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 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!
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.
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!
As the mayonnaise starts to emulsify you can move the stick blender up and down to combine the ingredients.
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!
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.
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.
Description
Video
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 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.
- 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.
- Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.
- Stir the mayonnaise and place in an airtight storage container in the refrigerator.
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.
Nutrition
©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.
This recipe was originally posted August 2016, but updated to include new photos and information.
I made this mayo to go with the broccoli salad (on this site) and both came out perfect! I did not have the container that came with the blender however I did find a container that worked perfectly with the blender I just had to make sure it had a flat bottom and that the sides fits snugly around the blender piece. I like the subtle taste from the avocado oil, but next time I’ll probably use regular olive oil since avocado oil is a bit more pricey! I followed the recipe exactly as instructed and it came out perfect. Thank you!
Hi Lori- So glad this recipe turned out perfectly for you! I’ve used this homemade mayonnaise in so many recipes, so this will be great to keep stored in your fridge :)
I made this recipe with avocado oil and apple cider vinegar b/c that is what I had. I also pasteurized a few eggs for the first time just to be sure. (The only difference was the white was a bit cloudy) Even though my hand blender didn’t have a container I have a 16 oz glass peanut butter jar that was a custom fit!!! I set my timer to wait for the 2 minutes to let the ingredients settle and I had my watch in one hand to keep the blender in place for the first 15 secs. It came out great!!! I put it in the fridge last night and this AM it ended up being a bit thicker just like store bought. I made my own slaw dressing with the mayo and am looking forward to having delicious and healthy cole slaw for supper!!! My egg was a room temperature b/c I made it after I pasteurized my eggs but will use a chilled egg next time. Thank you so much for the reicpe!!! it is surely a keeper!! Bye bye to store bought!!!
Hi Terry- I’m so glad to hear this recipe came together for you! This really is a great homemade recipe to include in other meals :)
We have used avocado oil for this recipe and it turned out to be an epic fail! We ended up with a mixture resembling mayonnaise in texture, but tasting like horse manure. Quite disgusting, no thank you.
P.S. BTW, The avocado oil was suggested as one of the ingredients…
Hi Dosia – It doesn’t sound like there was a problem with the recipe, but rather the brand of avocado oil you used. My avocado oil smells and tastes delicious and certainly not like manure, thus my mayonnaise also tastes amazing. I do provide alternative oils in the post that you can use, and this is a good reminder that recipes are only as good as the ingredients used. I hope you have better luck with an alternative oil next time!
Cannot wait to try this recipe. It’s amazing. Thanks😊
I hope you enjoy it!
I hope i can come back and upgrade this rating when i get more practice. mine came out really runny and i don’t know what to do to fix it. The avocado oil was expensive so i don’t want to waste it.
Did you make sure to read the tips in the post above? Once your mayonnaise is broken (meaning, it didn’t emulsify), usually blending in a tablespoon or two of boiling hot water will emulsify it again. Give that a try! But make sure you’re using a stick blender and the tight-fitting jar that came with it. A too large jar won’t work for this recipe.
Should the egg be at room temperature? Some recipe stress this!!! Thanks!
Hi Terry – I’ve tried it both ways and haven’t had any issues either way. :)
So easy to make and so tasty! Can’t wait to try it using different oils :)
Hi Alicia – So glad you found this method easy to follow along :)
This was my first time making mayonnaise. I followed the recipe exactly as written and my mayo came out perfect.
Wonderful! I’m so happy you had success with this recipe. Thanks Michele!
Thank you for the tip of waiting 10 seconds before moving up and down, it makes all the difference when making a mayo with a stick blender!
Glad these few tips helped you with this recipe! And yes, a stick blender makes everything much more easier :)
Very very good!
Thank you very much!
As always amazing!
We added fresh garlic and a bit more mustard.
Do you have a recipe for ketchup?
Hi Lauri – Glad this recipe turned out well for you! I currently don’t have a ketchup recipe, but I’ll keep that in mind for a future post :)
Hi Lisa,
I have never made homemade mayonnaise but am anxious to try your recipe. I will need to buy an immersion blender beforehand and I’m wondering if you have any suggestions for a good quality, reasonably priced one. Also, which brand do you prefer for Dijon mustard and white wine vinegar? Thank you :)
Hi Sherrie – I believe my immersion blender is a Cuisinart, but KitchenAid makes a good one as well. For the Dijon I usually buy Organicville and the vinegar is just a supermarket brand. :)
Recommend this recipe because it is way more delicious than store bought mayonnaise.
