There’s something ridiculously satisfying about making your own homemade mayonnaise from scratch. It feels a little fancy, a little old-school, and then you taste it and realize… oh. This is what mayo is supposed to taste like. Creamy, bright, and fresh — not gloopy or bland.
The best part? You probably already have everything you need. With a couple of eggs, good olive or avocado oil, and a splash of acid for zing, you can whip up a rich, velvety spread that’ll ruin store-bought mayo for you forever (in the best way).
What really makes this version special is its balanced flavors. The white vinegar and lemon juice give it that clean, tangy kick, while a touch of ground mustard adds depth without screaming “mustard.”
Using olive oil gives a slightly richer, more savory finish, while avocado oil keeps things extra smooth and mild. You honestly can’t go wrong either way. Once it comes together, the texture is thick, glossy, and spoon-licking good.
Spread it on sandwiches, stir it into dressings, or use it as a base for dips and sauces. Just be warned: Once you start making it at home, the jarred stuff might never make it back into your cart.
You can also use this homemade mayo when making delicious Cornbread Salad or Dill Pickle Pasta Salad. Yum!
Ingredients At A Glance
- Light Olive Oil or Avocado Oil
- Large Eggs, room temperature
- White Vinegar
- Fresh Lemon Juice
- Ground Mustard
- Salt
Items Needed:
Directions Overview (Full Printable Recipe Card Down Below!)
Add Ingredients: Place all ingredients, except the oil, in the bottom of a large mason jar or a similar tall container. Gently pour the oil over the ingredients (you don’t want to disturb them much with the oil).
Place the immersion blender gently into the jar, all the way to the bottom, leaving just a tiny space between it and the bottom. Blend until the ingredients no longer stir in the blender.
Some of the ingredients partway up the jar will already be mayo, so lift the top of the blender to where the ingredients aren’t mixed, then slowly move it up and down while blending until everything is blended. Gently stir to ensure it’s fully mixed.
How To Store Homemade Mayonnaise
- Store in an airtight container, in the fridge, for up to 2 weeks. It often lasts longer than this, but this is a pretty safe time to start keeping an eye on it. Do not freeze.
Helpful Tips
- Concerned about raw eggs in homemade mayo? It’s important to note the science behind the recipe. The vinegar, lemon juice, and salt all foster a safe environment where bacteria like Salmonella are unlikely to grow.
- When using an Immersion Blender, it’s important not to start mixing at the top of the jar, where most of the oil is. You want to start with the ingredients at the bottom and once they’re fully mixed, move up. Otherwise, your mayo will turn chunky and break apart.
- Be sure to use quality oil that isn’t old. Otherwise, your mayo will taste like gross oil.
- I cannot recommend any substitute for the immersion blender. It does the best job out of all the options.
- You can use the same amount of Dijon mustard in place of the ground mustard. Don’t use a super-strong mustard, or it can easily overpower your mayo.
Homemade Mayonnaise Recipe Using Immersion Blender
This homemade mayonnaise is rich, creamy, and ready in just minutes with simple pantry ingredients.
Ingredients
- 2 Cups Olive Oil or Avocado Oil
- 2 Large Eggs
- 2 ½ Tablespoons White Vinegar
- 2 ½ Tablespoons Lemon Juice
- ½ Teaspoon Ground Mustard
- ½ Teaspoon Salt
Items Needed:
- Immersion Blender
- 32-Ounce Mason Jar or Similar Container
Instructions
- Place all the ingredients, except the oil, in the bottom of a large mason jar or taller container similar to a jar.
- Gently pour the oil over the ingredients (you don’t want to upset the ingredients much with the oil).
- Gently place the immersion blender into the jar, all the way to the bottom, leaving just a tiny space between it and the bottom of the jar.
- Blend until the blender no longer stirs the ingredients. Some of the ingredients partway up the jar will already be mayo, so lift the top of the blender to where the ingredients aren’t mixed and slowly move it up and down while blending until everything is blended.
- Gently stir to ensure it’s fully mixed.
- Use immediately or store in the fridge to chill. Enjoy!
Notes
- Store in an airtight container in the fridge for up to 2 weeks. It often lasts longer than this, but this is a pretty safe time to start keeping an eye on it. Do not freeze.
- Raw eggs can be worrisome in homemade mayo, but it’s important to note the science behind the recipe. The vinegar, lemon juice, and salt all foster a safe environment where bacteria like Salmonella are unlikely to grow.
- It’s vitally important that you don’t start mixing at the top of the jar where most of the oil is sitting. Start with the ingredients at the bottom, and once they’re fully mixed, you can move up. Otherwise, your mayo will turn chunky and break apart.
- Be sure to use quality oil that isn’t old. If not, your mayo will taste entirely like gross oil, and you don't want to waste ingredients.
- I cannot recommend any substitute for the immersion blender. It does the best job out of all the options.
- You can use the same amount of Dijon mustard in place of the ground mustard. Don’t use a super strong mustard, or it can easily take over your mayo flavor.
Nutrition Information
Yield
56Serving Size
1 TablespoonAmount Per Serving Calories 84Total Fat 9gSaturated Fat 1gUnsaturated Fat 8gCholesterol 7mgSodium 22mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
