How to Make Mayonnaise

Mayonnaise is really easy to make and only takes one minute with a stick blender or immersion blender.

This mayonnaise recipe is also paleo-friendly and uses a high-quality avocado oil. Once you make mayo at home, you’ll never buy it from the store again. Fresh is best!

Mayonnaise in a small glass jar.

Mayonnaise

Mayonnaise is one of those condiment items we typically grab at the store and don’t really think about making at home. But you’ll have to trust me on this one. Once you make it at home you’ll never buy it from the store again. Here’s why:

  • It’s fresh
  • It’s easy
  • There’s no nasty ingredients lurking inside

Many store-bought mayonnaise bottles are made from less than stellar ingredients like canola oil or soybean oil and contain added sugar (yes, there’s added sugar in your mayo). Not to mention preservatives and “natural flavors”.

Ingredients in Homemade Mayonnaise

Homemade mayonnaise on the other hand is an emulsion of just 6 fresh ingredients. And most of my ingredients are organic, though the choice is yours. So what’s in my mayonnaise recipe?

  • Avocado oil
  • Egg
  • Lemon juice
  • White wine vinegar
  • Dijon mustard
  • Sea salt

You could substitute the avocado oil with a light-flavored olive oil and the white wine vinegar with any light colored, high-quality vinegar. Pro tip: don’t use extra virgin olive oil as it has too strong a flavor.

Mayonnaise is incredibly easy to make at home and takes less than one minute to make. This mayonnaise recipe is also Whole30 and paleo.

How to Make Mayonnaise

The key to this no-fail mayonnaise recipe is the equipment used – a stick blender (otherwise known as an immersion blender). And if you use the container that came with the stick blender, you’re good to go. Here’s how you make it in 3 easy steps:

  • Add all of the ingredients to the jar that came with your stick blender
  • Let the ingredients settle for a minute or two
  • Place the stick blender inside the container (firmly on the bottom) and covering the egg yolk
  • Turn the stick blender on and don’t move it for 10-15 seconds
  • As the mayonnaise starts to emulsify, you can move the stick blender up and down to combine the ingredients
  • Remove the stick blender, give it a stir and that’s it!

You’ve now just made creamy, fresh mayonnaise that’s perfect for sauces, dips, sandwiches, salads and a variety of other recipes.

I still remember when I showed my mom how to make mayonnaise two years ago and the delighted surprise on her face when she replied, “but I can’t believe how easy that was to make.” Since then, I’m happy to report that she’s never bought mayonnaise from the store again.

How to make mayonnaise step-by-step.

Mayonnaise Tips and Tricks

I make this recipe nearly every week or every two weeks and I’ve never had the emulsification break (not once!). But after hundreds of comments from readers on this website and my YouTube channel, I do want to share a few tips.

  • Don’t use a larger/wider jar. What makes this recipe work so well is that the jar that comes with your stick blender fits the width of the blender head tightly. That allows the egg and oil to emulsify slowly. If you use a larger or wider jar, you could run into problems.
  • Don’t try this recipe in a food processor or blender. This recipe was written specifically for a stick or immersion blender. If you add all of the ingredients to a blender and turn it on, it will fail.
  • Make sure your immersion blender is on high. Right from the start, begin blending on the highest setting to emulsify the egg into the oil. If you start on low, it may not emulsify.
  • Choose a high quality oil. The main ingredient in mayonnaise is the oil, so choose a high-quality oil. This is my favorite avocado oil and the one I personally use. It has a very neutral flavor (compared to other avocado oils). You could also use regular olive oil or light-flavored olive oil. Just steer clear of extra virgin olive oil or low-quality, industrial seed oil (canola, grapeseed, safflower, peanut, etc).
  • Is the raw egg a concern? I’m personally not concerned about the raw egg in this mayonnaise (just as this author isn’t concerned), but it’s a personal choice. If you’re concerned about salmonella you can certainly use a pasteurized egg.
  • Refrigerate the mayonnaise. Once you made the mayo, transfer it to a sealed storage container and store in the fridge. It will last up to a week in the fridge. Don’t try to freeze the mayonnaise as the emulsion will break.

How to Fix Broken Mayonnaise

If for some reason your mayonnaise doesn’t properly emulsify, you can easily fix it with either of these methods.

  • Boiling Water: Just add 1 tablespoon of boiling hot water to your container and quickly blend again (this also works if you’re making hollandaise sauce). It might be a little bit thinner, but it should be properly emulsified.
  • Egg Yolk: Add one more egg yolk to your container and blend it up. Th extra yolk should recombine all of the ingredients, and it makes for a thicker mayonnaise.

Watch Me Make This Mayonnaise Recipe

While it’s really easy to make this mayonnaise recipe at home, it always helps to watch a quick tutorial video. Give it a watch!

Tasty Recipes that Use This Mayonnaise

How to Make Mayonnaise. This easy, homemade mayonnaise only takes one minute!

Homemade Mayonnaise Recipe (in 1 Minute!)

4.9 from 187 votes
Prep Time: 3 mins
Total Time: 3 mins
Servings: 12 servings
Author: Lisa Bryan
Mayonnaise is incredibly easy to make at home and takes less than one minute to blend. Watch the video above to see how quickly it comes together! 

