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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.

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!
4.92 from 93 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.
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This recipe was originally posted August 2016, but updated to include new information.

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330 comments on “How to Make Mayonnaise”

  1. Unfortunately this recipe didn’t work for me. I followed the directions to a T. I used an immersion blender, the narrow it came with so there was a tight fit, let all the ingredients settle and started the blender on high but it never emulsified. Thankfully I found another video on how to fix a broken mayonnaise which worked so I didn’t have to waste a cup of avocado oil.

  2. Awesome!!! Finally able to do Whole 30 mayo, I’ve tried so many times and it never worked till I found this recipe 🙃 literally 3minutes🙃 I used light flavored olive oil, cuz it’s what I had and added extra lemon to balance out the oliviness of it💛

  3. Lisa, my granddaughter cannot have lemon juice.  How necessary is it to this recipe?

  4. Love your blog and YouTube Channel! Thank you so much for putting this incredible content out! Question for you – is there a way to make this Mayo vegan? I’d love to have a substitution for a Veganise! Thanks so much!

  5. Thank you for this recipe, so quick and easy and true to the foolproof name. Don’t think I will ever go back to shop bought mayo. My toddler gets so excited when I make ‘mayonnaise sauce’ I have to hide the jar otherwise she will literally eat it by the spoonful. At least when she does I know the ingredients are clean!

  6. I will definitely give this a try. I don’t like mayo but its needed to make egg salad, tuna salad, or on a BLT. It will be nice to make some fresh mayo when I need some.

  7. Hi Lisa, first of all thank you for all your wonderful recipes and ideas, I’m a big fan. 
    I made your mayo recipe, with olive oil, that’s all I had on hand & didn’t want to go to the supermarket that’s 3 mins away in my car😚 and it was fabulous, thank you

  8. This is the best thing that has happened in my mayo making life – and I have made a lot of it over the years! Aside from the ease and quickness of the recipe, there is minimal clean up. No more having a lot of mayonnaise remaining in the blender and going down the drain. It truly is fool proof. Brilliant!

  9. No stars  did not work. Just wasted a cup of very good olive oil. Did not hardened at all. Just liquid.  

  10. Wonderful Mayo along with easy make entrees. Delicious eats! So glad to have found this Site. Thank=You ! Dave

  11. This recipe was my very first attempt at making mayo. I chose to make this recipe, because it was the only one that calls for only ONE egg, so I thought, If it fails, it’s not TOO much of a waste. Anyway, I paired 1/2 c. extra virgin olive oil with Grapeseed oil, which is what another site recommended, and the taste was good, but as mentioned by the author of this recipe, the lighter tasting olive oils are recommended if using. I could taste the Olive oil a bit, but the Grapeseed oil seemed to balance it out quite well, and it turned out FANTASTIC!!! I didn’t have a container that came with my stick blender to use, so I used a narrow Mason jar, and it worked perfectly!!! The ingredients are perfect! I highly recommend this recipe, however, do not use Canola or any type of Corn oil, as these contain GMOs. That is why I’m making my own Mayo now, because I recently found out that basically every oil they use in Mayo, is full of GMOs!! Soy oil and anything Soy is GMOs as well. Best to AVOID!!

  12. Where can I purchase the storage jars you use to store the Mayonnaise? Thanks.

  13. So glad my daughter shared your channel!

  14. Hi Lisa, Can I use the normal blender (for fruit juice, veggie juice) for this recipe?
    Thank you

  15. Oh my gosh! I tried making a homemade mayo a few weeks ago and it was MUCH more exhallenging and time consuming (and horrendously messy) with my immersion blender.
    THIS was exactly as swift and simple as the video. My immersion blender didn’t come with a cup – thank you for indicating how crucial the right size container is – I found a plastic cup that hugged my immersion blender tight and VOILA! Homemade mayo in 1 minute! THANK YOU!

  16. Every single time this turns out perfectly!! Thank you so much for posting this recipe.

  17. I made this with an older immersion blender in a 750 ml or 1L Mason jar. Started blending and realized I hadn’t put the oil in. After doing so, the mixture was too runny, so I put in another egg, a bit more lemon juice and vinegar, blended it again as you did and it turned out perfect! And I can store  it in the jar I made it in. A game changer for sure as I love mayonnaise and often run out! But I always have the ingredients. 

  18. I’ve made this recipe with success many times.

    Now the past three times I’ve failed miserably. First time I used peanut oil, which didn’t work (fair enough, I think I was lucky the first few times when peanut oil had worked). The second time I went out and got some expensive almond oil…and it is STILL runny! The third time I was out of lemons and used a lime.

    I wonder if it is it perhaps that my eggs aren’t fresh enough? Could that be it?

    When this recipe has worked it has been amazing.

    Thanks!

    • Hi Ben – Unfortunately, I haven’t tried this recipe with any of those oils, so I’m not sure how they might affect the emulsification. But I would think that as long as you’re still using the stick blender properly, they should work. You could always try adding a second egg to see how that impacts it.

  19. Fabulous! Took longer to get ingredients ready than making it – thank you!!

  20. Great recipe it works perfectly every time been making it for years.  Just wish it lasted longer any possibilities expanding its fridge life.

  21. Fabulous recipe! Great success in such a short time!

  22. Any idea of how long will this keep? I assume you store it in the fridge?

  23. How much oil?

  24. 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.

    • You can substitute freeze dried whole eggs and make any amount you want. Also eliminates the risk of salmonella. I use whey left over from making Greek yogurt to reconstitute the egg powder and the mayo lasts practically forever in the fridge since bad bacteria have a harder time getting a foothold with the yogurt bacteria already present.

  25. 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 :)

    • I do not have lemons. How much vinegar should I use instead to compensate? Thank you!!

  26. 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!

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

  28. 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.  

  29. 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!

  30. 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 :)

  31. 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.

      • I’ve seen several recipes that call for the egg to be room temperature. Do you reccomend the egg be room temperature for this recipe?

      • Hi Ronnie – I’ve made it both with the egg at room temperature and fresh from the fridge. I’ve never had a problem with it emulsifying, as long as you hold the stick blender firmly on the bottom until the mayonnaise turns cloudy white and thick.

  32. 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!

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

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

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

  36. 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!

  37. 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!

  38. How many net carbs?

  39. 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?

  40. 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!

  41. Hi to every one, the contents present at this web page
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  42. 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!

  43. What immersion blender do you recommend?

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

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

  46. 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!!

  47. 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 :)