Mayonnaise Recipe (Super Easy!) | Downshiftology (2024)

Home Recipes Courses Sauces, Dressings and Seasonings How to Make Mayonnaise

by Lisa Bryan


Updated Aug 06, 2023

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Mayonnaise is really easy to make at home and only takes one minute with an immersion blender! Trust me, you’ll never go back to store-bought versions again.

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Mayonnaise is one of those condiments we often grab at the store, but it’s so darn easy to make at home! And once you do, you’ll never go back to store-bought versions because fresh just tastes better.

The beauty of homemade mayonnaise is that it doesn’t have any questionable ingredients lurking inside. Many store-bought mayonnaise options are made from less than stellar ingredients like canola oil or soybean oil and contain added sugar (yes, there’s added sugar in your mayo). Not to mention that there may be preservatives and “natural flavors” – whatever those may be.

So the next time you need mayonnaise for a chicken salad, tuna salad, coleslaw recipe, or simply to have on hand, make your own batch!

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Homemade Mayonnaise Ingredients

Homemade mayonnaise is an emulsion of 6 simple and fresh ingredients. I typically buy organic products, though the choice is yours. Here’s what’s in it:

  • Avocado oil: The key here is to use high-quality, neutral-flavored oil. I like to use avocado oil, but be aware that some brands are stronger flavored than others. You could also use light-flavored olive oil. Just don’t use extra-virgin olive oil as it has too strong a flavor.
  • Egg: Some recipes use just the egg yolk (similar to hollandaise sauce). But for this recipe, I’m using the whole egg for a slightly lighter consistency.
  • Lemon juice: Freshly squeezed lemon is the optimal choice. But if you have bottled lemon juice, that works too.
  • White wine vinegar: You could substitute white wine vinegar with any light-colored, high-quality vinegar. Yes, apple cider vinegar works as well!
  • Dijon mustard: I prefer Dijon mustard for the best results in terms of flavor.

Find the printable recipe with measurements below

How To Make Mayonnaise

The key to this foolproof mayonnaise recipe is the equipment used — a stick blender (otherwise known as an immersion blender). And if you use the container that came with the stick blender, you’re good to go. Here’s how you make it in 3 easy steps:

Add all of the ingredients to the jar that came with your stick blender, and let the ingredients settle for a minute or two.

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Place the stick blender inside the container (firmly on the bottom) while covering the egg yolk. Then turn the stick blender on and don’t move it for 10 to 15 seconds.

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As the mayonnaise starts to emulsify you can move the stick blender up and down to combine the ingredients.

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Continue blending and moving the stick blender up and down until all of the oil is fully combined. That’s it – you’ve just made mayonnaise!

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Homemade Mayonnaise Tips

I make this recipe nearly every week or two and I’ve never had the emulsification break (not once!). But after hundreds of comments from readers, I do want to share a few tips.

  • Don’t use a larger/wider jar. This recipe works so well because the jar that comes with your stick blender fits the width of the head tightly. That allows the egg and oil to emulsify slowly. If you use a larger or wider jar, you could run into problems.
  • Don’t try this recipe in a food processor or blender. This recipe was written specifically for a stick or immersion blender. If you add all of the ingredients to a blender and turn it on, it will fail.
  • Make sure your immersion blender is on high. Right from the start, begin blending on the highest setting to emulsify the egg into the oil. If you start on low, it may not emulsify.
  • Choose a high-quality oil. The main ingredient in mayonnaise is oil, so choose a high-quality one. This is my favorite avocado oil and the one I personally use. It has a very neutral flavor, compared to other avocado oils. Just steer clear of extra-virgin olive oil which has a very strong flavor or low-quality, industrial seed oil like canola, grapeseed, safflower, and peanut oil.
  • Is the raw egg a concern? I’m personally not concerned about the raw egg in this mayonnaise (just as this author isn’t concerned), but it’s a personal choice. If you’re concerned about salmonella you can certainly use a pasteurized egg.
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How To Fix Broken Mayonnaise

If your mayonnaise doesn’t emulsify for some reason, you can easily fix it with either of these methods.

  • Boiling Water: Just add 1 tablespoon of boiling hot water to your container and quickly blend again (this also works if you’re making hollandaise sauce). It might be a little bit thinner, but it should be properly emulsified.
  • Egg Yolk: Add one more egg yolk to your container and blend it up. The extra yolk should recombine all of the ingredients, and it makes for a thicker mayonnaise.

Helpful tip: Don’t try to freeze the mayonnaise as the emulsion will break!

Storage Tips

Once you’ve made the mayonnaise, transfer it to an airtight storage container and store it in the fridge for up to one week. It’s great to have on hand to make some of the delicious recipes I’ve listed in the section below.

Tasty Recipes That Use Mayonnaise

This fresh and creamy mayonnaise is perfect for sauces, dips, sandwiches, salads, and so much more! Here are a few ideas to make the most of it.

  • Deviled Eggs
  • Broccoli Salad
  • Egg Salad
  • Potato Salad

I hope you enjoy this homemade mayonnaise recipe! Once you make it, let me know your thoughts and how you used it in the comment box below.

Mayonnaise Recipe (Super Easy!) | Downshiftology (9)

Easy Homemade Mayonnaise

4.87 from 347 votes

Prep: 3 minutes mins

Total: 3 minutes mins

Servings: 12 servings



Mayonnaise is incredibly easy to make at home and takes less than one minute to blend. Watch the video below to see how quickly it comes together!




  • Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil on top and let it settle for a minute.

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  • Place your stick blender in the jar and press it firmly to the bottom, making sure it's covering the egg yolk. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it.

    Mayonnaise Recipe (Super Easy!) | Downshiftology (11)

  • Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.

    Mayonnaise Recipe (Super Easy!) | Downshiftology (12)

  • Stir the mayonnaise and place in an airtight storage container in the refrigerator.

    Mayonnaise Recipe (Super Easy!) | Downshiftology (13)

Lisa’s Tips

  • Make sure to watch the video and read all my notes and tips above, including this avocado oil brand I personally use and recommend.


Serving: 2tablespoons | Calories: 166kcal | Fat: 18g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 54mg | Potassium: 5mg | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.1mg

Course: dressing

Cuisine: American

Keyword: homemade mayonnaise, How to make mayonnaise, mayonnaise, mayonnaise recipe

©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

This recipe was originally posted August 2016, but updated to include new photos and information.

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

Read More About Me

Mayonnaise Recipe (Super Easy!) | Downshiftology (2024)


What are the 5 steps in making mayonnaise? ›

  1. Place the egg yolk and salt in a food processor. Pulse to combine. Add the lemon juice and mustard; blend well. ...
  2. Once you've added the oil, sample the mayo and add more salt or lemon juice to taste. Cover tightly and refrigerate for up to 5 days. Stir before spreading.
Aug 28, 2022

Why is homemade mayo not advisable? ›

Homemade mayonnaise is made with raw eggs that will not be cooked. The United States Department of Agriculture does not recommend eating raw shell eggs that are not cooked or undercooked due to the possibility that Salmonella bacteria may be present.

Is it cheaper to make homemade mayonnaise? ›

In fact, there are so many reasons to make homemade mayo:
  1. It's fresh – and let's be honest, fresh is always better. ...
  2. It's cheaper – one jar of mayonnaise will run you about $8 – $9 these days.
Jul 2, 2022

What are the ingredients in mayonnaise? ›

2 Composition and Processing. Mayonnaise usually contains the following ingredients: oil, emulsifier (egg yolk prescribed in some countries), vinegar (as pH regulator and as flavor), spices, flavors (sugar, salt, mustard…) and stabilizers (thickeners for mayonnaise with <70% oil only).

What is the formula for mayonnaise? ›

Water makes up about 7% to 8% and egg yolks about 6%. Some formulas use whole eggs instead of just yolks. The remaining ingredients include vinegar (4%), salt (1%), and sugar (1%). Low-fat formulas will typically decrease oil content to just 50% and increase water content to about 35%.

How long does homemade mayonnaise last? ›

Mayonnaise made from-scratch can be fairly life altering. Nothing against the shelf-stable, store-bought version, but homemade is truly in a league of it's own when it comes to rich flavor and incredible texture. It's super simple to whip up in the food processor and will last up to 2 weeks in the fridge.

Why is mayonnaise so unhealthy? ›

Consuming mayonnaise in excess can increase the risk of heart disease. About 1.6 grams of saturated fat is found in one tablespoon of mayonnaise. In this case, if you eat more mayonnaise, it can increase cholesterol. High cholesterol in the body increases the risk of heart disease.

When should you not eat mayo? ›

Avoid mayonnaise that has mold growing on it. You can also tell it has spoiled if it is yellow or brown in color. Even if your mayo looks okay, check for any acidic, sour, or bitter tastes and smells to be sure it has not gone bad. Unopened mayonnaise is likely to last for up to three months after its "best by" date.

How is Mcdonald's mayonnaise made? ›

Ingredients: Soybean oil, Water, Liquid egg yolk, Vinegar, Sugar, Salt, Mustard seeds, Mustard bran, Xanthan gum, Potassium sorbate, Calcium disodium EDTA.

What mayonnaise do chefs prefer? ›

It is also a part of why Kewpie has that "it factor" that chefs love. MSG brings umami, that fabulous savory fifth taste, to the mayo party in a way that no other store-bought mayonnaise can touch.

What makes mayonnaise taste better? ›

Salty ingredients lift up mayonnaise, too. We're talking about ingredients that are not salt itself, but miso paste, soy sauce or anchovies, which add a splash of umami. This kind of mayo works great for grilled food and salad. More umami ideas: fish sauce, Worcestershire sauce, shrimp paste, shredded nori.

What to do if you run out of mayonnaise? ›

Greek yogurt can bring a thick, creamy texture to recipes like egg salad, chicken salad, or tuna salad. You can also use it in place of mayonnaise to boost the nutritional value and flavor of your favorite homemade salad dressing recipes.

What are the two liquid ingredients combined with egg to make a mayonnaise? ›

Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings.

Can you use a hand mixer to make mayonnaise? ›

Mayonnaise is an emulsion of egg, oil, and an acid such as lemon juice or vinegar. My preferred and (thus far) foolproof method for making mayonnaise is to use a large bowl and hand mixer. This approach has never failed and the texture is beautiful for days.

How long is homemade mayonnaise safe to eat? ›

According to the USDA, homemade mayonnaise made with pasteurized eggs can be stored in a covered container in the fridge for up to 4 days. But since homemade mayonnaise using pasteurized eggs is basically the same as store-bought, most home cooks successfully store it in the fridge for 1 month or more.

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