How to Make Mayonnaise
926 Comments
Updated Aug 06, 2023
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Mayonnaise is really easy to make at home and only takes one minute with an immersion blender! Trust me, you’ll never go back to store-bought versions again.
Mayonnaise is one of those condiments we often grab at the store, but it’s so darn easy to make at home! And once you do, you’ll never go back to store-bought versions because fresh just tastes better.
The beauty of homemade mayonnaise is that it doesn’t have any questionable ingredients lurking inside. Many store-bought mayonnaise options are made from less than stellar ingredients like canola oil or soybean oil and contain added sugar (yes, there’s added sugar in your mayo). Not to mention that there may be preservatives and “natural flavors” – whatever those may be.
So the next time you need mayonnaise for a chicken salad, tuna salad, coleslaw recipe, or simply to have on hand, make your own batch!
Homemade Mayonnaise Ingredients
Homemade mayonnaise is an emulsion of 6 simple and fresh ingredients. I typically buy organic products, though the choice is yours. Here’s what’s in it:
- Avocado oil: The key here is to use high-quality, neutral-flavored oil. I like to use avocado oil, but be aware that some brands are stronger flavored than others. You could also use light-flavored olive oil. Just don’t use extra-virgin olive oil as it has too strong a flavor.
- Egg: Some recipes use just the egg yolk (similar to hollandaise sauce). But for this recipe, I’m using the whole egg for a slightly lighter consistency.
- Lemon juice: Freshly squeezed lemon is the optimal choice. But if you have bottled lemon juice, that works too.
- White wine vinegar: You could substitute white wine vinegar with any light-colored, high-quality vinegar. Yes, apple cider vinegar works as well!
- Dijon mustard: I prefer Dijon mustard for the best results in terms of flavor.
Find the printable recipe with measurements below
How To Make Mayonnaise
The key to this foolproof mayonnaise recipe is the equipment used — a stick blender (otherwise known as an immersion blender). And if you use the container that came with the stick blender, you’re good to go. Here’s how you make it in 3 easy steps:
Add all of the ingredients to the jar that came with your stick blender, and let the ingredients settle for a minute or two.
Place the stick blender inside the container (firmly on the bottom) while covering the egg yolk. Then turn the stick blender on and don’t move it for 10 to 15 seconds.
As the mayonnaise starts to emulsify you can move the stick blender up and down to combine the ingredients.
Continue blending and moving the stick blender up and down until all of the oil is fully combined. That’s it – you’ve just made mayonnaise!
Homemade Mayonnaise Tips
I make this recipe nearly every week or two and I’ve never had the emulsification break (not once!). But after hundreds of comments from readers, I do want to share a few tips.
- Don’t use a larger/wider jar. This recipe works so well because the jar that comes with your stick blender fits the width of the head tightly. That allows the egg and oil to emulsify slowly. If you use a larger or wider jar, you could run into problems.
- Don’t try this recipe in a food processor or blender. This recipe was written specifically for a stick or immersion blender. If you add all of the ingredients to a blender and turn it on, it will fail.
- Make sure your immersion blender is on high. Right from the start, begin blending on the highest setting to emulsify the egg into the oil. If you start on low, it may not emulsify.
- Choose a high-quality oil. The main ingredient in mayonnaise is oil, so choose a high-quality one. This is my favorite avocado oil and the one I personally use. It has a very neutral flavor, compared to other avocado oils. Just steer clear of extra-virgin olive oil which has a very strong flavor or low-quality, industrial seed oil like canola, grapeseed, safflower, and peanut oil.
- Is the raw egg a concern? I’m personally not concerned about the raw egg in this mayonnaise (just as this author isn’t concerned), but it’s a personal choice. If you’re concerned about salmonella you can certainly use a pasteurized egg.
How To Fix Broken Mayonnaise
If your mayonnaise doesn’t emulsify for some reason, you can easily fix it with either of these methods.
- Boiling Water: Just add 1 tablespoon of boiling hot water to your container and quickly blend again (this also works if you’re making hollandaise sauce). It might be a little bit thinner, but it should be properly emulsified.
- Egg Yolk: Add one more egg yolk to your container and blend it up. The extra yolk should recombine all of the ingredients, and it makes for a thicker mayonnaise.
Helpful tip: Don’t try to freeze the mayonnaise as the emulsion will break!
Storage Tips
Once you’ve made the mayonnaise, transfer it to an airtight storage container and store it in the fridge for up to one week. It’s great to have on hand to make some of the delicious recipes I’ve listed in the section below.
Tasty Recipes That Use Mayonnaise
This fresh and creamy mayonnaise is perfect for sauces, dips, sandwiches, salads, and so much more! Here are a few ideas to make the most of it.
I hope you enjoy this homemade mayonnaise recipe! Once you make it, let me know your thoughts and how you used it in the comment box below.
Easy Homemade Mayonnaise
Description
Video
Ingredients
- 1 whole egg
- ½ tbsp lemon juice
- 1 tsp white wine vinegar
- ¼ tsp Dijon mustard
- ¼ tsp sea salt
- 1 cup avocado oil, or light-flavored olive oil
Instructions
- Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil on top and let it settle for a minute.
- Place your stick blender in the jar and press it firmly to the bottom, making sure it's covering the egg yolk. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it.
- Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.
- Stir the mayonnaise and place in an airtight storage container in the refrigerator.
Lisa’s Tips
- Make sure to watch the video and read all my notes and tips above, including this avocado oil brand I personally use and recommend.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe was originally posted August 2016, but updated to include new photos and information.
How long will it last in my fridge? I’m thinking about doing the amount for x1.
Hi Amanda – This will last for up to one week in the fridge.
Hello – since I don’t use mayo that often and it will only keep for one week I’d like to make half. Would I still use one egg and half the other ingredients ? Other than that we love the taste
Thank you
I didn’t realize we were out of mayonnaise until I went to use it. I wanted to make ranch for wings so I needed Mayo. I have been wanting to try and make it again (previous fail) but haven’t gotten around to it. This was so fast and so nice tasting. Thank you for this amazing recipe. I just may never purposefully buy Mayo again (unless in a pinch!)
I’m glad this recipe whipped up easily and quickly for you! Enjoy those wings. :)
I have a quick question. I’m newer to making food from scratch. I love the thought of homemade mayo but it’s ok to consume raw eggs in this recipe? Not trying to be difficult…just trying to learn. Thanks in advance!!
I’m personally not concerned about the raw egg in this mayonnaise, but it’s a personal choice. If you’re concerned about salmonella you can certainly use a pasteurized egg.
I’ve made this many times, and normally turns out great. Today it is super runny. Used same ingredients as usual…only difference is bottled lemon juice vs fresh. Is it not ok to use bottled?
Bottled lemon juice shouldn’t make a difference, so not sure why this one didn’t turn out. But hopefully your next batch is back to being perfect!
How can I make a thicker Mayo for deviled eggs? Homemade Mayo made them very runny. Also how long is the mayo good for?
Tried making this lastnight and it was perfect 🤩! Your instructions followed to the T.
Thanks for sharing.
Just wondering if there is anything else to add to give it a little more kick without spoiling its consistency.
Just made this. I only had extra virgin olive oil on hand, so it has a stronger flavor, and I used champagne vinegar and pink Himalayan salt. So easy to make and delicious! Buzzed some roasted chicken breast in a blender, added some of this mayo, some pink Himalayan salt, black pepper, and smoked paprika, and my husband is happily gobbling the chicken salad with crackers.
Thank you for this detailed recipe! Will definitely make this instead of buying mayo from now on!
Hi Babs – I’m so glad this homemade mayonnaise worked out perfectly for your chicken salad.
I just made this twice!
First time to try it (and make some into a coleslaw salad dressing), then again for my husband’s special potato and egg salad.
