This creamy homemade mayo recipe is even better than store-bought, and with just 4 ingredients, you’ll be able to whip up a batch of mayonnaise in less than 5 minutes following this fail-proof recipe! Perfect on a sandwich with my Homemade Lunch Meat and Homemade Sandwich Bread!
Over the years I have learned how to make several condiments from scratch, but something about homemade mayo has always daunted me.
Maybe it was the raw egg. Or maybe it was my worry about the mayo not mixing properly. I mean, it had to be difficult to make this creamy, tangy sandwich spread turn out correctly, right?
As it turns out, all those myths about how hard it is to make homemade mayonnaise were wrong! With one amazingly simple recipe (and a couple of tricks), you’ll have delicious homemade mayo ready in less than 2 minutes!
HOMEMADE MAYO RECIPE
Not only does homemade mayo taste way better than store-bought, but it’s also:
- Quick. Make it in a total time of 5 minutes!!!
- Easy. It’s so easy that after you make it, you will wonder why you haven’t been all along.
- Frugal. With only a handful of pantry ingredients, homemade mayo is much cheaper than store bought.
I’m going to show you how to make mayonnaise at home!
HOMEMADE MAYO INGREDIENTS
- Lemon
- Kosher salt
- Egg
- Extra light olive oil
- Flavors/seasonings (optional)
- Whey (optional)
You need an Immersion blender for this homemade mayo recipe.
You need EXTRA LIGHT olive oil. Extra light virgin olive oil is absolutely delicious in dressings, or with freshly baked artisan bread, but it does NOT taste good in homemade mayo (been there, done that).
- If you’re REALLY feeling fancy, you can also use neutral-flavored oil like walnut oil, macadamia oil, bacon grease, or ghee (but not individually, nor all together). I haven’t tried many of these specifically, but they are options if you don’t have extra light olive oil on hand.
- I don’t use canola oil or vegetable oil because canola is chemically extracted using hexane. Cold-pressed canola oil exists, but it is usually very expensive and hard to find. It’s better to avoid, and just use different oils instead.
- I tried 50/50 extra virgin olive oil and avocado oil, which didn’t taste very good at all. Both have too strong of a flavor for homemade mayo.
- Extra light olive oil produced an amazing mayo that tasted better than any store-bought I’ve ever had, I stopped there. Feel free to branch out and experiment, and if you do, please leave a comment sharing with us what worked and what didn’t!
HOW TO MAKE MAYONNAISE
Step 1. In a wide-mouth jar, layer your ingredients as follows.
Step 2. Wait about one minute, or until the egg is at the bottom of the jar and the oil is sitting at the top of the jar.
Step 3. Place the immersion blender in the jar, all the way to the bottom.
Step 4. With the immersion blender at the bottom of the jar, press the button to “go” and let it blend for 20 seconds, keeping the blender sitting at the bottom of the jar.
Step 5. After 5 seconds, you’ll have mayo at the bottom.
Step 6. At the 10-15 second mark, you’ll notice the mayo creeping to the top.
Step 7. In about 20 seconds, you’ll have mayo near the top of the ingredients with a very thin layer of oil right on top.
Step 8. Very slowly (and carefully), bring the immersion blender up the side of the jar while still blending. As you do this, the thin layer of oil on the top will slowly drizzle down the side of the jar and blend with the mayo underneath.
Step 9. Keep bringing your immersion blender almost to the top, stopping just short so you don’t splatter mayo everywhere. Your homemade mayo is done when all the ingredients are incorporated together!
Step 10. Taste your mayo and adjust your salt and/or lemon juice if desired.
HOMEMADE MAYONNAISE RECIPE TIPS
This homemade mayonnaise recipe is good in the fridge for about one week. However, by lacto-fermenting the mayo you can make it last for several months.
To do this, add 1 tablespoon of whey to the finished mayo and stir well. Allow the mayo to sit on the counter overnight, or for up to 24 hours. Afterward, put the mayo in the fridge and you’ve got mayo that will be good for 2 months or more!
