Easy, creamy Homemade Mayonnaise is healthy and can be made in just 2 minutes with fresh simple ingredients! Use the fail-proof immersion blender method or make it in a food processor! The best mayonnaise I've made at home! I make it with olive oil.

Homemade Mayonnaise

Make your own creamy, smooth homemade mayo right in your own food processor with this easy homemade mayonnaise recipe!
Course Sauce
Cuisine American
Keyword Homemade Mayo, Homemade Mayonnaise
Prep Time 10 minutes
Total Time 10 minutes
Servings 22 tablespoons
Calories 90kcal
Author Michelle


  • 1 egg
  • 1 teaspoon salt
  • 1/2 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 recipe makes just under 1.5 cups (about 21-22 tablespoons total).
  • 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 1/4 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.


Serving: 1tablespoon | Calories: 90kcal | Carbohydrates: 0g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 109mg | Potassium: 3mg | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg