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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.

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!
4.9 from 78 votes

Homemade Mayonnaise Recipe (in 1 Minute!)

Prep Time: 3 mins
Total Time: 3 mins
Servings: 12 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
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.

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284 comments on “How to Make Mayonnaise”

  1. How much oil?

  2. This was so easy and delicious. I’ve tried to make mayo with an immersion blender in the past and ended up with an unemulsified mess. The couple of tips you gave like holding it at the bottom for 15 seconds and letting it settle for a minute before blending solved my problems. Thank you!  Is there a way to make a half batch considering that this recipe calls for one whole egg? (I won’t be able to eat it all in 4-5 days.)

    Side note: I didn’t have any pure avocado oil, so I used a blend of avocado and coconut and it still worked perfectly.

    • Hi Carolyn- Happy to hear this method was a success for you! And good to know that it still came out great with the avocado and coconut oil blend.

  3. I have never made homemade mayo before but have been wanting to try it. I just made my second batch of this and at the risk of sounding obnoxious, it is life-changing. lol Oh my gosh, not only delicious and the smoothest, creamiest consistency, but it is also healthy. I eat super clean keto and this recipe is perfection. Thank you so much for sharing, Lisa! Tossing my Best Foods mayo jar now, and never purchasing mayo again.

    • Hi Kim- It’s the best feeling when you can make homemade condiments! So glad this recipe worked out well for you and was delicious overall :)

  4. I did it. Yeaaaaaah! My husband just ran into the kitchen since I was jumping up and down and cheering, lol. I have tried and failed so many times making mayonaise myself that I gave up years ago. But this recipe is a winner and so easy. So so happy!

  5. Looks wonderful, but where can I get a good stick blender.
    I have enjoyed many of your recipes

  6. This recipe seems foolproof. Made it with regular vinegar & vegetable oil and it works every time.  Thought making mayonnaise was a challenge until now. Will likely never buy it again.  

  7. Wow, I love that I can do this whenever I need or want to. Living in a city and growing up when convenience foods were all i knew it is nice to see that you are not relying on the prepackaged food industry to give you some of the most basic foods in life. I appreciate the work you put in to make this information available. it will definitely help make eating clean easier.

    • Hi Thelma- Homemade is always the best in my opinion! So many basics can be made with simple ingredients. Can’t wait to introduce more healthy basics to my website so stay tuned!

  8. Made this for the first time yesterday. First of all, it was just fun…to see the pillowy cloud of emulsion grow. Second, it was delicious. I did a side by side (blind) testing with a store bought mayo, and my partner and I agreed that the homemade was richer and much more tasty!

    • Hi Tara- Happy to hear you enjoyed this homemade version! Now you know how to make this right at home :)

  9. I really want to make this but I don’t have a stick blender. Have you ever tried making it in the Vitamix 8 oz blender bowls?

    • Hi Laura – I think there are recipes where you can make mayonnaise in a blender, however the quantities will be different from this one. This recipe is more geared towards using a stick blender.

  10. I have celiac disease and a soy allergy (both diagnosed within the last year) and have been highly upset with having to cut out a lot of my favorites, and being a millennial does not help! Your recipes, Youtube and website have been my saving grace! I tried this recipe last night, and while it didn’t turn out bad, I think I made a mistake in using extra virgin avocado oil as the oil has a strong flavor presence in my mayo. – could also be a bad brand choice. Going to retry once I get some of the oil recommended above. But in the meantime, I will not let this chicken salad and salmon patties go to waste!

    • Hi Jazmine- I’m so happy to hear that my recipes and content have helped you with your celiac! I know it can always be tough at first when it comes to food, but once you learn how to cook with simple, wholesome ingredients, you’ll see how they do wonders in meals :) Hopefully the second try of this recipe turns out even better!

  11. Worked first time for me! I used half light olive oil and half sunflower. Great looks and taste, similar to Hellman’s. 

  12. How do you make your mayo a white color? Mine turns out yellow/orange. Are your chickens on grass or feed? 

  13. I just made this and it could not have been easier, came out perfect! Thanks for sharing this recipe!

  14. I’ve done this recipe 3 times already and it never fails!
    Today I was preparing mayonnaise for a BBQ and started off with another recipe, the emulsion didn’t take and I just ended right back here where I know it always works. I incorporated the failed emulsion into this recipe and some aspect of the other herbed-lemon mayonnaise and the result was perfect.
    Thank you!

  15. I made this today, and it’s wonderful! So easy, and it came together almost immediately. And the taste is SO much better than store-bought mayonnaise. Follow the directions as written, and you’ll end up with the best tasting mayonnaise you’ve ever had!

  16. How many net carbs?

  17. Mine turned out thin and runny. The only thing I changed was the vinegar, I didn’t have white whine so I used apple cider vinegar. Do you think that is why?

  18. I followed the recipe exactly and the consistency was like water. Wasn’t sure what to do so I added a second egg and it turned into mayo. Why was that? The eggs I use are large/extra large..
    Great technique though and I’m making it again today for a tuna salad but am wondering if the same thing will happen again.

    • Hi Helly – I’m not sure why either. But happy it turned out for you after that second egg!

      • I figured it out! The blender was on the lowest setting so it just mixed everything together! The second time I made it it came out perfect and the blender was on a higher setting :)

      • Oh yes, it definitely needs to be on the high setting. Glad you figured it out! :)

      • Mine turned out runny also but I read that others added a second alert and that did the trick for me as well YAY! 😁

    • Mine was also runny and I was disappointed until I scrolled down and saw your post! Added one egg and mayo it becomes!

  19. Hi to every one, the contents present at this web page
    are in fact remarkable for people knowledge, well, keep up
    the nice work fellows.

  20. I was short of oil and ended up substituting coconut oil for half of the avocado oil — the coconut oil needed to be melted (yet another quarantine substitution!!). It worked out beautifully! Very happy with how easy this was!

  21. What immersion blender do you recommend?

  22. I don’t have lemon juice.  Is it possible to use lime juice instead?

  23. Amazing! Only thing I changed was the wine vinegar, just used regular white vinegar & a wide mouth mason jar. So perfect!
    Thank you!

  24. Thanks sooo much for explaining about the importance of the jar. Tried so many methods but now I know my container wasnt right. Finally made it right ! Yay!!

  25. I’m gong to make this mayo again. It is possible to use liquid eggs such as egg beaters. 1/4 cup = 1 whole egg. (The main ingredient is egg whites but has beta carotene as well). Didn’t know if you or anyone you knew tried this. Thanks!!!! So glad I have my glass PB jar – it is a perfect fit just as this recipe is perfect!!! I am hooked!!!

    • Hi Terry- I haven’t tried that method yet, but I’m very curious to see if it will work! But, I’m glad you enjoyed this recipe overall :)