It’s time to skip the store-bought stuff—this Homemade Mayonnaise is surprisingly easy to whip up and it tastes so much better! Made with only 5 ingredients, it comes together within minutes using just an immersion blender.

Homemade mayo in a mason jar.

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    Kelley Simmons Kelley’s Tips

    Before You Get Started

    • Use room temperature ingredients. Cold eggs can prevent the mayo from emulsifying properly. I highly recommend letting them sit out for at least 15–20 minutes before making the mayo.
    • Drizzle in the oil slowly. Start with a very slow drizzle while blending to help the mayo thicken properly. Once it starts to come together, you can add the rest of the oil a bit faster until it’s combined.
    • Don’t stop blending too early. Keep blending until the mayo looks thick, pale, and smooth. This usually takes about 1–2 minutes.
    Kelley
    Ingredients for homemade mayo on a white surface.

    Ingredients

    • Egg yolks – These are the base ingredient in the mayo and they give it a rich, creamy texture. A lot of recipes use whole eggs but I prefer the creaminess of just the egg yolk!
    • White wine vinegar – Adds a mild tanginess that brightens up the flavor. You could use fresh squeezed lemon juice instead.
    • Mustard powder – Adds a subtle sharp flavor and helps bind the mayo together. I prefer using mustard powder however dijon mustard or whole grain mustard would work too!
    • Salt and pepper – Simple seasonings that round out the flavor. Start with a pinch and adjust to taste once the mayo is blended.
    • Avocado oil – A neutral, heart-healthy oil that lets the other flavors shine. Its light flavor and creamy consistency make it perfect for homemade mayo. I prefer to use a non seed oil however you could use olive oil instead.

    How to Make Homemade Mayo

    • Add Ingredients to a Jar: Add egg yolks, vinegar, mustard powder, salt and pepper to a large mason jar.
    Immersion blender blending mayo in a jar.
    1. Blend the Mayo: Start blending with immersion blender, at the same time, slowly begin to drizzle in oil. As the mayo starts to thicken, you can begin to pour oil a little bit faster until all the oil is combined.
    2. It should get lighter in color and look like the consistency of mayo. Taste and add any additional salt and pepper as needed.
    Pouring avocado oil into jar with homemade mayo.
    1. Refrigerate: Transfer to a smaller jar. Store in refrigerator for up to 2 weeks.
    Homemade mayo in a mason jar.

    Ideas for Using Homemade Mayonnaise

    Frequently Asked Questions

    Can I use a regular blender or food processor instead of an immersion blender?

    Yes, but an immersion blender is the easiest and most foolproof method. If using a regular blender or food processor, add the oil very slowly while blending to help it emulsify properly. I would also use the mini version or the food processor or the smaller blender attachment if you have it. The smaller volume containers makes it easier to emulsify.

    Can I use olive oil instead of avocado oil?

    You can, but be aware that extra virgin olive oil has a stronger, sometimes bitter flavor in mayo. A light olive oil works better if you want a more neutral taste.

    How do I fix broken mayo?

    If your mayo doesn’t thicken, don’t toss it! Start with a fresh egg yolk in a new jar, then slowly blend in the broken mayo. It usually comes together with a little patience.

    Homemade mayo in a bowl with a gold spoon.

    More Homemade Condiments to Try

    Recipe

    Homemade Mayonnaise

    It's time to skip the store-bought stuff—this Homemade Mayonnaise is surprisingly easy to whip up and it tastes so much better! Made with only five simple ingredients, it comes together within minutes using just an immersion blender.
    Author: Kelley Simmons
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Serves 16 tablespoons
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    Save this Recipe

    Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

      Ingredients 

      Instructions

      • Add egg yolks, vinegar, mustard powder, salt and pepper to a large mason jar.
      • Start blending with immersion blender, at the same time, slowly begin to drizzle in oil. As the mayo starts to thicken, you can begin to pour oil a little bit faster until all the oil is combined.
        It should get lighter in color and look like the consistency of mayo.
        Taste and add any additional salt and pepper as needed.
      • Transfer to a smaller jar. Store in refrigerator for up to 2 weeks.

      Nutrition Information

      Calories: 132kcalCarbohydrates: 0.1gProtein: 1gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 36mgSodium: 38mgPotassium: 4mgFiber: 0.004gSugar: 0.02gVitamin A: 49IUVitamin C: 0.01mgCalcium: 4mgIron: 0.1mg

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