How to make homemade mayonnaise in 10 minutes! Using whole eggs instead of just the yolk, makes this mayonnaise recipe practically fail-proof and extra easy.
I’ve used this mayonnaise recipe more times than I can count. If you’ve never tried making it at home, you are in for a treat. It turns out ultra creamy and much more flavorful than anything you can buy at the store. This recipe calls for a simple list of ingredients and takes less than 10 minutes to make!
Homemade mayo lasts about two weeks in the fridge, but in all honesty, once I have a batch in my fridge, it usually goes quicker than that. I love using it to make spicy mayo, or sandwiches like egg salad or chicken salad, and I find it makes creamy salads like potato salad and shrimp salad extra special.
Key Ingredients
- Egg: We use a raw whole egg in the recipe. If you’re concerned about eating raw eggs, look for pasteurized eggs in the grocery store, or pasteurize them yourself (there are lots of tutorials online). For an egg-free option, see our recipe for vegan mayo. For another egg-based sauce, try our hollandaise.
- Mustard: Mustard adds flavor and also helps stabilize mayonnaise. Along with the egg yolk, it encourages emulsification and prevents the mayo from breaking. If you aren’t a fan, you can reduce the amount called for in our recipe or leave it out (remember that it is one of the fail-safes we have added to our recipe to encourage emulsification).
- Vinegar or Lemon Juice: I love fresh lemon juice, but white wine vinegar and champagne vinegar work, too. The acid adds incredible flavor and helps to stabilize the emulsion.
- Mild-Flavored Oil: Since mayo uses a lot of oil, choose one you like the taste of. We prefer safflower or sunflower oil, but vegetable or canola oil works too. Avocado oil works, although it can add flavor and be somewhat finicky. Olive oil is great, but use a light, fruity variety, as robust or peppery oils can be overpowering. When using olive oil, I only replace half of the neutral oil called for in the recipe with olive oil (this is what I do when making homemade aioli).
Find the full recipe with measurements below.
How to Make Mayonnaise
Tip 1: Use the right tool. My go-to for mayonnaise is a food processor. An immersion blender is another easy option. You can also use a regular blender (just follow the food processor method), and if you’re up for an arm workout, you can make it by hand.
Tip 2: Make it in a food processor. This is the method we show in our video, and I like using the small bowl attachment since it helps the blade reach the liquid for a quick emulsification.
Add the egg and process for 20 seconds. Add mustard, vinegar, and salt, then process 20 seconds more. Then, with the machine running, drizzle in the oil in tiny drops. You should start to see a creamy layer of mayo forming. When you do, continue adding the oil in a slow, steady stream until the mayo is thick and creamy.
Tip 3: Make it with an immersion blender. The method for an immersion blender is totally different than when using a food processor. You’ll need a stick blender and a tall, narrow jar.
Add the egg, mustard, vinegar, salt (and lemon juice, if using), then pour all the oil on top. Place the blender head firmly over the egg at the bottom of the jar and blend on high without lifting the stick. In 15–30 seconds, a thick, creamy layer of mayo will form. Once it does, slowly move the blender up and down until all the oil is incorporated and the mayo is creamy.
Tip 4: Make it by hand with a whisk. This method takes the most effort, but it works. Expect sore arms!
Add the egg, mustard, vinegar, and salt to a medium bowl. Whisk until well blended. While whisking constantly, add the oil a few drops at a time. Once the mixture begins to thicken and emulsify, you can add the rest of the oil in a very slow, steady stream, whisking all the while.
Delicious Ways to Use Homemade Mayonnaise
I love having a batch of this mayo in the fridge. It is absolutely perfect for making our simple egg salad, tuna salad, smashed chickpea salad, or this herby chicken salad, all of which are perfect for make-ahead lunches.
This isn’t just for sandwiches! We love using it to make our potato salad, our creamy coleslaw, macaroni salad, or our broccoli salad. Adam also loves it for making his Maryland-style crab cakes.
Finally, you can turn mayo into creamy sauces and salad dressings! Try spicy mayo, this homemade blue cheese dressing, this simple tartar sauce, homemade fry sauce, or my favorite ranch dressing.
Failproof Homemade Mayonnaise
- PREP
- TOTAL
Homemade mayonnaise is such a treat. It’s very simple to make, too. There are a few ways to make this recipe. My preferred methods are using our food processor with the small bowl attachment or an immersion blender with a tall jar. You can use a blender or make it completely by hand, but I don’t find them as fail-proof.
