Mayonnaise: creamy, tangy, and irresistibly smooth. It’s a staple in kitchens around the world—from sandwiches and salads to dips and sauces. But when it comes to choosing between store-bought and homemade mayo, the debate heats up. Is the convenience of supermarket mayo worth the trade-off in flavor and ingredients? And how hard is it really to make your own?
In this blog, we dive into the pros and cons of both options, how to make homemade mayonnaise the right way, and what you should know when it comes to health, taste, and technique.
What Is Mayonnaise Exactly?
Mayonnaise is a classic emulsion—meaning it’s a stable combination of two liquids that normally don’t mix: oil and water-based acid. In mayo, the emulsion forms when egg yolks (which contain natural emulsifiers like lecithin) bind oil with lemon juice or vinegar.
Basic ingredients include:
- Egg yolk
- Oil (neutral or flavored)
- Acid (lemon juice or vinegar)
- Mustard (for stability and flavor)
- Salt
The result? A thick, creamy condiment with rich texture and endless versatility.
Supermarket Mayonnaise – What’s Inside That Jar?
Store-bought mayonnaise is incredibly convenient and consistent in taste and texture. But it comes at a cost—both nutritionally and in terms of flavor. Most commercial mayo brands use refined oils like soybean or canola oil, often paired with stabilizers, preservatives, and even sugar to extend shelf life and mask blandness.
Typical Ingredients in Store-Bought Mayo:
- Refined oil (soybean, canola)
- Egg yolk or whole egg
- Distilled vinegar
- Sugar or corn syrup
- Preservatives (e.g. calcium disodium EDTA)
- Natural flavors
Nutrition (per 1 tablespoon, approx.):
- Calories: 90–100
- Total Fat: 10–11g
- Saturated Fat: 1–1.5g
- Cholesterol: 5–10mg
- Sodium: 70–100mg
While not unhealthy in moderation, regular consumption of processed oils and added sugars can add up over time.
Homemade Mayonnaise – The Fresh Alternative
Homemade mayonnaise is a revelation once you’ve tasted it. Fresh, rich, and made exactly how you like it. With just a few ingredients and a couple of minutes, you can create a mayo that rivals or surpasses anything on the store shelf.
Why Go Homemade?
- Taste: Fresher, fuller flavor with customizable seasoning.
- Texture: Creamier and more velvety.
- Ingredients: No preservatives, stabilizers, or hidden sugars.
- Flexibility: Use high-quality oils, organic eggs, and even add flavors like garlic, lemon zest, or herbs.
The only drawback? A shorter shelf life—typically 3 to 5 days in the fridge due to the absence of preservatives.
Health Considerations
When comparing store-bought and homemade mayonnaise, the nutritional impact comes down to ingredient quality and portion control.
Store-Bought Mayo:
- Often contains refined oils, which can promote inflammation if consumed in excess.
- May include sugar, preservatives, and artificial flavorings.
- More sodium per serving.
Homemade Mayo (with healthy oils):
- Use cold-pressed oils like avocado oil or light olive oil for better fats.
- Control sodium and skip sugar entirely.
- Use pasture-raised eggs for more nutrients (omega-3s, vitamin D).
Homemade Nutrition (per tablespoon, approx.):
- Calories: 90–100
- Total Fat: 10–11g
- Saturated Fat: 1.5g
- Cholesterol: 10–15mg
- Sodium: 10–30mg
Note: The use of raw egg does carry a slight risk of salmonella. To minimize this, use pasteurized eggs or organic eggs from a trusted source.
The Do’s and Don’ts of Homemade Mayonnaise
Let’s talk technique. Mayo can be intimidating the first time, but knowing the right do’s and don’ts can make or break your batch.
✅ The Do’s:
- Use room temperature ingredients – this ensures better emulsification.
- Add the oil slowly – drizzle or stream it in, especially at the start.
- Use a mild-flavored oil – avocado oil, sunflower oil, or light olive oil are ideal.
- Use clean tools and containers – especially when storing mayo.
❌ The Don’ts:
- Don’t use cold eggs or oil – this often causes the emulsion to break.
