Why You’ll Love This Recipe

Easy Homemade Mayonnaise is rich, creamy, and far more flavorful than store-bought versions. Made with just a few simple ingredients, it comes together in minutes using a blender, food processor, or even a whisk. Perfect as a base for dressings, sandwiches, and dips, this mayo is fresh, customizable, and preservative-free.

ingredients

Easy Homemade Mayonnaise Recipe 10 Easy Homemade Mayonnaise is rich, creamy, and far more flavorful than store-bought versions. Made with just a few simple ingredients, it comes together in minutes using a blender, food processor, or even a whisk. Perfect as a base for dressings, sandwiches, and dips, this mayo is fresh, customizable, and preservative-free.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

egg (room temperature)neutral oil (like sunflower, canola, or light olive oil)Dijon mustardlemon juice or white vinegarsea salt

directions

In a blender or tall container for immersion blending, combine the egg, mustard, lemon juice, and salt.

Begin blending on low speed and slowly drizzle in the oil in a thin, steady stream.

As the mixture emulsifies, it will thicken into a creamy mayonnaise.

Taste and adjust seasoning if needed—add more salt, lemon juice, or mustard to preference.

Store in a clean jar or airtight container in the fridge.

Servings and timing

This recipe yields approximately 1 cup of mayonnaise.
Preparation time: 5 minutes
Total time: 5 minutes

Variations

Add garlic for a quick aioli.

Use lime juice instead of lemon for a zesty twist.

Stir in fresh herbs, chipotle, or sriracha for flavored mayo.

Sub apple cider vinegar for a tangier profile.

storage/reheating

Store in an airtight container in the refrigerator for up to 1 week.
Not suitable for freezing or reheating.
Always use a clean spoon to avoid contamination.

FAQs

Can I use olive oil?

Use light olive oil for a milder taste—extra virgin can be too bitter.

Is it safe to use raw egg?

Use fresh, high-quality eggs or pasteurized eggs for safety.

Can I make it egg-free?

Yes, use aquafaba (chickpea brine) for a vegan version.

Why did my mayo not thicken?

Make sure ingredients are at room temperature and add oil slowly.

Can I use a whisk?

Yes, but it takes more effort and time—immersion blender is easiest.

What oil is best?

Neutral oils like sunflower, grapeseed, or avocado oil work best.

How long does it last?

Up to 1 week in the fridge if stored properly.

Can I double the recipe?

Yes, just maintain the slow oil drizzle for proper emulsification.

How do I fix broken mayo?

Whisk a new egg yolk in a clean bowl and slowly add the broken mayo to it.

Is homemade mayo healthier?

Yes, you control the ingredients—no preservatives or additives.

Conclusion

Easy Homemade Mayonnaise is a fresh, flavorful staple that’s simple to whip up and endlessly versatile. With better taste and texture than store-bought, it’s a go-to condiment for sandwiches, salads, and beyond. Once you try it, you may never go back to the jarred kind again.

Easy Homemade Mayonnaise Recipe

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Author: KimEasy
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: About 1 cup
Category: Easy Recipes
Method: No Bake/No Cook
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

This Easy Homemade Mayonnaise is rich, silky, and comes together in just minutes with a handful of simple ingredients. Perfect as a base for dressings, spreads, and dips – it’s fresher and tastier than store-bought! All you need is a blender, food processor, or even an immersion blender.

Ingredients

1 large egg (room temperature)
1 tbsp Dijon mustard or yellow mustard
1 tbsp lemon juice or white vinegar
1 cup neutral oil (like canola, vegetable, avocado, or light olive oil)
1/2 tsp salt
Optional: pinch of sugar or garlic powder for extra flavor

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Instructions

Add all ingredients:
In a tall jar or cup that fits your immersion blender, add egg, mustard, lemon juice, salt, and oil (in that order).
Blend:
Place the immersion blender at the bottom of the jar and blend on high. Keep it still at first—once it starts emulsifying (thickening), slowly raise the blender to incorporate everything.

Adjust & store:
Taste and adjust seasoning if needed. Store in an airtight container in the fridge for up to 1 wee
Instructions (Blender/Food Processor Method):
1. Combine base ingredients:
  Add egg, mustard, lemon juice, and salt to your blender or food processor. Blend for 10–15 seconds.
2. Add oil slowly:
  With the blender running on low, very slowly drizzle in the oil in a thin, steady stream. The mayo will start to thicken as it emulsifies.
3. Finish:
  Once thick and creamy, scrape down the sides, give it one last pulse, and taste to adjust seasoning.

Notes

Use room temperature ingredients for the best emulsification.
For a lighter mayo, use half oil and half Greek yogurt.

Customize with herbs, garlic, sriracha, or chipotle for flavored versions.