I didn’t have any avocado oil (not really true, but I use that for massages, 🤫so not willing to use/waste it for cooking) so I used canola oil instead.
I too will never buy mayonnaise ever again.
Hi Catriona – I’m happy to hear this mayonnaise recipe is a success!
I see that you’re using a cuisinart. I have been holding off buying a stick immersion blender because I have a Vitamix and can do so much with that. I think when you posted this video it was several years ago, so I’m curious to know if you’re still happy with your Cuisinart, or if you have any other recommendations. Thanks so much for all your wonderful recipes, Lisa!
Hi Jane – yes, that Cuisinart stick blender is my old one. It’s still great, but I use my Vitamix stick blender more often nowadays. I do think the stick blender is uniquely useful in the kitchen, and I’m a lover of my Vitamix as well!
Hi Lisa, first time that I have made mayonnaise successfully. Last time it was terrible. I bought a immersion blender and followed your amazing recipe and wow, it it so delicious.
Thankyou Lisa.
Merry Christmas 😊
Wonderful! Happy for your mayo success, Colleen. Merry Christmas to you too!
This looks like a wonderful recipe and I am eager to try it! How long would this last if someone were to make a larger batch to keep on hand? With 12 servings, is that a tablespoon per serving? Looking to start making our own instead of the store bought stuff.
This will keep in the fridge for up to one week. And yes, each serving is about one tablespoon!
How do you think the shelf life could be extended?
First of all, watch out behind you. Hellman’s and Kraft are NOT going to like this recipe going public!
Excellent recipe, super simple. I will literally not purchase mayo again.
If you don’t mind: I notice at the top of your post, you mention “six simple ingredients”, and the photo (second one from the top) shows all six. But in the list that follows, you excluded the salt. Just an FYI in case you want to fix that.
I found that the end result needed just a tad more salt. Seeing as your recipe only calls for 1/4 teaspoon, I added 50% again, so 3/8 of a teaspoon. Well, that turned out to be a tad too much. Amazing how such small amounts of something can make such a difference. So next time, it looks like I’ll be counting grains of salt!
Thanks Lisa, excellent taste, great money saver.
I sometimes don’t mention salt as a primary ingredient since it’s a staple most people have in their pantry. But, noted to fix that for the future! Otherwise, I’m glad you love this mayonnaise recipe, Marc.
Your mayo recipe turns out perfect every time. I doubled it this time since I am making artichoke spinach dip.
I’m so glad you found a winning homemade mayo recipe!
I’m still in shock at how easy and delicious this was to make. Lisa, you managed to remove all the mystique and magic from making Mayonnaise!!!
Bravo!
Sitting down to dinner and discovered we ran out of mayo. Quick internet search and said to myself I can do this in 3 minutes?
Yes!
It’s perfect!
Just follow the recipe.
And our dinner?
It was still hot
Wonderful! I’m so thrilled you loved this recipe, Elona! And that you were able to whip it up quickly for dinner. Enjoy!
Hi Lisa, love your recipes so thanks for all you do!!! I’ve tried this recipe several times and it always turns out wayyyy too runny, even after fully refrigerated. Any suggestions?
Hi Melissa – oh no! I’m happy to help troubleshoot. Are you using a stick blender and mason jar? And are you making sure to cover the egg with the head of the stick blender when you start blending?
Thanks! Great recipe! Will definitely be using all the time in the future! Looking forward to trying some of your other recipes!
I’m happy to hear you found a winning mayo recipe!
A blender does work as long as the oil is drizzled in or your right . You could blend for a week and get nothing. I follow the ingredients from Best foods.
I just made your mayonnaise recipe.
So easy! I need just that amount for a recipe and if I buy a jar of it, the rest goes bad.
I will definitely make it again when needed for a recipe.
We are going to need more than this recipe makes – any tips for doubling the recipe?