Ingredients

  • 1 whole egg
  • ½ tbsp lemon juice
  • 1 tsp white wine vinegar
  • ¼ tsp dijon mustard
  • ¼ tsp sea salt
  • 1 cup avocado oil, or light-flavored olive oil

Instructions 

  • Add all of the ingredients (with the oil last) into the jar that came with your stick blender.
  • Give the ingredients a minute to settle, with the oil separating on top.
  • Place your stick blender in the jar and press it firmly to the bottom. Turn it on and keep it pressed against the bottom of the jar for at least 10-15 seconds. Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.
  • Once it's all blended, remove the stick blender. Give it a few stirs with a spoon and place in a storage container in the refrigerator. It will stay fresh for up to one week.

Lisa's Tips

  • See all my notes and tips above, including this avocado oil brand I recommend.

Nutrition

Serving: 2tbsp, Calories: 166kcal, Fat: 18g, Saturated Fat: 2g, Cholesterol: 13mg, Sodium: 54mg, Potassium: 5mg, Vitamin A: 20IU, Vitamin C: 0.2mg, Calcium: 2mg, Iron: 0.1mg
Course: dressing
Cuisine: American
Keyword: homemade mayonnaise, How to make mayonnaise, mayonnaise, mayonnaise recipe
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

This recipe was originally posted August 2016, but updated to include new information.

Leave a Comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Recipe Rating




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

556 comments on “How to Make Mayonnaise”

  1. Can you post the measurements next time? It sounds good but no measurements to base off.

  2. Sadly, the mayo recipe did not work for me. My immersion blender has only one button for speed so maybe the Kitchen Aid immersion blender is not fast enough to emulsify the ingredients, as I followed the recipe I do not know why it did not work :-(

  3. My go to homemade Mayo recipe! It tastes so much better than store bought. Mine stays fresh for at least two weeks. Thanks for great recipe!5 stars

  4. I used 1 egg but it had two egg yolks. So I ended up using two egg yolks. Got perfect, healthy homemade mayo. Thank you for sharing this recipe with us. 5 stars

  5. Absolutely No Fail… i tried another recipe in my food processor it was going great then add to much oil near the end and my emulsion turned to liquid. I turned to your recipe and within 2 minutes i had perfect mayonnaise. Thank You!5 stars

  6. We tried this and the olive tasted awful. What kind would you recommend. Extra virgin or another kind? 

  7. Made this tonight to go with pulled pork and slaw….made as per recipe with the addition of two chipotle peppers in adobo. Wowzers ….don’t think we will be going back to store bought!!!5 stars

  8. Is there any way to make it last more than 5 day? I don’t use that much mayo. in a week

  9. I have tried everything but the mayonnaise  will not thicken – any ideas?

  10. omg this recipe is legit LIFE CHANGING !!!! best mayo i’ve ever had in my life !! and so budget friendly as i used olive oil. changed up the recipe a bit by using acv instead of white wine vinegar (didn’t have), and seasoned it with a bit of onion powder and freshly ground dried garlic. knocked my socks off. never buying mayo again, thank you x1000 :D <35 stars

  11. Can’t figure out what I did wrong. Even tried the two fixes. Very runny and frankly the taste isn’t good either. My avocado oil was just Publix label brand. Maybe that’s it?

  12. I am never buying Mayo again! So easy, and so tasty!5 stars

  13. Worked perfectly and made a delicious creamy mayonnaise. My only change was to use light olive oil, which I had on hand. Fabulous!5 stars

  14. I’ve made this recipe many times.  It’s absolutely divine but – it will work perfectly 10 – 15 times and then disaster?  I don’t understand. I’ve made it twice today and neither times have worked. I do not understand why.  I’ll try again tomorrow.  I’ve tried the boiling water, and adding an extra egg yolk.  Your help would be appreciated 
    Thanks. 

    • Hi Dianne – unfortunately, I don’t have an answer for that. I’ve never had any issues with this recipe, and I make it all the time. But I can understand how frustrating that must be!

  15. Amazing!!! For me, the emulsion blender did not work. So I redid it using a hand mixer, and it worked perfectly! We will NEVER buy mayo again! 5 stars

    • Glad this worked out for you in the end!

    • I’m so discouraged! I’ve made this mayo twice and loved it! Way better than store bought mayonnaise. However, I’ve attempted to make this 3 time in the last week and each time it doesn’t turn out. I don’t know what I’m doing wrong. I’ve wasted so much precious ingredients . So not sure I will make this any more. Definitely not as easy as it seems.3 stars

  16. Came out delicious! I may try adding more lemon and/or Dijon for more tang.5 stars

  17. Phenomenal!
    My darling one is depressed and I found him sad and sleeping so I decided to make his Mother’s deviled eggs.  Alas we had no mayonnaise.
    Thanks to this recipe and a nutrient packed pantry I was able to follow this recipe to the T! As well as tsp.
    The only adaptation I had to oblige was that my avocado oil is the spray and extra virgin olive not advised, so I opted Coconut MCT oil. (I also cracked a little black pepper in as we can’t get enough.)
    It looks just as good as the  
    Photograph, the texture is better than the store. I am so happy and thankful for this thorough method.
    Simple.
    Easy.
    No mess. ( rub spilled oil on your knees and elbows !)
    Taste is game changing.
     Fun fiesta rather than a fiasco. Thank you!5 stars

  18. I broke out my immersion blender and followed this recipe but my batch came out very thin.   I had just tied another recipe in a blender, which also came out thin.  What am I doing wrong?

    • Hi Danielle – did you watch my video? Usually the problem is when the stick blender isn’t held to the bottom long enough, to allow the egg to fully emulsify first, before blending the rest of the mayo together.

  19. Wowza.  So good.5 stars

Downshiftology