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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’ve tried to make this same recipe twice, once with a cold egg but I fixed that next time and it still didn’t turn out! What am I doing wrong? 😫 I blended it till my immersion blender was hot in my hand and I was red in the face. I followed the recipe exactly! I used olive oil but saw others say it turned out fine with olive oil
I tried one very similar, the second one flopped. If not thickening try adding a tsp of white vinegar. Be sure you are bringing the the blender up and down and reversing direction. I am still experimenting too.
This is a delicious and very simple recipe to make. I only had to use 1/2 cup canola oil and used my ninja bullet cup. I blended egg, fresh lemon juice and salt then slowly added the oil. have in the past tried other recipes but nothing worked until now. I will never buy store bought again. Thank you so much for this beautiful recipe.
I wish I’d had this recipe long ago! I didn’t know it was so easy to make. I used avocado oil because canola oil isn’t as healthy as we have been told. Thank you for the great recipe! It’s a game changer for me.
Great recipe. So simple. I didn’t see the part about the egg not being cold but it still turned out fine. I added a pinch of powdered mustard and a tad more salt.
Is this recipe without Vitamin K?
I just made this recipe and it turned out perfectly. I used canola oil and followed the recipe exactly as written. Used my immersion blender and mixed ingredients in the plastic jar that came with the blender. Before starting, I was skeptical that making homemade mayonnaise could be so easy. No longer a skeptic! I think cleaning the mayo off the blades of the immersion blender was more difficult than making the mayonnaise. Thanks so much for posting a good recipe!
I’m so happy to hear it turned out perfectly! Thanks for giving the recipe a try!
Can I use mct oil instead?
Yes, but it may change the texture a bit.
Forgot to rate
So easy. I was looking at other recipes, and I wanted one without vinegar! So simple, yet so Good! I made it today and put it on a sub for dinner, tasted like a deli sub!
In my 65 years I have never made mayonnaise! I don’t eat a lot of it and buying even a small jar seemed like such a waste. Weirdly, I made half the recipe; I separated the egg, broke the yoke and used half plus half the white. Then a tsp of vinegar, half a cup of extra light olive oil then my immersion blender and voila! I used the rest of the egg in a scramble. I can’t wait to make more and add infused oils! So much cheaper and healthier to make at home. Thank you!
Can you substitute Extra Virgin Olive Oil for the Canola Oil? Thanks so much!
Sure. It will change up the taste a bit but that will work!
Can I substitute lemon zest for lemon juice. Acidic foods bother me
The lemon juice (or something acidic like white wine vinegar) is necessary in this recipe to help break down the egg.
Great recipe. Thank you.
My first time making mayonnaise. This recipe was easy and turned out great. Important to have the egg at room temperature.
Easy and delicious, follow the recipe ☺️
The recipe is perfect.