This easy Homemade Mayonnaise recipe takes just 5 minutes and uses simple ingredients you likely have on hand. Creamy, fresh, and better than store-bought.
Making homemade mayonnaise may seem really difficult or complicated, but the truth is an immersion blender makes the job so simple, you’ll wonder why you haven’t done it before now. You probably already have all the ingredients in your kitchen. Save this recipe for the next time you’re out of mayo or for when you have a little time to try something new and expand your kitchen skills!
The process is simple. You start with a good quality oil and other fresh ingredients. The flavor of the homemade mayo is completely dependent on the ingredients you use to make it, so be sure they are all as fresh as they can be (especially the oil). You’ll need a tall glass mason jar or other sturdy, tall container. The jar is good because it’s see-through and you can watch your ingredients emulsify into thick, smooth mayonnaise. The key is to start at the bottom and patiently work your way up as the mixture thickens. You’ll have homemade mayo, ready to use, in as little as five minutes.
Homemade Mayonnaise Recipe Substitutions:
Oil: Use olive oil, avocado oil, or a neutral-tasting oil. Use a good quality oil, since this will be one of the main flavors of your homemade mayonnaise. Avoid old or rancid oil, because that will definitely ruin the mayo and you’ll have to start over with fresh ingredients.
Ground mustard: You can substitute the same amount of Dijon mustard. Avoid using very strong mustards, as they can overpower the flavor.
Tips for Success
Use an immersion blender: This recipe works best with an immersion blender. Other methods can emulsify too, but require a different blending technique.
Start at the bottom: It’s crucial to start blending at the very bottom of the jar where the eggs and seasonings are, not at the top where the oil sits. Once the bottom ingredients emulsify, slowly move the blender upward. If you start at the top, the mayo will break and become chunky.
Food safety: Raw eggs can be a concern, but the vinegar, lemon juice, and salt create an acidic environment that inhibits bacteria like salmonella.
Homemade Mayonnaise Recipe
Homemade mayonnaise made with eggs, oil, vinegar, and lemon juice. Smooth, creamy, and ready in 5 minutes with an immersion blender.
Ingredients:
- 2 cups olive oil or avocado oil
- 2 large eggs
- 2 1/2 tablespoons white vinegar
- 2 1/2 tablespoons lemon juice
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
Tools:
- Immersion blender
- 32-ounce mason jar or similar tall container
Directions:
1. Place all of the ingredients except the oil in the bottom of a large mason jar or other tall container.
2. Gently pour the oil over the ingredients without disturbing them too much.
3. Place the immersion blender gently into the jar, all the way to the bottom, leaving just a tiny space between the blender and the bottom of the jar.
4. Turn on the blender and hold it in place until you see the ingredients aren’t being stirred anymore. Part way up the jar, you’ll see that some of the ingredients have already become mayo. Slowly lift the blender upward while continuing to blend, moving it up and down through the jar until all of the ingredients are fully incorporated.
5. Give it one last gentle stir to ensure the mayonnaise is fully mixed.
6. Use immediately or store in the refrigerator.
How to Store Leftover Homemade Mayonnaise:
Store homemade mayonnaise in an airtight container in the refrigerator for up to 2 weeks. It may last longer, but start checking for freshness after 2 weeks. Do not freeze.
Printable Recipe for Homemade Mayonnaise
Homemade Mayonnaise Recipe
Equipment
- Immersion blender
- 32-ounce mason jar or similar tall container
Ingredients
- 2 cups olive oil or avocado oil
- 2 large eggs
- 2 1/2 tablespoons white vinegar
- 2 1/2 tablespoons lemon juice
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
Instructions
- Place all of the ingredients except the oil in the bottom of a large mason jar or other tall container.
- Gently pour the oil over the ingredients without disturbing them too much.
- Place the immersion blender gently into the jar, all the way to the bottom, leaving just a tiny space between the blender and the bottom of the jar.
- Turn on the blender and hold it in place until you see the ingredients aren't being stirred anymore. Part way up the jar, you'll see that some of the ingredients have already become mayo. Slowly lift the blender upward while continuing to blend, moving it up and down through the jar until all of the ingredients are fully incorporated.
- Give it one last gentle stir to ensure the mayonnaise is fully mixed.
- Use immediately or store in the refrigerator.
Notes
Any fresh, neutral-flavored oil will work, but be sure not to use old or rancid oil, as that will ruin the flavor of your mayo.
You may substitute prepared Dijon mustard for the ground mustard but very strong mustards can quickly overpower the delicate mayo flavor.
Store in an airtight container in the refrigerator for up to 2 weeks. Do not freeze.
Nutrition
More Recipes for Homemade Staples
Homemade Sour Cream Recipe
Homemade Buttermilk Ranch Salad Dressing
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