Watch Us Make the Recipe
You Will Need
1 large egg
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar or white wine vinegar
1/4 teaspoon fine sea salt, or more to taste
1 cup (240ml) safflower oil or vegetable oil
1 teaspoon fresh lemon juice, optional
Directions
- Prepare Equipment
1If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayo from emulsifying since the mixture will not have enough contact with the blade.
2If you do not have the smaller bowl attachment, I recommend making this recipe with an immersion blender (method is shared below). You can also make a larger batch, double the recipe, and use the standard bowl attachment. I have had plenty of success using this recipe with a high-speed blender, but based on feedback from our readers, we have noticed that more issues pop up when a blender is used.
- Make in a Food Processor
1Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
2Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
3When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
4When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste for seasoning then add salt, lemon juice or extra vinegar to taste.
5For tips on troubleshooting common mayonnaise problems, including broken emulsions and adjustments for thickness, please see the tips below.
- Using an Immersion Blender
1Important: You need an immersion (stick) blender and a tall, narrow jar.
2Add egg, mustard, vinegar, lemon juice (optional), and salt to a tall, narrow jar. Then, pour all the oil directly over the other ingredients.
3Insert the immersion blender wand, pressing the head firmly against the bottom of the jar so that it fully covers the egg.
4Turn the blender on high. Keep the blender head pressed to the bottom. Don’t lift it yet! You’ll quickly see a thick, white, creamy mixture begin to form at the very bottom of the jar, creating a stable base (this usually takes 15-30 seconds). This initial formation is crucial as it establishes the stable emulsion that will incorporate the rest of the oil.
5Once you have a thick layer of mayo at the bottom, slowly lift the blender up and down to incorporate the remaining oil until all is thick and creamy. Taste for seasoning then add salt, lemon juice or extra vinegar to taste.
Adam and Joanne's Tips
- Storing: Store covered in the refrigerator up to 2 weeks.
- Raw eggs: When choosing eggs for homemade mayonnaise, go for fresh, properly refrigerated, clean pasteurized grade A or AA eggs with intact shells.
- Olive oil: Olive oil can be a little overpowering so use one that’s light and fruity and consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.
- Roasted garlic mayonnaise: Add 4 to 5 roasted garlic cloves to the mixture before blending. Here’s how to roast garlic. You might also enjoy our garlic aioli recipe, which is similar to this one but uses egg yolks and raw garlic instead of whole eggs and roasted garlic.
- Flavored mayo: Add fresh herbs, chipotle, Sriracha, or curry powder.
- Fixing Broken Mayonnaise: Transfer your broken mayo to a measuring jug, and thoroughly clean the food processor bowl and blade. Add a fresh egg yolk and 1/2 teaspoon of vinegar or lemon juice to the clean food processor bowl. Turn on to blend, and then very slowly, add the broken mayo, bit by bit, just as you did when you added the oil the first time.
- Mayonnaise is emulsified but too thin: If your mayo has emulsified (it’s creamy and not separated) but is thinner than you’d like, you can try adding a little more oil. With the food processor running, drizzle in a very thin stream of oil until you reach your desired thickness. Be cautious, as adding too much oil can cause it to separate.
- Mayonnaise is too thick: If it is too thick, add a teaspoon or two of cold water to the food processor while it’s running. Add the water gradually, so you don’t make it too thin.
- The nutrition facts provided below are estimates. One serving equals 1 tablespoon.
I have made this recipe and it is hit or miss. Just now, I wasted 2 eggs, etc., trying to make it; twice. It just went liquidy. No thick white creamy mixture. Can you explain? Like I said, I’ve made this before.
Hi Kathy, What device are you using when making the recipe (food processor or immersion blender).
I tried making Mayo twice last week and FAILED!! I tried your recipe and it worked the first time!!! I used coconut oil that I had roasted garlic cloves in last week with rosemary! It was so good! I didn’t quite add the full cup of oil and it wasn’t as thick as I’d like but it worked for our egg waffles and chicken sandwiches!! It was a HOME RUN for my three boys under 6! Thank you so much!
I’ve been making homemade mayonnaise for almost 20 years with my trusty immersion blender. My recipe is very similar to this one. PRO TIP: get yourself a wide mouth pint jar with the measurements on the jar. Add the egg and the flavorings, and note how much it is – mine is always just over 2 ounces. Add the oil directly into the jar, so it measures a total of 10(ish) ounces. Then let the immersion blender do its magic. Prep and store in one jar! I dirty a teaspoon and a mini rubber scraper, that’s it. Easy peasy!
I tried this recipe because I realised I’d run out of mayo and couldn’t be bothered to go to the store, so I thought I’d give this a try. If I could give it 10 stars I would, it’s super simple and the mayo tastes amazing. Will never buy another jar of mayonnaise again.
