Homemade Mayonnaise
Homemade Mayonnaise sounds fancy and a little intimidating—but here’s the truth: it’s one of the easiest condiments you’ll ever make. If you’ve got an immersion blender and a few pantry staples, you’re minutes away from thick, creamy mayo made with better ingredients and zero mystery additives. No whisking marathons. No emulsifying anxiety. Just toss, blend, and done.
The flavor is clean and rich, the texture is spot-on, and you can actually pronounce everything in it. This is one of those “why didn’t I do this sooner?” kitchen wins.
Ingredients
- 2 cups olive oil or avocado oil
- 2 large eggs
- 2 ½ tablespoons white vinegar
- 2 ½ tablespoons lemon Juice
- ½ teaspoon ground mustard
- ½ teaspoon salt
Directions
- Place all the ingredients, except the oil, in the bottom of a large mason jar or a similar taller container.
- Gently pour the oil over the ingredients (you don’t want to disturb them much with the oil).
- Insert the immersion blender into the bottom of the jar, leaving a small amount of space between it and the bottom.
- Blend until all of the ingredients have emulsified. You will need to slowly raise the blender to ensure it is fully blended.
- Gently stir to ensure it’s fully mixed.
- Use immediately or chill in the fridge. Enjoy!
Homemade Mayonnaise
Ingredients
Method
- Place all the ingredients, except the oil, in the bottom of a large mason jar or a similar taller container.
- Gently pour the oil over the ingredients (you don’t want to disturb them much with the oil).
- Insert the immersion blender into the bottom of the jar, leaving a small amount of space between it and the bottom.
- Blend until all of the ingredients have emulsified. You will need to slowly raise the blender to ensure it is fully blended.
- Gently stir to ensure it’s fully mixed.
- Use immediately or store in the fridge to chill. Enjoy!
Nutrition
Video
Tried this recipe?
Let us know how it was!Tips for Foolproof Homemade Mayonnaise
- Store in an airtight container in the refrigerator for up to 2 weeks. It often lasts longer, but that’s a safe window to start keeping an eye on it. Do not freeze.
- Raw eggs can make people nervous, but the vinegar, lemon juice, and salt create an environment where bacteria like Salmonella are unlikely to grow.
- Always start blending at the bottom of the jar. Starting at the top—where the oil sits—will cause the mayo to break and turn chunky.
- Use fresh, good-quality oil. Old oil will absolutely hijack the flavor, and there’s no fixing that.
- An immersion blender isn’t optional here. It’s the most reliable tool for this method and gives the best texture.
- You can substitute Dijon mustard for the ground mustard using the same amount. Just don’t go too strong, or it’ll overpower the mayo.
How to Use Homemade Mayonnaise
This mayo isn’t just a spread—it’s a base recipe that earns its keep. Use it to make classic Ham Salad, stir it into Chipotle Mayo for sandwiches and burgers, or bake with it in something unexpected like Chocolate Mayonnaise Cake (trust the process—moist cakes don’t lie).
Once you’ve got this in your fridge, store-bought mayo starts to feel… optional.
FAQs
It could be that the blender was lifted too often or that blending started at the top. Emulsion needs to begin at the bottom before working upward.
Yes, but keep in mind that strong olive oil can add bitterness. If that bothers you, use a lighter olive oil or avocado oil.
The combination of acid (vinegar and lemon juice) and salt creates an inhospitable environment for bacteria. That said, always use fresh eggs and refrigerate promptly. If you are still concerned, look for pasteurized eggs.
Sometimes. Starting fresh with a new egg and slowly blending the broken mayo into it can help, but prevention is much easier than rescue.
It will depend on the age of the eggs. Typically, it can last up to 2 weeks refrigerated in an airtight container. Discard it if it starts to smell or begins to separate.
Last Bite
Leave a comment below and tell me what you’re using this homemade mayonnaise for first—sandwiches, salads, or something totally unexpected.
