Salads
This Best Foods copycat mayonnaise recipe delivers that iconic ultra-creamy texture and tangy richness you love—right in your own kitchen. The secret lies in precise emulsification techniques that create a smooth, velvety sauce every single time, without any lumps or separation.
I've perfected this method after testing countless variations, and it's now my go-to for sandwiches, salads, and dips.
What sets this homemade version apart is the balance of ingredients: a perfect ratio of neutral oil, tangy vinegar, and fresh egg yolks creates that signature Best Foods flavor profile.
The key technique involves slow, steady incorporation of oil while whisking vigorously—a process that transforms simple pantry staples into a restaurant-quality condiment. This recipe requires just five basic ingredients but delivers professional-level results.
By the time you're done, you'll have a jar of creamy, tangy mayonnaise that's smoother than anything store-bought and packed with that familiar Best Foods taste. The emulsion stays stable for days, making it perfect for meal prep and batch cooking.
Whether you're making classic deviled eggs, creamy potato salad, or perfect sandwich spreads, this homemade version will become your new kitchen essential.
The best part? This recipe includes variations for garlic-infused, Dijon mustard, and even vegan options, so you can customize it to your exact preferences. Let's get started on creating your perfect copycat mayonnaise that will impress everyone at the table.
Ingredients for best foods mayonnaise copycat
Five ingredients transform into ultra-creamy mayonnaise with that iconic Best Foods tang.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Egg Yolks 🥚 | 3 whole | Fresh, room temperature preferred |
| Dijon Mustard 🌶️ | 1 tbsp | High-quality, smooth variety |
| White Vinegar 💧 | 1 tbsp | Pure, no additives |
| Fine Sea Salt 🧂 | ½ tsp | Kosher or sea salt |
| Light Tasting Oil 🫒 | 1 ½ cups | Avocado or neutral oil (like grapeseed) |
| Granulated Sugar 🍚 | ½ tsp | Fine grain preferred |
| Lemon Juice 🍋 | ½ tsp | Freshly squeezed |
The yolks are the heart of this recipe—fresh is non-negotiable. Grab them from Whole Foods or your local farm market if possible; store-bought yolks work but room temperature makes all the difference. The oil is where the magic happens—avocado oil gives that signature smoothness, but grapeseed or light olive oil work in a pinch. The Dijon mustard adds depth, so don't skip the good stuff (that French's jarred kind won't cut it). For vinegar, white vinegar is your best bet—apple cider vinegar adds too much complexity here.
No Dijon? Yellow mustard at half the amount works, but you'll lose that signature tang. Short on sugar? Honey or maple syrup can substitute, but taste as you go. The lemon juice is optional but adds that bright finish—fresh is best, but bottled works if you're in a bind. For a garlic-infused version, add 1 tsp minced garlic to the yolks before emulsifying. Want it vegan? Swap yolks for 3 tbsp aquafaba and 1 tsp apple cider vinegar, but the texture will be slightly different.
This mayo keeps for 1 week in the fridge if stored properly—press plastic wrap directly on the surface to prevent a skin. For longer storage, freeze in ice cube trays for up to 3 months. I always make a double batch—one for sandwiches, one for deviled eggs. The emulsion is stable, so it won’t separate if you whisk it back up after chilling. Trust me, your taste buds will thank you for skipping the store-bought stuff.
Why You'll Love This Recipe
- No Fuss, No Mess: I’ll admit, I was skeptical about making mayo from scratch—until I tried this. Just yolks, mustard, vinegar, and slow drizzling of oil? It’s foolproof, no blender needed, and the emulsification happens while I sip my coffee.
- Tangy Twist: That Dijon mustard and vinegar combo? It’s not just flavor—it’s character. The balance of creamy richness and bright acidity makes it taste like a fancy restaurant spread, not something I whipped up in 10 minutes.
- Everyday Hero: This mayo is my go-to for sandwiches, potato salad, or even a quick deviled egg fix. It keeps for days in the fridge, so I always have it on hand—no last-minute store runs when hunger strikes.
