Homemade MayonnaiseMayonnaise and Aioli

Homemade Mayonnaise and Aioli, mayonnaise can be made by hand with a whisk or fork, or with the aid of an electric mixer or blender. Homemade mayonnaise can approach 85% fat before the emulsion breaks down; commercial mayonnaise is more typically 70-80% fat. “Low fat” mayonnaise products contain starches, cellulose gel, or other ingredients to simulate the texture of real mayonnaise.

Homemade Mayonnaise and Aioli


  1. Egg yolks – 2
  2. Oil – 2 cups
  3. Mustard powder or paste – ¼ tsp
  4. Sugar – ½ tsp
  5. White pepper – ¼ tsp
  6. Salt – ¼ tsp
  7. Vinegar – 1 tsp


  • In a blender, add egg yolks, sugar, salt, white pepper and mustard.
  • Blend and during blending, add 1 cup of oil into yolk mixture, a few drops at a time.
  • Then add vinegar and gradually add remaining 1 cup of oil in very slow thin stream, blend constantly, until mayonnaise is thick.
  • Cover and chill.

For Aioli:

To make aioli, add 2 cloves chopped garlic into the egg mixture, and substitute extra virgin olive oil for the canola oil.


  1. We tried making garlic aioli with olive oil and it turned out really good and really green! Thank you for the post. We


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