Condiments/ Recipes

Tips For Thick Homemade Mayonnaise

The emulsion needed to make a thick spreadable homemade mayonnaise is about as close to witchcraft as cooking gets.

An emulsion is created when the oil droplets are suspended completely evenly through the mixture. But since we all know that oil and water “don’t mix” this is a challenging task.

Thick homemade mayonnaise is made by properly emulsifying the oil called for in the recipe with the remaining ingredients. For guaranteed success follow these three tips:

  • Begin by slowly adding oil with a dropper
  • Add additional oil to make consistency thicker
  • Re-emulsiphy a failed batch by starting with a fresh egg

These three tips will guarantee you don’t spend another moment wondering if you should have waited until the next full moon to try making homemade mayonnaise again.

Begin by Slowly Adding Oil With a Dropper

The first bit of the oil is the most crucial when mixing an emulsion. If you dump the oil all at once, or even a few glugs of it before you start mixing, you run a high chance of a failed batch where the oil never mixes in no matter how long you blend it.

I like to use a dropper to start slowly dripping the oil in as I mix because we basically have to slowly sneak it in when “no one” is looking!

The mustard and egg yolk both help with the suspension and once the emulsion process gets going (after adding about a quarter of the oil) we can speed up how quickly we are adding in the oil.

Mixing quickly helps as well. I like to use an immersion blender. But you could use a full-size blender, or just a whisk if you want a really good workout.

Add additional Oil to Make Consistency Thicker

I like how this recipe turns out. But if you try a different recipe and you do succeed in creating an emulsion (with no oil separating out)but the mayonnaise is still not as thick and spreadable as you would like, just continue adding more oil.

It seems counter-intuitive that adding more of a liquid oil would thicken the consistency of something, but that’s how this type of emulsion works.

Pour oil in a thin, steady stream while mixing until it looks thick enough for your tastes.

Mayonnaise Recipe

Re-emulsify a Failed Batch by Starting With a Fresh Egg

All is not lost if your mayo doesn’t work out your first try. If you tried to make a batch without understanding how crucial the slow start is–or if you tried to go slow but still ended up with major oil separation–don’t despair!

Start over with a fresh egg, start mixing, and just drip the failed batch in one drop at a time (as if it were just the oil) to get it to emulsify.

I wish we would have know that was possible the first time we tried (and failed) making homemade mayonnaise!

I hope these tips are helpful. Let me know if it works for you, or if you have any other helpful mayo hacks!


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
By Jeanette Serves: 9
Prep Time: 10 min Total Time: 10 min

Basic recipe for the classic mayonnaise flavor


  • 1 egg*
  • 1/2 tsp salt
  • 1/2 tsp mustard powder
  • 1/8 tsp sugar
  • 2 tsp lemon juice
  • 1 Tbl white wine vinegar
  • 1 C salad oil**



In a pint glass jar or narrow bowl use an immersion blender or a whisk to mix together egg and dry ingredients. Combine lemon juice and vinegar in a separate bowl. Mix half into the egg mixture. Start blender, then begin adding the oil a few drops at a time while mixing until the liquid seems to thicken and lighten a bit, (once you have added about 1/4 cup of the oil). Add more oil in a thin stream. Once half the oil is in, add the remaining lemon juice mixture.


Continue whisking until all of the oil is incorporated or the mayonnaise is your desired consistency. Refrigerate for up to 1 week.


*Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness. **Extra virgin olive oil is too strong for this recipe. I sometimes use half pure (light-colored) olive oil mixed in with another kind. But feel free to experiment.

You Might Also Like

No Comments

Leave a Reply