Make this homemade mayonnaise recipe in just minutes using either a food processor OR an immersion blender.
Using a handful of pantry and fridge ingredients - including your choice of oil - you can literally have mayonnaise whenever you want, saying goodbye to store bought!
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NOTE: This recipe for homemade mayonnaise was one of the recipes I published within the first months of starting An Oregon Cottage. It was (and still is) magic to me and something I wish I had known about earlier, which of course made me want to tell everyone I knew about how incredibly easy is is to make mayonnaise at home. It's one of the core "pantry basic" recipes, along with things like ketchup, chocolate syrup, and bread crumbs.
And so, after all these years, I felt this deserved to be updated with all new photos and another even easier method to make it (I know - as if, right?). You guys - please make this! I swear after making it just once you'll feel silly buying it - even 'specialty' mayos because YOU can decide the type of oil and flavorings you add to it! (This doesn't mean I don't still occasionally buy it, lured by "Harrissa" on the label or something - but I do feel silly, lol.)
I don't know why it took so long for me to make homemade mayonnaise. It takes less than 10 minutes total including clean up, and costs just pennies. The main ingredients are eggs and oil, which we always have on hand. I guess it was because like the other pantry basics, we grew up seeing them purchased at the store and never thought about making them at home.
In fact, I probably wondered if mayonnaise even could be made at home. Which is kind of sad, because it is an old, time-honored recipe dating from the 18th century that was obviously always homemade.
Now after making it myself I want to let everyone know you CAN make it, too!
Does it always work?
Since publishing this recipe, I've heard that some people have had trouble with the egg and oil emulsifying. Here are a couple keys to making your homemade mayonnaise foolproof:
- Have all your ingredients at room temperature. TIP: To bring your egg to room temperature quickly, immerse it in a bowl of hot tap water for 5 minutes.
- Use the right tool: I show how to use either a food processor or a hand-held immersion blender, but you can also use a regular blender using the food processor steps (you'll probably have to scrape the sides a bit more).
If you have one of these tools, all the other ingredients are things we usually have on hand in our pantries and refrigerators, making it actually quicker to make than to run to the store to buy it!
The Tools I Recommend for This Recipe:
- Cuisinart Smart Stick Immersion Blender
- Cuisniart Pro Classic Food Processor
- 1 Cup Glass Measure
- Wide Mouth Mason Jars
- Flat Nylon Scraper Spatula
Homemade Mayonnaise Two Easy Ways
Ingredients
At it's core mayo is just:
- oil
- egg
- a little salt
This is whirred up until thick (think about that the next time you pick up a jar at the store and look at the label...).
You can make it this basic if you want, though you'd need to add a bit of water instead of the vinegar or lemon to help bind and keep the egg and oil from separating.
But if you look at any of the labels on storebought mayo, you'll see that there are almost always other ingredients including vinegar and spices.
I used to think it was just "salad dressings" like Miracle Whip that had these ingredients until I started reading labels and realized that traditional mayo has some, too. (Just not the sugar - definitely not the sugar.)
So to the main ingredients we'll add:
- a little vinegar (or lemon juice)
- garlic powder
- Dijon mustard
The last two are optional and can be omitted or adjusted to your tastes, or you can try other seasonings. Add lots of fresh garlic and you have an ailoi for dipping, add a tablespoon of Sriracha and you have a slightly spicy spread, and so on.
What oil can I use in homemade mayonnaise?
Almost any, really. Though strong extra virgin olive oils will make your mayo bitter. I've even used melted coconut oil! It created a weirdly stiff product after refrigerating, lol, but it did work. Most lighter oils work well - I look for non-industrial oils that have been expeller-pressed or cold-pressed. Here are a few I've used and recommend:
- Expeller-Pressed Safflower Oil
- Avocado Oil (as long as you're okay with green tinted mayo...)
- Sunflower Oil cold pressed here or expeller-pressed from Trader Joe's (pictured)
- Olive Oil (I purchase Costco's Organic oil and it has made a mayo that's not quite as bitter as when I used extra-virgin - I encourage testing to see what you like best.)
Now it's time to make mayonnaise (Ha - reading this will take longer than making it either way!). Following are two ways to make mayo - with a food processor or with a hand-held blender. Read through and choose which way will work best for you!
