help stabilise the mixture while adding a lovely savoury note.

Sustainability and Ingredient Sourcing

Choosing local free-range or organic eggs supports ethical farming and better animal welfare. Using British cold-pressed rapeseed oil provides a mild flavour and supports local agriculture. Lemon juice or vinegar from sustainably grown fruit adds a clean and natural acidity. If you make mayonnaise often, store leftover egg whites in the freezer for meringues, soufflés or omelettes so that nothing goes to waste.

Final Thoughts

Making mayonnaise at home is one of those kitchen skills that feels quietly transformative. It teaches you how ingredients behave, how flavours balance and how patience leads to success. Once you have mastered it, you may never want to return to the jarred version. It is a wonderful reminder that even the humblest of condiments can shine when made with care, attention and good ingredients.

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