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Easy homemade mayonnaise is fresh and convenient to make right at home. With just a few ingredients, you can make this delicious and versatile condiment to use on sandwiches or in dips and sauces!
Store-bought sauces can have a lot of additives to preserve shelf life. I love using mayonnaise to make my own sauces at home because I can control what goes in the recipe. You should give some of my other homemade condiments a try like cheese sauce, the popular Utah fry sauce, or easy buffalo sauce.
Homemade Mayonnaise Recipe
Everyone loves mayonnaise. Its thick and creamy texture makes it a must-have condiment for so many things! It’s a staple at my house, and my oldest son went crazy over this recipe! Mayonnaise can be used to spread on sandwiches, hamburgers, or wraps, and he used it all up on everything that he could! I use this so much, and I’ve even used it in a chocolate cake before!
Not only is mayo a condiment, but it’s also used as the base for many dressings. It perfectly combines flavors of all kinds to create delicious creamy textures. I love to use homemade mayonnaise in my homemade dressings like this dressing. It is also great in sauces like this one, or even in recipes like my chicken salad. Once you make it from scratch, you will never buy it at the store again!
What Ingredients Are in Homemade Mayonnaise?
You only need a few ingredients to make homemade mayonnaise. Most likely you have all the ingredients on hand to make this recipe so be sure to check the recipe card at the end of this post before you go to the store.
- Large Egg: All this recipe calls for is one egg, (use the whole egg, not just the egg yolk). Make sure it is at room temperature!
- Fresh Lemon Juice: This will stabilize the mayo and also adds a delicious taste.
- Salt: A pinch of salt helps season the flavors and balance out the lemon.
- Canola Oil: Oil helps bind the ingredients together. You can also use avocado oil, vegetable oil or extra virgin olive oil if you prefer.
How Do You Make Mayonnaise?
Making homemade mayonnaise is science in the kitchen! Emulsifying oil with the egg is what creates the thick and creamy mixture. You don’t want broken mayonnaise (where the ingredients don’t emulsify together) so follow the easy instructions closely to make this mayonnaise.
- Add to jar: In a jar or bowl add the egg, lemon juice, and salt.
- Emulsify: Place your immersion blender at the bottom of the jar and start blending the mixture while you slowly add the oil.
- Thicken: Keep blending until it thickens and is all combined.
- Store: Store in an airtight jar in the fridge for up to one week.
*IMPORTANT TIP*
There is one very important trick to making perfectly creamy thick homemade mayonnaise. After many attempts and research, I now have the answer!
- THE EGG MUST BE ROOM TEMPERATURE: I bolded this tip because it’s the key to this recipe. I researched a lot of recipes and found that a cold egg can result in runny mayonnaise. In order to achieve a thick mixture, the egg must be at least 60-70 degrees Fahrenheit. If you don’t have time to allow the egg to come to room temperature, submerge the egg in warm water for about 15 minutes.
How to Store Mayonnaise
Because homemade mayo is made with a raw egg, be sure to follow these instructions when storing your mayonnaise. Make sure to keep it refrigerated and then you can always have some on hand!
- Refrigerator: Store in the fridge tightly covered in a sealable container for 5-7 days. The rule of thumb for homemade mayonnaise is that it will last as long as your eggs would last.
Try More Recipes That Use Mayonnaise
It’s always good to have mayonnasie on hand to use in other recipes. It’s definitley a staple in my home for when I want to make these yummy recipes! You should give them a try.
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Homemade Mayonnaise
Ingredients
- 1 egg, room temperature
- 1 Tablespoon lemon juice
- 1/2 teaspoon salt
- 1 cup canola oil, or avocado oil
Instructions
- In a jar or bowl add the egg, lemon juice, and salt.
- Place your immersion blender at the bottom of the jar and start blending the mixture while you slowly add the oil.
- Keep blending until it thickens and is all combined.
- Store in an airtight jar in the fridge for up to two weeks.
- Use as a condiment or in other dip recipes!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made mayo many times but I like to try other recipes. It seemed no matter what I did with this I could not get it to thicken.
Hi Jay, thank you for your comment. I’m sorry it didn’t thicken for you. Can you help me understand more of what may have happened?
I like the recipe but i had a feeling that my hamilton beach immersion blender didn’t have a low enough speed setting for this recipe. I also am not sure that my large egg was actually a large egg seemed the size of a regular egg. I think it was still too cold too. The lemon juice was definitely not room temperature. If this were a test I would have recieved a failing grade lol. I intend on using my blender / food processor it has a slow blend that it calls stir and I was wondering if you thought that a slower speed would have been better?
Hi Matthew, thank you for being patient with me getting back to you. This is a very busy time of year for me with the holidays coming up! I think the speed of the immersion blender is fine, it doesn’t have to blend slowly, you slowly pour the oil in, but the blending speed can be fast. Here is the instructions;
1. In a jar or bowl add the egg, lemon juice, and salt.
2. Place your immersion blender at the bottom of the jar and start blending the mixture while you slowly add the oil.
3. Keep blending until it thickens and is all combined.
4. Store in an airtight jar in the fridge for up to two weeks.
5. Use as a condiment or in other dip recipes!
Keep the blending speed fast, while slowly pouring in the oil. I hope this helps!
Excellent recipe and true it’s critical for the egg to be warm and all other ingredients too.
I never buy Salad dressing. I always use this recipe.
I also add parsley, mustard without sugar, and the secret is go to Costco and buy the new organic No Salt herbs and spice mix. Mix a spoon full into your mayonnaise and it’s heavenly.
Thanks again for sharing, now salads are on my daily menu again
Can I substitute lemon juice for white vinegar instead? If yes, would I use the same amount?
Hi Bianca, thank you for your question, yes you can substitute the same amount! Let me know how it turns out!
With all the backlash about SEED OIL I am surprised you would use Canola Oil. I made the Mayo using olive oil and it is 5 Star.
I followed recipe exactly but the results are just liquid? What causes this, egg was room temp
Hi Brenda, I’m sorry this happened. I am not sure if the oil was added too quickly. It needs to be very slowly drizzled in while the immersion blender is going. If the oil is added too quickly then the mayonnaise emulsion doesn’t have a chance to form. I hope this helps!
This is creamy and delicious
Can I add sugar or honey to make it sweet
Hi Alex, absolutely! Start with less than you think you want and taste it to make sure you don’t over sweeten it, add more as needed. Let me know how it turns out!
No lemon: Used Lime juice instead. Got adventurous when the egg and oil produced such a generous “whipped” spread: Added a little Sugar…. Still a perfect jar of Mayonaise. Thank you.