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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
This section explains how to choose the best homemade mayonnaise ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- 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, including amounts and temperatures, see the recipe card below.
- 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.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© 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. 🙂
438 Comments
Marian
0I’ve watched and followed so many homemade mayo tutorials on YouTube but for some reason, they didn’t really work out for me. But I always love to experiment so of course I tried this recipe, and I’m amazed at how quick and easy it was to make. The mayo is creamy, flavorful, and perfect for adding to sandwiches and salads. Definitely saying goodbye to store-bought mayo.
Sabrina
0Made this multiple times now & it’s turned out perfect every time! So much better than store-bought! Thanks for the recipe.
Sheila
0Used avocado oil to make this mayo, and it’s so light and tasty. The taste is so much fresher than anything you can buy at the store. And I love knowing exactly what’s going into my condiments, and this recipe delivers on flavor and quality.
Steph
0I used to buy mayo but this time tried your mayo recipe in my salad dressing for the first time, and I’m totally hooked! It’s so creamy and rich and I love that it’s quick to make. I will ditched the store-bought stuff for good.
Tawnya
0I followed directions exactly and my mayo is like water. So runny. You need a spoon. 🙁
Wholesome Yum D
0Hi Tawnya, It sounds like your mayo is broken and you can find the directions to fix that issue.
T
0If it turns out like soup, is there any way to fix it, or its a goner?
Wholesome Yum D
0Hi, You can find multiple ways to fix broken mayo in the post above.
Kinga
0I tried this today but came out quite bitter and was yellow/green …. apparently the Avocado oil was 100% pure.. what did I do wrong :[
Maya | Wholesome Yum
0Hi Kinga, Pure avocado oil is what you’d want to use, but based on the bitterness and color you described, it sounds like you used extra virgin avocado oil. I recommend using a neutral refined avocado oil, I like this one.
Sandy
0I used all ingredients as listed but it was very runny. When I added another egg it thickened up. Why do you think I needed 2 eggs. They are large eggs. It does taste great and so creamy.
Wholesome Yum D
0Hi Sandy, It sounds like your mayo broke, sometimes a 2nd egg is needed to bind all the ingredients.
Ada
0Thank you for this recipe….it is so easy and delicious!!!!
Ada
0OMG!!!! It is soooo delicious. Thank you for sharing this easy and fantastic recipe!!
Billee
0I have some sweet almond oil and have made regular mayonnaise before using sunflower oil. Do you think that I would have any problems using almond oil instead for this recipe?
Wholesome Yum D
0Hi Billee, I have never tried this with almond oil, but if you try it please let me know the results.
Sherry
0This is absolutely the best Mayo!!! Love, love, love it. I use 1 tsp white vinegar and 1tsp lemon juice. Thank you so much for sharing this!!! I thought I was totally going to have to give up Mayo for good to avoid unhealthy oils. Not so. 😍
Joannie
0This turned out perfect! The key to making it thick is to put the immersion blender at the bottom of the jar for at least 20 seconds before moving toward the top. It must be on high speed as well. I’ve made mayo like this for years and it always turns out right. Love this avocado oil recipe the best. Definitely a keeper!
Gayle
0This is the best mayo ever! I bought an avocao mayo in Florida that was good, but when I came back to Ohio I couldn’t find it anywhere. All the others available either tasted terrible or had other oils besides avocado. Looked online and the prices were unbelievably high. So, I found this recipe. It is delicious. I have never had a problem with it turning out right. I have tried other recipes in the past that did not have the right consistency and were a mess. This mayo tastes so much better than any avocado mayo I have ever bought, and I even love it more than traditional mayo.
beth
0I would love to try this recipe, but the raw egg scares me. Isn’t that dangerous? What about salmonella? Apparently lots of people have done it, but I’m super scared of food-borne illnesses. Any reassurance to offer? Thanks!
Wholesome Yum D
0Hi Beth, The USDA states homemade mayonnaise can be safely made if raw, in-shell pasteurized eggs or pasteurized egg products are used. Make sure to keep it refrigerated and use it within four days.
Christine Kerr
0have used this recipe for my 6 month for my keto, love it!
Joanne
0Wow, this was so easy to make! It was my first time making mayonnaise! I made a double batch in an old mayo jar since salad season is upon us! It came together beautifully with the immersion blender held at the bottom in the egg layer for the 20 seconds or so. I used eggs that I had pasteurized with a sous vide, 135 degrees F for 75 min. My oil was a 1:1 mix of olive and avocado oil, since I was low on the latter. I loved that making the mayo and the cleanup were both so quick and easy. So much so that I doubt I will ever buy mayonnaise again! Looking forward to playing with the other ingredients to try making different flavors, and to making my own mayonnaise-based sauces and salad dressings. Thanks for another WINNER of a recipe, Maya!
Christine Kerr
0I’ve started keto in Jan.2023 and like this recipe best!
Harry Livingston
0WOW, blown away, this is my first time making homemade mayo and I gotta say, it’s so much better than store bought.I didn’t have dijon mustard and used regular, but I’ll use it next time, and I can just imagine how good that’s gonna taste. I’m also gonna put some dill in my next batch.
Lonnie
0I am so excited to have found your site! This makes coming up with keto meals so much easier and I am more likely to stick to it with the help. Thank you!!!
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.
Wholesome Yum D
0Hi Rene, I have never tried that before.
Maralou
0Tasted great. Was so creamy & smooth. I think people have trouble b/c they aren’t using an immersion blender. Great idea to blend in the jar that I store it in.
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.
Wholesome Yum D
0Hi Gina, The hot water might have been the issue because that would make the mayo too thin.
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?
Wholesome Yum D
0Hi Helena, I’m sorry to hear that happen. Usually, the mayo breaks if the oil was added too quickly.
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.
Dee
0Excellent! I read the reviews, some had me nervous, but I watched the video and gave it a try. It came out perfect. I used a quart sized mason jar and it was too big, but it still worked. Next time I’ll use a wide mouth pint glass. So much better than the store bought mayo made with cheap and unhealthy oils. Thanks for the recipe and video.
Katie
0My first attempt came out a bit green and tastes quite oily? What have I done wrong?
Wholesome Yum D
0Hi Katie, Are you using 100% Pure Avocado Oil, the oil could be the reason your mayo is turning green.
Teresa Eastwood
0I do not own an immersion blender, can I use a standard hand held small blender (like for drinks, eggs, etc?)
Wholesome Yum D
0Hi Teresa, I have never tried that. I’m not sure that kind of blender would be powerful enough.
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!