homemade mayonnaise

Homemade mayonnaise is creamy, rich, and far more flavorful than anything you’ll find in a store-bought jar. With just a few basic ingredients—egg, oil, mustard, and lemon juice—you can whip up a silky, tangy mayo in under 10 minutes. Whether you prefer using a food processor, immersion blender, or making it by hand, this easy recipe guarantees a thick, spreadable mayo every time.

No preservatives, no mystery ingredients—just pure, customizable flavor. Add garlic for aioli, turn up the heat with sriracha, or stir in fresh herbs for sandwich perfection. Once you try homemade mayo, you’ll never go back to the jarred stuff again.

🥄 Why You’ll Love This Homemade Mayonnaise

• Incredible flavor – Fresh, tangy, and totally customizable
• Three ways to make it – Food processor, immersion blender, or by hand
• 5 pantry staples – No hidden additives or preservatives
• Faster than a store run – Ready in 10 minutes or less
• Versatile – Use for dips, sandwiches, dressings, and more

🛒 Ingredients

• 1 large egg (room temperature)
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar or lemon juice
• ¼ teaspoon salt
• 1 cup neutral oil (like avocado, sunflower, or light olive oil)
• Optional: pinch of white pepper, ½ teaspoon sugar for a hint of sweetness

🔧 Equipment Needed

• Food processor, immersion blender, or whisk and bowl
• Tall, narrow container (if using immersion blender)
• Measuring cups and spoons
• Spatula

🍳 Instructions

Method 1: Immersion Blender (Easiest & Fastest)

1. Add all ingredients to a tall, narrow jar in this order: egg, mustard, vinegar/lemon juice, salt, then oil.
2. Place the immersion blender head at the bottom of the jar.
3. Turn on and blend without moving for 10–15 seconds.
4. Once emulsified at the bottom, slowly lift the blender to incorporate the rest of the oil.
5. Blend again to smooth out the texture. Done!

Method 2: Food Processor

1. Add egg, mustard, vinegar/lemon juice, and salt to the bowl. Process for 30 seconds.
2. With the processor running, slowly drizzle in oil—just a few drops at a time at first, then a thin stream.
3. Once thick and creamy, scrape down sides and pulse once more.

Method 3: By Hand (Old School!)

1. In a large bowl, whisk together egg, mustard, vinegar, and salt until frothy.
2. Start adding oil drop by drop, whisking vigorously after each addition.
3. As the mayo starts to thicken, add oil in a thin stream while whisking constantly.
4. Keep whisking until fully emulsified and smooth.

❗ Troubleshooting Tips

• Too thin? Keep blending—sometimes it just needs more time.
• Broken mayo? Add 1 teaspoon of warm water or a second egg yolk and blend again.
• Too strong? Use a lighter oil or increase lemon juice to balance.
• Too thick? Whisk in 1–2 teaspoons warm water to loosen.

🌶️ Mayo Variations

• Garlic Aioli: Add 1 clove garlic, minced
• Spicy Mayo: Add 1–2 tsp sriracha or hot sauce
• Herb Mayo: Stir in chopped parsley, dill, or chives
• Lemon Mayo: Use extra lemon juice + zest
• Honey Mustard: Add 1 tsp honey and extra mustard

🍽️ How to Use Homemade Mayonnaise

• Spread on sandwiches or wraps
• Mix into chicken, tuna, or egg salad
• Use as a dip for fries or roasted veggies
• Make creamy salad dressings or aioli
• Swirl into potato salad or deviled eggs

🧊 Storage Tips

• Store in an airtight jar in the fridge for up to 1 week.
• Always use clean utensils to scoop to prevent spoilage.
• Not recommended for freezing.

❓ FAQs

Can I make this without raw egg?

You can use pasteurized eggs or substitute with aquafaba (3 tbsp) for a vegan version.

What oil is best?

Use neutral oils like avocado, grapeseed, sunflower, or light olive oil. Avoid extra virgin olive oil—it can turn the mayo bitter.

Why did my mayo separate?

It likely emulsified too fast or oil was added too quickly. Try re-emulsifying with another egg yolk or a splash of warm water.

🔢 Nutrition Facts (Per Tablespoon – Approximate)

• Calories: 94
• Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 9mg
• Sodium: 48mg
• Carbohydrates: 0g
• Sugar: 0g
• Protein: 0g

Homemade Mayonnaise

Fresh, creamy mayo made at home in under 10 minutes. Use it as a base for dips, dressings, or spreads.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Sauce

Cuisine American

Calories 126 kcal

Equipment

• – Immersion blender or food processor
• – Tall jar or bowl
• – Whisk (if by hand)

Ingredients

  

• – 1 large egg room temperature
• – 1 tbsp Dijon mustard
• – 1 tbsp white wine vinegar or lemon juice
• – ¼ tsp salt
• – 1 cup neutral oil avocado, sunflower, or light olive oil
• – Optional: pinch white pepper ½ tsp sugar

Instructions

 

• **Immersion Blender:**
• Add all ingredients to a tall jar in order listed.
• Place blender at bottom, blend 10–15 seconds.
• Slowly lift blender to finish emulsifying.
• **Food Processor:**
• Add egg, mustard, vinegar, salt. Process 30 secs.
• Slowly drizzle in oil with machine running until thick.
• **By Hand:**
• Whisk egg, mustard, vinegar, salt.
• Add oil slowly, starting with drops, then a stream.
• Whisk until thick and creamy.

Notes

– Use room temperature ingredients
– Add lemon zest, garlic, or herbs for flavor
– Store in fridge up to 1 week

Keyword homemade mayonnaise

🏁 Conclusion

Making homemade mayonnaise from scratch is quicker than you’d think—and the flavor? Unbeatable. Whether you’re spreading it on your favorite sandwich, stirring it into a potato salad, or transforming it into aioli, this DIY mayo will instantly upgrade your meals. With three different methods to suit any setup, it’s a staple every home cook should master.