Learn how to make homemade mayonnaise in just 2 minutes with one jar, one egg, and an immersion blender. This foolproof method never breaks, and it tastes a hundred times better than anything from a jar.
My grandma used to say a good cook always knows how to make their own mayonnaise, and for years I nodded along while secretly buying the jarred stuff. Then I tried this immersion blender trick and, honestly, I felt a little silly for waiting so long.
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Why You Will Love This Recipe
This homemade mayonnaise comes together in about two minutes flat, with zero fancy equipment beyond a stick blender. It is rich, tangy, and way fresher tasting than store-bought.
You control exactly what goes in it, so there is no mystery oil or added sugar hiding in the ingredient list. It is also endlessly customizable once you have the base down.
If you already know how to make homemade ketchup or homemade BBQ sauce, this mayo fits right into your growing lineup of pantry staples made from scratch.
Homemade Mayonnaise
Equipment
- Immersion Blender
- Narrow immersion blender jar
- measuring spoons
- Airtight container
- Spoon or spatula
Ingredients
Homemade Mayonnaise
- 1 Whole egg Use the freshest, best-quality egg possible; pasteurized egg recommended for higher-risk groups
- ½ tbsp Lemon juice
- 1 tsp White wine vinegar
- ¼ tsp Dijon mustard Helps flavor and emulsify the mayonnaise
- ¼ tsp Sea salt Adjust to taste
- 1 cup Avocado oil Or light olive oil; use a neutral, light-flavored oil
Instructions
- Add the whole egg, lemon juice, white wine vinegar, Dijon mustard, and sea salt to the narrow jar that came with your immersion blender.
- Slowly pour the avocado oil or light olive oil on top of the egg mixture and let it settle for about 1 minute. Do not stir.
- Place the immersion blender into the jar and press it firmly against the bottom, making sure the blender head fully covers the egg yolk.
- Turn the blender on and hold it completely still at the bottom of the jar for 10 to 15 seconds, until the mayonnaise begins to thicken and turn pale.
- Once the emulsion forms, slowly move the immersion blender up and down through the jar to incorporate the remaining oil.
- Continue blending until the mixture is thick, glossy, creamy, and fully combined.
- Give the mayonnaise a final stir, then taste and adjust salt or acidity if desired.
- Transfer the mayonnaise to an airtight container and refrigerate immediately.
Notes
What You Need
The magic of this recipe is how few ingredients it actually takes. Here is everything laid out so you can see just how simple homemade mayonnaise really is.
| Ingredient | Amount |
|---|---|
| Whole egg | 1 |
| Lemon juice | ½ tbsp |
| White wine vinegar | 1 tsp |
| Dijon mustard | ¼ tsp |
| Sea salt | ¼ tsp |
| Avocado oil (or light olive oil) | 1 cup |
A quick note on the egg: since this recipe uses a raw egg, it is worth reading through the FDA’s egg safety guidance and using the freshest, best-quality egg you can find.
How To Make Homemade Mayonnaise
This is the part that feels like kitchen magic. One minute you have raw egg and oil sitting in a jar looking like they want nothing to do with each other, and the next you have silky, spreadable mayonnaise.
Step 1: Layer Everything In The Jar
Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil right on top and let it settle for a minute before you do anything else.
“Don’t stir it,” is the one tip I wish someone had told me the first time. Letting the oil sit on top of the egg mixture is what sets you up for a perfect emulsion.
Step 2: Blend Without Moving
Place your stick blender in the jar and press it firmly to the bottom, making sure it fully covers the egg yolk. Turn it on and hold it right there, pressed to the bottom, for a solid 10 to 15 seconds.
This part takes patience, and I know it feels wrong to just hold still while the blender roars. Trust the process, this is exactly where the emulsion starts forming.
Step 3: Move It Up And Down
Once the mayonnaise starts to thicken and turn pale and creamy, slowly start moving the stick blender up and down through the jar. This pulls in the rest of the oil and brings everything together into one smooth mixture.
You will actually see the color shift right before your eyes, from a runny yellow liquid to a thick, glossy, spoonable mayo. It is one of those small kitchen moments that never stops feeling satisfying.
