How to Make Mayonnaise


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Mayonnaise is really easy to make at home and only takes one minute with an immersion blender! Trust me, you’ll never go back to store-bought versions again.

Mayonnaise in a glass storage container.

Mayonnaise is one of those condiments we often grab at the store, but it’s so darn easy to make at home! And once you do, you’ll never go back to store-bought versions because fresh just tastes better. 

The beauty of homemade mayonnaise is that it doesn’t have any questionable ingredients lurking inside. Many store-bought mayonnaise options 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 that there may be preservatives and “natural flavors” – whatever those may be.

So the next time you need mayonnaise for a chicken salad, tuna salad, coleslaw recipe, or simply to have on hand, make your own batch!

Mayonnaise ingredients on a table.

Homemade Mayonnaise Ingredients

Homemade mayonnaise is an emulsion of 6 simple and fresh ingredients. I typically buy organic products, though the choice is yours. Here’s what’s in it:

  • Avocado oil: The key here is to use high-quality, neutral-flavored oil. I like to use avocado oil, but be aware that some brands are stronger flavored than others. You could also use light-flavored olive oil. Just don’t use extra-virgin olive oil as it has too strong a flavor.
  • Egg: Some recipes use just the egg yolk (similar to hollandaise sauce). But for this recipe, I’m using the whole egg for a slightly lighter consistency.
  • Lemon juice: Freshly squeezed lemon is the optimal choice. But if you have bottled lemon juice, that works too.
  • White wine vinegar: You could substitute white wine vinegar with any light-colored, high-quality vinegar. Yes, apple cider vinegar works as well! 
  • Dijon mustard: I prefer Dijon mustard for the best results in terms of flavor.

Find the printable recipe with measurements below

How To Make Mayonnaise

The key to this foolproof 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, and let the ingredients settle for a minute or two.

Adding mayonnaise ingredients to a jar.

Place the stick blender inside the container (firmly on the bottom) while covering the egg yolk. Then turn the stick blender on and don’t move it for 10 to 15 seconds – this is key!

Blending mayo with a stick blender.

As the mayonnaise starts to emulsify you can move the stick blender up and down to combine the ingredients.

Blending mayonnaise with a stick blender.

Continue blending and moving the stick blender up and down until all of the oil is fully combined. That’s it – you’ve just made mayonnaise!

Mayonnaise recipe after being blended in a jar.

Homemade Mayonnaise Tips

I make this recipe nearly every week or two and I’ve never had the emulsification break (not once!). But after hundreds of comments from readers, I do want to share a few tips.

  • Don’t use a larger/wider jar. This recipe works so well because the jar that comes with your stick blender fits the width of the 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 oil, so choose a high-quality one. This is my favorite avocado oil and the one I personally use. It has a very neutral flavor, compared to other avocado oils. Just steer clear of extra-virgin olive oil which has a very strong flavor or low-quality, industrial seed oil like canola, grapeseed, safflower, and peanut oil.
  • 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.
Mayonnaise in a glass jar.

How To Fix Broken Mayonnaise

If your mayonnaise doesn’t emulsify for some reason, 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. The extra yolk should recombine all of the ingredients, and it makes for a thicker mayonnaise.

Helpful tip: Don’t try to freeze the mayonnaise as the emulsion will break!

Storage Tips

Once you’ve made the mayonnaise, transfer it to an airtight storage container and store it in the fridge for up to one week. It’s great to have on hand to make some of the delicious recipes I’ve listed in the section below.

Tasty Recipes That Use Mayonnaise

This fresh and creamy mayonnaise is perfect for sauces, dips, sandwiches, salads, and so much more! Here are a few ideas to make the most of it.

I hope you enjoy this homemade mayonnaise recipe! Once you make it, let me know your thoughts and how you used it in the comment box below.

Mayonnaise in a glass storage jar.

Easy Homemade Mayonnaise

4.84 from 387 votes
Prep: 3 minutes
Total: 3 minutes
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 below to see how quickly it comes together! 




  • Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil on top and let it settle for a minute.
    Adding mayonnaise ingredients to a jar.
  • Place your stick blender in the jar and press it firmly to the bottom, making sure it's covering the egg yolk. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it.
    Blending homemade mayonnaise in a jar with a stick blender.
  • Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.
    Emulsifying mayonnaise in a jar.
  • Stir the mayonnaise and place in an airtight storage container in the refrigerator.
    Mayonnaise in a glass jar.

Lisa’s Tips

  • Make sure to watch the video and read all my notes and tips above, including this avocado oil brand I personally use and recommend.


Serving: 2tablespoons | 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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Flavor as is was a little bland for me but 1 tbsp coconut aminos in the 2x version did wonders for flavor!. I doubled the mustard & also marked my mayo jar so I don’t have to measure oil each time.5 stars

  2. Try adding 1/2 teaspoon ground mustard powder, pinch tumeric powder in with the salt. The tumeric adds a lovely yellow colour.

