Best Homemade Mayonnaise Recipe

Mayonnaise is a staple in countless kitchens worldwide, loved for its rich, creamy texture and tangy taste. While store-bought versions are convenient, nothing beats the freshness and flavor of homemade mayonnaise. This homemade mayonnaise recipe is simple, quick, and requires just a few everyday ingredients. Plus, it’s free from preservatives and can be customized to suit your taste preferences more lemony, tangier, or spicier? You’re in full control.

Whether you want a spread for sandwiches, a base for dips, or a creamy addition to salads, this easy mayonnaise recipe is a game-changer.

In this comprehensive guide, you’ll learn everything you need from equipment and ingredients to step-by-step instructions, expert tips, variations, and nutritional insights. Let’s dive in!

🧰 Recipe Preparation Equipment

To make the perfect homemade mayonnaise, you’ll need a few basic kitchen tools:

• Immersion blender (or standard blender/food processor)
• Mixing bowl (if using whisk method)
• Measuring cups and spoons
• Spatula or spoon
• Jar or container for storage
• Whisk (if doing it manually)

Optional but helpful:

• Digital kitchen scale for precision
• Funnel (for transferring mayo to a jar)

🧂 What Do You Need to Prepare Homemade Mayonnaise Recipe?

Here’s everything you’ll need to whip up a fresh batch of creamy homemade mayonnaise:

Ingredients:

• 1 large egg (room temperature)
• 1 tablespoon Dijon mustard (or yellow mustard)
• 1 tablespoon white wine vinegar or lemon juice
• 1 cup neutral oil (like sunflower, canola, or light olive oil)
• Salt to taste (about ¼ teaspoon)
• Optional: A pinch of sugar, garlic powder, or paprika for added flavor

Tip: All ingredients should ideally be at room temperature to ensure smooth emulsification.

📝 How to Make Easy Homemade Mayonnaise Recipe Step-by-Step?

✅ Step 1: Prepare Your Workspace

Set out all ingredients and equipment before you begin. Clean your blender or food processor to ensure there’s no water or residue, as water can prevent proper emulsification.

✅ Step 2: Combine Base Ingredients

In a tall mixing jar (if using an immersion blender) or food processor bowl, add:

• 1 large egg
• 1 tablespoon mustard
• 1 tablespoon vinegar or lemon juice
• A pinch of salt

Allow everything to settle for 30 seconds.

✅ Step 3: Add the Oil

Slowly pour in 1 cup of oil over the egg mixture. The layering is essential—keep the oil floating above the rest of the ingredients.

✅ Step 4: Blend It All Together

Place the immersion blender at the bottom of the jar and do not move it initially. Blend on high speed. Within 10-15 seconds, you’ll see the bottom turning creamy. Slowly lift the blender up to incorporate all the oil.

If using a regular blender or food processor, blend the egg, mustard, and vinegar first, then slowly drizzle in the oil through the lid opening while blending.

✅ Step 5: Season and Adjust

Once emulsified, taste your mayo. Add more salt, vinegar/lemon, or mustard to suit your taste. You can also stir in garlic powder or herbs at this stage.

Transfer to a clean jar, seal it tight, and refrigerate.

🧪 Variations

Homemade mayonnaise is endlessly customizable. You can experiment with flavors and ingredients to match your dish or mood. For a garlic aioli, simply blend in one or two minced garlic cloves. Want a spicy mayo? Add sriracha, chipotle, or cayenne pepper for a kick.

If you’re looking for a healthier twist, try using half olive oil and half avocado oil for heart-healthy fats. For a sweeter profile, especially for coleslaw or certain dressings, include a pinch of sugar or a teaspoon of honey.

Herb lovers can fold in finely chopped parsley, dill, or basil. A lime-mayo version can work wonderfully with seafood or Mexican dishes.

Vegan? No problem! Replace the egg with aquafaba (the liquid from canned chickpeas) and use plant-based oils. The method remains the same blend slowly and steadily to emulsify.

The base recipe is a canvas. Once you master it, you’ll enjoy crafting a version tailored exactly to your preferences.

🧑‍🍳 Cooking Note

While technically there’s no “cooking” in making mayo, emulsification is the magic process that binds oil and water-based ingredients. One common mistake is rushing the blending process. Pouring oil too quickly or starting with cold ingredients can cause separation.

