Fool Proof Whole Egg Mayonnaise

Whole Egg Mayonnaise

Whole Egg Mayonnaise

I am a sucker for a thick, creamy mayonnaise. Growing up with a Dutch mother, mayonnaise was put on and with everything. Sandwiches, salad, chicken, fish, hot chips, burgers, the list goes on. There always had to be mayo in the fridge and a spare one in the cupboard just in case.

A few years ago I saw my great Aunt make mayonnaise from scratch. I was transfixed by her technique and blown away by the taste. Using nothing but white wine vinegar, dry mustard, salt, egg yolks and olive oil, she created a rich and creamy mayo. It was then used as then base for a traditional Marie Rose sauce. I knew from then on I was going to try to make my own mayonnaise.

However, it took a while before I felt confident enough to actually give it a try. It wasn’t until I was auditioning for Masterchef that I started researching different recipes and techniques. I had decided to make crispy skinned Salmon with oven roasted tomatoes and dill potato salad. I was adamant that I would make the potato salad with mayonnaise I had whipped up myself. Being such a crucial element in the dish, I practised twice a day for two weeks until I thought my mayonnaise was good enough. Using a similar recipe to my great aunt’s, with the addition of dill, and the old school technique of whisk and metal bowl, I managed to whip up a flavoursome mayonnaise.

However, due to the effort it took to whisk the eggs, add the oil and keep a steady stream, my arm felt like is was going to fall off. The yield was always low, half the time the mayonnaise split and I wanted to be able to make my own mayonnaise regularly. After my audition (which obviously wasn’t successful – I did get great feedback for the mayo though :) ) I set out to find a quick, easy and tasty recipe for a good mayonnaise.

Through my trial and error, I discovered the following:

  • Olive oil is too strong a base and it is better to use a neutral oil to emulsify. I like using Sunflower oil now.
  • Whole eggs (instead of yolks) are not only easier to use but gives a creamier, less “eggy” flavour.
  • There is nothing wrong taking a shortcut here and there. I switched my whisk for the food processor and found that the results were quicker and better.
  • Finally, to save having to slowly tip the oil into food processor, I poked a hole in the bottom of a foam cup, jammed the cup in the feeder and allowed the oil to drip into the processor – hands free!

Using these techniques, I came across a great recipe for the best Whole Egg Mayonnaise ANYONE can make.Trust me, if you love mayonnaise, you won’t go back to store-bought after trying this version.



  • 1/2 tsp dry mustard powder
  • 1/4 tsp sea salt
  • 2 eggs
  • 2 cups neutral tasting oil (sunflower works well – opt for pressed if possible)
  • 2 tblsp white wine vinegar (not malted)


Put all ingredients (other than the oil) in the food processor and turn it onto medium-high.
Jam a foam cup (with a whole poked in the bottom) in the Food Processor feeder and have the oil measured out, ready to pour into the cup.
Fill the cup with oil and allow it to stream slowly into the Food Processor.
Once the cup is empty, fill the cup again until all the oil has been used.
Voila! Hands Free mayonnaise.
If stored in a sterilised glass jar, the mayonnaise will last about 2 weeks.

Fresh Freerange Eggs

Fresh Freerange Eggs

Preparing the Cup

Preparing the Cup

Ready to pour in the oil

Ready to pour in the oil

Pouring the oil

Pouring the oil

Refilling the Cup

Refilling the Cup

Letting it Stream

Letting it Stream

Hands Free Mayonnaise

Hands Free Mayonnaise




  1. Sonya
    July 10, 2010

    I have to agree about the olive oil flavour being too strong. I’ve made my own mayo and aioli in the food processor a couple of times, now, and have been disappointed with the flavour, with the olive oil being too prominent. Am going to try another oil, maybe grapeseed? I don’t like to use “vegetable” oil, because a) I don’t know what it is, it’s a pretty meaningless label, and b) it might be a lot of palm oil, an oil to be avoided.

    • Andrew Haynes
      March 17, 2015

      Sonya, — In the UK, “vegetable oil” always means rapeseed oil, obtained from the oilseed rape plant. If you look carefully at the label you will probably find a small-print reference to rapeseed or the scientific name Brassica rapus. Calling it simply “vegetable oil” — or in North America using the concocted name “canola oil” — is a cynical marketing ploy by the suppliers, who have such a low opinion of consumers that they think that the “rape” element of the name may affect sales. But do not be put off. Rapeseed oil is one of the healthiest and most versatile oils available, even though it is the cheapest. I regularly use it instead of the dearer oils specified in recipes, and I have never been disappointed. I have certainly used it to make an excellent mayonnaise. (However, I think you are right to avoid palm oil.)

