homemade mayonnaise

Homemade mayonnaise is easier than you think — and once you try it, you may never go back to store-bought again. Creamy, rich, and full of fresh flavor, this foolproof recipe uses simple pantry staples and comes together in under 10 minutes. Whether you spread it on sandwiches or stir it into salads, this mayo is a total game changer.

Skip the store-bought squeeze bottle and whip up your own homemade mayonnaise in just minutes. This classic condiment is made with a whole egg (not just the yolk), mustard, vinegar or lemon juice, and a mild-flavored oil — resulting in a silky, fresh mayo with no preservatives. With the right method and tools, this recipe is practically fail-proof and endlessly customizable.

❤️ Why You’ll Love This Recipe

this recipe

• Only 5 ingredients – You likely have everything on hand
• No cooking required – Just blend and go
• Tastes better than store-bought – Creamier and more flavorful
• Customizable – Add garlic, herbs, spices, or swap oils
• Quick to make – Ready in under 10 minutes

🛒 Ingredients

• 1 large egg
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar (or lemon juice)
• ¼ teaspoon fine sea salt (or more to taste)
• 1 cup safflower oil (or any mild-flavored oil)
• Optional: 1 teaspoon lemon juice for brightness

👩‍🍳 Instructions

Option 1: Using a Food Processor

1. Add Base Ingredients
   In the small bowl of a food processor, combine the egg, mustard, vinegar, and salt. Blend for 20–30 seconds.
2. Start Emulsifying
   With the machine running, slowly drizzle in the oil — just a few drops at first. Once the mixture thickens slightly, you can increase to a thin, steady stream.
3. Finish & Season
   Continue blending until all the oil is incorporated and the mayo is thick. Scrape the sides, taste, and adjust with more salt or lemon juice if needed.

Option 2: Using an Immersion Blender

1. Layer Ingredients
   Add the egg, mustard, vinegar, and salt to a tall, narrow jar. Pour all of the oil directly on top.
2. Blend
   Place the immersion blender firmly over the egg at the bottom. Blend on high without moving the blender for 15–30 seconds until mayo starts forming.
3. Incorporate Oil
   Slowly move the blender up and down until all the oil is incorporated and the mixture is smooth.

⏱ Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: About 1 cup
• Serving Size: 1 tablespoon

🔢 Nutrition Facts (Per Tablespoon)

• Calories: 126
• Fat: 14g
• Saturated Fat: 1g
• Cholesterol: 12mg
• Protein: 0g
• Carbs: 0g
• Sugar: 0g

💡 Tips & Variations

• Too thin? Add more oil slowly while blending
• Too thick? Add a few drops of cold water
• Olive oil caution – Use light, fruity olive oil; avoid strong or peppery ones
• Add-ins:
  • Roasted garlic → for a garlic aioli
  • Sriracha or chipotle → for spicy mayo
  • Herbs → for a green goddess-style spread
• Fix a broken mayo: Start with a new egg yolk in a clean bowl and slowly whisk in the broken mayo like oil

❓ FAQs

Is homemade mayonnaise safe to eat?
Yes, but because it uses raw egg, be sure to use pasteurized eggs if you’re concerned. Keep refrigerated and use within 2 weeks.

What’s the best oil to use?
Choose a mild, neutral oil like safflower, canola, or vegetable oil. Olive oil works, but can be strong — only replace half the amount for best results.

Can I make this by hand?
Yes! It takes more effort, but whisking slowly while adding oil drop-by-drop works. Be prepared for an arm workout!

Homemade Mayonnaise

Creamy, rich homemade mayo made in 10 minutes or less. Perfect for sandwiches, salads, dips, or dressings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course: Sauces

Cuisine: American

Calories: 126

Ingredients Equipment Method Notes

Ingredients

  

• – 1 large egg
• – 1 tbsp Dijon mustard
• – 1 tbsp white wine vinegar or lemon juice
• – ¼ tsp fine sea salt
• – 1 cup safflower or vegetable oil
• – Optional: 1 tsp lemon juice

Equipment

• – Food processor or immersion blender
• – Mixing bowl (if whisking by hand)
• Measuring spoons

Method

 

1. **Food Processor Method**
2. Add egg, mustard, vinegar, and salt to processor. Blend 20 seconds.
3. With machine running, slowly drizzle in oil until thick and emulsified.
4. Taste and adjust with lemon juice or more salt as needed.
5. **Immersion Blender Method**
6. Add egg, mustard, vinegar, and salt to tall jar. Pour oil on top.
7. Place blender head over egg and blend without moving for ~20 seconds.
8. Once thick, move blender slowly up and down until fully blended.

Notes

– Store in fridge up to 2 weeks
– Use pasteurized eggs if concerned about raw egg safety
– Add garlic, herbs, or spices for variations

🍴 Conclusion

With just a few ingredients and a blender or food processor, you can create creamy, delicious homemade mayonnaise in minutes. Whether you’re spreading it on a sandwich, mixing it into potato salad, or turning it into a custom dressing, this failproof mayo is a staple you’ll be proud to say you made yourself.