Temperature is key. Use room-temperature ingredients especially the egg and mustard to encourage proper emulsification. Also, always add the oil after the egg mixture to ensure a stable emulsion.

Safety note: Since this recipe uses raw egg, make sure to use a pasteurized egg or the freshest eggs possible to reduce the risk of salmonella. Store the finished mayonnaise in the refrigerator and use it within one week.

Don’t worry if your first try doesn’t emulsify. You can usually fix it by starting over with a new egg and gradually whisking in the broken batch. Practice makes perfect.

Lastly, always use a clean, dry jar for storage to prevent bacterial growth and prolong freshness.

🍽️ Serving Suggestions

Homemade mayonnaise is as versatile as it is delicious. Spread it on sandwiches, burgers, and wraps for that fresh, creamy kick. It also acts as the base for various sauces like tartar sauce, ranch dressing, and aioli.

Use it in salads like potato salad, coleslaw, and egg salad. Drizzle it on top of grilled vegetables or use it as a dip for crispy fries and chicken tenders.

For seafood, a lemony or herbed mayo pairs beautifully with shrimp and crab cakes. Mix it with garlic, herbs, and lemon juice for a flavorful dip at parties.

Need a low-effort appetizer? Serve a small bowl of flavored mayo with veggie sticks or chips.

🧠 Helpful Tips

1. Use room temperature ingredients – This ensures better emulsification and a smoother texture.
2. Use a neutral oil – Strong oils like extra virgin olive oil can overpower the flavor.
3. Don’t overblend – Once emulsified, stop blending to prevent breaking the emulsion.
4. Pasteurized eggs – Use them if you’re concerned about raw eggs.
5. Fixing broken mayo – If it separates, start fresh with an egg and slowly whisk the broken mayo into it.
6. Storage tip – Store in an airtight jar in the fridge for up to 7 days.
7. Label the jar – Homemade mayo has a short shelf life; labeling helps track freshness.
8. Don’t rush – Add oil slowly, especially with a traditional blender or food processor.
9. Customize – Play with ingredients like garlic, lemon zest, or chili for unique versions.
10. Small batches – Fresh mayo tastes best when made in smaller quantities.

Master these tips, and you’ll never go back to store-bought!

🌟 Tips for the Best Homemade Mayonnaise Recipe

• Start with high-quality ingredients: Fresh eggs, good mustard, and neutral oil make all the difference.
• Use an immersion blender: It’s foolproof and quick — ideal for beginners.
• Stabilize the container: Place your jar on a damp cloth to prevent slipping during blending.
• Taste and tweak: Once the mayo is done, add seasoning to suit your flavor profile.
• Let it chill: Mayo tastes better after a few hours in the fridge as the flavors meld.

These little things make a big difference in the texture, taste, and stability of your homemade mayonnaise.

⏲️ Timing Overview

• Prep Time: 5 minutes
• Cooking Time: 0 minutes
• Total Time: 5 minutes

🍎 Nutritional Information (Per Tablespoon)

• Calories: 94
• Protein: 0.1g
• Sodium: 65mg
• Fat: 10g
• Carbohydrates: 0.1g
• Sugar: 0g
• Cholesterol: 5mg

Note: Nutritional values can vary based on ingredients and portion size.

❓ FAQs

Can I use olive oil to make mayonnaise?

Yes, but use light olive oil to avoid a bitter aftertaste. Extra virgin is too strong.

How long does homemade mayo last?

Homemade mayo lasts up to 7 days in the fridge. Always store it in a clean, airtight container.

Can I make this without mustard?

Mustard helps stabilize the emulsion, but you can substitute it with egg yolk or omit it entirely. The texture might differ slightly.

What can I use instead of raw egg?

Try using pasteurized eggs or a vegan alternative like aquafaba (chickpea water).

Why did my mayonnaise separate?

This usually happens when oil is added too fast or the ingredients are too cold. Use room temperature ingredients and go slow.

🏁 Conclusion

Homemade mayonnaise is not only easy and cost-effective but also customizable to your taste and dietary preferences. Whether you’re avoiding preservatives or simply looking to enhance your meals, this creamy condiment is a must-have in your culinary toolkit. With just a few pantry staples and a little technique, you can create fresh, flavorful mayo in minutes.

Once you try this homemade mayonnaise recipe, you may never return to store-bought again. Happy blending!