Recipe

Hearty Mayonnaise Recipe: Crispy and Crunchy

A rich, tangy homemade mayo built for crunch: crisp panko bits, punchy garlic, and a squeeze of lemon for a dip that wakes up fries, sandwiches, and weeknight everything.

By Matt Campbell

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4.8

A small bowl of creamy homemade mayonnaise topped with golden crispy panko and chopped parsley on a wooden cutting board

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This is not the polite little swipe of mayo that disappears into a sandwich. This is hearty mayo, the kind that shows up with crunch, a little garlic swagger, and enough tang to make even leftover chicken feel like a plan.

The trick is simple: we make a classic homemade mayonnaise, then fold in a quick pan-toasted crunchy topping so every bite has that crispy, salty pop. It is part sauce, part condiment, part I-should-not-be-eating-this-by-the-spoonful situation. No judgment.

Mayonnaise being whisked in a glass bowl while a thin stream of oil is poured in

Why It Works

Thick, stable mayo with a bright lemon and Dijon backbone, so it tastes fresh instead of flat.
Crispy, crunchy bits that stay snappy because they are toasted and cooled before mixing.
Big flavor with normal groceries: eggs, oil, lemon, mustard, garlic, plus pantry crumbs for the crunch.
Flexible texture: keep it dip-thick, or loosen it with a teaspoon of water or pickle juice for drizzling.

Pairs Well With

Storage Tips

Refrigerate

Store in a clean, airtight container in the fridge. For best quality, use within 2 to 3 days if using regular raw eggs. If you used pasteurized eggs and handled it carefully, it can often keep closer to 3 to 4 days. Either way, keep it cold and use your senses. If anything smells off, do not push it.

Keep the crunch crunchy

If you want maximum crisp, store the toasted panko separately in a small container at room temperature for up to 2 days, then sprinkle onto the mayo right before serving. If it is already mixed in, it will still taste great, but the crunch softens over time.

Do not freeze

Freezing breaks the emulsion and you will end up with a greasy, separated mess.

Common Questions

Is homemade mayo safe to eat?

Homemade mayo uses raw egg yolk, so there is always some risk. The best way to reduce that risk is to use pasteurized eggs. “Fresh” is great for flavor, but it is not a safety guarantee. Refrigerate promptly and keep it cold. If you are serving to pregnant guests, young kids, older adults, or anyone immunocompromised, pasteurized eggs are the move.

How long can it sit out?

Do not leave it out longer than 2 hours total (or 1 hour if it is hot out). When in doubt, toss it and make a new batch. It is cheaper than regret.

My mayo broke. Can I fix it?

Absolutely. Put 1 teaspoon Dijon (or 1 egg yolk) in a clean bowl. Slowly whisk your broken mayo into it a little at a time until it comes back together, then continue until fully smooth.

My mayo is too thin. Now what?

If it will not thicken, start fresh: whisk 1 egg yolk (or 1 tsp Dijon) in a clean bowl, then slowly whisk the thin mayo into it in a steady trickle until it turns thick and glossy.

Do I need a blender?

No. A whisk works. A blender or immersion blender makes it faster, but whisking gives you more control and fewer surprises.

What oil is best?

Use a neutral oil like avocado, canola, grapeseed, or light olive oil. Extra virgin olive oil can turn bitter when blended hard.

How do I make it spicier?

Add 1 to 2 teaspoons sriracha, a pinch of cayenne, or a spoon of chili crisp. If you add chili crisp, reduce the salt a touch and taste as you go.

Any allergy swaps?

This contains egg, and panko usually contains wheat (gluten). Use gluten-free panko if needed. For egg-free mayo, you will want a different base recipe (aquafaba or a commercial egg-free mayo), then fold in the crunchy mix-in.

Will the garlic get stronger?

Yes. Raw garlic gets louder as it sits. If you want it mellower, use 1/2 tsp garlic powder or swap in a little roasted garlic.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium mixing bowl
Whisk (or immersion blender and tall jar)
Measuring spoons
Small skillet for toasting panko
Microplane or garlic press (optional but helpful)

I started making this when I was in my phase of turning every leftover into a sandwich and getting annoyed that the condiments never pulled their weight. I wanted something creamy like mayo, but with the kind of texture you get from crispy edges in a skillet. One night I toasted some panko in a little butter, tossed it with salt, and folded it into a lemony, garlicky homemade mayo. I stood there, dipping cold fries straight out of the container, thinking, okay, wow. This is the sauce.