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Homemade Mayo

4.8 from 77 reviews

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!


  • 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


  1. In a wide-mouth jar, layer your ingredients as follows. First, lemon juice. Second, salt. Third, egg. Finally, extra light olive oil.
  2. 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.
  3. Place the immersion blender in the jar, all the way to the bottom.
  4. 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.
  5. After 5 seconds, you’ll have mayo at the bottom.
  6. At the 10-15 second mark, you’ll notice the mayo creeping to the top.
  7. At about 20 seconds, you’ll have mayo near the top of the ingredients with a very thin layer of oil right on top.
  8. 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.
  9. 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!
  10. Taste your mayo and adjust your salt and/or lemon juice if desired.


  • 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.


Keywords: mayonnaise