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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 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.
  • 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 49 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! 


  • 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.

Lisa's Tips

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


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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192 comments on “How to Make Mayonnaise”

  1. Easy, quick, and ingredients all to hand. Used rice bran oil and ended up adding another portion of mustard for extra zing.

  2. Hi!
    Mine turned into a sauce. I added another egg yolk and it’s now a thicker sauce. A very expensive sauce as the avocado oil in Hungary (where are currently) is super expensive. My hubby said it looked like I put too much oil, I don’t think so but, it’s a sauce :)
    Any suggestions what to do with this?

    • Hi Michelle – you can sometimes save a broken mayonnaise by blending in 1-2 tablespoons of boiling hot water. Make sure to read my tips above as well on what might have led to it not thickening up. :)

  3. I used light olive oil and it came out perfect. Running out of staples in the fridge during this shelter in place order has turned into kitchen fun. :) The mayonnaise is perfectly delicious and I don’t think I’ll go back to store bought after this…especially with how easy it was to make. Even better without all the unnecessary additives. Thank you again Lisa for another recipe keeper.

    • Hi Nadine – I’m so glad you’ve found a mayonnaise recipe that you love! Homemade versions are always better in my opinion :)

  4. OMG! This was so easy! I’ve never made mayo before and this was so good and fresh tasting. This is going to be my go to recipe for sure. 

    • Hi Mary – Congrats on making your first batch of mayonnaise! I’m glad you found this recipe simple to follow :)

  5. I read elsewhere that avocado oil is too heavy to make a nice mayo and I decided to make it both ways – avocado and then with light flavoured (not extra extra virgin) olive oil. Hands down – NOT avocado. It really is too heavy. The taste is so much nicer with olive oil. Just not extra virgin.

    • Hi Cat – I love my mayo with avocado oil and don’t find it heavy at all. I think when it comes to avocado oil all brands vary, but it all comes down to personal preference. Glad you enjoyed it with olive oil!

  6. So easy and so very good! I couldn’t believe how fast this came together! Forget those finicky “Add oil one drop at a time” mayo recipes, look no further people, this is it…and I didn’t even have “nice” oil, just regular ol’ canola. Using a tall narrow vessel is key, as is holding the blender in the bottom for 15 seconds. Thank you so very much, you just saved me from having to go to the store on a dark rainy night just so I can make lunches tomorrow!

    • Hi Britt – Looks like you found a winning mayonnaise recipe! So glad this method was helpful and now you can apply to many meals :)

  7. I used olive oil and it tasted too olive oily!! Lol! I guess I asked for it. Otherwise it was easy, flavourful and fast. Great texture, A must try! 😊

    • Hi Niaz – Yes, you’ll definitely want to use a light-flavored oil for this :) But glad it turned out well anyways!

  8. Ok so this absolutely wowed me. I sent it to my sisters. All I had the day I ran out of oil was grapeseed oil, so I added a tiny bit of garlic salt. This was absolutely perfect and it thickened like a dream, no more drop-by-drop for me!

  9. This recipe made me so happy!

    It’s perfect, and unlike the others I have tried, it actually worked. DELICIOUS! Thank you!!!!

  10. It worked!  My first attempt failed as the jar was just a little too wide and I was sceptical to try again but I found a jar that was exactly the size of the blender and voila, success!  Don’t give up but definitely make sure the jar is exactly the size of the blender.  Just found out about your website last night!  I’m a fan!  Great tips and information on healthy eating!  I’ll be joining your website today!  Thanks for the great recipes!  

  11. I followed your instructions exactly to make homemade mayonnaise. Twice I made it and it never thickened. I used light olive oil as avocado oil is not available in Saudi Arabia, and it just wouldn’t thicken.I am so not impressed with this recipe.👎🏻👎🏻👎🏻

    • Hi Kristen – I’m sorry you didn’t have success with this recipe. But I can assure you it works, as I make it weekly. Did you read all of the tips above? I find that when most people have issues with the recipe they haven’t used a stick blender along with a jar that fits the stick blender perfectly. Hope you have better success in the future!

  12. Hi Lisa, can you please tell me approximately how long the shelf life is on this homemade mayonnaise? Also approximately how much mayonnaise does this recipe make? It says 12 servings and looks to be about 1 cup mayo, is this right?