  2. Kristy Leigh
    July 10, 2010

    Thank you for the feedback Sonya. To be completely honest, when I think of a neutral oil other than olive oil, I guiltily kind of lump them all together in the “vegetable oil” category – including sunflower, canola, grapeseed etc. However, looking at my pantry and thinking back, I always go for the sunflower oil. So I am right with you saying that veggie oil is a no-no… and I will endeavour to clarify specifically what oil I use from now on.

  3. Sonya
    July 11, 2010

    Ah, OK, I see! Sunflower oil, eh? I’ll definitely give that a go next time. Cheers :-)

  4. Sonya
    July 16, 2010

    Oh, yeah. MUCH better :-) Thank you!

  5. Tony
    February 11, 2011

    Very nice Kristy, i should of read this before attempting my version

  6. annie
    January 27, 2012

    i would like to try this with coconut oil since that is a very healthy oil. do you reckon that could work?

    • Ann
      May 21, 2014

      Making mayonaise with coconut oil is a bad idea. Coconut oil remains solid at room temperature and REALLY solid in the fridge, so if you make mayonaise with it you’ll likely wind up with a mayo brick that is impossible to spread.
      Frankly, coconut oil is not really any more ‘healthy’ than other oils. It’s only considered ‘healthy’ as a substitute for butter. But when compared to other vegetable oils, I think all oils have their pros and cons and this recent coconut fad is all a bit overhyped. It’s just a great butter substitute, due to it’s solid properties, in vegan recipes or dairy free recipes.

      • Ann
        May 21, 2014

        Also thinking about it, the only way to get coconut oil to a liquid state is to heat it, which might scramble the egg when you add it.

        • Frankie
          August 22, 2014

          Coconut butter is liquid in the tropics. I think 35 – 38 degrees Celsius does it. Remember when it solidify in 18 degrees north latitude rolled around. Got cold, you know 70 degrees in the daytime and mid fifties at night

      • Deb
        June 16, 2014

        Obviously, you have no idea what you’re talking about. Coconut oil is one of the healthiest oils in the world. It’s true that using it in mayo isn’t that great of an idea because of the heavy flavor, but you’re definitely wrong about it not being a healthy choice compared to most other oils–especially soy, canola, and corn oil.

  7. Caitlin
    January 30, 2012

    I came across this recipe when I googled a recipe for whole egg mayo, and this page came up. It turned out really well. I used vegetable oil, I don’t have a food processor so used an electric whisk and I used plain white vinegar as I don’t have any white wine vinegar. I used your tip about putting a hole in a cup so the oil could drizzle in, and it worked perfectly. The mayo is so lovely and creamy and thick. I couldn’t believe how easy it was to make and was really happy with my first ever attempt. Thanks for all your tips and for the recipe.

  8. Annie I have never tried it before, but I am sure it would be an interesting twist on the old traditional favourite. It would be delicous on fried Indian entrees like Pakora, Bahji, etc. If you try it, please let me know – I am very curious to see if it works out.

  9. Caitlin I am so pleased the mayo turned out well for you. The cup trick is something I had picked up from someone else, but it certainly helps! Let me know if you come up with some variations. It is great to see different takes on the same recipe.

  10. claudia rowe
    February 17, 2012

    This is a great recipe. Leaving the egg whites in does give it a creamy, “whole” taste much more satisfying than just the yoke. I also use macadamia oil. Gives the mayo a kind of liquid sunshine taste!

  11. Shaun
    August 6, 2012

    I just wanted to add, regarding oil, that only vegetable oils that can be extracted by being pressed should be used.
    Sunflower Oil can be made with this process but I believe most manufacturers use a solvent based method. Canola Oil, Soy Oil, Rice Bran Oil, Corn Oil are all made using solvents. These are not oils that can be obtained without a chemical process which means they aren’t a traditional ingredient. They’re all, including Sunflower Oil, high in Omega-6 which is not a fatty acid the body needs to be supplemented with and should be taken in moderation.
    I’m not a chef so I don’t know what alternatives their are as far as oils that are not too tasty, I’m just a firm believer in avoiding chemically processed foods.


  12. Thank you very much for that helpful information Shaun :-) I will keep my eyes out for pressed oils and see how I go trying alternatives.

  13. Judith
    October 7, 2012

    …just prepared this using a very mild lightest olive oil…my British husband absolutely loved it…said this was just like the creamy mayo he grew up on, and his Aunt made it all the time for them during t he war [that is WW2] . I did however squeeze some fresh lemon juice into the mix [me the lemon Queen]…So thank you so much. I will use this recipe now forever…we are never too old to learn!