Step 4: Stir And Store
Give the mayonnaise a final stir to make sure everything is fully combined, then transfer it into an airtight container. Pop it straight into the refrigerator so it stays fresh and food-safe.
Pro Tips, Variations, And Troubleshooting
Once you have made this a couple of times, you will start to notice little things that make it even better. Here is everything I have picked up from making batch after batch of homemade mayonnaise.
Tips For First-Time Success
Use an egg and oil that are both at room temperature, since a cold egg straight from the fridge can make the emulsion less predictable. A neutral, light-flavored oil like avocado oil keeps the flavor clean without tasting bitter or overly grassy.
Make sure your immersion blender jar is narrow enough that the blender head fully covers the yolk. This is the single biggest factor in whether your mayo comes together on the first try.
Fun Variations To Try
Once you have the base recipe down, homemade mayonnaise becomes a blank canvas. Stir in roasted garlic for an aioli, a spoonful of sriracha for a spicy kick, or fresh herbs like dill and chives for a bright, herby version.
Smoked paprika and a pinch of cayenne make a fantastic dip for fries, and a swirl of chipotle in adobo turns this into the ultimate sandwich spread.
Troubleshooting A Broken Mayo
If your mayonnaise stays thin and never thickens, it usually means the blender was moved too early before the emulsion had a chance to form. Start over with a fresh egg in a clean jar, and this time hold the blender still at the bottom for the full 10 to 15 seconds before moving it.
You can also try rescuing a broken batch by adding the broken mixture very slowly, drop by drop, into a fresh egg yolk while blending. It works more often than you would think.
Storage, Reheating, And No-Waste Ideas
Homemade mayonnaise is best kept simple when it comes to storage since it contains a raw egg. No reheating is needed or recommended, since this is meant to be enjoyed cold, straight from the fridge.
| Storage Method | How Long It Lasts |
|---|---|
| Refrigerator, airtight container | Up to 1 week |
| Freezer | Not recommended, the emulsion breaks |
For a no-waste kitchen trick, use leftover egg whites from another recipe to make meringues or a fluffy omelet the next morning. And if you are already in condiment-making mode, this is a great weekend to also whip up a batch of homemade ketchup so your fridge is stocked with fresh basics.
Looking for something refreshing to sip on while your mayo chills in the fridge? A strawberry acai energy refresher is the perfect kitchen-project companion drink.
Frequently Asked Questions
Can I use a regular blender or food processor instead of an immersion blender?
You can, but the technique changes since you need to drizzle the oil in very slowly while the machine runs. An immersion blender in a narrow jar is by far the easiest and most foolproof method for beginners.
How long does homemade mayonnaise last in the fridge?
Homemade mayonnaise stays fresh in an airtight container in the refrigerator for up to one week. Since it contains raw egg, it is best to use fresh, high-quality eggs and keep it well chilled at all times.
Is it safe to eat mayonnaise made with raw eggs?
For most healthy people, homemade mayonnaise made with fresh, properly refrigerated eggs is considered safe. If you are pregnant, elderly, or have a weakened immune system, consider using pasteurized eggs instead, as recommended by food safety guidelines.
Why did my mayonnaise turn out runny instead of thick?
A runny mayonnaise usually means the blender was lifted or moved before the emulsion had time to form at the bottom of the jar. Try again, holding the blender still against the bottom for a full 10 to 15 seconds before moving it upward.
Can I substitute a different oil for avocado oil?
Yes, any light, neutral-flavored oil works well, such as light olive oil or a mild vegetable oil. Avoid strong extra virgin olive oil on its own, since it can make the finished mayonnaise taste bitter.
Final Thoughts
Once you learn how to make homemade mayonnaise this way, there is honestly no going back to the store-bought jar. It takes less time than unloading the dishwasher and tastes worlds better on every sandwich, salad, and dip.
Give this recipe a try this week, and if you love it as much as I do, save it to Pinterest so you always have it on hand. I would love to hear how your batch turns out, so drop a comment below and let me know.