Homemade Mayo with a Food Processor
Using a food processor is the classic way to make mayonnaise and is the first way I learned how to make it.
It barely takes five minutes, including gathering the few ingredients. Even with clean up you're still under 10 minutes.
Here's how to make it:
Step 1: Add the egg and remaining ingredients - except the oil - to the bowl of a food processor.
Note: I guess I should take this moment to point out that the egg is raw and will remain raw. If that is a concern for you (usually that means elderly, toddlers, or problems with health) then you may want to steer clear of this recipe or try a pasteurized egg product. Personally, I have had no problems eating raw eggs and I know no one who has, though I've read the warnings. So I leave it up to you.
Step 2: Process all the ingredients together well, 20-30 seconds.
Step 3: With the motor running, add the oil of your choice in a slow stream.
The mayo should start to emulsify.
Step 4: Process another 10-20 seconds. Remove the cover and prepare to be amazed - there will be actual real mayonnaise (I swear, I still can't believe it's going to happen!).
Step 5: Adjust the seasonings to your taste. The first time I made it, I had to take several tastings (I used a lettuce leaf) and I wrote down what I liked so I when I made it again it would be the same.
Homemade Mayo with an Immersion Blender
Even though making mayo in a food processor is fast and easy - using an immersion blender is even faster!
You can make it right in a wide-mouth mason jar, so clean up is quicker, too. I pretty much make mayo this way now, unless I need a larger batch for something.
Just one more reason to love my immersion blender!
As if Addictive Tomato Chutney, our favorite Homemade Tomato Soup, and this delicious Cauliflower Cheese Soup, weren't enough.
Here's how to use an immersion blender to make mayonnaise:
Step 1: Add ALL of the ingredients, including the oil, to a wide-mouth pint size mason jar. This is the major difference from the food processor - you'll add the oil with the other ingredients.
Step 2: Insert the hand held blender fully into the jar. Hold the blender button down and start mixing all together. You will see it start to form mayo pretty quickly. Move the blender up and down a bit to make sure the egg is fully incorporated.
Ta-da!
Perfect mayo in minutes, all ready to go in the jar you'll be storing it in. As if making mayonnaise wasn't magic enough, right?
Not bad for 2-5 minutes of your time and being in control of all the ingredients.
How long does homemade mayonnaise last?
Either way you make it, you can store your homemade mayonnaise in a glass jar the refrigerator.
It should last more than a month. In our house only after about six weeks do the edges start to go "clear" as old mayo can do (I don't know how else to describe it...).
Oh well, now you know that with just an egg and some oil you can always make more, right?
Easy Homemade Mayonnaise - Two Methods
Ingredients
- 1 egg at room temperature*
- 1 ½ tablespoons vinegar or lemon juice
- 1/2 teaspoon salt**
- 1 teaspoon Dijon mustard optional
- 1/8 teaspoon garlic powder optional
- 1 cup oil*** expeller-pressed sunflower oil, avocado oil, light olive oil, etc.
Instructions
Food Processor Method:
- Add the egg to the bowl of a food processor. Add the vinegar (or lemon juice) and salt. Add any of the remaining ingredients you desire except the oil.
- Process the ingredients a couple seconds, then with the motor running, add the oil in a slow stream.
- Process another 10-20 seconds. Taste to adjust seasonings.
Hand-Held Immersion Blender Method:
- Add ALL ingredients (including oil) to a pint-sized wide mouth mason jar.
- Put the blender all the way into the jar and start blending, moving the stick up and down slightly as you see it become mayonnaise to make sure all the egg is blended in.
- Store directly in the jar!
- For both methods: store, covered, in the refrigerator for about a month.
Notes
Nutrition
Click the link below for lots more basic pantry items you can make at home!
Pantry Basics at An Oregon Cottage
Which includes things like:
- Homemade Bone Broth 4 Ways (+Bone Broth 101)
- Chewy Granola Bars Recipe
- Easy 'Refried' Beans
- Perfectly Salted Roasted Almonds
- The 20 minute Granola I have almost everyday
- and lot's more!
This recipe has been updated - it was originally published April 2009.
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read my full disclaimer and advertising disclosure.
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AG says
The Easy Homemade Mayonnaise recipe calls for vinegar. What is the recommended type of vinegar?
Jami says
I use a mild rice vinegar or apple cider vinegar. I think it would be nice with a white wine vinegar, too.