  14. Judith
    October 19, 2012

    …just prepared my 2 nd batch and tweaked it some more…as follows; extra light olive oil [Pompeian] 1 cup; Grapeseed oil [Pompeian] …2 eggs; 1 tsp. dry mustard powder…
    1/2 tsp sea salt…and the juice of 1 entire lemon. i used my bamix blender.
    this is the one we will use forever. thank you for getting me started in the correct direction.

    • Judith thanks so much for posting your variations! It’s great to see I could help you on your way. I love the idea of having lemon as the acid – it adds a delicious tang!

  15. Tammy
    October 21, 2012

    I made this recipe this evening with a tablespoon of lemon juice and tablespoon of unfiltered apple cider vinegar for the acids. I used 1 1/2 cups of grapeseed oil, 1/4 cup sunflower oil and 1/4 flax seed oil to balance the omega 6’s. It is delicious! Not as thick as the last batch I made though. My aunt’s recipe calls for only 1 egg to 2 cups of oil. Would that make it thicker, you think?

    • Tammy I like your mix of oil.. I do occasionally use grapeseed oil to change things up a bit. I think perhaps the increase of egg would make it runnier, but have a richer flavour? I’ve never done it with only 1 egg before so I’m not sure what the comparison would be. I might experiment!

  16. Jonathan
    January 13, 2013

    Just tried this as I am getting more and more reluctant to buy ‘off the shelf’ products as I do not know what is in them anymore!
    I used the sunflower oil and followed the recipe exactly. All I can say is YUM!! Might try adding the lemon Judith and Tammy suggested some time…. Just have to wait for the lemon trees to fruit.
    I used this to make my creamy pasta salad and I have to say, it is now very moorish – thank you Kristy!

    • Fabulous! So glad to see that you enjoy it Jonathan. Yes it’s very difficult to buy off the shelf when you can whip up your own at home! However, I am a sucker for Kewpie Japanese Mayo and Bests Real Mayo so I tend to alternate between my own and store bought ;-)

  17. Kiwi
    October 1, 2013

    I’m sooo gutted. I tried this recipe and I don’t know what I did wrong, but it came out like liquid. :( I just *couldn’t* get it to thicken. I was looking forward to having it on my sandwich for lunch, but it just had to throw it away. :(

    • foodie friend
      November 30, 2013

      Try less vinegar and its stiffens up in the fridge. Mine seemed runny at first but turned out beautifuly.

    • Cecille
      December 11, 2013

      You have to really add the oil very very slowly….as in a trickle, otherwise, the oil will break the mixture and will never thicken. Try it again. Good luck. Peanut oil is very good to use. Instead of regular vinegar, the seasoned Marukan vinegar found in the Asian aisle of your grocery store will give the mayo a very exciting twist.

      • You’re on the button Cecille. I imagine perhaps the oil was trickling a little to fast Kiwi? Sorry to hear it didn’t work out for you. I also find the heat and the freshness of the eggs play a big part too. Also, if the processor is too warm it can cause the mix to split. Such a sensitive little thing! Let us know how you went with the tweaks Kiwi!

    • Amy in AZ
      June 11, 2014

      Mine came out liquid … turns out it was in someone else’s blender and it HEATS the ingredients. NO BUENO! Switched to a bamix in an old Tupperware tall container added the liquid back in and made another batch with it and came out great!

  18. Spiff
    November 28, 2013

    Kiwi, it sounds like your ‘mayo’ hasn’t emulsified (remains split). To save it, do this. In a new bowl, put a little normal mustard (not the dry variety – a teaspoon of Dijon works well), then add the same amount of your split mayo liquid and whisk it. When it comes together (emulsified), add a few tablespoons and whisk again until they emulfisy and keep doing that adding a little more each time until you get your mayo.

    The thing to note is not to rush the addition of your oil when you make mayo (it really has to start emulsifying before you add more). Similarly, for fixing it, don’t be in a rush to add your split liquid to the mustard.

  19. foodie friend
    November 30, 2013

    Great recipe for getting started. I would suggest changing the ingredient list to 2 tsp of vinegar rather than 2 tblsp it’s just way too much. cheers.

    • Hello Foodie Friend :-) thanks for your feedback! I’ve not come across the issue with too much vinegar before. I find it works and balances quite well for me. If anything, I find the mayo is so neutral that I tend to crave more acid. But I see where you are getting at with the possibility of it making the mix less thick than other recipes. Perhaps I’m a little “light” on the spoon when I measure? I’m not sure.

      Has anyone else come across the issue of too much vinegar in the recipe? I’d love the feedback :-)

      Thanks Foodie Friend! Always looking to improve.

  20. Helen
    January 12, 2014

    Just made it for the first time. I found that it needed more mustard, but it’s great. The real test will be when friends come for BBQ this afternoon!

