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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Mary Gilbert says
I have always wanted to make this.....thanks for sharing on Idea Box!
I've always wanted to try to make my own mayo. This looks doable for me! Thanks,
This is the one. Neutral and versatile.
Most other recipes are undersalted and not nearly enough acid. This one is just right for a person who generally likes store bought mayo.
Amanda @ The Chunky Chef says
Ooooooh homemade mayo just tastes so GOOD!! Yours looks great 😀 Thanks for sharing this with us at Friday Favorites!!
I've been wanting to make my own mayo for a while now and yesterday was the deciding factor. I paid too much for too little! L
Katherines Corner says
I have been apprehensive to make homemade mayo. I can't eat the pre-made kind because it usually has lemon or onion. If I omit the lemon in your recipe do you think I should increase the distilled vinegar to replace it? Is the lemon working as a emulsifier or as a preservative? Thank you for sharing at the Thursday Favorite Things blog hop. xo
I haven't ever made it without the lemon juice, but I'm pretty sure they're interchangeable as I've seen recipes with just one or the other. If you omit the lemon juice, I would sub vinegar for the same amount (so 2 teaspoons). I think it might need just a pinch of extra sugar as well, as lemon juice has a bit of sweetness to it. Let me know how it goes if you try it!
Elizabeth @ bowl of delicious! says
I've never made my own mayo, but I've been wanting to try it! You make it seem so easy- I'll have to give it a try. Pinned! 🙂
Can this work without the oil?
No, it won't work without the oil. Mayo has to have an oil to emulsify.
Enjoy your post so much.
How long can this be stored in the fridge?
It can be stored and covered in refrigerator for up to a week.
How do you use all of this before it spoils? I don't think I've ever used an entire pint of mayo in a week.
Lately, I've only been making a half batch, and it's nearly always gone before it's spoiled. We have 3 kids who bring lunch to school, plus a nephew that comes over twice a week, plus just miscellaneous things that need a tablespoon or 2 of mayo... it goes before we know it! Lol
Hi Michelle. I love this mayo but find I don't use the whole batch in a week. Thought it would be awesome to make half of a batch, but how do you half and egg. Are you still using a whole egg and just half the other ingredients?
I have thought the same thing but haven't experimented with halving the recipe. I will soon though and get back to you. I just bought 3 huge bottles of olive oil for taste-testing, so I think it's begging to be made into mayo 😆. If you try it first, let me know how it goes. Or I'll let you know if I try it first!
I did the recipe as instructed, but mine is runny. Any hints?
The most common mistake in making homemade mayo is adding the oil too fast. It needs to be poured in VERY slowly, and watched to make sure it's thick and incorporated before adding more.
Cathy Crowell says
I am excited to make this mayo recipe! Can Stevia replace sugar in this recipe? Thank you.
I just used this recipe to make chicken salad. It tastes almost like Hellman's. I used a technique learned from a different recipe last week which is to use an immersion or stick blender and put all the ingredients in a jar (I use a quart mason jar) at the same time. Also, if you chill the oil it blends up quick and very thick.
I just bought an immersion blender this week to test that method! I'm hoping to have the same good results as you because I've read that it's supposed to be a little easier.
Uncooked egg yolks? Isn't there risk of samonella? Wasn't sure wanted to ask 🙂
There is a risk. You can lower the risk by using the freshest eggs possible (not eggs going to expire in like 2 days), keeping both the eggs and the mayo refrigerated, and if you want to be super safe, you can use pasteurized eggs, which are processed for the destruction of Salmonella.
So mine is working, but it's definitely taking more than 10 minutes. Is there a point where it's taking too long? Like it'll be over done? ?
Dale Courville says
I like the mayo I currently make, but you just never know so I may try this one to compare. Suggested in mine was to bring egg & dijon mustard to room temp - this should help regarding it being runny. Also, I don't worry much about eggs/salmonella but when making caesar salad I coddle the egg (immersed in boiling water a few seconds). If concerned I imagine this process would work here as well and still easy to separate the yolk
Dale Courville says
Aargh - as usual forgot to mention a couple things.
My first efforts were with a mini food processor and could never get it to set, plus a miserable cleanup job.
Eventually I also found the stick blender gave the best results and a far easier clean up as the mayo is already in the jar.
Also, I have added srirachi to it for spicy, wasabi for sushi rolls etc
Made half the recipe with stick blender. I added 1/4 tsp paprika. Delicious and easy to make. Thanks for the recipe.?
Marcelino Panivino says
Made it. Loved it. Now I'm afraid of what's in the store bought stuff that sits on their shelves forever and doesn't go bad. Homemade mayo from now on.
