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GET IT NOW- Why You’ll Love This Homemade Mayonnaise Recipe
- Mayo Ingredients & Substitutions
- How To Make Mayonnaise
- How To Fix Broken Mayo
- Flavor Variations
- Storage Instructions
- Ways To Use Homemade Mayonnaise
- More Homemade Condiment Recipes
- My Tools For This Mayonnaise Recipe
- Homemade Mayonnaise Recipe (5 Minutes!) Recipe card
- Recipe Reviews
Condiments with natural ingredients can be challenging to find, particularly if you want something affordable. That’s why I make my own when I can! This easy homemade mayonnaise recipe is a staple at our house — so much so that it’s in my first cookbook. It literally takes just a few minutes, using common ingredients, like avocado oil and eggs. And unlike many mayo recipes, this one has almost no cleanup at all! You’ll love mixing it into all kinds of recipes, like classic chicken salad or homemade ranch dressing.
Why You’ll Love This Homemade Mayonnaise Recipe
- Rich, creamy flavor
- Silky, smooth texture
- Only 5 simple, natural ingredients
- Quick prep time — takes 5 minutes!
- Almost no cleanup (store in the same jar!)
- Healthier, natural alternative to store-bought mayonnaise
Mayo Ingredients & Substitutions
Here I explain the best homemade mayonnaise ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Egg – Use a raw egg at room temperature. Egg substitutes won’t work here, sorry.
- Dijon Mustard – Adds a tangy depth to the mayo recipe. You can also use yellow mustard (I’d recommend a slightly smaller amount) or a pinch of mustard powder.
- Apple Cider Vinegar – You can also swap this with white vinegar, fresh lemon juice, or white wine vinegar.
- Sea Salt – I use 1/4 teaspoon, but you can double that if you prefer a saltier mayo.
- Avocado Oil – Avocado oil is the best choice for homemade mayonnaise. It tastes light, and is less processed than the soybean oil, vegetable oil, or canola oil you’ll find in store-bought (these are also over 90% GMO in the U.S.). If you don’t have avocado oil, you can use any other neutral-flavored oil, such as refined liquid coconut oil or light olive oil. Extra-virgin olive oil also works, but the flavor will come through in the mayo.
How To Make Mayonnaise
This section shows how to make mayo, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
- Start with the egg. Crack the egg into a wide mouth glass jar, or a tall glass wide enough for an immersion blender to fit.
NOTE: Do not use a bowl.
The ingredients won’t layer properly in a bowl, so a jar or wide glass is necessary.
- Add the Dijon mustard, vinegar, and salt. Try not to disturb the egg. Do not whisk or stir.
- Add oil. Pour the oil on top. Again, do not whisk or stir.
- Blend. Place the immersion blender at the bottom of the jar, where the egg is. Blend for 20 seconds without moving, until the mixture starts to turn white at the bottom.
- Finish blending. Slowly move the blender up and down in the jar to make the homemade mayonnaise recipe.
VARIATION: Don’t have a blender? Use food processor!
I prefer the immersion blender method for making this mayonnaise recipe, because it’s easier to wash than a food processor and I can store the mayo in the same jar. But if you don’t have one, here is how to make mayonnaise using a food processor:
- Combine all the ingredients except the olive oil in a small food processor.
- Turn on the food processor. While it’s running, and pour in the oil in a thin stream, until the homemade mayo forms.
How To Fix Broken Mayo
Over the years I’ve heard about several tricks for fixing broken mayo. To be honest, using this immersion blender method, I have never had it break. It is seriously the perfect no fail homemade mayonnaise! But just in case, I still wanted to include some helpful tips for how to fix it if it’s broken or too thin:
- Egg yolk – The easiest way is with an additional egg yolk. Place a yolk into a clean bowl and whisk in just a little bit of the broken mayo. Once it begins to thicken, gradually whisk in the rest. The extra yolk helps re-emulsify the mayo.
- Mustard – This is similar to the previous method, except using mustard instead of another yolk. I remember reading somewhere that Julia Child used this trick. Place the mustard into a clean bowl, and whisk in a little of the broken mayonnaise. Once it starts to come together, gradually whisk in all the remaining mayo.
