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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.
  • 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!
4.93 from 110 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.
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This recipe was originally posted August 2016, but updated to include new information.

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366 comments on “How to Make Mayonnaise”

  1. Game Changer!
    I was trying to make mayonnaise with the food processor and blender and they failed. I came across this recipe and it worked perfectly!

    My ingredients are a tad off because, by the time I came across this, I didn’t have the oil I needed to use, but the consistency is excellent!

  2. I tried this recipe several times already and it always turns out great! Thank you Lisa:)

  3. This works great! Life upgrade!

  4. Hi Lisa, I make so many of your recipes and they all turn out perfect. Is it possible to double your mayonnaise recipe? I tried it and it is liquid – bummer. Maybe you can help rescue the recipe and let me know what to do. FYI, I’m afraid to try the suggestions you mentioned since the recipe is totally doubled and it may not work. Thank you for your time and all the wonderful food you’ve shown me how to make. 
    Sincerely, Danielle

    • Hi Danielle – I’ve actually never tried doubling this recipe, so that’s a great question. I’d give those tips a try either way, to see if you can salvage it. Best of luck!

  5. I too was about to give up on homemade mayo until your recipe – so fun when it works –  thanks for all the details 

  6. This mayonnaise is better tasting and has a nicer texture than any store bought mayonnaise, and is super easy to make.
    Thank you, Lisa!

  7. Thanks Lisa! This turned out great and was so much faster than drizzling in the oil bit by bit :)

  8. I tried several other recipes before finding yours. It was perfect when all the others fell short. Thank you!

  9. Would it make a difference if egg was refrigerated or at room temperature?

    • Hi Saadia – I’ve tried both ways and haven’t had any problems either way. This recipe is pretty foolproof! :)

    • Hi Lisa, i’ve made this 4 times now and it’s very strange. The first two times it worked out perfectly. Now it’s just very very liquid and I don’t know why. I followed the exact measurements…maybe you could help me? Thank you

  10. I just tried this recipe. Oh my, so easy and so good!!! I had always made mayonnaise the traditional way , I cannot believe how simple and quick it is following this recipe. 

    Thank you Lisa!

  11. This is amazing and so much less work than other methods I’ve tried. THANK YOU

  12. I made this today and very tasty. I use some regular white vinegar, but would like to know what brand of white wine vinegar you use, but very delicious 

  13. Hi I don’t have a stick blender…is there something I could use at this time instead. Thank you

    • Hi Rita – this recipe was written specifically for a stick blender. Sorry!

    • Hey Rita! I don’t see why you couldn’t use a regular blender, food processor, or even a whisk. The idea is to whip the mayo and emulsify the ingredients, so it should work with any of these other tools. Might take a little longer or need to be scraped down more, but it should be fine! :)

  14. I will never buy store-bought mayonnaise again! I never realized how disgusting store-bought mayonnaise tasted until I made the heavenly mayo as directed by Lisa!!! Lisa, you are amazing! I have attempted making homemade mayonnaise before with a different recipe and it was a huge fail. I am so glad I decided to try again following your recipe because it was perfect!