Hi Leslie – I have not tried doubling this recipe in a single jar or container, so not sure if that would work. I’d probably just make two batches back to back. :)
It worked! I used a Mason jar, just clicked on the “2x” choice and followed it. Perfect mayo which became the ‘rub’ for our spatchcocked turkey, after adding all kinds of goodies to it. Adding herbs and garlic made it incredible and it will likely morph into a favorite dip next. Since finding your recipe eons ago, we have not bought one jar of mayo in any store. We use our immersion blender and bring the egg(s) to room temp, but not too sure if that’s even necessary.
Awesome! So happy you love the recipe. It really is a staple item. Enjoy!
I meticulously followed this recipe three times without success, but I discovered my problem. It was the speed of my Vitamix immersion blender!
In the *Tips* section above, it states:
> Make sure your immersion blender is on high.
This blender has five speeds, so I set it to 5 (fastest).
On my fourth batch, I noticed the jar heating up and my egg yolks starting to scramble. The Vitamix is a heavy-duty, 625-watt machine with four blades. I determined it was creating too much friction, thus heat. I let the unctuous mixture cool, added an extra egg yolk, and blended at speed 1 (slowest).
Emulsification! It was like magic!
As the mayo began to emulsify after about 5 seconds, I increased to speed 2, and undulated the blender to incorporate all the oil. It took about 15 seconds in total. It’s creamy and delicious. I also made it with pecan oil. I will never buy mayo again. Thanks.
Thanks for sharing your tips, Clint! Happy you got perfect homemade mayo in the end. And yes, the Vitamix immersion blender in particular is super powerful. Other handheld immersion blenders don’t have quite the power. Enjoy!
I’ll jus the honest and say, I didn’t even think it was possible to Mae mayonnaise from home, I’m definitely trying this as many times as possible, until I get it.
Hopefully you can make this recipe work! I also have a ton of tips written in the post to troubleshoot.
Great recipe! I followed your instructions and added slightly more lemon juice for my taste buds . Used avocado oil and Dijon mustard as suggested.
Great to hear this mayonnaise worked out perfectly for you, Jackie!
HI Lisa, Can I use a Vitamix to make the mayonnaise? Regina
It’s best to use an immersion blender to properly emulsify the mixture.
I couldn’t tell you how many times I have tried to make mayonnaise! I followed your video step by step and mine still comes out all wrong and runny. I really want to master this but I’m wasting money with my failed attempts
Ah, bummer! Did you watch the video above to see where you might have gone wrong?
I made this recipe a few days ago and worked really well.
Today I made it again and it didnt thicken like the first time. The only difference was attemp 1 I used an egg at room temp and today I used an egg straight from the fridge.
Lesson learnt: always use an egg that’s at room temp.
How long can I store it? It’s great!!
My wife has gone away with friends for the weekend. I decided to make some mayonnaise using your recipe but with sunflower oil. It was revolting!
I rang my wife and explained I had made some mayonnaise and it was horrible. She asked me what oil I had used and I said the small bottle of sunflower oil in the cupboard. When she stopped laughing she said thats the oil I used for cooking fish last night its waiting to be destroyed.
The second batch with fresh oil is very good!
Oh no! I’m glad you were able to figure out what was wrong. This homemade mayonnaise definitely needs fresh, quality oil!
I am so excited that I made my own mayo! This is so much better than what I was getting! I use the Paleo brand, but now this is it for me!! Thank you so much!
Yay, congrats, Barb! It’s so easy to make at home, isn’t it? Enjoy!
I love this recipe. It makes the best mayo hands down, bonus points that it is so freaking easy to make.
I’m happy you love it!
I have attempted to make it 3 times and all three were epic failures.
Tried you remedies and it still didn’t work. What am I doing wrong please.?
Cecilia
Hi Cecilia – unfortunately, it’s so hard to know without being in your kitchen. Did you watch the video above to see if you could spot where things may have gone wrong?
love it!
Wow, is that great!! I can’t believe how super easy it is to make! The taste is fabulous. I’ll never buy mayo again! Thank you Lisa!!!
Homemade mayonnaise couldn’t be any easier!