- Hot water – Whisk a couple tablespoons of boiling water into the mayo. This is a good trick to fix mayonnaise that is too thin, even if it’s not broken. It cooks the egg in the mayo very slightly, making it thicker.
Flavor Variations
Looking for some new and exciting flavors in your homemade mayonnaise? Try these ideas:
- Spicy Mayo – Also known as sriracha mayo! Simply mix 2 tablespoons of sriracha sauce with 1 cup of your homemade mayo for a fiery kick.
- Chipotle Mayo – Blend 1 cup of this mayonnaise recipe with 1-2 chipotle peppers in adobo sauce, and a squeeze of lime juice for a smoky, tangy taste. It tastes amazing with air fryer sweet potatoes!
- Garlic Mayo – To make garlicky mayonnaise, add 1 to 2 minced garlic cloves to 1 cup of this mayo. If you love garlic, also check out garlic aioli, which is similar but uses garlic as the primary flavor.
- Mayo Ketchup – Combine 1 cup of mayo with 1/2 cup ketchup (or make your own homemade ketchup that tastes even better!) and a tablespoon of lemon juice for a sweet and tangy sauce. This is the perfect dip for air fryer French fries or garlic parmesan fries!
Storage Instructions
Store this homemade mayonnaise recipe right in the jar (in the refrigerator) for up to a week.
Can You Freeze Mayonnaise?
No, it’s not recommended to freeze mayonnaise, as it will separate and lose its creamy texture when thawed.
Ways To Use Homemade Mayonnaise
You can use this homemade mayonnaise recipe just like regular mayo. Here are some fun and tasty ideas to try it out in your kitchen:
- Salads – I use this mayonnaise recipe in all of my creamy salads, including chicken salad, creamy tuna salad, classic egg salad, and even cauliflower potato salad. It’s also delicious a simple dressing for 7 layer salad.
- Seafood – Mayo makes a surprisingly delicious topping on fish, like salmon with mayo and parmesan crusted tilapia. If you like the idea of dipping foods, you can serve your favorite crackers or veggies with creamy shrimp salad or lobster salad.
- Salad Dressings – It’s perfect for coleslaw, or as a creamy base for a homemade ranch or Caesar dressing.
- Sandwiches and Wraps – Spread it on sandwiches or wraps for extra flavor. Homemade mayonnaise pairs well with leftover turkey, BLTs, burgers, or veggie wraps.
- Dips – Use it as a base for a creamy dip, like hot crab dip, spinach dip, or French onion dip.
More Homemade Condiment Recipes
If you’re excited about homemade condiments, there’s more to explore! Here are more simple recipes that add flavor to your meals, all with minutes of prep:
My Tools For This Mayonnaise Recipe
- Wide Mouth Jar – These fit my immersion blender and come with lids for storage.
- Immersion Blender – My go-to for making this recipe for mayonnaise!
Homemade Mayonnaise Recipe (5 Minutes!)
Learn how to make mayonnaise in just 5 minutes, with less cleanup! This homemade mayo recipe needs only 5 simple ingredients.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
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Add the Dijon mustard, vinegar, and salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
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Pour the oil on top. Again, do not whisk or stir.
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Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until mayonnaise forms.
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Store the homemade paleo mayonnaise right in the jar, in the refrigerator.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 tbsp
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Homemade Mayonnaise Recipe
494 Comments
Steve
0Haven’t tried yet. How long can this be stored in the fridge?
Wholesome Yum D
0Hi Steve, The mayo will keep in the fridge for about 7 to 10 days.
Sandra Pannell
0I followed your recipe to the letter(it’s not easy for me to not change things a bit)and I was rewarded with thick, creamy mayonnaise that I can’t wait to use. Oh yeah! It taste good, too!
Carisa
0This is soooo easy and so good. I was a bit scared to make it the first time after all I’ve heard for years about how finicky mayo can be, but I’ve made this recipe at least a dozen times, and it’s never failed. Thank you! I would like to know if you can double or triple this though without problems. It’s so good it seems it just disappears. 🙂
Monique
0Fabulous tasting mayo. I have been making my own mayo for years but this one tastes so much better. I use the same ingredients but more dijon and lemon juice rather than ACV and I use more juice than your recipe of ACV. I like your amounts so much better. But…a conversion to grams would be more helpful than mL. I like to weigh my food when mixing and most kitchen scales dont measure mL. I left myself notes, but just sharing a suggestion.
