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This Homemade Mayonnaise is thick, creamy, and has a fresh tang you just don’t get from store-bought versions. It’s perfect for spreading on sandwiches, mixing into potato salad, or stirring into quick tuna or chicken salads when you need something simple and satisfying.
This has become my go-to mayo recipe because I got tired of buying jars that taste bland and come with a long list of ingredients I do not recognize. Making it at home is so simple, and the flavor is so much better. I like using avocado oil because it keeps the mayo light and smooth. Whenever I make a fresh batch, my kids immediately notice the difference.
For more from-scratch condiments, try my Homemade Tartar Sauce for fish nights or this quick In-N-Out Sauce copycat that levels up burgers and fries.
Key Ingredients
Here’s everything you need to make a fresh batch of Homemade Mayonnaise. Full measurements are listed further down in the recipe card.
- Large egg: A fresh large egg at room temperature is best. Cold ones from the fridge can slow down emulsifying or even cause it to break.
- Avocado oil: It offers the cleanest, most neutral flavor and healthier fats. Light olive oil or grapeseed oil subs in fine if needed, but skip extra-virgin olive oil as its strong taste can turn the mayo bitter.
- White wine vinegar or red wine vinegar: White keeps it bright and classic. Red wine vinegar works great too and adds a deeper, rounder tang if that’s what you’ve got.
- Lemon juice: Freshly squeezed brings the best bright pop. Bottled 100% lemon juice is a solid backup when fresh isn’t around.
- Dijon mustard: Smooth Dijon (not whole-grain) helps it emulsify smoothly and adds gentle tangy depth. Yellow mustard works in a pinch, but the flavor stays flatter.
- Sea salt: Fine sea salt dissolves easily. Table salt is okay, just start with a little less since it’s stronger.
How to Make Homemade Mayonnaise
Here’s how to get that thick, creamy texture every time:
Step 1: Add the whole egg, vinegar, mustard, lemon juice, and salt to a tall jar or the jar of your immersion blender. Pour in the avocado oil and let it settle for a few seconds.
Step 2: Slowly insert your immersion blender into the jar or container, making sure it sits at the bottom. Try to sit it over the egg yolk.
Step 3: Turn on the blender and blend for about 12-15 seconds, until the ingredients emulsify. Hold it firmly down without moving it at first.
Step 4: Move the immersion blender up and down slowly.
Step 5: Continue blending until the mixture is thick and creamy.
Step 6: Adjust the taste at this point if needed. You may add more lemon juice, sugar, or a bit more salt. Transfer the mayonnaise into a lidded jar or airtight container and store in the fridge for up to one week.
Tips for the best homemade mayo
- Use room-temperature eggs: Room-temperature eggs emulsify more easily, giving you a thicker, creamier mayonnaise.
- Add oil slowly: When blending (if using a blender instead of an emulsifier), pour the oil in a slow, steady stream at first to prevent the mayo from breaking.
- Choose a neutral oil: Avocado oil, light olive oil, or sunflower oil works best. Strong-flavored oils can overpower the tang.
- Acid is key: Lemon juice or vinegar not only adds flavor but also helps stabilize the emulsion.
- Adjust thickness: If it’s too thick, whisk in a teaspoon of water at a time until you reach your preferred consistency.
- Store properly: Keep your homemade mayo in a clean jar in the fridge for up to a week.
Common Questions
If the oil is added too quickly (if using a blender) or the egg is too cold, the emulsion can break. Slowly whisking and using room-temperature ingredients usually fixes this.
Stick with the whole egg as in the recipe for a lighter, fluffier texture. Using just the yolk makes it denser and richer if you want to experiment, but the whole egg emulsifies well and keeps it simple.
Up to 1 week in an airtight jar in the main fridge compartment (not the door). The acid and salt help preserve it, but check the smell and texture before using it, since it contains raw egg. Toss if it looks or smells off.
Absolutely! Both work well. Just make sure to add the oil slowly to keep the emulsion stable.
More Homemade Condiments & Sauces
- Homemade Big Mac Sauce
- Homemade Pesto Sauce
- Homemade Ranch Dressing
- Lebanese Garlic Sauce
- Honey Mustard Dipping Sauce
- Easy Chimichurri Sauce
- Homemade BBQ Sauce
- Green Goddess Dressing
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you
Homemade Mayonnaise Recipe
Ingredients
- 1 large egg, room temperature
- 1 cup avocado oil, or light olive oil
- 2 teaspoons white wine vinegar, or red wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon Dijon Mustard
- ¼ teaspoon sea salt
Instructions
- Add the whole 1 large egg, 2 teaspoons white wine vinegar, 1 teaspoon Dijon Mustard, 1 teaspoon lemon juice, and ¼ teaspoon sea salt to a tall jar or the jar of your immersion blender. Pour in the 1 cup avocado oil and let it settle for a few seconds.
- Slowly insert your immersion blender into the jar or container, making sure it sits at the bottom. Try to sit it over the egg yolk.
- Turn on the blender and blend for about 12-15 seconds, until the ingredients emulsify. Hold the blender firmly without moving it at first.
- Move the immersion blender up and down slowly.
- Continue blending until the mixture is thick and creamy.
- Adjust the taste at this point if needed. You may add more lemon juice, sugar, or a bit more salt. Transfer the mayonnaise into a lidded jar or airtight container and store in the fridge for up to one week.
Notes
- This recipe makes one cup of mayo, which is about 16 tablespoons.
- Use room-temperature ingredients (especially the egg) for the smoothest, quickest emulsion.
- No immersion blender? A food processor or high-speed blender works. Drizzle the oil in very slowly while running it.
- For richer, more stable mayo, try one room-temperature egg yolk instead of the whole egg.
- If raw egg is a concern, use store-bought pasteurized eggs for the same creamy result.
- Too tangy? Add a tiny pinch of sugar (½ tsp max) after blending to balance without sweetening.
- Store in an airtight jar in the main fridge compartment (not the door) for up to 1 week. Steady cold temps keep it from separating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
