How to Make Mayonnaise

April 13, 2026

If you’ve ever been intimidated by making your own mayo, consider this your sign to give it a go. With just a few ingredients and the right technique, you can create a silky, flavour‑packed mayonnaise that beats anything you’ll buy in a jar. Below are two foolproof methods: whisking by hand or with the help of a blender.

A great mayonnaise starts with great oil. Mellow Yellow Cold Pressed Rapeseed Oil has a naturally smooth texture that helps the emulsion come together beautifully, giving you that glossy, creamy finish every time. It’s clean, buttery flavour lets the yolks, mustard and lemon shine without overpowering them, exactly what you want in a classic mayo. And because it’s cold pressed, you get a fresher, more delicate taste that lifts the whole recipe. It’s the kind of oil that makes homemade mayo feel effortless.

The Elbow‑Grease Method

This is the classic approach — simple, satisfying, and surprisingly quick once you get into the rhythm.

1. Whisk to build the base: Whisk your egg yolks and mustard until the mixture becomes paler and slightly thicker. This takes about a minute and sets you up for a stable emulsion.

2. Stream in the oil slowly: Pour in the oil in a thin, steady stream while whisking continuously. If it looks like it isn’t coming together, add a drop of cold water, it helps bring the emulsion back.

3. Taste and adjust: Season with salt and a squeeze of lemon juice to brighten everything up.

The Hand‑Blender Method

If you want mayo in under 30 seconds, this is your new best friend.

1. Add everything to a tall container: Place the yolk, mustard and oil into a tall pot (the one that comes with a hand blender is ideal).

2. Blend from the bottom up: Place the blender at the bottom and blend until the mixture emulsifies. Only then slowly lift the blender upwards. Moving too quickly can cause it to split, so take your time.

3. Taste and season: Finish with salt and lemon juice to balance the richness.

Get creative

Once you’ve made your mayo, it’s time to work it into lots of delicious dishes. Pollyanna Coupland (ex recipe creator for delicious magazine) has four wonderful suggestions: a prawn cocktail (re-imagined for 2026), chicken bourride, Chicken fat mayo (served with chicken and chips) and triple chocolate chip brownies, the mayo serving a technical advantage as a means of getting a glorious crackled topping.

Bolster the flavour

Then of course there are flavour enrichments for the mayo itself. Roasted garlic is a natural bolt on that gives the mayo a beautiful sweetness. Try this recipe by The Corner Plot – perfect served with new season asparagus. Or this version by Dom In The Kitchen, served with homemade fries.