For best results, use a jar that is just a bit wider than your immersion blender. That allows the blades of the immersion blender to be all the way immersed in the egg and lemon juice at the start of blending, helping the mixture come together.
I’ve never had this homemade mayo recipe break, but if yours isn’t coming together, try adding an additional egg yolk or a teaspoon of mustard (both act as emulsifiers and help keep everything mixed together) and whisking it back together.
HOW TO MAKE MAYO WITH A FOOD PROCESSOR
Using an immersion blender is the fastest way to make mayonnaise. But you can make it in a food processor too.
Follow these instructions to make mayo in a food processor:
- Place egg, salt, and lemon juice in the bowl of the food processor. Place the lid on top.
- Turn the food processor on high and slowly drizzle the oil in. This takes some time so hum a tune or march in place to keep busy!
- Once all the oil is added, turn off the food processor. Now you have a fresh batch of mayo ready to eat!
TO SERVE HOMEMADE MAYO
This is a basic homemade mayo recipe. It’s absolutely stunning and delicious and has the perfect balance of tangy and creamy. But some people prefer their mayo to be a bit fancier. If that’s you, consider the following additions to your homemade mayo (add these just after the egg):
- Pinch of white or black pepper
- Dry mustard OR prepared Dijon mustard (in any flavor you’d like)
- Using vinegar (apple cider vinegar, white wine, white balsamic, etc.) instead of lemon juice, or using lime juice too
- Sweetener (honey, sugar, maple syrup, etc.)
- Garlic
- Horseradish
- Sriracha
- Fresh herbs
- Paprika
- Garlic powder
- Crushed red pepper
Start with just a bit of your added ingredient of choice, and taste after blending. You can always add more, but you can’t take the ingredient out!
WAYS TO USE YOUR HOMEMADE MAYONNAISE
Now that you’ve made a batch of mayo, what are you going to do with it?
- My favorite is to just use it as a sandwich spread. There’s nothing like a classic sandwich with Homemade Lunch Meat and mayo on a couple of slices of Homemade Sandwich Bread.
- Use the mayo to make dressing or dip, like this Ranch Dressing or Caesar dressing.
- Make Broccoli Salad or Creamy Coleslaw for a delicious side dish.
- Enjoy these yummy Spicy Salmon Tacos with Slaw for this week’s taco night!
- Make a batch of perfect hard-boiled eggs and mix with mayo and mustard for a quick and easy egg salad or add to chicken salad.
MAYO RECIPE FAQS
What is mayonnaise made of?
This homemade mayo recipe has just 4 basic ingredients: lemon juice, salt, egg, and extra light olive oil.
What oil is best for mayonnaise?
Extra light olive oil is best for this mayonnaise recipe.
Do you need room temperature eggs for making mayo?
In my experience, no. An egg fresh from the fridge works just as well as a room temperature egg.
How long does homemade mayo last?
This recipe for mayonnaise is good in the fridge for about one week. However, by lacto-fermenting the mayo, you can make it last for several months! (See the recipe tips above for how to lacto-ferment the mayo.)
Is it cheaper to make your own mayonnaise?
Yes, it’s more budget-friendly to make your own mayo. Plus, you’ll have ingredients on hand to make other delicious foods, like The Best Scrambled Eggs, Mediterranean Grilled Cheese, or Caesar Salad Dressing!
