This easy, creamy Homemade Mayonnaise recipe is healthy and can be made in just 2 minutes with fresh ingredients! Use the fail-proof immersion blender method or make it in a food processor!
If you have never made your own mayo, I highly suggest you give it a try! It is so much more delicious than most processed versions you can find in a store.
Homemade mayonnaise is healthy (assuming you choose a healthy oil!), uses simple ingredients, and best of all, comes together in minutes!
It is truly the best way to take sandwiches, salads, and dressings to the next delicious level.
In this recipe, I've included 2 methods to make your own mayo at home. The first method uses an immersion blender (I've linked to my favorite below in the Pro Tips). This is what I call the fail-proof method. I have never, ever had my mayo break when I use this method.
The second method is using a food processor (This is the one I have and love.). This method is equally simple, but I have had my mayo break on me once when I used this method. So, I would say this method is just a bit more temperamental, and you will need to follow the directions very very carefully to make sure your mayo turns out!
What Oil to Use for Homemade Mayonnaise
Any liquid oil will work with this recipe. My favorite option is light olive oil. It's healthy and has a mild flavor.
Avocado oil and extra virgin olive oil will also work, but they have much stronger flavors that can be overpowering in the mayo.
Other mild oils include sunflower oil or canola oil.
My Mayo Broke. Can I Fix It?
Especially with the food processor method, I've had comments from readers about mayo being too runny. Another way to say this is that the mayo "broke."
This usually happens when the oil is added too quickly to emulsify properly. Patience will pay when making mayo, and save you from wasting ingredients. Be sure to add the oil slowly to keep it from breaking in the first place.
If your mayo does break, here's how to fix it.
Place one egg yolk in a clean bowl. Use the broken mayo as the oil component, and slowly whisk in, one small dollop at a time. When the mayo has begun to thicken, you can begin adding the broken mayo/oil mixture in a thin, steady stream, being careful not to add too much at once.
You can also use your broken mayo as a base for a salad dressing. Add some herbs and garlic, and it makes a perfect creamy, healthy salad dressing base!
Is Raw Egg a Concern?
Yes and no.
Let me first disclaimer, that I am not a nutritionist or doctor, and I speak from my own experience, as well as my own reading and research.
That being said, a quick search on Google will tell you that about 1 in 20,000 eggs have salmonella. That's a 0.005% risk (a half of a half of a half of a percent!). That risk is low enough for me to not worry about it, personally.
As long as you're storing your mayo covered in the refrigerator for a week or less, that risk stays low.
If you still have concerns, you can use pasteurized eggs to make your homemade mayo and eliminate any salmonella risk.
Use Your Homemade Mayonnaise in These Delicious Recipes
- BLT Dip - a delicious classic made into a fun dip will taste even better when made with your homemade mayo.
- Southern Creamy Coleslaw - crunchy slaw with a creamy dressing that all starts with a base of mayo.
- Homemade Tartar Sauce - turn your mayo into a dipping sauce for your favorite fish.
- Classic Egg Salad - hard-boiled eggs, mayo, and mustard for a delicious sandwich or salad topping.
- Spicy Tuna Roll Bowl - the best part about spicy tuna rolls? The spicy mayo sauce! Make this healthy, delicious bowl and drench it in delicious spicy mayo that you made from scratch!
- Best Southern Potato Salad - everybody knows you need the best mayo to make the best potato salad. Combine these two, and you won't know what hit you!
- 1 egg
- 1 teaspoon salt
- ½ teaspoon dry mustard
- 2 teaspoons lemon juice
- 2 tablespoons white vinegar
- 1 cup oil (I prefer light olive oil)
With an Immersion Blender
- Place all ingredients in a jar or container that fits tightly to your immersion blender (see notes). Allow ingredients to settle for a minute.
- Place head of immersion blender all the way at the bottom of the jar.
- Turn on blender and hold still at the bottom. Do not move until white, creamy, thick mayo forms at the bottom. This will probably take at least 30 seconds.
- Begin to slowly tilt the head to one side. Allow mayo to emulsify before slowly shifting it around in a circle. Then slowly lift the immersion blender to blend in the remaining oil at the top of the jar. Your mayo should now be thick and ready use!
In a Food Processor
- Add all ingredients except oil to your food processor, and process for about 10 seconds, or until creamy.
- With the food processor still running, begin SLOWLY adding the oil. Start off with just a couple drops. Wait 30 seconds and add a few more drops. Continue this process until you see that the mixture is starting to thicken.
- When the mixture begins to thicken, you can begin pouring in the oil in a steady, thin stream. (Pouring too much, too fast will break the mayo and make it runny). Stop pouring every once in a while to check that the mayo has enough time to incorporate all of the oil before continuing.
- When all of the oil is incorporated, taste to check consistency and check seasonings.
- This homemade mayonnaise recipe is keto, gluten free, and dairy free, as well as paleo and whole30 compliant.
- For the food processor version, you can use 2 egg yolks instead of 1 whole egg. Typically, mayo is made with egg yolks, but it does make it more temperamental and prone to breaking.
- For the immersion blender version, make sure your blender just fits inside the container you're using. Most blenders will come with a container, which will work perfectly for this. The container should also have a flat bottom.
- Add 1 clove of minced garlic or ¼ teaspoon horseradish for some extra zingy flavor. Stir in after blending.
- Immersion blenders are a great and inexpensive kitchen tool. This is the one I have and recommend.
- Use cold ingredients. I always have a more difficult time making mayo in the summer when the house is warmer, as well. Your mayo will thicken best with cold ingredients (except the oil, which should be at room temperature) and a cool environment.
- Storage: Store in an airtight container in the refrigerator for up to a week.
UPDATE INFO: This recipe was originally published in June 2015. It has been updated with new pictures, video, and detailed instructions and republished in January 2020.
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