Mayonnaise

A rich, silky classic made from scratch in minutes.

by Samantha Tulett

Published Nov 13, 2025

RECIPE ↓

10 MINS

EASY

1 CUP

About the Recipe

If you’ve never made mayonnaise from scratch, you’re in for a pleasant surprise. It’s quick, simple, and made entirely from pantry staples, yet the result is on another level. Once you taste it, you’ll never want to go back to the store-bought kind.

I first learned you could make your own mayo when I was thirteen, watching MasterChef, and I’ve been hooked ever since. Over the years I’ve tried countless variations, but this is the one I return to time and time again. It’s smooth, creamy, and endlessly versatile.

RECIPE

Mayonnaise

by Samantha Tulett | City Slicker

TOTAL TIME

10 MINS

DIFFICULTY

EASY

INGREDIENTS

1 egg yolk, room temperature

½ tsp Dijon mustard

¾ cup canola oil

¼ cup extra virgin olive oil

1 tsp white wine vinegar

1 tsp lemon juice

Flaky sea salt, to taste

METHOD

In a medium bowl, whisk together the egg yolk and Dijon mustard until smooth.

Begin adding the oil in a very thin drizzle, whisking constantly until the mixture starts to thicken and emulsify. Continue adding the remaining oil in a steady stream while whisking until all the oil has been incorporated and you have a thick, creamy mayonnaise base

Whisk in the white wine vinegar and lemon juice. Season with flaky sea salt to taste.

Transfer to a small jar and refrigerate for at least 30 minutes, or overnight for best flavour, before serving to let the flavours meld.

Tips

Use the freshest eggs possible. With such a simple recipe, high-quality ingredients make all the difference in flavour and texture.

Bring all ingredients to room temperature. This ensures the mayo comes together smoothly and emulsifies properly.

Take your time with the oil. The key to a thick, creamy mayonnaise is fully incorporating the egg yolk with the oil. Start by adding a very small amount of oil at a time, whisking thoroughly before adding more. Once the mixture begins to thicken slightly, you can continue adding the remaining oil in a thin, steady stream.

Don’t panic if it separates. If your mayo looks curdled or slightly separated, it usually means the oil hasn’t fully emulsified with the egg. Give it a vigorous whisk and continue adding the remaining oil slowly. Practise makes perfect.

Set up your workspace for ease. I like using a rubber-based mixing bowl placed at an angle on a smaller glass bowl. This keeps the bowl steady, leaves one hand free to whisk, and the other to pour the oil.

Storage: Keep your mayo in an airtight container in the fridge for up to 5 days. If the oil separates slightly, simply give it a good stir to bring it back together.