Home » How to make Homemade Mayonnaise (Easy & Fail-Proof)

How to make Homemade Mayonnaise (Easy & Fail-Proof)

One of the first things I learned to make from scratch was homemade mayonnaise. I never went back to store-bought mayonnaise after that!

It turned out to be the easiest of all condiments to make! I make mine in a wide mouth mason jar with an immersion blender or stick blender. Homemade mayo is always in my fridge!

If you have never made your own mayonnaise, you are in for a treat! I like to call this my 1 minute homemade mayonnaise! It’s that quick!

A jar of homemade mayonnaise in front of a bowl of tuna salad.

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Why I love this recipe

The uses for homemade mayo are endless. Use it in tuna salad, egg salad, and chicken salad. It’s great to just put on a sandwich, of course!

You can also make homemade salad dressings with your mayo! I make a ranch dressing that is amazing on any salad!

This is a basic recipe using simple ingredients. It is so much better than the store-bough versions, as well! I was surprised that mayonnaise ingredients are so few!

You have control of the ingredients and their quality.

Ingredients needed to make one minute Mayonnaise

  • Room temperature egg – Use the whole egg. I use fresh eggs, but you can leave an egg out for 10-15 minutes before making for best results.
  • Oil – You can use extra virgin olive oil for a more flavorful mayo or avocado oil for a neutral-flavored oil. Oil is the main ingredient, so choose a high quality oil for the best flavor and consistency.
  • Dijon Mustard, lemon juice, or apple cider vinegar
  • Salt

Full ingredient amounts in recipe card below

Overhead of ingredients for homemade mayo before blending.

How to make Homemade Mayonnaise

In the jar add the egg, and a tsp of lemon juice, dijon mustard, or apple cider vinegar.

Note: You can make this in a large bowl and transfer it to a jar or airtight container after blending.

Add 1 tsp salt, and pour in 3/4 cup of oil. I prefer extra-virgin olive oil, however a neutral oil like avocado makes a mayo more like store-bought versions.

Using an immersion blender, blend until you have a thick and creamy mayo. This generally takes less than a minute for the emulsion of the oil.

If you end up with runny mayonnaise or broken mayo, there is a chance it can be saved.

Add an egg yolk to the runny mixture and blend again to thicken. This usually does the trick when I face this issue, which is very rare!

An overhead shot of some homemade mayonnaise on a spatula resting on top of a jar of mayo.

Variations

Add 1/2 tsp of black pepper and a pinch of cayenne pepper for a spicy version.

Throw in 2 crushed cloves of garlic for one of the tastiest mayos, ever!

Add fresh herbs in the summer for a fresh flavor that pairs well with homemade dressings for your salads.

Serving Suggestions

Add to tuna salad, macaroni salad, or chicken salad for the tastiest, creamiest salads.

Slather on a sandwich made with fresh homemade bread for a meal that will wow your family!

My mayo didn’t get thick. What went wrong?

Be sure to use a room temperature egg and make sure the hand blender is near the bottom of the jar before blending. You can try adding an additional room-temperature egg yolk and blending a second time until thick.

Can I use canola oil or vegetable oil?

Yes, you can use any of these if you have them on hand.

Storage

I place a plastic Ball lid on the jar and put it in the fridge immediately. You can store it in any airtight container you have on hand.

It lasts for 7-10 days.

Homemade mayo on a spatula on a jar.
Side view of a mason jar of homemade mayonnaise with a spatula on top.

How to make Homemade Mayonnaise (Easy & Fail-Proof)

Mary Rose
Creamy and much better than store-bought, you will love how easy it is to make homemade mayonnaise!
Prep Time 1 minute
Total Time 1 minute
Course Condiment
Cuisine American
Servings 12 Tablespoons
Calories 126 kcal

Equipment

  • Immersion Blender
  • Wide mouth mason jar and lid

Ingredients
  

  • 1 Egg
  • 1/2 tsp Salt
  • 1 tsp Dijon Mustard, lemon juice, or apple cider vinegar
  • 3/4 cup Olive oil or Avocado Oil

Instructions
 

  • In a large mouth mason jar, add the egg and either lemon juice, mustard, or apple cider vinegar.
  • Add the salt and oil.
  • Using an immersion blender, blend on high until the mixture turns white and becomes thick. This generally takes less than a minute.

Notes

Store your mayo in the fridge with a tight lid for 7-10 days.

Nutrition

Serving: 1tbspCalories: 126kcalCarbohydrates: 0.13gFat: 14.43gSaturated Fat: 2.13gPolyunsaturated Fat: 1.58gMonounsaturated Fat: 10.17gCholesterol: 15.42mgSodium: 107.08mgPotassium: 6.33mgSugar: 0.08gVitamin A: 22.5IUCalcium: 2.5mgIron: 0.08mg
Keyword 1 minute mayo, Homemade Condiments, Homemade Mayonnaise, Mayo, Mayo Recipe, Mayonnaise
Tried this recipe?Let us know how it was!

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4 Comments

  1. This is great mayo, I tried it myself after watching your video. Keep up the good work and God bless you and your family.

  2. I love your recipes and want to try your homemade mayo, but isn’t the raw egg in it a concern? I always thought you shouldn’t eat raw egg…

    1. I have never had an issue. I use fresh eggs from my backyard flock. However, years ago, I made it with store bought eggs without any issues.

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