It was as easy as you said! Love it!!! Going in my permanent recipe book! Thank you for sharing!
Yay! I’m glad you found the perfect mayonnaise recipe, Dedra.
PERFECT!
I had been using my immersion blender with a different recipe. It was much more time consuming and it never got thick enough.
This method is super easy peasy and turned out much better. Thank you!
That’s great to hear your mayonnaise turned out perfectly this time!
Great recipe!
Thanks, Sara!
Never buying mayo again! Thank you for this recipe!
Made it exact and also made it where I added more mustard for a potato salad. 👌🏽
Have used this mayo as a base to homemade Italian salad dressing and many more.
Simple clean ingredients as food should be ❤️
Glad you enjoyed this mayonnaise recipe, Julia!
How long will it keep in the refrigerator?
Hi Linda – you can find the storage information in the post above.
What should I do it didn’t get thick.
Hi Dianne – I have several tips listed in the post above.
Love this recipe and technique. Tried unsuccessfully to make mayo numerous times and this method delivers. Thank you
I’m happy you had success with it, Maureen!
I finally made my own. In less than 4 minutes I made this mayo that is the best. Thank you so very much.
Awesome! Glad this mayo recipe was a success, Lorraine.
Hi. What size container should I use to store the mayonnaise once it is made? I have a 2 1/2 cup and a 4 cup container.
Thank you.
You can store it in any container you’d like!
How long at the longest will this amount of mayo keep in the refrig before it is too old to keep? We are only two people here and this 1-egg recipe looks like much more mayo than we would use in a week. Thank you.
This will keep for up to one week in the refrigerator! I would plan ahead and think about some recipes you can make with it before whipping up this mayonnaise recipe :)
Don’t have lemon juice but have lime juice. Can that work?
Looks awesome🇨🇦
You can use that, as long as you’re aware it will change the flavor a bit.
I am 70 and first time I have made my own mayo, this recipe is brilliant, never buying again 👍
Glad this mayonnaise recipe was a success, Julie!
Easy, fast, delicious. 👏👏👏
Thanks Kerri!
Not all of us have newer emulsion blenders. I still use my Braun (the best) with no included jar. Now what?
Hi! A mason jar would work, an old mayo jar, even a large glass… just make sure both the mouth & the bottom are wide enough to accommodate your stick blender.
Little concerned about the raw egg in the recipe. Could we get sick from it?
I was dubious if this would work without splitting adding all the oil at once. Amazingly easy and perfect consistency. I made it using Avocado oil, blended superbly. True to recipe, tastes amazing and smooth texture! My new fave.
Yay, happy you loved it!
This is our go-to every time we need Mayo! Question: we have some garlic we have gently roasted in oil and would like to add it the Mayo for a sorta kinda roasted garlic aioli. Any suggestions?
I actually have a garlic aioli recipe coming soon! Stay tuned :)
After reading over the entire recipe, watching the video and then following the recipe instructions to a tee, I unfortunately was left with a liquid mess that I had to throw away. I might retry it one day again but I am stumped where I went wrong:(
Oh no! It’s so hard to know. But I’d recommend re-watching the video and see if there’s any differences you can catch.
Same :(
I have found one essential, The egg MUST be at room temperature.
Can I make it in the Vitamix?
This is best made with an immersion blender so it can emulsify properly. Alternatively, I’ve heard you can also make this with a whisk, but it’ll take a bit longer.
I can’t believe how easy this is to make! It took less than five minutes. Absolutely delicious, the texture is so silky. This is life changing, thank you!
Glad this mayonnaise recipe worked out perfectly!
I tried it for the first time & failed. I also just threw everything in the container & turned the stick blender on & put it in the jar. But I wasn’t dissuaded. I watched your video & the second attempt was a success! So delicious with our farm eggs! It’s amazing what I can do when I actually follow directions! 🙃 My husband was able to get the first batch to immulsify a short time later, a little runny but I can find uses for it! Thanks so much!
Glad your second time making mayonnaise was a success, Robin!