Learning how to make mayo is a game-changer in so many ways—your tuna salad will certainly never be the same. Luckily, homemade mayo is incredibly easy, as long as you have eggs and oil.

Mayonnaise is one of those ingredients that we always seem to have in the fridge, but never actually make ourselves. It’s no mystery why: The spread is easy to find at any supermarket, and, unless you’re springing for organic or something truffle-flavored, it’s always pretty cheap. Yes, a jar of Hellmann’s might not be the fanciest, but it gets the job done well enough. DIYing it just seems unnecessary—right?

We’re begging you to reconsider. For one, homemade mayonnaise (or aioli if you add garlic) is way more delicious than anything you’d find at the store. Light, airy, and creamy all at once, it is seriously the stuff dreams are made of. But the real boon just might be how little effort it actually requires—less of an effort than getting in your car and driving to the grocery store. All you need are a few ingredients you probably already have in your pantry and either a food processor, blender, or bowl and whisk to mix it all together. It’s really that easy.

“Mayonnaise is a simple, classic sauce that needs only a few basic kitchen staples,” Molly Siegler tells Chowhound. As a classically trained chef and current food editor at Whole Foods, Siegler knows a thing or two about making great mayonnaise. Below, she gives us all her tips and tricks to perfecting the popular condiment.

To make mayo, you’ll need to assemble a few ingredients: eggs, oil, lemon juice or white wine vinegar, salt, and a bit of Dijon or powdered mustard. The type of oil you use comes down to preference or whatever you have in your pantry. Siegler says olive oil, canola oil, or even more exotic oils like walnut or avocado will all work well.

As for the ratios, generally you’ll need one egg to 1 1/4 cups oil, though that will vary depending on the recipe you’re using. Basic Homemade Mayonnaise is a good recipe to use as a guide.

Siegler says that you should never, ever, ever mix all of your ingredients together right away. “Egg-based sauces often break if you add fat too quickly,” she explains. So if you pour your olive oil straight onto the yolks, odds are they’re going to curdle instead of becoming light and fluffy.

“Place the egg yolks at the bottom of the mixing bowl, then add salt and mustard and whisk like crazy,” says Siegler, who prefers to mix them up the old-fashioned way with a bowl and a whisk. (Using a blender or a food processor will create virtually the same results; scroll down for more on that process.)

“If you like your mayo thick for spreading, wait to add any acid until after you’ve mixed your yolks and oil together,” Siegler explains. “If you need a thinner mayo for a dressing or sauce, you can add the acid to the egg yolk mixture before adding the oil.”

When you’re ready to add your acidic ingredient, toss it in and whisk or blend until it’s fully combined.

After you’ve whisked the mustard and yolks together, Siegler says you can start adding oil. Pour it into the egg and mustard mixture as slowly as possible while whisking as fast as you can. Otherwise, you run the risk of curdling your mayo. If you’re making mayo with a blender or food processor, pour the oil in a slow stream through the opening at the top while the motor runs until the sauce thickens.

“If the sauce does break or curdle, sometimes you can rescue it by just doing a wild round of whisking,” Siegler explains. If a bit of rapid fire whisk action doesn’t save your sauce, she says that adding a splash of warm water and giving it a quick mix may also help.

And if neither of those fixes work, her last resort is to start with a clean bowl, make a new egg and mustard mixture, and—while rapidly whisking—slowly add the broken yolks and oil until everything is fully thickened.

Siegler loves to play around with the types of vinegar she uses in her mayonnaise. For a Spanish-style mayo, she’ll use sherry vinegar as her primary source of acid, and then mix in a dash of paprika for some heat.

If you don’t want to mess with the classic formula, you can still up the flavor of a basic mayo by adding ingredients to the finished product. For a spicy mayo, Siegler likes to add a bit of sambal oelek (Thai hot sauce). For a sweeter sauce, she says a drizzle of honey does wonders.

If you have a food processor or an immersion blender, you can use that to make mayo; add garlic and you’ve got aioli:

Try out your homemade mayo (or aioli) in these recipes:

This is a lot like elote (or Mexican street corn), but without the cotija cheese, and with mellow roasted garlic aioli in place of plain mayo. The mayo/aioli adds a nice tangy bite that plays well off the sweetness of the kernels, the smoky paprika, and the sharp piquancy of the lime juice. Get our Corn with Roasted Garlic Aioli, Lime, and Paprika recipe.

This Southern classic would be nothing without the mayonnaise. The spread creates an ooey, gooey texture that tastes great in anything from grilled cheese to macaroni and cheese. Get our Pimento Cheese recipe.

Ever wonder what makes deviled eggs so creamy? The secret is in the mayonnaise, of course. Make it homemade and they’ll taste even better. Get our Deviled Eggs with Tarragon recipe.

You could make spinach dip with sour cream, but it’s definitely more of an indulgence if you make it with homemade mayo. Get our Fresh Spinach Dip recipe.

We know this sounds strange, but mayonnaise in cake is kind of a revelation. It gives the dough a subtle tang that cuts through the richness of the chocolate. And it makes the cake extra moist and fluffy, too. Get the Chocolate Mayonnaise Cake recipe. It tastes great with any kind of frosting you desire.

Siegler’s favorite thing to do with homemade mayonnaise is to spread it on the outside of grilled cheese sandwiches before she cooks them. “This gives the bread a gorgeous golden color and a can’t-put-your-finger-on-it tanginess,” she says. Try it with our Spicy Tuna Melt Sandwich recipe.

Related Reading: More Delicious & Unexpected Ways to Use Mayo