MORE HOMEMADE CONDIMENTS
- Caesar Salad Dressing
- Homemade Ranch Dressing
- Easy Homemade Pizza Sauce Recipe
- Easy Homemade Salsa
- 15 Minute Homemade Hot Sauce
- How to Make Nut Butter
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Homemade Mayo
This creamy homemade mayo recipe is even better than store-bought, and with just 4 ingredients, you’ll be able to whip up a batch of mayonnaise in less than 5 minutes following this fail-proof recipe! Perfect on a sandwich with my Homemade Lunch Meat and Homemade Sandwich Bread!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 Jar 1x
- Category: Sauces/Condiments
- Method: Blended
- Cuisine: American
Ingredients
- 1 large lemon, juiced (or 2 tbsp lemon juice)
- 1 tsp kosher salt (or ½ tsp table salt)
- 1 whole egg
- 1 cup extra light olive oil
- flavors/seasonings (optional, see below)
- 1 Tbsp whey (optional, see below)
- immersion blender
Instructions
- In a wide-mouth jar, layer your ingredients as follows. First, lemon juice. Second, salt. Third, egg. Finally, extra light olive oil.
- Wait about one minute, or until the egg is at the bottom of the jar and the oils are sitting at the top of the jar.
- Place the immersion blender in the jar, all the way to the bottom.
- With the immersion blender at the bottom of the jar, press the button to “go” and let it blend for 20 seconds while sitting at the bottom of the jar.
- After 5 seconds, you’ll have mayo at the bottom.
- At the 10-15 second mark, you’ll notice the mayo creeping to the top.
- At about 20 seconds, you’ll have mayo near the top of the ingredients with a very thin layer of oil right on top.
- Very slowly (and carefully), bring the immersion blend up the side of the jar while still blending. As you do this, the thin layer of oil on the top will slowly drizzle down the side of the jar and blend with the mayo underneath.
- Keep bringing your immersion blender almost to the top, stopping just short so you don’t splatter mayo everywhere. Your mayo is done when all the ingredients are incorporated together!
- Taste your mayo and adjust your salt and/or lemon juice if desired.
Notes
- If you are using whey, finish the recipe as directed, then add whey and stir in well. Let sit on the counter at room temperature for 24 hours. Then refrigerate.
Nutrition
- Calories: 603
Best Mayo ever
How long does the finished product keep in the refrigerator?
Hi Heather,
The recipe will keep in the fridge for up to one week. Hope this helps.
I have not tried lacto-fermenting the mayonnaise. I do not use it up fast enough and it turns solid in a few days rather than staying silky. Will the lacto-fermenting help with that?
Hi Seper,
In my experience, yes it does. Hope this helps. 🙂
Yes, it can!
Has anyone had success doubling the recipe or should I make several separate?
Hi Jill,
Doubling this recipe shouldn’t be a problem, as long as you have a jar big enough. Hope this helps. 🙂
I was wondering if it works to use 2 egg yolks instead of 1 whole egg? I have made this mayonnaise a lot and really like it but I am supposed to avoid egg whites right now.
I haven’t tried that, but it’s worth a shot!
When you use whey, do you mean whey protein or is that something else?
Thanks,
Hi Jim! We’re referring to liquid whey.
Can you substitute aquafaba for the egg?
Hi Laura,
We haven’t done that variation for this recipe, but I do know that using aquafaba in mayo is a common thing. You may also have to use some chickpeas if you are using aquafaba. Perhaps a search on the web will find you a comparable recipe using aquafaba instead? If you try it, let us know how it comes out. 🙂
Love this recipe. It truly is no-fail. Wondering, however, if the lemon is just there for the acid. In other words, would it work with lime juice instead? (Have a TON of limes)
I need to buy an emulsion blender. Do you have a preference?
Hi Kathleen,
The emulsion blender I use is linked inside this post under the subheading ‘Notes on Ingredients.’ I like this one. Hope this helps! 🙂
Can I use the whey that sits in my yoghurt container?
Hi,
The first two times I tried this recipe it came out really good. When I try making larger batches it comes out with a consistency of buttermilk. Should I cut down on the olive oil?
Thanks!
I have used that whey with no problems.
Can you please do a whipped butter recipe? Your recipes are really good!!
Hi Heidi!
I will pass your request along. 🙂
What size jar do you use? In the pictures it looks like a quart size jar but in the video it looks like a pint.
Hello Amanda,
A quart-size jar works best. There is a link on this post for the jars that Tiffany uses. 🙂
Can you share the whey you used?