Hi Vicky, I am so happy you gave our recipe try and that it worked so well for you!
I’ve tried many recipes I’ve found online and this one is by far my favorite. It has never failed me and tastes delicious. I use avocado oil or grapeseed oil.
Hi Nicole, I am so happy you think so and thank you so much for coming back and telling us!
OMG I could not believe how simple and delicious this recipe is! Thank you for the very clear instructions-foloowed them to a T. I used the immersion blender method and it come together in less than a minute. Winner winner!
So happy you enjoyed it!
I absolutely LOVED this recipe! I ran out of mayo (which I never do), so I looked for a recipe to make my own. I did it once years ago in my food processor. I found the first recipe which only used the egg yolks and oil and vinegar. Well, all I got with my immulsifier stick blender was yellow, oily soup! Then I found this recipe and happily made this! It is wonderful and I even threw my reserved egg whites into the yellow soup and it immulsified in just 10 seconds. Now I have half a gallon of mayo! Thanks so much for this easy and flavorful mayo recipe! You saved my day and a trip to the grocery store!
That’s such wonderful news, Jeanni. So happy it worked so well for you!
This is the best mayo recipe on the internet! I do the immersion blender method and use a wide mouth mason jar. Takes 2 minutes and you just slap a lid on when you’re done. We’re a dairy free house and I’ve been using this mayo as the base for ALL the creamy dips and dressings like homemade ranch, dill dip, honey mustard, yum yum sauce, avocado lime sauce for tacos… It’s so great!!
How long does this last in the fridge after making it. And what is the best storing method?
Store covered in the refrigerator up to 2 weeks. I keep mine in a glass jar or glass airtight storage container.
I can’t believe how good this mayonnaise is!! I’ve never tried making it myself before, always felt too intimidated but your recipe made it sound so easy that I gave it a go and it worked, I am so delighted!! Will never buy from the supermarket again. Thank you 🙂
We are so happy you gave our recipe a try!
Is there anyway to salvage the ingredients when it doesn’t work out? I used my Ninja blender and just have very air eggs 🙁 It’s blended but not emulsified
Oh bummer. You may be able to salvage using the tips for broken mayo and whisking by hand. Or, if you have one, using a immersion blender or food processor.
Great mayo! Worked well and tasted better then the super markets. Thank you for recipe and video 😊
Lol just had this problem with the Ninja!! Its not so ninja [haha, get it?] There’s a space underneath the blades where the blades do not reach and it only gets whipped by air from the blades, hence your airy eggs. The oil is just getting whipped around and sitting on top of the eggs, not mixing in. I took mine out of the blender, and poured into measuring cup. DONT REUSE THE NINJA. In a coffee mug, I put a warm egg yolk and teaspoon of red wine vine, mixed with a hand mixer, used oven mitts to prop the coffee mug on its edge so the mixer could mix the yolk and vinegar and started added DROPS of the broken airy mayo. My faith in myself was then restored. Definitely getting the immersion blender to do this again because I’ve tried this before, had the same problem 3 other times and just realized today the blades can’t reach the eggs to actually mix it. 🙃 pissed me off bc the first time I did this in the blender I achieved! but I remembered I had doubled the recipe then so there was enough volume to actually touch the blades.
This recipe is a keeper.
I used the immersion blender and I can’t believe how easy and good this is! Thank you so much.
I made this tonight, my first ever attempt at homemade mayonnaise. It turned out PERFECTLY!! I did a double batch and used my blender, and the only change I made was I used half the amount of mustard (and I only had honey Dijon), and I used distilled white vinegar and vegetable oil. I also added black pepper with my salt and at the end mixed in some dried basil. So rich and creamy and the flavor is out of this world. I will never buy store bought mayo again!! Thank you so much!
Very easy to follow direction. I only had two oils either avocado or olive oil. Used avocado and the mayo came out too thin. Also used a mini food processor maybe should have used the stick blender felt the processor didn’t blend fast enough. Made chicken salad with the mayo. Pleasant taste
This is my go to recipe for basic mayonnaise. It turns out every time; once I learned that more oil not more eggs, makes the end result creamy and thick instead of a little runny. Heavy on the Dijon, definitely, I use vinegar with the mother, and add onion powder. This time I added buttery herb and garlic seasoning to it with the onion powder, and voila, another winner! I put my ingredients into an old instant coffee jar, and use a stick blender, beginning at the bottom, then slowly raising it up to the opening and swirling it a little to get all the ingredients incorporated. I then move the wand up and down to make sure. Perfect!
Thanks for coming back, Andrea!
Excellent instructions