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!

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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!
Try my healthy greek yogurt dressing!
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

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!
This is the immersion blender I use: Kitchen Aid Immersion Blender

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!
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.
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.


How to make Homemade Mayonnaise (Easy & Fail-Proof)
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.
This is great mayo, I tried it myself after watching your video. Keep up the good work and God bless you and your family.
Thanks! So glad you like it! God bless!
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…
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.