Wholesome Yum D
0Hi Monique, At the top of the recipe card, you can switch the conversions from US Customary to Metric.
Karen Satterfield
0I followed the directions exactly and it came out perfectly. Who knew making mayo could be so easy. I won’t buy mayo from the store again. I know exactly what the ingredients are. Thanks!!
Rene’
0Anyone add lemon, white vinegar or paprika to help it have more of a tart taste? Or any other ingredients that would? Been using for years and love it.
Maya | Wholesome Yum
0I’m so glad you love it, Rene! I noted in my recipe you can use lemon juice or white vinegar instead of ACV if you like. You can probably add 1-2 teaspoons extra and it should still work.
simonne
0Perfect! no issues.. egg was cold from fridge.. oil just poured straight in.. no problems and it tasted great. Thanks 🙂
Gina
0The first time I made this it was perfect. This time it is soup. Tried another egg, hot water nothing works. Used same brand of avocado oil. The only thing different is I may not have let the egg sit out as long. Any suggestions on what to do with this? Hate to throw it out.
Maya | Wholesome Yum
0I’m glad it was perfect the first time, Gina! Your issue the second time was likely that the egg was still cold. It needs to be at room temperature for the emulsion to work well. The only tricks I know of to save it are the ones I outlined in my post above.
DowntownDad
0Fantastic results! Used a pint-sized, wide mouth Mason jar. Followed step by step. Took an egg out and cracked it into the jar and left it for an hour or so to come to room temp. *The inductions are careful about saying to not disturb the egg, but my yolk broke and it still worked out, though I will continue to try to keep it intact.
When using the blender, the instructions say not to allow air. However, after a few passes up and down (per instructions) I found that I couldn’t get the last bit of oil emulsed without exposing a bit of air. Again, ended up with great results.
As with anything think with an immersion blender (or any blender,) expect some waste.
I probably will home-pasteurize the egg next time (it’s petty easy.)
Heather Griffin
0I loved the recipe until I got to immersion blender. I know a lot of people. NONE of them own an immersion blender.
Maya | Wholesome Yum
0Hi Heather, There are ways to make homemade mayo using a food processor or blender, but they are more finicky, more of a pain, and there is more cleanup. This immersion blender is my go-to and I also love it for soups.
Helena
0I have made this recipe many times and it has been excellent. Today, I made it and it came out broken. I went on YouTube to see how to fix it. It didn’t work. So, I threw it all out and started again, with the same results. Again, I tried to fix it and it was a little better but not as thick as I would have liked.
Any ideas?
Maya | Wholesome Yum
0I’m glad you liked it in the past, Helena! Were your eggs cold this time? That could be the reason it didn’t work.
Rene Treece
0Love love love this recipe. We have been using it for 4 years now. Thanks
Angela
0I followed the instructions exactly but it turned out very thin and soupy. Reading through the comments now and I see this is a common occurrence. Will add another egg and see if that thickens it up. Fingers crossed. Really don’t want to waste a cup of avocado oil or two eggs.
Shelley Moriarty
0Did not work, even after adding another egg yolk. Not creamy, just like water. Will try only yolk next time. Disappointed
Maya | Wholesome Yum
0Hi Shelley, Sorry to hear you had issues with it. I have tips in the post above about different ways to fix these issues.
Katie
0My first attempt came out a bit green and tastes quite oily? What have I done wrong?
Maya | Wholesome Yum
0Hi Katie, Are you using extra virgin oil that looks green? If so, that would be the reason it looks green, and would also make your homemade mayonnaise have a stronger flavor. I usually use a neutral avocado oil.
Teresa Eastwood
0I do not own an immersion blender, can I use a standard hand held small blender (like for drinks, eggs, etc?)
Maya | Wholesome Yum
0Hi Teresa, I’m not sure what kind of handheld blender you’re referring to. It should work as long as it can submerge into a jar in a similar way to the immersion blender.
Dawn
0This avocado mayo is so easy to make, and it tastes so good! Also, a lot cheaper than buying.
Sandy
0So easy to make and delicious! Will make again as it turned out perfectly.