Appreciate the tips and tricks on this recipe when i first tried it out because before i’ve never made mayonnaise at home before! The title itself ‘no fail’ is really true!
Hi Mallory – wonderful, I’m so happy you loved this recipe! I agree that it’s much tastier than store bought as well. I’m glad you found the tutorial helpful!
Which immersion stick do you have?
Hi Erhonda – it’s an old Cuisinart. :)
Could you please indicate the measurement of each ingredient? Thanks
Hi Grace – the recipe card with all the exact measurements is located at the bottom of the recipe. :)
Hello, this recipe looks great and I will try it soon! I have one question. Usually, one cup means 250 ml. In the video, it looks like you used 500 ml because your measuring cup was full. So my question is if my one cup you mean one measuring cup or half of it? Thank you in advance!
Hi Stefi – The one cup of oil I use in this recipe is 8 fluid ounces. Hope that helps! :)
Masse it with slight alterations because believe it our not I have no white vinegar (I used red wine vinegar instead) and a touch more salt and mustard. IT’S PERFECT! It’s been probably 15 years since I’ve made my own. I will never go buy it at the store ever again!😁
Hi Meghan- So glad this recipe came together perfectly! Homemade is sometimes the way to go :)
Perfect mayo. Ran out this week and trying to use stuff on hand rather than shop or get deliveries – for obvious reasons.
I subbed canola, I only had “good” olive oil left. :)
Thanks!
Hi Mike – Glad this recipe turned out well! Sometimes, even the homemade option is better than store-bought as well :)
Easy, quick, and ingredients all to hand. Used rice bran oil and ended up adding another portion of mustard for extra zing.
Hi Sandra- Glad this recipe came together well for you!
Hi!
Mine turned into a sauce. I added another egg yolk and it’s now a thicker sauce. A very expensive sauce as the avocado oil in Hungary (where are currently) is super expensive. My hubby said it looked like I put too much oil, I don’t think so but, it’s a sauce :)
Any suggestions what to do with this?
Thanks!
Hi Michelle – you can sometimes save a broken mayonnaise by blending in 1-2 tablespoons of boiling hot water. Make sure to read my tips above as well on what might have led to it not thickening up. :)
I used light olive oil and it came out perfect. Running out of staples in the fridge during this shelter in place order has turned into kitchen fun. :) The mayonnaise is perfectly delicious and I don’t think I’ll go back to store bought after this…especially with how easy it was to make. Even better without all the unnecessary additives. Thank you again Lisa for another recipe keeper.
Hi Nadine – I’m so glad you’ve found a mayonnaise recipe that you love! Homemade versions are always better in my opinion :)
OMG! This was so easy! I’ve never made mayo before and this was so good and fresh tasting. This is going to be my go to recipe for sure.
Hi Mary – Congrats on making your first batch of mayonnaise! I’m glad you found this recipe simple to follow :)
I read elsewhere that avocado oil is too heavy to make a nice mayo and I decided to make it both ways – avocado and then with light flavoured (not extra extra virgin) olive oil. Hands down – NOT avocado. It really is too heavy. The taste is so much nicer with olive oil. Just not extra virgin.
Hi Cat – I love my mayo with avocado oil and don’t find it heavy at all. I think when it comes to avocado oil all brands vary, but it all comes down to personal preference. Glad you enjoyed it with olive oil!
So easy and so very good! I couldn’t believe how fast this came together! Forget those finicky “Add oil one drop at a time” mayo recipes, look no further people, this is it…and I didn’t even have “nice” oil, just regular ol’ canola. Using a tall narrow vessel is key, as is holding the blender in the bottom for 15 seconds. Thank you so very much, you just saved me from having to go to the store on a dark rainy night just so I can make lunches tomorrow!
Hi Britt – Looks like you found a winning mayonnaise recipe! So glad this method was helpful and now you can apply to many meals :)
I used olive oil and it tasted too olive oily!! Lol! I guess I asked for it. Otherwise it was easy, flavourful and fast. Great texture, A must try! 😊
Hi Niaz – Yes, you’ll definitely want to use a light-flavored oil for this :) But glad it turned out well anyways!
Ok so this absolutely wowed me. I sent it to my sisters. All I had the day I ran out of oil was grapeseed oil, so I added a tiny bit of garlic salt. This was absolutely perfect and it thickened like a dream, no more drop-by-drop for me!
