Forget all of the extra preservatives and chemicals - making Homemade Mayonnaise really is so simple! All you need is an immersion blender for a fresh batch whenever the craving hits.
During my Whole30 rounds, I found myself really missing a good mayonnaise or aioli. After being disappointed in the store-bought mayos that have no added sugar or chemicals, I decided to make my own - and I won't be going back! This homemade mayo is creamy, silky smooth, and filled with flavor.
The Coined Breakdown
- Total Cost per serving (about 1 tbsp.): $0.08
- Total Cost (about 1 cup): $1.28
- Those Other Guys: $0.12 per serving
Ingredients
- Neutral Oil - One of the main ingredients in mayonnaise is a neutral oil. I recommend avocado, canola, or vegetable oil. If you want to use olive oil, check out my recipe tips below to see how to incorporate that!
- Large Egg - If you're worried about a raw egg, use a pasteurized egg (you can find this easily in the grocery store.)
- Vinegar & Lemon Juice - For a bit of acidity.
- Dijon Mustard - This secret ingredient helps stabilize our mayo! You won't taste it at the end.
- Seasonings - For plain mayonnaise, only use salt. I like to spice mine up a bit with garlic powder and Italian seasoning - this flavor combination creates more of an aioli!
Recipes that Use Mayo
Classic Coleslaw with Mayonnaise: A classic summer cookout side dish! Mix together chopped vegetables with this homemade mayo for a refreshing dish.
Caesar Dressing: My absolute favorite salad dressing - this recipe for Caesar dressing uses a base of mayonnaise!
Bang-Bang Sauce: Make my Grilled Bang-Bang Shrimp for your next weeknight dinner! It's healthy but satisfying.
Esquites: Serve this staple Mexican side dish with tacos or on top of nachos!
How to Make Mayonnaise at Home
Step 1: To begin, add all of your ingredients to a tall container (pour the oil last.)
Step 2: Put the dome of your immersion blender right over the egg yolk.
Keeping the blender touching the bottom, turn it on high and blend for 20-30 seconds until a thick mayo begins to form on the bottom.
Step 3: After that, slowly begin moving your immersion blender up and down to incorporate the rest of the oil.
Step 4: And that's it! You can store it in the same container, with a lid, for up to 2 weeks.
Recipe Pro Tips
- Don't move the blender - yet! Keep the immersion blender's head on the bottom of the container (and over the egg yolk) for at least 20 seconds, until a creamy mayonnaise forms on the bottom. This is the initial emulsion that provides stability for the rest of the mayo.
- Too thick? You can whisk in a couple tablespoons of water to thin out the mayonnaise to your liking.
- Want to use olive oil? Two options: either use a ratio of 1:1 neutral oil and olive oil, or wait until the mayo is stable and then whisk in some olive oil towards the end. This avoids that bitter taste that happens when you blend olive oil!
Recipe FAQs
Using a high-powered machine like an immersion blender breaks down the polyphenols in extra-virgin olive oil; and this creates a really bitter taste! It's also why a lot of store-bought olive oil mayos still use other oil, and add sugar to compensate.
You can still use a bit of olive oil in your homemade mayo. I've made many batches where I did half olive oil and half avocado oil, or you can whisk some olive oil in after the mayonnaise is stabilized.
Unless you're making vegan mayo, your mayonnaise will have raw eggs in it. However, you can always use pasteurized eggs to eliminate any concerns!
Your ratio may be off! Slowly drizzle in oil while blending with the immersion blender until the mayo reaches the consistency you want.
That's easy! You can simply stir in or whisk a few tablespoons of water into the mayonnaise to thin it out.
This spread keeps well in an airtight container for up to 2 weeks.
Other Sauce Recipes You'll Crave!
If you tried this Easy Homemade Mayonnaise Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Easy Homemade Mayonnaise
Equipment
- Deli Container with lid
- Immersion Blender
Ingredients
- 1 ct. large egg
- 1 tablespoon dijon mustard
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon garlic powder optional
- ¼ teaspoon Italian seasoning optional
- 240 milliliters neutral oil avocado, canola, etc.
Instructions
- Add your egg, dijon mustard, white vinegar, lemon juice, and seasonings to a tall deli container.
- Pour the oil on top of everything else.
- Place your immersion blender right over the egg yolk, ensuring it is fully covered.
- Turn the immersion blender on high, keeping the blender head pressed to the bottom.
- After 20-30 seconds, you should see a thick mayonnaise layer form at the very bottom of the container. This is the initial emulsion that provides stability for the rest of the mayonnaise.
- After the mayo forms at the bottom, slowly lift the immersion blender up so that the rest of the oil can incorporate.
- By now, everything should be thick and creamy. You can then taste your mayo and add any additional seasonings to your taste. Enjoy!
Notes
- Use pasteurized eggs to make homemade mayonnaise, to avoid a risk of salmonella.
- Mayo too thick? Add a couple teaspoons of water at a time to the container and stir/run the blender until it's thinned out.
- Mayo too thin? Add a little bit of oil, running the blender until the mayonnaise reaches your desired texture.
Natasha C says
Much easier than I thought! I didn't want to make a store run for mayo, and this did the trick!
Shani W. says
Thank you so much for leaving a review Natasha 🙂