- Don’t rush – dumping in oil too fast can cause separation.
- Don’t overseason too early – balance flavors after the mayo thickens.
- Don’t keep it too long – homemade mayo lasts max 5 days refrigerated.
Step-by-Step Recipe for Homemade Mayonnaise
Making mayonnaise at home is quick and surprisingly easy. Here are two foolproof methods: by hand (with a whisk) and with a blender or food processor.
🧂 Ingredients:
- 1 large egg yolk (room temperature)
- 1 teaspoon Dijon mustard
- 1 tablespoon vinegar or lemon juice
- 200 ml (¾ cup + 1 tbsp) neutral oil (e.g. sunflower, avocado, or light olive oil)
- Salt and pepper to taste
👨🍳 Method 1: Classic Hand Whisking
- Start the base: In a bowl, whisk together the egg yolk, mustard, and lemon juice/vinegar until smooth and pale.
- Add oil slowly: Begin adding oil drop by drop while whisking constantly. Once the mixture starts to thicken, you can pour the oil in a slow, steady stream.
- Season: Once thick and glossy, season with salt and pepper to taste.
- Store: Transfer to a clean jar and refrigerate immediately.
⚡ Method 2: Blender or Food Processor (Faster & Easier)
- Add ingredients: In a narrow jar or blender cup, add all ingredients at once (yes, even the oil!).
- Use an immersion blender: Place the stick blender at the bottom of the container and blend on low speed. Within seconds, the mayo will emulsify. Slowly lift the blender to incorporate all ingredients.
- Season & store: Taste, adjust seasoning, and refrigerate.
💡 Tip: If your mayo “breaks” (becomes thin or separated), start over with a new yolk, then slowly whisk in the broken mixture to rescue it!
Flavor Variations for Homemade Mayo
Homemade mayonnaise is a perfect base for creating endless variations. Here are some favorites:
- Garlic Aioli: Add 1–2 crushed roasted garlic cloves for a Mediterranean twist.
- Spicy Mayo: Mix in a teaspoon of Sriracha, chili paste, or hot sauce.
- Herb Mayonnaise: Blend in fresh herbs like parsley, chives, dill, or tarragon.
- Curry Mayo: Stir in a teaspoon of curry powder for exotic depth.
- Smoked Paprika Mayo: Great for grilled meats or potatoes.
🎨 Pro tip: Always add flavorings at the end, once the emulsion is stable.
Storage and Safety
Homemade mayonnaise is fresh and preservative-free, which means it needs extra care in handling and storage.
- Refrigeration: Always store in the coldest part of your fridge, not the door.
- Shelf Life: 3 to 5 days maximum.
- Use Clean Containers: Sterilized jars or containers prevent bacteria growth.
- Label It: Always mark the date of preparation on the container.
- Smell Check: If it smells sour or off, discard immediately.
Frequently Asked Questions (FAQ)
1. Can I make mayonnaise without mustard?
Yes, but mustard helps stabilize the emulsion and adds a subtle tang. If you omit it, ensure you whisk very thoroughly and slowly drizzle in the oil. A pinch of paprika or garlic can be a flavor alternative.
2. Is it safe to use raw egg yolk in homemade mayonnaise?
Homemade mayo does contain raw egg yolk, which carries a slight risk of salmonella. To reduce risk, use pasteurized eggs, very fresh organic eggs, or opt for egg-free mayo recipes using aquafaba (chickpea water) as a substitute.
3. What oil is best for making mayonnaise with a mild taste?
Use neutral oils like sunflower, canola, avocado, or grapeseed oil. Extra virgin olive oil can be overpowering and bitter unless blended with a milder oil.
4. Why did my mayonnaise separate or turn runny?
This usually happens when oil is added too quickly or ingredients are too cold. Start over with a new yolk, then slowly whisk in the broken mayo mixture to re-emulsify it.
5. Can I freeze mayonnaise?
No—mayonnaise doesn’t freeze well. The emulsion breaks during thawing, resulting in a separated, watery texture. Always make it fresh and consume within a few days.