Easy Homemade Mayonnaise

This homemade mayonnaise recipe is super quick and easy to make, taking just a minute with an immersion blender. Plus, it’s conveniently made in a mason jar – just seal it with a lid!

The Best Homemade Mayonnaise

While we frequently buy store-bought mayonnaise, crafting it at home is incredibly simple! Once you experience the fresh, homemade taste, you won’t turn back. 

What sets homemade mayo apart is its transparency—it’s made with just 6 wholesome ingredients and none of the questionable stuff often found in store-bought varieties such as soybean oil, canola oil, and added sugar.

This mayo is the perfect condiment and base for so many things. Use it as a spread for sandwiches, a base for aioli and sauces, deviled eggs, egg salad, potato salad, tuna salad, and chicken salad!

Mayonnaise Ingredients

• egg yolk: Did you know mayo is made with raw egg? Yup, ALL store-bought is too.  If you’re concerned about salmonella, buy pasteurized eggs. I’m using an egg yolk for a richer, creamier mayonnaise. However, you can use the whole egg for a light, thinner consistency.
• avocado oil: You’ll want to use a high-quality neutral-flavored oil for this recipe. For avocado oil, I prefer this brand. You can also use a light olive oil. Don’t use extra-virgin olive oil, as its flavor is too strong.
• dijon mustard: I prefer Dijon mustard for flavor, but you can substitute it for yellow mustard.
• white wine vinegar: You’ll want to use a high-quality vinegar. If you don’t have white wine vinegar, apple cider vinegar can be substituted.
• lemon juice: As always, use fresh! You can use bottled, but this may alter the taste a bit.
• salt

How to make Homemade Mayonnaise

Instead of using the container that came with the immersion blender, I’m adding all the ingredients to a 16-ounce wide-mouth mason jar. This type of jar is just wide enough for the head of the immersion blender, that it slows the emulsification of the egg and oil. Using a larger or wider jar may pose challenges in the process.

You’ll want to use a thick, high-quality mason jar, like this one, to ensure it doesn’t break. You can usually find these at your local grocery and home goods stores. If you don’t want to use a mason jar, use the container that came with your immersion blender to make the mayo, and then transfer the mayo to an airtight container.

1. Add all the ingredients, except oil, to the jar. Pour the oil into the jar in a slow and steady stream. Let it settle for a minute.

2. Insert your immersion blender into the jar, making sure it covers the egg yolk, and press it firmly to the bottom. Turn the blender on high and maintain firm contact with the jar’s bottom for about 15 seconds without any movement.

3. Move the blender up and down, as the mayonnaise starts to emulsify, to blend the oil into the rest of the ingredients.

4. Keep blending, moving the blender up and down, until the oil is fully combined and that’s it – you’ve got mayo!

Tips for Homemade Mayonnaise

• Ensure your immersion blender is set to high. Initiate blending immediately at the highest setting to emulsify the egg into the oil. Starting on low may hinder the emulsification process.
• Only use an immersion blender. A food processor or standard blender will NOT work for this recipe.
• Room temperature ingredients. Plan and make sure you take out the egg from the fridge at least 30 minutes to one hour before you make the mayo.

​How to Fix Broken Mayonnaise

Sometimes, a broken mayo happens! It’s okay, it happens to all of us. The trick lies in really pouring the oil in slowly and letting it settle. If you’re mayo breaks, here are a couple of tricks to fix it.

Add another egg yolk. Add an egg yolk to the container and blend it again with the immersion blender. This should result in a thicker mayonnaise.

Use mustard. In a bowl, add 1 teaspoon of mustard. Gradually whisk the broken mayonnaise into the mustard, bit by bit, until a creamy and emulsified consistency is achieved.

Add boiling water. Add 1 tablespoon of boiling water into your container and quickly blend once more. While it may be slightly thinner, the mixture should be properly emulsified.

Storage Instructions

Simply seal the lid onto the mason jar and store it in the refrigerator. Consume within 1-2 weeks.

Delicious Recipes made with Mayonnaise:

• Classic Deviled Eggs

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