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Homemade Mayonnaise in 5 Minutes

There is no denying that France is renowned for its cheese, fine dining, wide variety of wines and impressive desserts. As far as I can remember, preparing food for a dozen guests has never made my mum remotely stressed. It got me thinking, and trying to figure out why she is always so relaxed when entertaining friends and family.

I am not sure whether it is the same for every French family, but we use a lot of shortcuts at home. For example, the cake for a party is quite often bought at the local boulangerie (bakery) rather than being homemade. As for seafood, like mussels, oysters or king prawns, they come ready to eat or do not need more than ten minutes to prepare.

When Seafish asked me to try and encourage people to eat more fish, I thought this quick, easy recipe might be a nice incentive to try something new without too much hassle. If you buy cooked king prawns from the fishmonger’s, all you have to do is make mayonnaise, and it takes less than five minutes.

King Prawns and Homemade Mayonnaise - a Really Easy Starter - Ready in less than 10 Minutes

You can even make mayonnaise the day before you intend to serve it, give it a stir and check the seasoning at the last minute.

Quick & Easy Homemade Mayonnaise Recipe

My mum peels the king prawn for my brothers because they do not like doing it themselves. Seriously!

King Prawns and Homemade Mayonnaise - Peeling the Prawns

I love a dish that has the ‘wow’ factor and requires very little effort!

King Prawns and Homemade Mayonnaise - a Really Easy Starter

My Mamie (nan) taught me how to make mayonnaise when I was a teenager. It is quick, straightforward to make, and so much nicer than shop-bought stuff.

Quick & Easy Homemade Mayonnaise Recipe - Ingredients

If you have never made mayonnaise before, you should really give it a go. It is the best thing with chicken for a picnic, cold turkey on Boxing Day, potato salad, meat or sandwiches. One of my favourite things is dipping baguette in mayonnaise. I usually end up eating half a baguette just like that!


Homemade Mayonnaise in 5 Minutes

Total Time 5 minutes


  • 1 free-range egg yolk at room temperature
  • 1 teaspoon Dijon mustard at room temperature
  • 200 ml sunflower oil
  • 1 tablespoon white wine vinegar
  • Salt and pepper to taste


  1. In a bowl, mix the egg yolk and mustard with a teaspoon.
  2. Add a pinch of salt and pepper.
  3. Using a handheld mixer on low speed, add 2 tablespoons of oil until the mixture thickens and forms peaks. Increase the speed of the whisk and add 2 more tablespoons of oil.
  4. When the mixture starts to form peaks again, add 2 more tablespoons of oil and repeat the process until all the oil has been used.
  5. Still whisking, add in the vinegar.
  6. Adjust seasoning and voilà!

Recipe Notes

Mayonnaise will keep well in the fridge in an airtight container for a couple of days.

Seafish challenged me to write recipes to encourage people to eat more fish. I did not receive payment for this post. All photographs are my own. 

Tasty Tuesdays on HonestMum.com


  1. myrecipebookuk
    04/02/2015 / 11:07 pm

    I think that was the problem. No fancy equipment in my school!!

    • Mel
      05/02/2015 / 11:44 am

      I quite like my gadgets for cooking I have to say. My step-dad was the opposite and he always used a tablespoon to make mayonnaise!

  2. 07/02/2015 / 3:58 pm

    Just gorgeous, my Mum often makes it but I haven’t myself, I will be now. Have pinned this on to my Low Carb board. Thanks for linking up to #tastytuesdays x

    • Mel
      08/02/2015 / 11:12 pm

      Let me know if you give it a go. xx

  3. 08/02/2015 / 9:35 am

    Now this is a proper mayo. I saw a “20 second” mayo the other day and am too cynical to try it! 🙂

    • Mel
      09/02/2015 / 11:20 pm

      20 seconds sounds incredibly quick. How do they do that?

  4. 09/02/2015 / 10:51 pm

    Ooh perfect! We always make our own mayonnaise, quick, simple, delicious (and without the sugar!) – we usually use rapeseed instead of sunflower oil – not sure that it would make that much difference …I get wonderful thoughts of Swedish summer looking at this delicious treat, do your little ones get busy peeling the prawns too? We usually put a whole bowl of them on the table with homemade mayonnaise and a baguette; lots of little bowls around for the shells & everyone gets busy peeling their own 🙂

    • Mel
      10/02/2015 / 12:05 am

      I guess rapeseed probably tastes the same as sunflower oil. I made it with olive oil once (had run out of everything else) and it was quite simply awful!

  5. myrecipebookuk
    10/03/2015 / 10:33 pm

    After you inspired me to give mayonnaise a try after all these years, I branched out to tartare sauce too (just published the recipe). Thanks for showing how easy it can be x

    • Mel
      11/03/2015 / 12:00 am

      I have just read your recipe. The photos are making me crave fish & chips!

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