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.
  • 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!)

4.89 from 200 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! 


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

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590 comments on “How to Make Mayonnaise”

  1.  Would you say this recipe is Whole30 compliant? 

  2. Wow! That really worked! I tried a version the other day using my food processor, and it did not thicken at all, so I was not expecting much. This was easy and quick though, and I’ll definitely be doing it again. :-)5 stars

    • Hi Liz – I’m so glad this recipe worked out for you! The consistency most likely won’t come out correctly in a food processor.

  3. Hi, Lisa! I am a romanian(Europe) follower of yours. Can you tell me where can I find the metric measurements for this recipe? Thank you very much and keep up the good work!

    • Hi Ramona – Thank you for letting me know! I have just made the metric conversion table visible for this recipe :) Please note that this was created by an automatic calculator, so just use this as a guide.

  4. Love, love how easy this is with the immersion blender.  Tried to make other mayos a few times with my Vitamin as well as another blender, but it was a lot of trouble. This one was a bit thick, but then again I substituted more lemon juice for the wine vinegar because I didn’t have the vinegar on hand. Do you think that makes a difference? I think I’ll add a touch more dijon mustard next time for more flavor. Perhaps a bit more salt, too! Question: There are only 2 of us. Any way to half this recipe successfully? Thanks for all your recipes and videos!5 stars

    • Hi Donna – so happy you loved this mayo recipe! It shouldn’t really make a difference if you substituted lemon juice for the vinegar. And unfortunately, it’s not really possible to halve this recipe as you need a minimum amount of ingredients in the jar to blend. Such a bummer I know!

  5. I love this recipe! I have made it many times now and the only 2 times it didn’t come out fantastic, it was my doing. I could have avoided those 2 times if I had re-read the instructions! One time I used organic extra virgin olive oil instead of neutral tasting olive oil or avocado oil…the taste was awful. The other time, just a few moments ago, i used a pint Mason jar instead of the container that came with my immersion blender…it didn’t gel, was a liquid mess. Thanks for your thorough instructions and I will try to stick to them!5 stars

    • Yes, there’s a bit of nuance when making mayo at home because it can easily break if the steps aren’t followed properly. But I’m glad you’ve made the recipe with success! And thanks so much for pointing out the importance of the instructions as well. :)

  6. Love this recipe! Successful every time. I made 1-2 batches a week for my family! Thank you for posting it :D5 stars

  7. Hi, how much oil are you using there?? Can’t find any indication for that? Thanks!

  8. What immersion blender do you recommend and do the watts matter?

  9. Two questions:

    1.  Does the wattage of the immersion blender matter – mine is 800 watts?
    2.  Why doesn’t EVOO work in this recipe?

    • Hi Lynn – this recipe should work with all immersion blenders. And you can use EVOO in the recipe, I just don’t recommend it due to it’s strong flavor. A more neutral oil is typically preferred.

  10. Hi Lisa I would like your recipe for hummus 

  11. I used to make my own mayonaise. I believe I used regular vegetable oil bu it may also have been olive oil, too long ago to be sure.
    It work beautifully, no problem. But the avocado oil flavor is not my favorite. Overall it is too bland [sp?] so I need some suggestions to get more flavor. More mustard? Pepper? Really dunno but I will report back when I find out what is better flavor for me.4 stars

    • Hi Milli – you can certainly switch up the oil in the mayonnaise recipe to find the flavor you love best. And even certain brands of oil are going to taste different. Please do report back when you find one you love! :)

  12. Hi Lisa,
    For some reason, Amazon isn’t sending me the page that shows your favorite avocado oil. Could you please tell me what it is? Thank you!

  13. This was astonishingly easy and came out the perfect consistency. It truly only took a minute! It is also the most delicious mayonnaise I’ve ever tasted. I used avocado oil. Thank you so much for the amazing recipe!5 stars

  14. Omg! I can’t believe how easy that was! And delicious and much better since i’m doing a keto diet and need to be careful about what I eat right down to the condiments. I was as mesmerized with the finished product as much as I was when I first discovered spaghetti squash! ???
    Thank you so much for the recipe.5 stars

    • Isn’t it amazing?! I always say that if more people knew how easy it was to make mayo at home, they’d all do it! Lol. Glad you enjoyed the recipe Terri!

  15. Hi Lisa,  I make this mayo all the time!  My question is do you let the egg get to room temperature before using or do you use directly from refrigerator?4 stars

  16. Made this mayo recipe yesterday and we loved it!!! I used olive oil only this time but will try it with another oil soon. Super easy, really worth it!5 stars

  17. I made this mayo today and it is delicious and very easy and fast to make. I decided to make it because I’ve tried every brand of avocado mayo but I don’t like the taste of any of them. So glad that I made this!!!!