Wendy Jarema says
I made this recipe today. It was so easy and delish. I dont osh a blender or a food processor, so I used my hand (stick/emersion) blender. Worked wonderfully.
Jennifer Hansen says
I have made this before but I don’t think I’ve used olive oil. It has a very strong or rancid flavor and leaves a bad aftertaste. I’m sure it’s the olive oil but I just opened up a brand new container I bought at Costco. Any thoughts or experience with this?
Olive oil is very strongly flavored, and most people aren't used to eating it raw. If you use olive oil, make sure you're using LIGHT tasting olive oil. I use Bertolli light olive oil.
I recently thought I'd try making my own mayonnaise again, haven't made it for years. I made one last weekend that was a runny mess. I ended using it as a marinade for chicken. I was very happy with yours, it came out nice :-). I think I'll use a little less lemon next time, but otherwise, this will be my go to recipe now. Thank you for sharing this recipe!
Jessica Formicola says
This is the best mayonnaise I have ever had! So much better than store bought and so easy to make! Thanks so much for sharing the recipe!
Marlynn | Urban Bliss Life says
Your tips are SO helpful in making this homemade mayo! Thanks!
Your recipe of Homemade Mayonnaise is so useful! First, the homemade version is tastier. Second, it is so easy and quick to make! I think I should stop buying Mayonnaise at all...
Pam Greer says
I didn't realize that it was this easy to make homemade mayo!! I can't wait to try it and then use it in some of your recipes!
Never thought to make my own, but this was easier than I imagined! Great recipe!
Lisa Rassweiler says
I’ve tried several mayonnaise recipes using my emersion stick blender and all came out a runny mess! I want to try your recipe but I’d like to avoid another runny mess and wasted ingredients. Any tips? My stick blender has several speeds…what speed should I have it on for your recipe?
It's easier in a colder temperature with a cold egg. I would use the blender at top blast. Hold the blender all the way at the bottom of the cup for a few minutes, like you can see in the video above. Then slowly tilt it around to allow a little more oil in at a time.
J Jo says
I'm seeing "use room temp ingredients"....and...."use chilled ingredients." I'm confused.
Just the oil should be room temperature. The mayo will be thicker when using cold ingredients.
J Jo says
SECOND QUESTION: Sugar is mentioned in the Comments, however, not in the recipe.
Q: 'Should' sugar be added to the recipe?
Thank you. : )
No, there's no sugar in the recipe. The lemon juice provides enough sweetness.
How fun. I must admit I have never made mayo myself. My mom did when I was younger but I should give it a try myself so thanks for the homemade mayo recipe.
I have never used my immersion blender to make mayo before but is absolutely genius! The consistency is perfect, and you don't have to make as big of a batch of mayo, compared to the food processor! Thanks for the great tip!
The immersion blender is so much easier than a regular food processor. Somehow comes out a little lighter too. Great tip!
This is such an easy mayo recipe to follow - yum!!
Sara Welch says
I never knew mayonnaise was so easy to make at home! This will save me several trips to the store, indeed!
This mayo is delicious. I use avocado oil because it’s a good fat and it has no flavor.
Kelli Brownell says
Can I freeze half if we won't use that much in a week?
I do not recommend freezing mayo. When thawing the emulsion will break, leaving it runny and different than before you froze it. Pasteurized eggs can increase the shelf life a bit.
I didn't know it was so easy to make mayo from scratch! This turned out to be fresh and delicious - way better than store bought!
Eh. Not what I was expecting. But it looks great.
I used avocado oil and this turned out great. Started in a food processor and then switched to an immersion blender. Having a hard time getting it thick and adding oil each time (had to turn blender off to add oil). Mayo took the transfer great to the immersion blender. The taste was the best homemade mayo I’ve ever made. Could maybe use a smidge less lemon. Taste and texture simply divine.
George Potter says
I made it according to the recipe and it turned out perfect. Great texture and taste. Easy to make. This will become a staple in our kitchen.
I have added 1 egg yoke to this recipe. Seems to make it thicker.
Tommy Logan says
Turned out great and was very simple. I used a farm fresh egg from my own chickens.
I've made this and it's now a weekly staple in our home. I use half a cup of canola oil and half a cup of high quality garlic herb olive oil. My kids even prefer mayo now and they never liked it before!
I found this recipe the recipe I learned in school and taste just like regular Maine's I could use Olive oil instead of regular there oil but I only needed a little bit at a time And this is a perfect amount of recipe I needed thank you so much