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. I followed the recipe, tasted delicious, and was so easy to make. Thanks for sharing the recipe.5 stars

  2. Yay! Simple & tasty! I had to dig my stick blender (still stored in box) from a dark corner of the pantry. It didn’t come with a container, so I found a just-wide-enough glass jar. Might have been too narrow because I couldn’t get that last bit of oil to move down. Clean-up of the blender, which is what keeps me from using it more often, was a snap: I realized I could just fill my wiped-out mixing jar with very hot tap water & a squirt of soap, then buzzed the wiped-off blender in that & rinsed. Voila!5 stars

  3. Excellent! Thanks.5 stars

  4. Wow, how easy…my mom used to make mayonnaise in a blender and it took for ever. But it was always good. I obviously need to get me a stick blender. Mayonnaise with no hydrogenated ingredients.

    Of course I’m going back city years, but I tasted the goodness watching your video.

  5. Very good, and so easy! I added more lemon and some zest to 1/2 the recipe and served it with braised artichokes. Amazing.
    We also agree with you on Chosen brand, its authentic Avocado oil.5 stars

  6. I was actually quite shocked at how good this was. I’m quite accomplished in the kitchen, but have always been “scared” to make mayo as it always looked like such a precise process and just never seemed worth the effort, but after finding this simple recipe and knocking it together, with what I had to hand, rice bran oil, straight 7% white vinegar & bottled lime juice substituted I was rewarded with a creamy, light fresh tasting mayo. I rarely bother to leave comments or ratings, but this is one of those rare gems of a recipe that anyone can whip up in a few minutes. Never going to buy mayo again. Thanks for this. Next up will be using this as a base to make Caesar dressing. Pretty sure it’ll be better than the regular Caesar I’ve been making for years with store bought mayo.5 stars

  7. Thanks for the tips!
    Tried to make Mayo before and it didn’t turn out- followed your suggestions and this time was easy peasy. I added a little more lemon juice at the end for just a touch more acidity. So much better than store bought. 5 stars

  8. This recipe sounds great. Just wondering if it’s safe using raw  eggs?

    • A 2008 study says that about 1 in every 20,000 eggs has salmonella. If you’re still worried about the health risks, you might want to try pastuerizing your eggs. You can buy them but they’re more expensive. You can look up how to do it and maybe try that.

  9. Very easy and delicious. I won’t buy store bought Mayo again.5 stars

  10. First try and looks great, but the oil taste is strong. Used a different brand of Avocado Oil, so that may be the thing. I usually use mayo as a base for other dips and dressings so I’ll be adding ingredients anyway. Next time I will try using Chosen Foods Avocado Oil.5 stars

  11. The best tasting mayonnaise and super easy to make!  Used it last night for your ‘Easy Baked Halibut’ with the herbed mayonnaise crust.  Tonight, using the rest for your ‘Tuna Salad’ recipe! New to cooking, and these recipes are opening opportunities for me to shop with confidence and learn more about healthy eating at home. Before, when I would go grocery shopping; I’d shy away from visiting parts of the store (example the fish, vegetable, and herb) sections. I didn’t know what to look for, many options available, but with the help of your videos and website, I feel encouraged and supported to try out new foods; and ask questions. Didn’t grow up with much access to learn and try quality food dishes…but now, I am confidently making my way and transitioning into a new way of healthy eating…on a food journey…one delicious recipe at a time!  Also, your product reviews have been super helpful with building my home kitchen to make these yummy recipes.  Thank you and all the best from my family to yours:) 5 stars

    • Amazing! Glad this mayonnaise recipe was a success Erica, and that you’re learning tons from Downshiftology :)

  12. I wished I found this earlier – taste so much better in homemade than store brought.  You mentioned it will last one week.  What can I do if it is past one week since I am one person in this household.   I did thought about making the recipe in half but how would that work if recipe called for one whole egg.  I doubt you can’t make it in half.   Any advice?5 stars

    • Hi Staci – I’ve actually kept this longer than a week in the fridge, no problem. I just like to list out the recommended storage based on food safety guidelines to be extra cautious.

  13. I did it! My first attempt was a fail and I know exactly why. The key is to keep the bottom of that stick blender down until you see the mixture get thick and rise. I did not do that the first attempt and it was soupy. Very yummy. This will be my go to from now on. 5 stars

  14. Oh. My. Goodness. Mayo always grosses me out, BUT I  just made this and licked the spoon after! Thank you! I will never buy Mayo again! 5 stars

  15. I just made your Mayo and OMG!! I could not believe how easy and delicious this was. I’ve tried other recipes on this site and need to say they all broke and were not as tasty!!5 stars

  16. Thank you so much for the recipe and including the metric. The jar that came with the blender broke a long time ago so I just used a tall mug and it worked perfectly.5 stars

  17. I used a wide mouth mason pint jar, and I used melted coconut oil since that’s what I had, it worked! Very good and tasty!5 stars

  18. This always turns out so well!!  Thank you!5 stars

  19. Would this work without the white wine vinegar?

    • Hi Catherine – you could use another vinegar, like apple cider vinegar as well. If you prefer, you can leave it off, it just won’t have that trademark mayo tanginess.

  20. I made the mayo recipe, rather attempted to make it, twice. What a disheartening experience. Followed the video to a T, the recipe too.