    • Yay! Congrats on making your own mayo Mary! I think this homemade mayonnaise tastes so much better than the store bought versions as well. And once you know how to make it, you can tweak it to your liking. Enjoy!

  18. I actually have a question. I followed this recipe but i dont have a blender u have so i used first the magic bullet but i couldn’t make it thicker so i used the Hamilton hand mixer and it still didn’t work. Do u think i have to purchse the blender u have to make a mayo? I just want to make sure this before i buy one. I appreciate ur time ane effort reading my text.

    • Yes, unfortunately this recipe won’t work with a regular blender. You need the stick blender to make mayonnaise this way.

    • Hi Sun,

      It will work in the Magic blender. I have made mine with my magic bullet and it came out very creamy. Mine was very liquidy at first but I added a tablespoon of vinegar and 1 tbsp of mustard and blended it again and I had mayo!

      • wow! thank u so much for ur tip but i already got the stick blender ! I wish i knew ur tip before i got that! LOL

  19. So easy BUT I sure wish I had read the good tip BEFORE I used a good quality EXTRA VIRGIN olive oil ! Bitter but I won’t let it go to waste and won’t make that mistake again. Thanks, Lisa. 5 stars

  20. This recipe for mayonnaise is so good and I’ve made it at least 10 times before. Today, it turned out really liquid-y. Wondering if the egg was too small or what I did wrong. Any ideas? I made it exactly the same as I usually do. Also, although it’s too late now, I’m wondering if I could have tried to fix it somehow. As it is, it’s hopefully going to be ok for salad dressing. Thanks!

    • Hi Donna – that’s a bummer! But given that you’ve made it so many times with success before, it sounds like this was a fluke and may have been due to the egg. Unfortunately, I can’t think of anything else you may have done wrong if all the ingredients were the same. And there are a few tips for fixing thin mayo on other websites, just Google “fix broken mayonnaise.” Hope that helps!

  21. Hi there 
    im unable to use eggs which is such a party pooper for me! Do you maybe have an idea of what i could substitute egg for in this mayo recipe? 

    Im from South Africa and just love your blogs, style of cooking, recipes and layout !!!!


    • Hi Nicole – I’ve heard aquafaba (liquid from chickpea/garbanzo bean cans) may be a good substitute for eggs. But you may want to google vegan mayo as I haven’t tried making it myself.

      Thank you so much for your support of my blog, I’m so happy you’re enjoying my recipes! :)

  22. We have used your mayo recipe several times.  Exactly as written is great! We have also made it with sunflower oil and that is equally as good. Thanks Lisa!5 stars

  23. Hello, thank you for the recipe. Would substituting white wine vinegar change the flavour of your mayonaise too much. Thank you

  24. Here’s what I found works for thickening up the mayo:

    1. Use fresh eggs
    2. Good quality oil (thicker viscosity = thicker emulsion)
    4. Pop into fridge

    Hope this helps!5 stars

  25. Use only the yolk of the egg for real mayonnaise. The rule is one large egg yolk to seven ounces of oil. Use less oil if you want. If it comes out runny start again with another yolk on the bottom of the jar and pour the thin mixture over the blender start blending on high, and slowly raise the blender a half inch then back to the bottom. Repeat raising the blender a little more each time. If it cavitates stop the blender, push it back to the bottom without it running and start over.4 stars

  26. Home made mayonnaise should be left at room temperature for two days to allow the acid to do it’s thing. Then refrigerate to maintain the flavor. Mayo made with just the yolk of the egg does not need to be refrigerated for safety but the flavor will change if left out for a long time.
    Commercial mayo all seem to have whole eggs in them so they may become unsafe with out refrigeration.
    I blend all ingredients except oil with the stick on the bottom for a few seconds then add the oil and proceed according to the recipe above.
    Using a small Smucker’s peanut butter jar works perfectly both for making and storing.

  27. I just had to come back and tell you that my mayonnaise turned out PERFECT! The taste was so yummy and so delicious in my egg salad today. It’s nice not having sugar in my mayonnaise, why does it need to be there anyway! 5 stars

  28. I will NEVER buy store bought mayo again. This is a perfect recipe and so easy to prepare.
    Thank you Lisa!!5 stars

  29. The consistency is perfect! Homemade mayo is so much better like you said.5 stars

  30. After having homemade mayonnaise, I will never go back to store bought again! So good!5 stars

  31. I love the idea of making homemade mayo using avocado oil, we always use olive oil but I think that I’ll try avocado oil next time.5 stars

  32. That was quick and easy. Love that you use avocado oil.5 stars

  33. My mum and nan used to always make their own mayo. I really need to try it.5 stars

  34. I made this recipe exactly as written and it came out perfect! It tastes so much like Best Foods mayo. This will be a regular staple recipe for my family. Thanks!5 stars

  35. Thanks for the recipe. It was fast and easy. I had to add more salt for hubbie but other than that it was perfecto!4 stars

  36. ive tried twice, and both times were catastrophic failures. First i followed the recipe exactly with avocado oil and it turned out runny and green. Next i used half the oil with EVOO and two eggs and it still came out runny.

