Mayonnaise Recipe For Safely Prepare

Homemade mayonnaise in a bowl decorated with cress

is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

You can find my mayonnaise recipe in this article.

Maybe making the mayo yourself didn’t work out so well…

So the mishap happened and your mayo didn’t set? flocculated?

No problem, in this article I will show you how you can save a curdled mayonnaise.

The truth is, preparing the popular homemade mayo isn’t a science.

I wish you the best of luck and I would be happy if you share this post with your friends!

1. Recipe Mayonnaise

Below you will find the instructions.

Feel free to leave me a cooking question or kitchen gossip at the bottom of the page using the comment function.

Mayonnaise With the Hand Blender

Cooked, photographed and written down by chef Thomas Sixt.

Servings 10
Calories 208
Total Time 20 Min.
Preparation Time 10 Min.
Cook Time 0 Min.

Simple instructions for salvaging curdled mayonnaise.

Rate Now!

4.95 from 1469 ratings

Homemade mayonnaise in a bowl decorated with cress
Mayonnaise tastes best when you make it yourself. You can add mayonnaise to your spread with tuna and taste it.


2 Pieces egg yolk
4 Pinches primal salt
0.5 tsp Dijon mustard (medium hot mustard or Dijon mustard)
240 ml Sunflower oil
2 tsp lemon juice
4 Pinches black ground pepper
1-2 tbsp cold water (upon need)


Ingredients for mayonnaise
Ingredients for homemade mayonnaise photographed on a kitchen board.

Provide ingredients

Prepare all ingredients at room temperature.

Mayonnaise ingredients bowl
Ingredients for mayonnaise prepared in a bowl.

Prepare ingredients

Place the egg yolks, mustard, lemon juice, salt and pepper in a bowl or in a blender jug.

Mixed mayonnaise
Homemade mayonnaise in a bowl.

Prepare mayonnaise

Slowly add the sunflower oil drop by drop and continue to mix at high speed or mix with the whisk on the mixer.

The mayonnaise will set, then slowly add more sunflower oil and incorporate.

Egg yolk and oil combine to form a firm, creamy mass, the so-called emulsion.

herbs and mayonnaise
Add the herbs to the mayonnaise.

Refine optionally

Season the mayonnaise again and optionally refine with herbs.

Homemade mayonnaise is the basis for homemade barbecue sauces
Mayonnaise served in a bowl.


Arrange and serve the mayonnaise.


Prepare Mayo With the Hand Blender:

  1. Use a tall mug so that you can mix the egg yolks well.
  2. Use the mixing blade from the hand blender, not the blade.
  3. Use tempered ingredients so that the mayonnaise is 100% successful.

Step-by-step Instructions

  1. Place the egg yolks, salt, mustard, vinegar or lemon juice and pepper in the blender jar.
  2. Adjust stick blender and blend, add oil in a thin stream and blend.
  3. When the mayonnaise starts to set, slowly add more oil and incorporate.
  4. The yolk and oil have to come together to form a solid mass, the so-called emulsion.


2. Nutritional Values

3. Definition And Things Worth Knowing About Mayonnaise

Mayonnaise is a classic cold sauce.

Properly prepared, it is an emulsion, an even mixture of egg yolk, vegetable oil, lemon juice or vinegar, mustard and salt.

The mustard acts as a binding agent and “emulsifier”.

The intensive stirring combines the ingredients into a creamy sauce.

In the professional kitchen, mayo is the basis for many cold sauces;

By the way, this is a good tip for fondue dipping sauces!

Here are my tips for making homemade mayo and rescuing a curdled mayo!

For the mayonnaise you need fresh egg yolk.

4. Clotted Mayonnaise, the Sources Of Error In the Preparation

If the mayo does not succeed, this is due to the following reasons:

You need tempered ingredients to prepare the mayonnaise, then the mayonnaise will be a success.

In the future, have all the ingredients ready at room temperature or at around 20°C two hours before making the mayo.

Please prepare all tools clean, dry and free of grease.

First mix the egg yolks with the mustard and salt, then slowly add the oil.

At the beginning of the preparation, add the oil in a thin stream, stir vigorously and process into an emulsion.

Only when the mayo has set can you add a little more oil and stir it in.

Preparation tip from chef Thomas Sixt
Mayonnaise ingredients bowl
Ingredients for mayonnaise prepared in a bowl.

5. Save Curdled Mayonnaise

Set aside the curdled mayo at room temperature.

Start preparing from the beginning again:

Use a fresh egg yolk, mix it with mustard and salt, slowly add some fresh oil and let the ingredients emulsify by stirring.

Now you can slowly stir in the curdled mayo.

Mixed mayonnaise
Homemade mayonnaise in a bowl.

6. Note On the Shelf Life Of Homemade Mayonnaise

Fresh egg mayo should be used within 1-2 days, same day is better.

If pasteurized egg yolk is used, the mayo can be stored in the refrigerator for up to 4 days.

7. More Ideas For Sauces

Comments, Cooking Questions and Answers

4.95 from 1469 ratings

Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!

  • Great overview of how to prepare and save the cold sauce, which often fails. In any case, as a beginner, I managed to prepare the sauce myself the first time. Thank you Thomas!


    • Hello Ansgar, that sounds fine, thank you for your message which made me very happy. Continued good luck! Kind regards, Thomas Sixt