    Then to avoid the awful waste, I used the saving tips, adding one egg yolk to the very liquidy concoction, and again attempted the save to the 2nd failure mixture with the tbs of boiling water.
    Failure completed.

    Thank you for trying. Thoroughly enjoyed your presentation.

    Non- cooking Sandy.😕

    • Hi Sandy – did you use a stick blender and the jar that comes with the stick blender?

    • I would try blending everything except the oil, and then slowly (very slowly) start pouring the oil in while blending. This should help solve the problem. Both methods work, but maybe this could help you?

  21. I found this recipe two years ago and now I use it so often I basically have it memorized. We like to use safflower oil the most. Just made some with duck egg and that was also delightful.5 stars

  22. Easy and delicious just as written. Easy to adapt to your own tastes, also. I added a bit more lemon juice and Dijon mustard the second time.5 stars

  23. It was so easy and yummy! 😋😋😋 Thank you so much!
    I made tuna salad with it and it was great!5 stars

  24. Made this today and followed everything to the letter and it turned out perfectly👍Can’t believe how easy it was to make.I’m trying to cut out processed foods with all the nasty additives so to know I can still have mayonnaise is fantastic😁thank you so much x5 stars

  25. Question, is it possible that my stick blender isn’t fast enough? I followed to the letter (except I used yellow mustard because it was in the fridge) It came out watery. I am going to try it again I am so excited about homemade mayo and I want to look just like you when I do it :) and tips are appreciated. I used fresh off the farm egg too. Oh and I squeezed my juice and it had a bit of pulp.  I do have presqueezed in the fridge… maybe that is it?

    • Hi Terry – If your stick blender is really old, that might be it. But it doesn’t seem likely. Just make sure you keep the blender on the bottom of the jar around the egg for a good amount of time before raising it up, so that it can start to properly emulsify. Also make sure you’re using a jar that fits snug around the stick blender. If it’s too wide it won’t emulsify either. Hope your next try turns out better!

    • I think there could be a few factors that can cause runny mayo. In general, the more oil in mayo, the thicker. I don’t think the mustard or lemon juice makes too much of a difference. If you try again and it still doesn’t work, you might want to blend everything except the oil and slowly add the oil into the egg mixture afterward. It seems counterintuitive to add more liquid to make mayonnaise more thick, but because the molecules in the emulsion (water and oil bound by lecithin) crowd together, the mayo becomes thicker. If it doesn’t work again, when adding more oil, I’d try to add the oil slowly to the egg mixture. I hope this helps you.

  26. Great information and instructions without any unneeded chatter! 

    Mine broke but when I added an extra yolk it fixed it perfectly! Thank you!5 stars

  27. Loved your recipe!!! I actually succeeded using a coffee mug with my immersion blender as I had not unpacked all my kitchen utensils yet & it worked perfect Needless to say I only used 1 cup of oil. So easy & healthy in comparison to store bought, thanks!!!5 stars

    • Good to know this came together in your coffee mug Jazmin! Now you can count on homemade mayonnaise every time :)

  28. We made this mayo, and it turned out great. However, recently I found out that eggs are not my friend. Now I’m looking for a vegan version of this stick blender mayo. Any hints?5 stars

  29. Failed – and followed the recipe EXACTLY. Tried the fix (added an egg yolk) and it is thicker now but certainly yellow3 stars

    • Hi Kenneth – did you watch the video above? Perhaps you can pinpoint where things went off for you. I make this recipe almost weekly, so I know it works. :)

  30. Followed recipe to the point. Turnout watery. Wasted a cup of avocado oil.

    • Hi Bonny – sorry to hear that! It sounds like your mayo didn’t emulsify. Did you read all the tips above for fixing broken mayonnaise? You definitely don’t have to waste it!

  31. Very easy and good I do add some black pepper and garlic powder 😋5 stars

  32. Ok, I’ve fixed it….. I just added another egg and it thickened up perfectly. Tastes tremendous. 

  33. Beautiful I would like to see more thank you5 stars

  34. Super easy. Wonderful, thick mayo5 stars

  35. Just to let you know. I have quadrupled the recipes and we’ve got mayonnaise to stop a freight train!
    Excellent5 stars

  36. What went wrong? I placed all ingredients as listed, but not able to get creamy consistency, so sad, lost whole cup of avocado oil. I did use the correct blender, added oil last let it sit for a few min, no result :(

    • Hi Olga – unfortunately, it’s hard to say what might have gone wrong. Did you watch the video? And I do have tips above on how to fix mayo as well. You don’t need to throw it out. :)

  37. 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!5 stars

  38. I tried this recipe several times already and it always turns out great! Thank you Lisa:)5 stars

  39. This works great! Life upgrade!5 stars

  40. 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!

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

  42. This mayonnaise is better tasting and has a nicer texture than any store bought mayonnaise, and is super easy to make.
    Thank you, Lisa!5 stars

  43. Thanks Lisa! This turned out great and was so much faster than drizzling in the oil bit by bit :)5 stars

  44. I tried several other recipes before finding yours. It was perfect when all the others fell short. Thank you!5 stars

  45. Would it make a difference if egg was refrigerated or at room temperature?5 stars

    • 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

  46. 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!5 stars

  47. This is amazing and so much less work than other methods I’ve tried. THANK YOU5 stars

  48. 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 5 stars

  49. 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! :)5 stars

  50. 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!5 stars