Ken Robinson
0Your recipe is so much easier than taking a lot of time and slowly dripping oil into a blender to emulsify the mixture. When I follow the directions exactly, the immersion method works perfectly. Sometimes, I add a little garlic and onion powder, even a sprinkle of powdered stevia. It didn’t emulsify once when an egg wasn’t at room temperature. However, it was more likely the stick blender wasn’t kept for at least 20 seconds in the bottom of the jar so that the egg was fully blended before slowly raising it through the rest of the avocado oil. I also like to use 2 tsp of fresh lemon juice rather than vinegar. Using this mayo as a base, I can make a variety of salad dressings but it’s even delicious straight out of the jar!
April
0Very good…first time I’ve made these. I also made the avocado mayo which turned out well. I didn’t have lemon so added just a little more ACV, but I should have skipped it as it didn’t need it. Thanks for the easy recipe.
Michaela
0Turned out great both times. Thank you.
Reba
0So easy and came out perfect, 1st time!
Elizabeth
0I often blow it. It comes out runny for some reason. I simply take another egg out of the fridge, toss it in, and blend it per directions. Works like a charm!
Angela
0I’d like yo say Thank you! All of your keto recipes I’ve used have the nutritional info which helps so much! I hate scrolling through to someone’s recipe just to find out they have not included that information.
Angela
0I haven’t read any other comments so not sure if anyone else had the same issue..
I ended up with mayo soup. I scraped to first attempt and did everything the same except the second time, it blended the egg, salt, vinager and mustard a bit first and then slowly drizzled in the oil. And it worked perfectly!
Eve
0I have made my own mayo for years. The immersion blender (I just tried the other day), was amazing, and boy let me tell you I wish I had one years ago. I add a clove or two of garlic and dry mustard powder, not wet, and it keeps in the fridge for months! Thats my gourmet mayo recipe.
Biscuit biscuit
0Hi Maya, Can’t wait to try this recipe. I can easily see this works. Just a friendly comment to make better. Eggs do have protein. I think you just got busy and left it out of the nutritional facts. Can’t wait to try. Keep up the great work. Love your recipes.
Wholesome Yum D
0This recipe includes 1 egg but has 20 servings so the amount of protein from that 1 egg would be very minimal over 20 servings.
Tawnia
0After trying two recipes that called for the slow drizzle method which resulted in soup I searched for what I was doing wrong. I came across this method and figured I’d give it a try. My Breville IB is too large for a jar so used the container that came with it. Followed the recipe exactly. SUCCESS! I’m tired of rising grocery prices for substandard food, on a mission to make all I can from scratch. Plus I know exactly what I’m eating. Thank you for helping me scratch mayo off my list!
Jazz
0I love this recipe! This is so much nicer than using olive oil. It has a nice thick, creamy texture! I’m about to add it to your ranch recipe which I also love!
NolaL
0SO much better than other mayo recipes. The only change I made was to add a bit of stevia. *Wanted it to taste a bit more like the store bought garbage I am used to.
Jayna Fia
0This worked out great! I have been making mayo in my food processor and it is a pain. Using my IB is so much easier and MUCH less clean up! Worked like a charm. First time using avocado oil and it is very mild compared to olive oil which is what I have been using up to this point. But with a mild flavor, I can add other flavors and have them come through more. Thank you!
Rebecca Ramirez
0Hi! I followed the recipe exactly and I got mayo but the taste was like as if I had used olive oil instead of avocado oil. I tasted the avocado oil and it was neutral. Could it be the Dijon? Or is that how it’s supposed to taste?
Rebecca Ramirez
0Ok, I forgot that I used two different brands of avocado oil. One was older but still not expired. That one had a mild taste like olive oil. Maybe it went bad. I don’t know. The other brand was neutral.
Wholesome Yum D
0Hi Rebecca, It sounds like it was your avocado oil had a stronger taste which may have caused your mayo to not turn out correctly.
Lew
0Myeah…out of 10, maybe a 4; I used my trusty Braun IB; not much flavor at all, and the texture was more sauce-like than spreadable. I added 1/2 tsp of lemon juice and it was only marginally better (to me). Right now 16oz. of avocado oil is $14.95 here in California (ironic given avocado production here) I have half the bottle left. Not sure if I want to risk it.
