How to Make Homemade Dutch Mayonnaise With Vinegar

Dutch Mayo
Marta Greber / Getty Images
  • 2 mins
  • Prep: 2 mins,
  • Cook: 0 mins
  • Yield: 1 1/4 cup (8 servings)
Ratings (7)

The history of mayonnaise is rather confused, with some backing the view that it was invented by the French in 1756 and others subscribing to the idea that it was created by the Spanish, date unknown. But there's agreement, reports David Merritt Johns in, that it was the French who brought mayonnaise to prominence in the early 19th century, when it became popular across Europe in recipe books that featured French cuisine.

By the late 19th century, it had taken America by storm, reports Johns, and was a central ingredient of the famous Waldorf salad, as well as potato and tomato salads.

Lots of people love mayonnaise, but for some reason, many people think it is hard to make, even intimidating. If you have a handheld blender (often called a stick blender), it could not be easier. Give it a whiz. 

This mayonnaise is especially fantastic with homemade french fries that have been sprinkled with flaked sea salt and just a touch of white wine vinegar. In fact, mayonnaise is the condiment of choice for fries in the Netherlands.

What You'll Need

  • 1 cup sunflower oil
  • 1 egg (organic or pasteurized)
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon mustard (yellow or Dijon)
  • Pinch of salt

How to Make It

  1. In a narrow, tall cylinder, like the one that comes with a stick blender, combine the sunflower oil, egg, lemon juice, white wine vinegar, mustard and salt.
  2. Place the stick blender all the way into the cylinder and turn it on.
  3. Within a few minutes, the sauce will emulsify into thick, white mayonnaise. Add more oil if you prefer it thicker.
  4. Chill immediately in the refrigerator.


  • Homemade mayonnaise should be stored in the fridge in a jar with a tight lid and should be eaten within just a few days since it does not contain the preservatives that are found in store-bought mayonnaise.
  • This is a raw egg mayonnaise recipe, and it is not advised for the very old, very young, pregnant or otherwise immunologically challenged. Using organic eggs is said to reduce the risk of salmonella poisoning significantly. You can also use pasteurized eggs to reduce risk.
  • For a variation of this traditional Dutch recipe, add garlic and extra virgin olive oil, and you'll get aioli.

Uses for Homemade Mayonnaise

Besides on french fries, use this homemade mayonnaise to boost the flavor in all the dishes you normally use mayo -- slathered on burgers, especially cheeseburgers; in egg salad; chicken salad; tuna salad; pasta salad; coleslaw; potato salad; as the base in dips; in cheese spreads; on cold meat sandwiches like roast beef, turkey, chicken breast or ham; or mixed with other ingredients for green salad dressing.

Nutritional Guidelines (per serving)
Calories 252
Total Fat 28 g
Saturated Fat 3 g
Unsaturated Fat 17 g
Cholesterol 26 mg
Sodium 54 mg
Carbohydrates 0 g
Dietary Fiber 0 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)