  3. I just made this and it came out great. I don’t have an immersion blender so I used my regular blender & it worked fine. Thanks5 stars

    1. Hi Kathleen – Oh wow, great to hear this worked out in your regular blender. Can you share which blender you have and how long you blended for?

  4. This is my go to recipe! Never fails! Do you think I could double it or just make another batch?
    Thank you for all you recipes!5 stars

  5. Worked perfect! I used a tall freeze Ball jar that fit as it is tapered at the bottom. Used half avocado oil and half olive oil. 1st try was perfect and saved spending 10 dollars for a pint of high quality mayo for my freshly harvested cabbage head to make slaw. Thanks5 stars

  6. I’ve made quite a few recipes from this site and they are always delicious (tahini being my favorite 🤩). I needed mayo for some tuna salad and it whipped up perfectly within a minute! I let it sit overnight so the flavors meld and it is yummy. I used avocado oil.
    I noticed some feedback regarding runny results; I had no issue with that. Since it makes a small amount, slight deviations in measuring would have an effect. For example, 1/2 Tablespoon is 1 & 1/2 teaspoons (3 tsp = 1T). Also, I suspect folks might not have let the first ingredients emulsify before moving the stick blender up and down to incorporate the oil. I almost made that mistake then stopped as I noticed the emulsification wasn’t happening. I just put the blender back on the bottom and it corrected itself, then I moved it up & down. Perfect recipe!! Thank you!5 stars

    1. Hi Danni – As you said, the key here is to let the mixture emulsify before slowing pulling the blender out!

  7. Have tried this recipe four times over the past two years. I am a very avid cooker and understand most techniques of cooking. Mayo seems to be my dynamite as only once has this recipe actually turned into mayo. 3 out of the 4 times it has been expensive olive oil soup. Very frustrating.2 stars

  8. After trying an EVOO mayo which was terrible I made this recipe. It was smooth and creamy…delicious! This will be my go to.5 stars

  9. I’ve made this so many times and I still am amazed how much better it is than any other store bought mayo!

    For those having trouble, read the entire article so you make sure you’re doing everything exactly right. It’s very simple, but requires you to follow the instructions to a T.5 stars

  10. By far the best recipe I’ve tried and soooo quick and easy! The flavor is on point, except I like my mayo a little bit more “tangy”. I found that using regular white vinegar, a little extra lemon juice and a touch more Dijon gave it the perfect kick! I also use Celtic salt so I had to up the salt a little bit as well. Better than any store bought mayo I’ve had! I’m in love! Thank you!5 stars

  11. This is now my favorite mayo recipe. Although I only grape seed oil.. it turned out to be my favorite after trying with avocado oil or light olive oil. The consistency and flavor are amazing! This works so well turning into any sauce or say Siracha mayo or wasabi mayo..5 stars

  12. My husband is on a low sodium diet and while this recipe is much lower than store bought mayo, do you think I could halve the salt and still have this turn out ok?

  13. I think my internal skeptic had a stronger hold of me than I realized – once it started coming together I was stunned! I exclaimed, “That looks like mayonnaise!” I used apple cider vinegar and corn oil instead of what the recipe calls for, and it still turned out better than store bought!5 stars

    1. Hi there! Did you put the ingredients in a ball jar about the same size as what she has in the article? And put it on high when you blended? Also I let mine settle for two mins just to be safe. It works every time for me, so it’s hard to say what went wrong. If you read the entire article it does have some tips and tricks that might help!

    2. You must keep the blender on bottom of the jar till mayo stops moving & the blender sounds different. Then angle the blender & roate around the jar. Then left it up & down till finished mixing remaining oil. No runny batches since adopting this method5 stars

  14. So far, the best mayonnaise recipe. You just have to follow the instructions to the minimum detail. It’s so simple!

    Thank you!5 stars

    1. Hi Merry – Thanks for leaving a review and glad this recipe has worked out perfectly for you!

  15. Third time making this. First try was runny but I didn’t follow the directions exactly. Second and third time were perfect. So so good!5 stars

  16. Mine was mayo soup. I wasted $25 in premium avocado oil and threw it out crying. I even added a yolk. Nope. Liquid mess.1 star

    1. I’ve tried this a few times and it’s worked 1/2 the time and not worked 1/2 the time. Idk what I’m doing wrong. I thought it was broken yolks, but this time the yolk didn’t break and it was still soup. Tried the methods of boiling water AND am extra yolk and neither worked. I’d love to know from the author, what am I doing wrong?