  37. Hi Lisa,
    Help! I have done this twice and as I don’t have a stick blender, it comes out liquid. First, I tried it in the nutri bullet, and then in my blender, but it still comes out liquid. I’ve added 2 tsp of hot water, adding a yolk, and it still liquid. Is it that I over mixing? Do you have any suggestions on how to make your recipe successfully with a regular blender?
    The rest of your recipes have worked like a charm. I am a fan! And my family loves yr banana bread. Never fails. This week we will try your alfredo sauce! Looking foward to it.
    Thank you for helping me eat better and cook easy yummy recipes.
    Gracias from Miami!

    • Hi Mariana – a stick blender is required for this recipe as covers the egg yolk and emulsifies it before blending completely with the oil. You can make mayo with a regular blender, but it’s a completely different approach. Unfortunately, adding all of these ingredients from my recipe to a blender won’t work and the emulsification breaks. I’d recommend searching for mayo recipes using a regular blender instead. :)

  38. Hi! Great recipe! The shelf life is actually the same as the shelf life on the eggs :)

  39. Hi Lisa , Can I use Choses Foods avocado oil? Thank you, I love your videos.

  40. I made this today and it’s delicious! I had bought a paleo mayo from the store that I won’t mention by name and it tasted awfullll. So I decided to make my own. I might have added a little too much lemon juice and salt but that’s okay, I’ll just leave out some salt when I use it in things! Thank you so much for the recipe!5 stars

  41. For some reason after successfully making this once it no longer emulsifies for me. what am I doing wrong…like I’ve done everything just like the recipe said?

  42. Hello I’m from Chile love your videos!! ? I have a question about this recipe… can I do it without the White wine vinegar? is Just I don’t like vinegar at all.. ?

  43. Have you calculated the Nutrition facts per 1 tablespoon serving?

  44. Is it safe to eat raw egg?

  45. This is the second time I’ve tried to make mayonnaise, as everyone raves about how lovely it tastes. Even this recipe failed on me….it was bitter. What am I doing is such an easy recipe?
    Any suggestions would be really great. Thanks

    • Hi Sonja – can you give me a bit more info. Were you able to make the mayo to the right consistency? If you buy mayo in the store what type are you buying. For instance, there’s a big difference between Best Foods/Hellmans and Miracle Whip. My recipe would be similar to Best Foods/Hellmans.

  46. Let me start by saying thank you for sharing all your knolage. I can seem to tolerate the taste of raw egg. If I get the slightest taste of it well … it not good. Is there any spice or flavoring that I can use to mask the taste? If I used a smaller egg ( in South Africa we get small, medium, large and extra large) could I use less oil and have a smaller batch? Look forward to your response. Sunny regards from Cape Town, South Africa

    • You could definitely make a spicy mayo with a little sriracha and lime juice. And yes, if your egg is smaller, you’d likely want to reduce the other ingredients a bit. Hope you enjoy it! And hugs to Cape Town (I loved visiting Cape Town!).

    • I ran a across a recipe for mayonnaise once that said if you don’t want raw egg, use the yolk of a hardboiled egg. Can you tolerate cooked yolks?

  47. Any good substitution for the egg? I am not a fan of raw eggs & don’t want to go to the expense of getting pasteurized eggs. Thanks!

  48. Hello there! Just purchased a Vitamix with the small containers. Any chance you could remake/modify your mayo recipe for that size cup?

  49. made this for my turkey/chicken burger very tasty! I am also going to use in in my salmon noodle casserole and possibly my salmon pie……but would have been easier to find if you had a “condiment” section or “healthy basics” (as you call them) section in your recipe file. Please can you add? Also you seem to have taken away the “contact us” tab (?).
    How is the new consulting gig going?

    • Hi Donna – so glad you liked the mayo! I seem to make it every week or so myself. And thanks for feedback on the website design! I’m actually in the queue with a web designer and should start a complete redesign in 5 months…so I’m just trying to keep it together with bubblegum and sticky tape until then. ;) x PS – the contact us tab is back up. I have no idea why it disappeared.

  50. Another fun video and great recipe!