And I've used regular white in a pinch and it's all good. Experiment and see what you like best!
Janice says
I've been making homemade mayonnaise since high school (50 years).
The recipe was in my blender recipe book. It is:
1 egg
1 TBSP vinegar or lemon juice
1 cup oil (any you prefer)
1/4 tsp salt (the recipe called for 1/2 tsp, way.
too salty for me)
1/8 tsp ground white pepper
1/8 tsp ground mustard
Mix everything together in the blender then drizzle the oil in until you have mayonnaise, remember to scrape the sid9es.
I'm definitely going to try the immersion blender, that would definitely be the easiest clean up I've ever had with my mayonnaise!
I've tried several other recipes through the years and keep coming back to this one.
Jami says
That is simple, which is often best, right? 🙂 Very similar I think, except for the ground mustard vs. the Dijon I use. I will have to try the powdered next time!
Erin says
Delicious and easy, thank you! I used 1/2 EVOO and 1/2 Avocado oil, with ACV and a little more dijon and garlic. Used it for my macaroni shrimp salad. Everyone loved it, even the kids.
Jami says
You're so welcome, Erin! Your mayo sounds healthy and lovely. 🙂
Rebecca says
I'm a culinary student and you can actually do this by hand with a balloon whisk. Also they teach to add a pinch of cayenne and white vinegar as well as a squeeze of lemon. Also if it gets to thick or if you want a whiter creamier product you can sprinkle in very cold water to get it to the right consistency. This also doesn't last long, just a couple days.
Jami says
Thanks for these 'chef' tips, Rebecca - appreciate it!
Mimi says
This is the BEST mayo recipe! I have tried others that were pretty good but none compare to this. I used vinegar not lemon juice and it is just like deli mayo. Thank you so much for sharing this!!!!!
Jami says
So glad to read this, Mimi! We use vinegar, too, and like it best that way like you. 🙂
Katie says
Thanks for sharing! I've been thinking of making mayo lately because I'd like to avoid the nasty oils they use. Newman's Own Organic Extra Virgin First Cold Press Olive Oil (long name!) would be great for this because it is yellow and has a light, nutty flavor. You'd think it would be greener and heavier, but it's just the opposite. Try different grades, just don't go refined.
I hope this works with Egg Replacer because my kids are allergic to eggs and that soy-based mayo is just gross.
Jami says
That Newman's Own sounds like a great option, Katie. Let us know how it works with the egg replacer!
Dawn says
Thanks for sharing the mayo recipe! Tuna salad is the only way I've found so far to be able to stomach eating fish, but I'd been using store-bought mayo with the unhealthy oils. Today I decided to try your recipe and it worked great! The only thing I didn't have on hand was the dijon, but I'm going to pick some up for next time because I agree it would be a good addition. I've been trying to cut down on carbs, so I had the tuna salad in half of a red bell pepper - thumbs up! SO excited to try the caesar dressing recipe now...
shirley says
I put a couple of TBSPs of Flaxseed with a tsp of water in my Vitamix to make a egg white like substance.I use it as a substitute for egg in my breads. It has the consistency of egg white and am wondering if I could use this in place of an egg. I will try it and post the results.
Dani G. says
It's better tasting if you don't use the extra virgin olive oil. I don't mind the flavor with the cheaper, less strong tasting olive oil, but I prefer it with organic sunflower oil and mostly use that now.
Jami says
Oh, wonderful advice, Dani! I should've read your comment before answering Pam above, as we pretty much said the same thing. 🙂
Dani G. says
Hahaha. Except you sounded smarter. 🙂
rose says
I use half and half...half evoo and half sunflower or whatever. Works well and cuts the strong flavor others are talking about.
Pam says
I have tried mayonnaise recipes with olive oil and they were TERRIBLE! How did you get it to taste right and not be overpowering? I even used organic olive oil and it was so bad it had to be thrown out every time. I would love to find a good mayonnaise recipe that does not use the "bad" oils.