Hi Nita – Amazing! So glad this recipe turned out well for you :)
This recipe made me so happy!
It’s perfect, and unlike the others I have tried, it actually worked. DELICIOUS! Thank you!!!!
Hi Tammy – Glad you finally found a recipe that works for you! :)
It worked! My first attempt failed as the jar was just a little too wide and I was sceptical to try again but I found a jar that was exactly the size of the blender and voila, success! Don’t give up but definitely make sure the jar is exactly the size of the blender. Just found out about your website last night! I’m a fan! Great tips and information on healthy eating! I’ll be joining your website today! Thanks for the great recipes!
Hi Leigh- So glad you stumbled upon Downshiftology! Can’t wait for you to make more of my recipes :)
I followed your instructions exactly to make homemade mayonnaise. Twice I made it and it never thickened. I used light olive oil as avocado oil is not available in Saudi Arabia, and it just wouldn’t thicken.I am so not impressed with this recipe.👎🏻👎🏻👎🏻
Hi Kristen – I’m sorry you didn’t have success with this recipe. But I can assure you it works, as I make it weekly. Did you read all of the tips above? I find that when most people have issues with the recipe they haven’t used a stick blender along with a jar that fits the stick blender perfectly. Hope you have better success in the future!
Hi Lisa, can you please tell me approximately how long the shelf life is on this homemade mayonnaise? Also approximately how much mayonnaise does this recipe make? It says 12 servings and looks to be about 1 cup mayo, is this right?
Hi Diane – it’s good for up to 5 days in the fridge (though I’ve personally kept it a bit longer). And yes, approximately 1 1/2 cups of mayo.
YOU ARE AMAZING!!!! THIS IS SO EASY AND IT ACTUALLY WORKS!
Hi Donna – Awesome! So glad you found this tutorial easy :)
Amazing!! I’ve tried to make mayonnaise in the past and it’s always turned out terrible. Absolutely perfect
Hi Jay – So excited to hear this recipe/tutorial worked out for you!
This is absolutely brilliant. Wasn’t until I got my stick blender out that I realised it had a beaker to fit. I usually only use for making soups. I used coconut oil which is readily available here in Thailand, extremely healthy, and light and surprisingly no flavour to speak of. Came out perfect.
Hi John – Amazing! So glad you enjoyed this homemade mayonnaise :)
Unfortunately only works when freshly made. Tried it a day later and of course coconut oil solidifies when cool and that happened to the mayo. Able to rescue it but will stick to olive oil next time.
Thank you! I had found a stick blender mayonnaise recipe, and used it, but it was very very thin. The direction to stall the blender at the bottom of the cup until 10 to 15 seconds had passed got me mayo that spreads like mayo. I so appreciate your attention to detail – thanks again!
All I had was 1/2 cup avocado oil so I used EVOO for the rest. A bit strong but I will try other oils another time. And lime juice because I had no lemon juice. I can’t believe I waited this long. So ridiculously easy!! And nice and thick. Just the way I like it. Thank you!!
Hi Teddy – Excited to hear that this recipe turned out great with your minor tweaks! Homemade pesto is the best :)
I made a video about your mayo and linked to you. Teddy.
I will never buy mayo again! This recipe is so easy to make and I already had all the ingredients on hand.. just have to be patient and you will have better than store bought ❤
Hi Hope – Homemade mayonnaise is the best! :) Glad you found this easy to make, so now you never have to buy it again!
This is a question, why not the extra virgin olive oil? I thought it is the most health form of olive oil. 🤔
Extra virgin olive oil has a very strong taste, and will flavor the mayonnaise. I prefer a more neutral flavored oil.
First time making mayo with a stick blender and I’m grilled with how easy it was! Will always do it this way now!
Hi Chelsea – It’s much easier than you think! Glad this recipe turned out well for you :)
I used the same avocado as you did and I loved it. Thanks for the great idea.
Hi Elaine – So glad that worked out for you :)
Great recipe, thank you so much! Only problem is that I used too much mustard I believe. It really comes through in the aftertaste. Anything I can do to rectify this?
Hi Calli – unfortunately, there’s not much you can do after you’ve made the mayonnaise. But at least now you know for next time. :)
It worked fenomenal, specially for a northern german style potato salad.