  14. Amazing!! I’ve tried to make mayonnaise in the past and it’s always turned out terrible. Absolutely perfect

  15. This is absolutely brilliant. Wasn’t until I got my stick blender out that I realised it had a beaker to fit. I usually only use for making soups. I used coconut oil which is readily available here in Thailand, extremely healthy, and light and surprisingly no flavour to speak of. Came out perfect.

  16. Thank you! I had found a stick blender mayonnaise recipe, and used it, but it was very very thin. The direction to stall the blender at the bottom of the cup until 10 to 15 seconds had passed got me mayo that spreads like mayo. I so appreciate your attention to detail – thanks again!

  17. All I had was 1/2 cup avocado oil so I used EVOO for the rest. A bit strong but I will try other oils another time.  And lime juice because I had no lemon juice. I can’t believe I waited this long. So ridiculously easy!! And nice and thick. Just the way I like it. Thank you!!

  18. I will never buy mayo again! This recipe is so easy to make and I already had all the ingredients on hand.. just have to be patient and you will have better than store bought ❤

    • Hi Hope – Homemade mayonnaise is the best! :) Glad you found this easy to make, so now you never have to buy it again!

  19. This is a question, why not the extra virgin olive oil? I thought it is the most health form of olive oil. 🤔

  20. First time making mayo with a stick blender and I’m grilled with how easy it was! Will always do it this way now!

  21. I used the same avocado as you did and I loved it. Thanks for the great idea. 

  22. It worked fenomenal, specially for a northern german style potato salad.

    Thank you Lisa 🙌🏻👊🏻

  23. This made my whole30 life much easier! I was intimidated by the thought of making my own mayo, but your recipe and video made it SO EASY! Way easier than I expected, now I make my own mail even when I’m not doing whole30. I make all kinds of sauces with it. And it tastes great too! Also my husband (who is a mayo freak) loved the flavor. So, win-win!

    • Hi Mikayla – Woo! So happy to hear this homemade mayonnaise worked out for you :) It’s an easy Whole30 recipe to keep on hand!

  24. I love the 101 basics! This is super easy to make and much healthier since it’s easier. I know exactly what’s in it and no preservatives!! Taste so good too.
    A win win is now when u run out of mayo, you never have to go on a grocery run for just this in my house 😂

  25. I am a food blog hoarder, but yours is definitely my favorite. Thanks for all the great recipes. I had tried making mayo with a stick blender before, four tries and all ended in broken mayo, I had given up, and because I know all of your recipes are great I knew yours would be the winner. And thanks to your tips, I succeeded, (even played “At last” from Etta James while dancing in my kitchen) now I make mayo weekly :). Greeting from Honduras.

    • Hi Tania – I’m so happy to hear that! Glad my recipes are to your liking and helpful in cooking techniques :) I hope you continue to grow and learn with me!

  26. Is it ok to maybe freeze 1/2 for later use since it only lasts a week?

    • Hi Sherry – You can definitely try freezing it, but the texture may be a bit different after.

    • The emulsification separates. If you think you’re not going to use it all you could use some in cooking (in place of oil) or make it into a salad dressing to finish it off

  27. Can I prepare mayonnaise in the vitamix???

  28. My mayo came out watery! Did I do something wrong?? Is it possible that my immersion blender isn’t fast enough? I’m afraid to try it again 😣

  29. I love your recipes. Thank you very much. I love eating  healthy and I like varieties. I also like your advice on how to keep our foods fresh and ready to go. Thank you

    • Hi Claret – So happy to hear you’re loving the recipes! Hope my posts will give you some new inspiration for healthy eating :)

  30. Hi Lisa
    What can be a substitute for white wine vinegar please for the home made mayonnaise please ?

    • Hi Eman – you can use any vinegar in this recipe. :)

      •  I used Apple cider vinegar when I didn’t have any white Wine vinegar. I was hoping that would be just fine and it came out perfect.  ( I told everybody I worked with how I made homemade mayonnaise in one minute and now they’re eager to try it!) Thank you for sharing! 

      • Hi Carly – Can’t wait for your friends to try this mayonnaise! It really is so simple to make at home :)

  31. I finally found a recipe that uses a whole egg and an immersion blender. It worked it worked it worked. Next time though I will use a much lighter oil –olive oil is too strong for my taste. But it worked! Thank you

  32. Is there something else I can sub in for the vinegar? I’m trying to put together a book of recipes for my grandma (with recipes that are safe for her to use with all of her allergies)… one of the things she says she misses most is mayonnaise but she’s allergic to vinegar.

  33. Can I use coconut oil for this recipe?