    2. Ive found that you have to add the avocado oil very slowly so it sits on top of the other ingredients. I drizzled mine down the side of the container. Then let it sit so it separates from the egg and other ingredients. Make sure the size of your container is just larger than the head of the immersion blender. Make sure the blender head is covering the yoke. When you start blending don’t move it off the bottom until like 3/4 of the container is looking like mayo, then start to move the blender around. I’ve found the size of the container is very important as well as making sure the oil is on top of the other ingredients. I hope this helps!5 stars

  17. OMG I can’t believe how easy and fast this was! I was nervous because my immersion blender didn’t come with a jar. But I have a 24 cup I used, fingers crossed. It came together so fast I thought I did something wrong. I accidentally used the lower speed but it was done in less than 10 seconds. I used balsamic vinegar as I didn’t have wine vinegar and a drizzle of honey as I’m a Miracle Whip gal. Fantastic and so much tastier than anything from the supermarket. I’m not worried about the raw egg as I’ve eaten raw cookie dough for decades with no ill effect. Thanks!!5 stars

  18. It’s crazy how fast that works wow, I’ve made mayo a few different ways but this is what I’m going to do every time from now on, so easy5 stars

  19. THE BEST AND EASIEST MAYONNAISE I’ve ever tasted! So delicious and so quick to prepare! I’ve made it 3 times now for different occasions and everyone asked me for the recipe (I think they became new downshifters 😊).5 stars

    1. So happy you love the recipe, Marisa! And thanks for spreading the Downshiftology, love, yay!

      1. Lisa, you need to add a yolk to this recipe and people will stop complaining about the emulsion breakin. I know you want a light mayo but your recipe results in a broken emulsion at the last 90% of processing.

        You wasted a cup of expensive oil for me and I’m not happy. Correct this recipe please1 star

      2. H Brian – you do not need an extra yolk for this recipe to work. I’ve made it without fail for 10+ years. And as you can see from the reviews, lots of others have made it with success! But if you’d like to add another yolk, definitely go ahead and do that. I’d also recommend re-watching the video to see how I’ve successfully made it. :)

  20. This is the BEST and EASIEST recipie! I tried another recipe before this and wasted a lot of ingredients. Tried this recipie and it worked perfectly the first time! Thank you!

  21. I ran out of mayo and decided to try making some for the first time – wow 🤩!! So easy – thank you for sharing such an easy recipe 🤗

  22. Made this for the first time today. Used half avocado oil and half grape seed oil. It was very mild for our taste. Hubster is a dedicated Duke’s fan which I can’t stand. Will add more salt, vinegar and Dijon next time. Costwise it’s more expensive per ounce than the readymade Stuff due to the avocado oil.5 stars

    1. Hi Marie – This will last for up to one week in the fridge. Also, I normally will provide storage tips in the post or recipe notes :)

  23. First time making mayo and it is so easy and delicious. I first used it for a pasta salad and everyone complemented me on the wonderful flavor of the salad. I made it again yesterday for egg salad and boy, I’m never going back to store bought mayo again. So easy and you know exactly what you’re putting into it. Thank you!5 stars

  24. 14 yo tried to make it. I won’t rate it ..just share the exp cuz I don’t know what Actually was put into it.
    First he didn’t know the real recipe was at the bottom so we got a blender of salad dressing we added honey. Then we didn’t have an egg so he added noosh and flour about a tablespoon. It came out runny and he added it to tuna anyway. When I came to check I added a splash of soymilk and it all creamed up then into a happy mayo and he was overjoyed.

  25. The first time I made it, it came out perfectly. (And I was so excited bc I had tried a different recipe in the past and failed. Now I just tried two more times and it never thickened…. What could I be doing wrong?? TIA!

    1. It could be because the ingredients hadn’t settled enough. I let it settle for two mins just to be safe. Also make sure the blender is over the yolk and blend in high! I’ve never had it miss if I stick to the strict instructions. Good luck!

  26. Easy to make and so worth it to make this from scratch to avoid the inflammatory oils in store-bought mayo, or the high cost of the quality store-bought stuff! I like to sub 1/4 of the avocado oil with extra virgin olive oil. Great flavor, not too strong. Thank you for sharing your culinary knowledge! <3 Your style isn’t complicated, which is motivating to me because I want healthy recipes that are easy to make.5 stars

  27. My first time making homemade mayonnaise. It’s super easy to make and it’s so delicious. Thank you for sharing this recipe.5 stars

  28. I don’t buy store-bought anymore. This recipe is just excellent. I like my mayo quite lemony, so I juice and zest an entire lemon for my mayo batches!5 stars

  29. Worked well for me. I added a little extra apple cider vinegar for taste.
    Used macadamia oil.
    For those who had fails, I have read that it’s important for the egg to be at room temperature to succeed.
    Worth a try. Thanks.5 stars