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 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
- 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.
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.
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
Homemade Mayonnaise Recipe (in 1 Minute!)
- 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
- 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.
- See all my notes and tips above, including this avocado oil brand I recommend.
This recipe was originally posted August 2016, but updated to include new information.