Make Your Own Mayo

10 months ago


Impress your coworkers with some homemade mayonnaise



Recipe by Migs Borja-Yambao

Photographed by Ed Simon of Studio 100 and Kier Arellano

Makes 1 cup


3 Egg yolks

2 tsps Mustard

2/3 cup Soya oil

1/3 cup Olive oil



  1. Put separated egg yolks in a clean, dry, and deep bowl.
  2. Combine egg yolks with mustard.
  3. Whisk eggs and mustard together quickly.
  4. Meanwhile, combine oils in a container with a handle and a spout.
  5. Start pouring oil in a thin, continuous stream while simultaneously whisking at a moderate speed. Stop pouring oil every now and then to allow mixture to emulsify.
  6. Continue whisking until all the oil has been poured and emulsion is fully formed. Whenever mixture becomes too thin, stop pouring oil, and start whisking faster.

**Tip: Be careful not to overbeat, as emulsion might break.

  1. Transfer homemade mayonnaise to a container and refrigerate. Will keep up to 5 days.



To one cup homemade mayonnaise, add:

  • 1-3 Tbsps bottled pesto to make Pesto Mayonnaise
  • 1 Tbsp prepared wasabi paste or 1 tsp wasabi powder to make Wasabi Mayonnaise
  • 2 Tbsps minced fresh dill + 1 clove minced garlic + 1/2 tsp anchovy paste to make Dill Mayonnaise
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