- Budget Magic: Five ingredients, all pantry staples. I’ve spent less than $5 on a batch that lasts weeks. Honestly, it’s the kind of recipe that makes me feel like I’m feeding a crowd without breaking the bank.
Step-by-step instructions for Best Foods copycat mayonnaise
This ultra-creamy, restaurant-quality mayonnaise delivers that signature Best Foods tang and richness you love, every time.
Whisk Egg Yolks and Mustard Until Pale and Thick
Place the 3 whole large egg yolks in a medium heatproof bowl. Add the 1 tablespoon Dijon mustard and whisk vigorously for 2-3 minutes until the mixture becomes noticeably thicker and pale yellow in color. You're creating an emulsion here—the yolks need to be fully incorporated and aerated before adding oil.
Here's the thing—don't rush this step. I've found that whisking until the mixture is completely smooth and holds its shape when the whisk is lifted prevents that dreaded "broken" mayonnaise. The yolks should look almost like a thick ribbon when you run your finger through them. This is your foundation for that ultra-smooth texture.
Gradually Add Oil in a Thin Stream
With the bowl positioned over a pot of barely simmering water (about 2 inches below the bowl's base), slowly drizzle in the 1½ cups light tasting oil—about 1 teaspoon at a time. Whisk constantly in a figure-eight motion, maintaining a steady rhythm. The key is patience—the oil must incorporate completely before adding more.
I like to use a fine-mesh strainer over the oil bottle to control the flow. The water bath keeps the mixture warm, which helps the emulsion form more easily. If the mixture starts to curdle, immediately add 1 teaspoon cold water and whisk vigorously—this often saves it. The final texture should be thick, glossy, and completely smooth.
Incorporate Acid and Seasonings
Once all the oil is incorporated, remove the bowl from the heat source. Add the 1 tablespoon white vinegar, ½ teaspoon fine sea salt, ½ teaspoon granulated sugar, and ½ teaspoon lemon juice. Whisk vigorously for 1-2 minutes until fully combined. The acidity is what gives Best Foods mayo that signature tang while balancing the richness.
This is where the magic happens—the acid helps stabilize the emulsion while adding that perfect balance of flavor. The sugar and lemon juice work together to enhance the overall brightness. Taste and adjust seasoning if needed—you might want to add a pinch more salt or lemon juice to achieve that exact Best Foods flavor profile.
Chill and Rest for Maximum Stability
Transfer the mayonnaise to a clean, airtight container and refrigerate for at least 2 hours before using. This resting period allows the flavors to meld completely and the emulsion to fully stabilize. I know it's tempting to use it immediately, but this step makes all the difference in texture and flavor consistency.
Pro tip: If you're making this ahead of time, it actually keeps better than store-bought mayo—up to 2 weeks in the fridge. The longer it rests, the more stable it becomes. When ready to use, give it a quick whisk to restore that perfect creamy consistency. You'll be amazed at how closely it mimics the texture and flavor of the store-bought version!
Pro Tips For Making Best Foods Mayonnaise Copycat
- Whisk Like You Mean It: That hand whisk? Put your back into it—no lazy arm circles. The yolks need actual air to emulsify, and I’ve seen too many people treat this like a half-hearted salad dressing. If it looks too thick after 2 minutes, you’re not working it hard enough.
- Salt the Yolks First: Toss that pinch of salt into the yolks before adding mustard or vinegar. It cuts the bitterness and balances the tang right from the start. I used to skip this, and the mayo always tasted like it needed something—turns out, it did.
- Oil in Slow Drizzles: Don’t pour that oil like you’re refueling a lawnmower. Add it in tiny streams—about 1 teaspoon at a time—while whisking like a maniac. If you dump it in, you’ll end up with curdled yolk soup. (Yes, I’ve done it.)
- Vinegar Last, Not First: Save the white vinegar for the very end—after the oil is mostly incorporated. A splash too early can break the emulsion before it’s ready. Add it, whisk once, then call it done. Your mayo will thank you.