Hello Casey,
This whey was homemade. Here is the URL on 5 ways to make your own whey https://dontwastethecrumbs.com/36-ways-to-use-whey-and-5-ways-to-make-it/
Hope this helps!
I don’t make my own yogurt. The only thing online I can find is whey protein and it’s typically expensive. Is there an alternative whey that can be bought instead of making your own?
Hi JP,
The reason we use whey is to make lacto-fermented mayo, so you would need to use the fresh whey. Hope this helps.
Love your recipe. This is my 3rd time doing Whole30. I use a recipe very simular but it’s vegan. Instead of the egg I use Coconut Oil. I just do equal parts Olive and Coconut oil. Love this for an easy coleslaw snack.
I have never liked factory food, so never bought mayonnaise. This recipe changed my life. I use it all the time and so do the people who I shared it with. I shall share it again today. The best recipe tip ever – Thank you.
Thank you so much, Maureen! We’re so glad you love it, and thankful you share it! 🙂
This is wonderful! I have missed eating mayo for a long time because it always had vinegar in it. I can’t wait to make this! Question though, are you essentially eating a raw egg since it is not cooked? And if so I thought eating raw egg was not good for you. Thank you for clarifying!
Hello Dawn,
I am not concerned about the raw egg in the mayo recipe, but it’s definitely a personal choice. If you’re concerned about using a raw egg, just use a pasteurized egg – which can be found in the supermarket. 🙂 Thank you for sharing.
Yum! Bacon grease – just a little on the top of the scant cup of avocado oil – SO delicious. This was so much quicker than the blender method. Trying the whey overnight to make it last longer. It’s always so good, I want to make it last! Thanks! Merry Christmas!
Hi I made this recipe and it worked I was so happy. Then now all of a sudden it hasn’t worked… it goes runny. I haven’t changed anything I used the same container and everything can you think of a reason it would be doing that? I love this Mayo so much and my daughter too
Natalie,
If you haven’t changed a thing about your method or ingredients, I can’t image why it would have changed. Did you happen to change the oil brand? Or the brand of eggs?
I had this issue too – several times, and it felt so wasteful. I found that the temperature of the olive oil is important – not too room temperature but not too cold. In the summer, I’ll put my cup of oil in the fridge for ten mins before making the Mayo. I haven’t had a problem since. Hope this helps!
Can a mixer be used
Hi Rhonda,
We haven’t tested it with a mixer. It’s hard to say whether or not it will emulsify the egg and oil correctly. If you try it with a mixer, let us know.
How long will this keep for?
Hi Jen, Homemade mayo is good in the fridge for about one week. However, by lacto-fermenting the mayo you can make it last for several months.
Can you ferment the mayo without whey?
Hi Rochel!
Rather than whey, you can ferment using a starter culture. If you don’t know which starter culture to use, you can always google Cultures for Health. I hope this helps. 🙂
I only use Himalayan Sea Salt. How much should I use. I don’t like things too salty. I use fine ground. Someone asked before and the reply asked if it was fine ground but there were no more replies.
Hi Susan, Fine ground salt is fine. If you don’t like you can try it without or start 1ith 1/8 tsp and add little by little. It’s flexible!
WAY TOO MUCH SALT! I will lower to 1/4 tsp kosher salt.
Hi Linda, what kind of salt did you use? Kosher salt and table salt are very different. Kosher salt has large flaky crystals while table salt is much more fine. Hope that helps!
I used Kosher salt. I love the technique…worked really well….I just don’t prefer a lot of salt in my mayonnaise. I’ve made in food processor with only 1/4 tsp Kosher salt and love it. I also add in a teaspoon of mustard. So I will use my new fun tool…the immersion blender…follow your instructions but I will lower the sales content for my personal preference. Thanks for this…it makes mayonnaise making so much easier!
You’re welcome! Everyone’s taste buds are different. 🙂
Thanks for this Linda, I so agree! 😊