  21. I love a good hit of mustard! Hope it turned out ok :)

  22. […] 1/2 cup good quality creamy mayonnaise (I used Kewpie, but I could have made homemade mayonnaise) […]

  23. Supercat1577
    February 16, 2014

    absolutely beautiful mayo , worked very nicely even for a complete novice mayo maker usually I screw it up royally but not this time :)

  24. Aries martin
    March 25, 2014

    Kristy, try using a hand blender!!! It works awesomely! Plus, if you have a wide mouth container, you can make it straight in it and not have to transfer it to another for storage. :)

    I do like the taste of home made mayo! Learned it from the show by Alton brown on “good eats!”

    Loved the idea about the styro cup. :) good thinking there!

  25. Nikki
    May 16, 2014

    I love the idea of using a cup with a whole poked in to slowly add in the oil. One of the things I dislike about mayonaise is the ‘slowly drizzling the oil’ into the cup thing. Thank you so much for the inupt!

  26. Mara
    May 18, 2014

    This is the best mayo ever! I used extra light olive oil, Braggs apple cider vinegar and prepared mustard and it came out great. It’s so rich and smooth. Thanks!

  27. Mylissa
    August 7, 2014

    Will not be able to buy store mayo again. So easy to make. Substitute a quarter of the vinegar for Apple cider vinegar for some added tang. All apple cider vinegar to strong for my liking. Family love it!!

  28. Liney
    September 6, 2014

    Just made it and it is awesome :) Beautiful, white and thick, thanks for posting such a clear and easy to follow recipe

  29. ginny
    September 11, 2014

    Try walnut oil for high omega-3 fatty acids with a neutral flavor. I like to use about 1/2 tbs. lemon juice, 1/2 tbs. white vinegar per yolk, dry mustard to taste, and up to 3/4 cup oil.I’ve never used the white, but I will give this a try next time! I hate throwing he white aw! I use the whisk attachment on a hand mixer, works great. I learned from Serious Eats Food Lab that when making mayo with olive oil, use a whisk and NOT a food processor, which is what creates the bitter flavor from the high-speed mixing. This can also happen if you make pesto in a food processor.

  30. WW
    October 8, 2014

    Thank you! Clever girl! I used a light olive oil (allergic to all others except coconut which IS extra healthy for a multitude of reasons by the way). I LOVE your idea!! Drizzling through a hole in a paper cup has saved my kitchen cupboards from all the spattering that goes on with this endeavor. So glad I found this thread. I use my vita mix but not the high speed, only the lower speed up to 8, then increase it to 10 as I get about 1/2 the oil in there. Thanks for the idea of adding mustard to save a split mayo. I’ll try it next time. I also have started over in a clean container w/another egg w/prepared mustard, (all room temp) then added the split mayo in a trickle, and it worked!
    Also fun to add is wasabi (YUM). My daughter raved about the mayo we did w/balsamic vinegar. It was very fun with turkey sandwiches and with salads.

  31. nuge
    October 24, 2014

    This is a great mayo I use rice brand oil all the qualitys of olive oil but not the taste

  32. Tina
    October 27, 2014

    I’ve already made it with just olive oil and egg yolks. The olive oil taste is too strong.
    I don’t have the heart to throw it away.
    I made it just yesterday. Is there a way I can repair it?


  33. Kerry
    November 23, 2014

    Love it thanks so much – is very easy and very yummy – added a little extra mustard for the punch :)

  34. Carol
    November 30, 2014

    Made the mayo exactly like the recipe, but added 1 tsp water to the eggs before adding the oil. I have two failed attempts at my own mayo, I’d like to say the water helped.

  35. Mary
    December 7, 2014

    I love this recipe because it makes use of the whole egg. I like using nut oils, but mostly use Avocado oil because it’s so healthy and has a neutral taste. I buy the large bottle at Costco to save $$. My food processor has a countdown timer which helps me to slowdown down when adding the oil. Having all ingredients warm and adding the oil very slow is the key to success.
    Thanks so much for this greal recipe.

  36. Elice
    December 24, 2014

    Just a little piece of info. Your food processor already has this handy hole built into it in the food plunger. Take a look. That hole is there specifically for mayo.

  37. AnnaMarie
    December 30, 2014

    You can put all of the ingredients in an old, clean, dry mayo jar, at the same time and mix it in mere minutes, if you use an electric hand blender. Much faster and no splitting!

  38. Anne
    February 5, 2015

    After 5 failed attempts using other “fool-proof” mayo recipes this worked for me!!! I was ready to give up but thought I’d give it one last go trying it this way and it came out perfectly! Thank you!

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