Debra Housworth
0Best and easiest recipe/method I’ve ever tried! It’s a little on the plain side, but easy to add a few ingredients to spice it up if you want.
Debra Housworth
0I actually used the beaker that came with my immersion blender. I put the egg in the bottom and let it come to room temperature. Then, I put the immersion attachment in the beaker on top of the egg, added the other ingredients with the oil on top, and followed the instructions.
Elizabeth
0Attempt #1 was perfect. Attempt #2 was a runny mess. #3 was perfect again because I followed directions exactly and blended the egg FIRST for 20 seconds. also, I didn’t shake the apple cider vinegar and added 1/4 tsp salt (i/o 1/2″) per recipe! It’s delicious!
Marijane
0I followed the directions and it turned out watery. So, I added an egg yolk and there was no difference.
Wholesome Yum D
0Hi Marijane, Sorry this recipe didn’t meet your expectations. Making sure that the egg is at room temperature is important for the success of this recipe. Also, try the troubleshooting tips in the ‘How to Fix Broken Mayo’ section.
Eva
0can I make this in a upright blender?
Maya | Wholesome Yum
0Hi Eva, You can make mayo in a blender, it’s just a little more finicky. Blend all the ingredients except the oil in there, then you’ll have to VERY slowly pour in the oil in a super thin drizzle while the blender is running. If you go too fast it won’t emulsify, and it’s also more cleanup. For these reasons, I prefer the immersion blender, but you can definitely try the upright blender method!
anjum yousuf
0Primal Kitchen makes it with Avacado oil
Cheryl
0Awesome!
Lynn
0Love this easy mayo recipe-so tasty
Diane
0Great recipe that everyone should try!
Allan
0Is Duke’s mayonnaise keto? It has 0 carbs.
Thanks
Wholesome Yum M
0Hi Allan, I urge you to look closely at the ingredients. Many off-the-shelf mayos are made with soy and canola, which aren’t healthy oils. If you can find one made with avocado oil, that is the best choice.
Victoria
0I was wondering how safe it is with using a raw egg in it?
Wholesome Yum M
0Hi Victoria, As with any recipe that uses undercooked eggs, there is a slight risk of illness. Make sure you are using pasteurized eggs from a safe source that you trust to diminish this risk.
Shauna
0I’ve made this multiple times…always comes out great!
Lise crowder
0Wondering why there was no protein count listed in nutritional values, when there is an egg in the recipe?
Wholesome Yum M
0Hi Lise, This recipe does contain protein from the egg, but when portioned down to a single serving size (1 tablespoon), the amount becomes negligible.
Loretta Spann
0This is delicious! Thank you for your recipes! It turned out great and so easy! I added part spicy brown mustard and part dijon because we like the spicy brown best!
Valerie Aaronson
0Wow, I actually did it the first time out, and it’s great! Now I’m going to mix in 1 cup of sour cream and my favorite ranch dressing mix finally knowing it’s healthy. Thank you so much, Maya!
Ruth
0Haven’t tried it yet but deserves a 5 just for simplicity… love it@
Brigitte
0Hi
I’m wondering if the recipe can be doubled…we go through it pretty quickly especially in the summer months making salads.
I use MCT oil because we like the neutral flavour.
Thank you!
Patricia Jensen
0I double and triple this recipe all of the time. I’ve never had a problem.
Wholesome Yum M
0Hi Brigitte, This recipe works best made in small batches. You can definitely make two batches of mayo and store it in a large jar!
Priscilla
0I love this recipe and have lost count of how many times I’ve made it over the last 2.5 years of my keto adventure.
I recommend using a very clean jar with straight sides (like repurposed tall pickle jars) to accommodate the immersion blender. I also cut the amount of Dijon and vinegar down by half. I add in lemon juice. BTW, vinegar and lemon juice will “cook” your raw eggs to avoid any food poisoning concerns. I always go heavy on the salt.
When making mayo you need to enter with confidence but not so much that you don’t read the directions. Just sayin’…
I use this mayo as a base for Thousand Island and Ranch dressings.
If anything lately, my mayo has been too thick once I put it into the fridge. Maybe I need more vinegar/lemon juice.
LOVE it!
Katie
0You said you cut the vinegar and Dijon down by half and add in lemon juice. How much lemon juice do you add? Thanks in advance!!