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!

Homemade Mayonnaise Recipe (in 1 Minute!)

4.92 from 150 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! 

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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468 comments on “How to Make Mayonnaise”

  1. Excellent recipe5 stars

  2. Great and easy recipe.5 stars

  3. Great video; this process works every time. Thanks for sharing your secret with us. This is quick, fast and easy.  Beats store bought mayonnaise by a long shot. 5 stars

  4. Worked like a charm in an ordinary 1-quart Ball glass jar. I’d like the taste to pop more. I’ll try to up the acid with more vinegar and maybe a pinch more salt. Can’t wait to try some flavored versions. Any ideas out there?5 stars

    • Amazing! Glad this mayonnaise turned out perfectly.

    • in terms of adding more vinegar to get an extra pop of taste: I followed this recipe to the letter and got a great result in terms of consistency, but I wanted more of a stronger taste too, and so I added extra lemon juice and dijon mustard and reblended…. but that definitely didn’t work – it became too runny once I re-blended. So next time, I’ll add a bit more salt and mustard before blending, and if I wanted extra lemon juice for taste I’d add that separately to whatever I’m making with the finished mayonnaise (eg sandwiches). Great recipe though! I was surprised at how quick it is to make.

  5. I just tried this recipe to the letter two times and have had NO luck. Even using the egg yolk afterwards did not succeed in thickening the mixture. Could it be my immersion blender itself? It is a good quality Kitchenaid one. Please help! I want this to work. 

    • It might be, if it’s not powerful enough. And if you’re following all of the other directions properly. I’d recommend trying again with a new and/or more powerful immersion blender.

  6. Which size weck  jar did you store that in? It is the perfect size. I love your recipe. Thank you so much!

  7. I love mayo and can’t wait to try this at home. Great explanations and easy to follow.5 stars

  8. Good recipe but often does not emulsify. Adding an egg yolk helps. The avocado oil is wonderful but starts to break down after about 5 days. When used on warm toast it melts. 4 stars

  9. Listen to Lisa — use a very narrow jar! I have made this recipe several times. The first few times, it failed every time, and nothing I tried would rescue it. Finally, I used a jar that just barely fit the hand blender (as Lisa recommends). Voila! Beautiful results. I do find the flavour a bit bland though. After emulsion, I add a bit of extra vinegar, lemon, and salt to suit my taste.4 stars

  10. Not worth the short cut. The texture between slowly emulsified in a food processor and using the immersion blender is day and night. One is so light and fluffy and creamy, the other is watery by comparison. I just did both back to back, and I’ll trade the 5 minutes for slowly streaming oil for that amazing texture. This short cut just isn’t worth it! 

    • Hi Kate – it sounds like you may have done something wrong if your immersion blender version turned out watery. As you can see from the video, it always turns out super fluffy and creamy for me!

  11. I love this recipe, perfect every time5 stars

  12. Even with a vitamix, this doesn’t turn out well. It’s terribly liquidy even after sitting in the fridge over night

    • You’re not supposed to use a Vitamix for this recipe. The recipe instructions are written specifically for a hand-held immersion blender. If you make the recipe as written and follow the instructions, it turns out beautifully!

  13. Very easy to make, do you have a recipe for ranch dressing, or can I just add a packet of ranch seasoning to the mayonnaise?

    Thanks!5 stars

  14. Question! My immersion blender’s container doesn’t fit the blender tightly at the bottom. It’s quite wider and designed for a smoothie. Would you recommend finding a jar that fits the immersion blender more snugly?

    Thanks!

  15. would dill pickle juice also work in place of vinegar
    and lemon ?

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