There’s something genuinely magical about whipping up a batch of Homemade Mayonnaise in your own kitchen. Suddenly, the ordinary sandwich or salad is transformed with a silky, rich spread that’s nothing like anything from the grocery store. If you have five simple ingredients and five spare minutes, you’ll unlock a world where eggs, oil, and a touch of tang combine into pure, creamy bliss. Whether you’ve never tried making your own or you’re searching for the perfect foolproof method, this recipe is about to earn a permanent place in your fridge.

Homemade Mayonnaise Recipe - Recipe Image

Ingredients You’ll Need

Homemade Mayonnaise really is all about the basics—sometimes, less is definitely more. Each of these simple ingredients is essential, and they all play a unique role in creating the luscious texture, sturdy emulsion, and signature flavor that set homemade mayo apart from anything store-bought.

Large Egg: The secret to emulsification and a mayonnaise that’s gloriously thick and spreadable. Using fresh, room-temperature eggs always helps!
Lemon Juice: Adds a bright, fresh zing and also helps stabilize the texture so your mayo won’t separate.
White Vinegar: Brings sharpness and just a little acidity for classic flavor depth; if you prefer, apple cider vinegar also works.
Ground Mustard or Dijon: Mustard isn’t just for flavor—it helps the eggs and oil come together in perfect harmony. Dijon gives a slightly sharper kick, if you have it!
Salt: Essential to awaken every other flavor, making the mayonnaise truly crave-worthy.
Avocado Oil: The best choice for its neutral flavor and creamy finish, but light olive or vegetable oil work beautifully as well.

How to Make Homemade Mayonnaise

Step 1: Combine Your Base Ingredients

Grab a bowl, a wide-mouth mason jar, or the cup that comes with your immersion blender. Crack the egg into it, and then add your lemon juice, vinegar, mustard, and salt. Before adding any oil, you’ll want to blend these ingredients together until the mixture looks smooth and even—about 30 seconds. This quick step helps set the base for a stable Homemade Mayonnaise emulsion.

Step 2: Slowly Emulsify with Oil

With your immersion blender running, ever-so-slowly start to drizzle in your cup of avocado oil. This slow stream is crucial—if you add the oil too quickly, the mixture might not come together smoothly. Keep the blender moving up and down gently to make sure every drop of oil gets incorporated. In just a minute or so, you’ll spot the magic happening as the liquid transforms into a creamy, spreadable Homemade Mayonnaise.

Step 3: Taste and Tweak

Once your mayo looks rich and fluffy, it’s time for the fun part: a taste test! Give it a try. If the flavor seems a bit flat, add an extra sprinkle of salt or a squeeze more lemon juice to wake everything up. If it feels heavy or too oily, a dash of vinegar brightens things perfectly. Keep adjusting until it’s absolutely swoon-worthy.

How to Serve Homemade Mayonnaise

Garnishes

Homemade Mayonnaise alone is already a treat, but you can sprinkle on fresh cracked pepper, a pinch of smoked paprika, chopped fresh herbs, or even lemon zest right on top for a pop of color and extra flavor. These little additions elevate the bowl and make your creation irresistible at first sight (and bite!).

Side Dishes

Nothing beats a platter of crispy fries, potato wedges, or oven-roasted vegetables with a generous dollop of Homemade Mayonnaise. It also makes turkey, ham, or chicken sandwiches absolutely craveable, while its creamy richness transforms hard-boiled eggs or fresh tomatoes into simple, satisfying snacks or salad toppers.

Creative Ways to Present

Spoon your Homemade Mayonnaise into a small glass jar and swirl a ribbon of sriracha or pesto through it for a two-tone effect. Create a trio of flavored dips with extra ingredients like garlic, chipotle, or fresh dill. Set a bowl in the center of a vegetable platter or alongside sliders at your next gathering—the possibilities are endless when your mayo is this good.

Make Ahead and Storage

Storing Leftovers

Pop any extra Homemade Mayonnaise into an airtight container or mason jar and tuck it in the fridge. It will stay fresh for up to a week, sometimes even longer if your ingredients are ultra-fresh. Always use a clean spoon each time you serve—it keeps your perfectly creamy batch safe and tasting its best.

Freezing

Homemade Mayonnaise doesn’t freeze well since the emulsion is sensitive to temperature changes. Freezing tends to break the creamy texture, so enjoy your mayo fresh or store it in the fridge for short-term use.

Reheating

Since this recipe is best served cold, there’s no need to reheat Homemade Mayonnaise. If it separates a bit after sitting, simply stir or quickly blend to bring it right back to silky smoothness—good as new!

FAQs

Can I use extra virgin olive oil instead of avocado oil?

Technically, you can, but extra virgin olive oil has a stronger, sometimes bitter flavor that can take over the mayonnaise. If you love that bold taste, give it a try, but most people prefer avocado oil or light olive oil for a more neutral, balanced result.

Is it safe to use raw egg in Homemade Mayonnaise?

In general, fresh, high-quality eggs from a trusted source are safe for most people in Homemade Mayonnaise. If you’re concerned about raw eggs, you can find pasteurized eggs at the grocery store, which are treated to reduce risk but still work perfectly in this recipe.

Can I make this recipe without an immersion blender?

Absolutely! While an immersion blender makes things extra speedy, you can create Homemade Mayonnaise using a regular blender, a food processor, or even a whisk and strong arms—just add the oil drop by drop and whisk constantly to build that beautiful emulsion.

What if my mayonnaise separates or won’t thicken?

If your Homemade Mayonnaise comes out too runny or splits, don’t toss it! Start with a fresh egg in a clean bowl and slowly whisk in your separated mixture. The extra egg often acts as an emulsifier and brings everything together.

How can I customize the flavor?

This recipe is the perfect base for creativity. Stir in minced garlic for aioli, sriracha for heat, chopped pickles for tartar sauce, or a splash of honey for sweetness—the possibilities for your Homemade Mayonnaise are practically endless.

Final Thoughts

Once you taste Homemade Mayonnaise, it’s tough to go back to the bottled kind. This recipe is simple, quick, and absolutely worth every minute for the flavor and satisfaction it delivers. Give it a try—you’ll discover just how easy it is to make every meal more special with a homemade touch!