Creative variations of this recipe
Garlic-Inspired Twist
For a bold, aromatic variation, infuse your mayonnaise with garlic by adding 1 teaspoon minced garlic (about 2 cloves) to the egg yolks before whisking. Let it sit for 5 minutes to meld flavors before beginning the emulsification process.
This creates a rich, savory mayo perfect for garlic bread dips, steak sandwiches, or loaded baked potatoes. 🌶️
Dijon Mustard Boost
Double the Dijon mustard to 2 tablespoons for a tangier, more complex flavor profile. This version works exceptionally well with tuna salads or as a condiment for burgers. The extra mustard adds depth and a slight sharpness that mimics the depth of Best Foods' signature blend.
For an even bolder kick, add ½ teaspoon smoked paprika to the final mixture.
Spicy Sriracha Swirl
Stir in 1 teaspoon Sriracha or ½ teaspoon cayenne pepper into the finished mayo for a fiery kick. This spicy variation elevates chicken wings, sliders, or taco dips to new heights.
For a smoother heat, blend the Sriracha directly into the mayo after chilling. I like to use Huy Fong Sriracha for that signature tangy-spicy balance.
Herb-Infused Freshness
Add 1 tablespoon finely chopped fresh herbs like dill, chives, or tarragon to the final mixture for a bright, herbaceous twist. This works beautifully with seafood dishes, vegetable platters, or cucumber salads.
For a Mediterranean flair, mix in 1 teaspoon lemon zest along with the herbs. Fresh herbs should be added after the mayo has fully emulsified to preserve their vibrant flavors.
Vegan Aquafaba Base
For a plant-based version, replace the egg yolks with 3 tablespoons aquafaba (chickpea brine) and 1 teaspoon apple cider vinegar. Whisk the aquafaba until frothy, then proceed with the same emulsification process, adding oil 1 teaspoon at a time.
The texture will be slightly lighter but still creamy. This vegan mayo is perfect for sandwiches, salad dressings, or dips—just avoid high-heat cooking to maintain stability. 💛
Sweet and Tangy Honey Mayo
Swap the granulated sugar for 1 teaspoon honey (or maple syrup) and add ½ teaspoon vanilla extract for a sweet and tangy twist. This version shines with fruit salads, grilled chicken, or PB&J sandwiches.
The honey adds natural sweetness while keeping the mayo's signature tang. I recommend using raw, local honey for the best flavor profile.
Nutrition facts
Frequently asked questions
Why does my homemade mayonnaise sometimes break or separate?
Mayonnaise breaks when oil is added too quickly or the yolks aren't properly emulsified. Always whisk vigorously while adding oil 1 teaspoon at a time—never pour it in. If it curdles, immediately add 1 teaspoon cold water and whisk hard to restore the emulsion. The water bath technique helps prevent this by keeping the mixture warm and stable.
Can I make this without an egg substitute?
Yes! For a vegan version, use 3 tablespoons aquafaba (chickpea brine) and 1 teaspoon apple cider vinegar instead of yolks. Whisk the aquafaba until frothy first, then proceed with the same emulsification method. The texture will be slightly lighter but still creamy—perfect for sandwiches and dressings.
How long can I store homemade mayonnaise?
This recipe keeps for 1-2 weeks in an airtight container in the fridge. For longer storage, freeze in ice cube trays for up to 3 months. Always press plastic wrap directly on the surface to prevent a skin. The emulsion actually becomes more stable with time, unlike store-bought versions.
What’s the best oil to use for authentic flavor?
Avocado oil gives that signature smooth, rich texture, but neutral oils like grapeseed or light olive oil work too. Avoid strong-flavored oils like extra virgin olive oil—they can overpower the delicate balance. The key is using a light-tasting oil that won’t compete with the vinegar and mustard flavors.
Can I adjust the thickness of this mayo?
Yes! For a thicker consistency, add 1 extra tablespoon of Dijon mustard or reduce the oil slightly. For a lighter texture, add 1 teaspoon water or lemon juice at the end. The recipe is flexible—just remember that the emulsion relies on the perfect ratio of oil to yolks, so adjust gradually.