Mayonnaise is an emulsion made of egg yolks and oil, with vinegar or lime juice and salt to enhance the flavor. Commercial mayonnaise—a chemical cocktail that is loaded with thickeners and stabilizers to prevent separation and spoilage— clearly isn’t just that anymore

If you’ve only ever had the store-bought stuff, real mayonnaise might take some getting used to. It tastes oily. Strong-flavored oils (e.g. extra virgin olive oil) will that more overwhelmingly so. In the US of A, preferably use pasteurized eggs.

Mayonnaise is a base sauce from which lots of other sauces have been derived. Add something, it gets a different name.

Here are a few mayo-based sauces and salad dressings:

Name Description
Fry sauce mayonnaise, ketchup or another red sauce
Salty Fry Sauce Mayonnaise with salty additions such as Worcestershire, fish sauce or soy sauce
Marie Rose Sauce mayonnaise with tomato sauce or ketchup, cream, flavorings and brandy
Ranch Dressing buttermilk or sour cream, mayonnaise, and minced green onions and other seasonings
Rouille aioli made with mayonnaise, saffron, red pepper or paprika
Salsa Golf mayonnaise, ketchup, red pepper, oregano and spices
Remoulade Sauce mayonnaise with dry mustard, gherkin pickles, capers, parsley, chervil, tarragon and optional anchovies
Tartar sauce mayonnaise with pickles, onion, capers, olives, and crushed hardboiled egg
Thousand Island Dressing mayonnaise, tomato sauce, sweet pickles and herbs
Honey Mustard Dressing mayonnaise, mustard, brown sugar and lemon juice
a.o. ...

Only a few are detailed in this website.

A. Mayonnaise - manual method


This was the first time I made mayonnaise in over 40 years! It wasn’t a complete success. It looked pretty good when I finished, but a few hours later, I could cut it with a knife. It needed just a tad more water.

The mayo in these pictures looks so very yellow because I used eggs from our backyard ducks that have dark yellow-orange yolks. It would have been a lot paler with store-bought chicken eggs. Lemon juice will also lighten the color.


Pic1: home-made hand-whisked mayo
Pic2: blender mayonnaise



This is what you need for 1 cup:

  • 2 large egg yolks, at room temperature
  •  1 cup neutral flavored oil
  • 1-2 tsp. vinegar
    or fresh lemon / lime juice
  • 1 tsp. water
  • a pinch of salt


  • 1-2 tsp. mustard
  • 1-2 tsp. cream



Pic3: use fork or whisk
Pic4: it should be pourable
Pic5: oops, needs a little bit of water

B. blender mayonnaise

The blender method is quite simple and very quick. It can be used to make any of the other emulsion-based sauces as well.


This is what you need for 1 cup:

  • 2 egg yolks
  • 1 cup neutral-flavored oil (e.g. grape seed)
  • 1 tbsp. fresh lemon / lime juice
  • S&P


  • 1 tsp. mustard,
  • 1 tsp. heavy cream
  • a hint of chipotle powder ?


For small quantities (1 egg) his seems to works best in a 1/2 pt canning jar in which the stick blender fits as narrowly as possible. (Pic9) Wider containers may need more eggs and oil to reach the blades.


3 internet pictures

Pic6: just started
Pic7: after 10 seconds
Pic9: all done

Combining all ingredients from the start (Pic6) seems to work well enough with a blender.

C. mustard mayonnaise & honey mustard dressing

Use the same method as above.
The type of mustard you use will also show in the final product. A coarse mustard will give a speckled sauce.


3 internet pictures

Pic10-12:  mustard mayonnaise
Pic9: coarse mustard mayonnaise
honey mustard dressing