Homemade Mayonnaise Recipe

Recipe Comments Save

This post may contain affiliate links. Please read my

disclosure policy.

How to make mayonnaise at home. This homemade mayonnaise recipe is easy to make and much tastier than store-bought mayonnaise. You can whip it up in less than 10 minutes, and you’ll love using it for sandwiches, salads, and salad dressings.

homemade mayo in a glass dish

Mayonnaise Ingredients

Eggs. Mayonnaise is made with raw eggs. You can find pasteurized eggs if you are concerned about using raw eggs. The raw egg adds flavor and emulsification.

I like to use one egg yolk in this recipe. I have tested this mayonnaise recipe out using one whole egg. Either way works. The egg yolk-only method gives the mayonnaise a richer flavor. Using a whole egg makes the emulsion more stable.

If you’re concerned about salmonella and raw eggs, read about the best practices for handling raw eggs. In short, salmonella can sometimes be found on eggshells. Most eggs from the grocery store have been pasteurized, so you don’t have to worry about salmonella.

Acid. A few teaspoons of lemon juice or vinegar adds flavor and also helps to stabilize the emulsion.

Neutral Oil. Mayonnaise is made with a neutral flavored oil such as canola oil or grapeseed oil. You can also use light olive oil or extra virgin olive oil.

Mustard. A small amount of mustard helps with the emulsification process when making mayonnaise. Don’t leave this ingredient out. It’s crucial for stabilizing the emulsion, so it’s less likely to break.

mayonnaise ingredient

How To Make Homemade Mayonnaise

The simplest way to make mayonnaise is in a large bowl with a whisk. While this may seem like an advanced chef’s only technique, don’t be fooled this technique is super easy to master.

The next best way is to make mayonnaise with an immersion blender. I usually can get a thicker mayonnaise with the immersion blender.

In A Bowl

  1. Add the egg yolk, lemon juice, and mustard to a large bowl. Whisk until these ingredients are smooth.
  2. Add a few drops of oil to the egg mixture and whisk to start the emulsion. Continue adding the oil a few drops at a time until the mixture thickens and turns lighter in color.
  3. After you have a stable emulsion, you can start to add the oil in a thin stream as you continue to whisk.

With An Immersion Blender

Use a mason jar or the jar that came with your immersion blender.

  1. Add the egg yolk, lemon juice, and mustard to the bottom of the jar.
  2. Add a quarter cup of oil on top of the egg mixture.
  3. Use the immersion blender to emulsify the mixture.
  4. Once the mixture has thickened and lightened in color, add the remaining oil a little bit at a time.
homemade mayonnaise recipe in a glass dish

How To Store

Store mayonnaise in an airtight container in the fridge for up to two weeks.

How long does it keep?

Homemade mayo is good for two weeks in the fridge. The eggs limit the shelf life of mayonnaise. A mayonnaise with last as long as fresh eggs would last.

Mayonnaise vs. Aioli

Mayonnaise and aioli are similar in that they are both emulsions made with egg and oil. The difference is that aioli is always made with olive oil and garlic. Mayonnaise is usually made with a flavor-neutral oil like canola oil.

How to Use Homemade Mayonnaise

You can substitute this homemade mayonnaise recipe into any recipe that calls for mayonnaise.

Leave A Review

Did you make this recipe? Leave a comment and a 5 ★ review. Your feedback helps other readers and helps me continue to offer recipes at no cost. Happy Cooking!!

homemade mayonnaise recipe in a glass dish

Homemade Mayonnaise Recipe

Homemade mayo is so easy to make and much tastier than store-bought mayonnaise. You can whip it up in less than 10 minutes.
Prep Time 10 minutes
Total Time 10 minutes
Course Condiment
Cuisine American, French
Servings 4
Calories 263 kcal



  • 1 egg yolk, or whole egg
  • 1 to 2 teapoons lemon juice, or vinegar (white, apple cider, or champagne)
  • 1 teaspoon dijon mustard
  • ¼ teaspoon sea salt
  • ½ cup canola oil, or grapeseed oil


  • Set a large bowl on top of a kitchen towel. This will pad the bowl while whisking.
  • Add the egg, lemon juice, mustard, and salt to a large bowl. Whisk until they are well combined.
    1 egg yolk, 1 teaspoon dijon mustard, ¼ teaspoon sea salt, 1 to 2 teapoons lemon juice
  • Add a few drops of oil to the egg mixture and whisk to form an emulsion. Continue to whisk the oil in a drop at a time until you have about one-quarter of the oil whisked in. Add the oil slowly to avoid 'breaking the emulsion.'
    ½ cup canola oil
  • Once the emulsion is stable and begins to thicken…you know you're here when the mayo gets thicker and lighter in color. You can now add the oil in a little bit fast while continuting to whisk.
  • Store in an airtight container for up to a week.


Sign In to add your own private notes


Serving: 2tablespoonsCalories: 263kcalCarbohydrates: 0.2gProtein: 1gFat: 29gSaturated Fat: 2gTrans Fat: 0.1gCholesterol: 49mgSodium: 161mgFiber: 0.1gSugar: 0.1gCalcium: 7mgIron: 0.1mg
Keyword homemade mayonnaise, mayonnaise
DID YOU MAKE THIS RECIPE?Share your photos!!! Snap a 📸 and tag @foodologygeek and don’t forget to hashtag #foodologygeek!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Review this recipe!

This site uses Akismet to reduce spam. Learn how your comment data is processed.