Homemade Peppercorn Mayo: Creamy, Bold, and Restaurant-Worthy – Black Foodie Finder

Stop Paying Extra—Make It Better at Home

This Peppercorn Mayo by Boyd Brown III is rich, creamy, and packed with bold flavor from fresh cracked peppercorns, garlic, and Dijon. It’s the kind of sauce that instantly upgrades sandwiches, burgers, fries—everything.

And the best part? It comes together in minutes with an immersion blender.

Ingredients

For the Mayo:

• 2 large eggs (room temperature)
• 1½ tbsp Dijon mustard
• 1½ tbsp fresh lemon juice
• 1½ tsp white wine vinegar
• 1½ tsp kosher salt
• 1/2 garlic clove (minced)
• 1/2 tsp onion powder
• 1½ tsp Worcestershire sauce (optional)
• 2 cups neutral oil (avocado, canola, or vegetable)

Finish:

• 2 tbsp cracked black peppercorns (coarsely crushed)

Step-by-Step Instructions

1. Build the Base

• Add eggs, Dijon, lemon juice, vinegar, salt, garlic, onion powder, and Worcestershire to a tall container.

2. Add Oil

• Pour in the oil all at once.

3. Emulsify

• Place the immersion blender at the bottom.
• Blend without moving for 10–15 seconds.

4. Blend Smooth

• Once it thickens, slowly lift the blender to fully combine.

5. Add Peppercorns

• Fold in cracked black peppercorns by hand.

6. Chill & Serve

• Refrigerate for at least 30 minutes before serving.

Pro Tips and Suggestions

• Use room-temperature eggs for stable emulsification
• Don’t lift blender too early
• Avoid olive oil (can taste bitter)
• Adjust pepper to taste
• Let it chill—flavor gets better

About the Creator

This recipe is by Boyd Brown III, the creator behind @boydbrown3. Known for elevated, restaurant-quality recipes, he makes it easy to recreate premium flavors at home.

Boyd Brown III | @boydbrown3