Thank you Lisa 🙌🏻👊🏻
Hi Carol – Glad this homemade mayonnaise worked out for you :)
This made my whole30 life much easier! I was intimidated by the thought of making my own mayo, but your recipe and video made it SO EASY! Way easier than I expected, now I make my own mail even when I’m not doing whole30. I make all kinds of sauces with it. And it tastes great too! Also my husband (who is a mayo freak) loved the flavor. So, win-win!
Hi Mikayla – Woo! So happy to hear this homemade mayonnaise worked out for you :) It’s an easy Whole30 recipe to keep on hand!
I love the 101 basics! This is super easy to make and much healthier since it’s easier. I know exactly what’s in it and no preservatives!! Taste so good too.
A win win is now when u run out of mayo, you never have to go on a grocery run for just this in my house 😂
Hi Foram – Homemade is always a good way to go :)
I am a food blog hoarder, but yours is definitely my favorite. Thanks for all the great recipes. I had tried making mayo with a stick blender before, four tries and all ended in broken mayo, I had given up, and because I know all of your recipes are great I knew yours would be the winner. And thanks to your tips, I succeeded, (even played “At last” from Etta James while dancing in my kitchen) now I make mayo weekly :). Greeting from Honduras.
Hi Tania – I’m so happy to hear that! Glad my recipes are to your liking and helpful in cooking techniques :) I hope you continue to grow and learn with me!
I blended this directly in a wide mouth, pint sized jar and stored the mayo in the same jar. The fit’s perfect with my Cuisinart stick blender and I saved a couple of steps. I also subbed more lemon juice for the white vinegar and used light olive oil. Thanks for the recipe!
Hi Cynthia – I’m glad you found a way to create this mayo that was to your liking :)
Is it ok to maybe freeze 1/2 for later use since it only lasts a week?
Hi Sherry – You can definitely try freezing it, but the texture may be a bit different after.
The emulsification separates. If you think you’re not going to use it all you could use some in cooking (in place of oil) or make it into a salad dressing to finish it off
Can I prepare mayonnaise in the vitamix???
Yes, you can! I believe Vitamix has a recipe on their website. :)
My mayo came out watery! Did I do something wrong?? Is it possible that my immersion blender isn’t fast enough? I’m afraid to try it again 😣
If it’s watery it sounds like it didn’t emulsify. Did you read my tips and watch the video? Maybe those can help. :)
Maybe the ingredients (or just the egg) were cold
I love your recipes. Thank you very much. I love eating healthy and I like varieties. I also like your advice on how to keep our foods fresh and ready to go. Thank you
Hi Claret – So happy to hear you’re loving the recipes! Hope my posts will give you some new inspiration for healthy eating :)
I love this recipe and now I don’t have to feel guilty about eating mayo! No soy, preservatives, sugar! I did have a couple fails. One time I forgot to let the oil rise to the top before blending. Today it didn’t emulsify, but while reading the comments I saw where I could try adding another egg and also found I didn’t have my blender on high. That corrected the soupy mayo! Yay! I like mixing 1 tablespoon of mayo with 1 tablespoon of avocado or guacamole for a yummy salad dressing. Thank again for this great recipe!
Hi June- Homemade mayonnaise is the best! And I’m glad this recipe turned out well for you :)
Hi Lisa
What can be a substitute for white wine vinegar please for the home made mayonnaise please ?
Hi Eman – you can use any vinegar in this recipe. :)
I used Apple cider vinegar when I didn’t have any white Wine vinegar. I was hoping that would be just fine and it came out perfect. ( I told everybody I worked with how I made homemade mayonnaise in one minute and now they’re eager to try it!) Thank you for sharing!
Hi Carly – Can’t wait for your friends to try this mayonnaise! It really is so simple to make at home :)
I finally found a recipe that uses a whole egg and an immersion blender. It worked it worked it worked. Next time though I will use a much lighter oil –olive oil is too strong for my taste. But it worked! Thank you
Hi Julie – So glad this recipe worked out for you!
Is there something else I can sub in for the vinegar? I’m trying to put together a book of recipes for my grandma (with recipes that are safe for her to use with all of her allergies)… one of the things she says she misses most is mayonnaise but she’s allergic to vinegar.
Hi Alicia – you could try it with more lemon juice or even a splash of white wine.
Can I use coconut oil for this recipe?
Hi Victor – You can add coconut oil, it just might have a coconut flavor to it :)