Jami says
Hmm, I've heard from others that they really don't like the taste of olive oil in it - have you tried a slightly more refined olive oil, usually labeled "pure olive oil?" This is oil from the second pressing and has less of the strong flavor, but still is a good alternative to industrial oils. If that doesn't work, I would try the least offensive nut or seed oils - maybe sunflower? I think you could test on a piece of bread and if it seemed mild, then try it in mayo. I've also used expeller-pressed coconut oil (no flavor), but it got stiff and was just weird, though Brian still ate it. 🙂 Everybody's different, so you've just got to search around for what works for you!
gena says
This is not a suggestion - it is a question. Can you use coconut oil to avoid having the "green" color and still be using a healthier oil? I see a lot of health fool people pushing this coconut oil and some people saying eat it out of the spoon. I tried a spoonful and it is, to me, like taking a mouthful of any other oil or grease. So I have a couple of jars to use some other way, and was wondering if it might work in this. I have scads of olive oil as well, so either way it will be OK with me. Once you mix the mayo with the tuna or other stuff you eat it with, you won't notice the green, I hope.
Jami says
You're right, Gena - you don't notice the green from the olive oil except when you're spreading it on bread. But some people do find the stronger flavor of EVO to be off-putting. I actually HAVE used coconut oil in this recipe (I'm laughing at your typo of 'health fool' instead of food - what a freudian slip, huh?) and it's just very stiff when refrigerated, like coconut oil is. That's the only problem, 'cause it makes it a bit hard to spread. If using it in food like tuna, a few seconds in the microwave should soften it.
Might I suggest using the coconut oil in Maple-Honey Granola Bark? It's the bomb! I also use coconut oil to saute and stir fry. Oh, and adding cocoa powder and a bit of honey to the coconut oil makes it much easier to eat by the spoon. 😉
Michele says
I just made this with a freshly laid egg from one of my chickens 🙂 Didn't have to worry about bringing the egg to room temperature!
It's dark yellow and delicious. I followed the recipe exactly as written, except I did use canola oil.
Now, I'm going to make your classic Caesar dressing with this mayo!!
Thanks!
Michele
Ben says
Just out of curiosity: jars are sealed tight on the store shelves and make the old "pop" when I open them. Is this something that is just stored in a Ball jar (similar) and placed in the fridge? I see your recipe states it lasts about one month in the fridge if not consumed first, but is there a way to make multiple jars if I were to make a big batch and put it in storage? Great, great site BTW!
roy says
I just recently made mayo for the first time and found your site because of a search for fishy taste. I realized I'm using high-Omega3 eggs. Which I want to keep using! so have to figure out something. Funny that the egg doesnt taste fishy in any other dish I've used it in. Maybe I'll try a regular egg for comparison.
BTW, I have a small sous vide setup, which works great for pasteurizing the egg - 1 hour at 135F and you don't have to worry about salmonella.
Jami says
I bet it's because the egg isn't cooked in mayo like your other dishes. Maybe the mayo is the one place to use a regular egg. 🙂
tonya koceja says
Taking my first shot at homemade mayo today! Can't wait to taste it.. I have been a die hard mayo worshiper since a child.. Wish me luck! Also making the homemade Ranch dressing which is above and beyond HVRANCH(never thought them words would leave my mouth! Me and my daughter ate a whole jar in a week.. She loves veggies but eats a butt load more with the dip 🙂 Thx.
Jami says
This is great to hear - so glad you like the Ranch Dressing! Hope you're equally satisfied with the mayo. 🙂
Dee says
What if it turns out to look like liquid instead of mayonnaise? Also is the 1-1/2 TB
one and one half tablespoon? Do you use 1 TB or 1/2 or both? I am new at this. I would
like to make this because we use alot of mayonnaise at my house.
Jami says
It's one-and-a-half tablespoons - that's what I use, but you can start with 1 and see if you'd like a bit more. Did you make it and it was liquid? I've never had it not combine and emulsify for me - it's always kinda like magic to me that way. 🙂 My only advice would be to try again, because it really does work and it really is very good and very easy!
~sallyjo~ says
Hi Dee, I've been making my own Mayo for years. About 1 out of 20 times, it won't emulsify - it just stays like oil. I'm not sure why. I think it's important for the eggs to be room-temp. AND I've always heard not to try to make mayo in a thunder storm.
Rachel says
I have been trying a lot of make-it-yourself recipes for the pantry, and this is definitely on my list. My boys live on tuna and mayonnaise sandwiches and we go through a lot of mayo! Thanks for sharing.
lesley says
Hi! Found this recipe on Pinterest and we love it! Just one question, I know you said that the mayo last about a month at your house but does anyone know how long it will last total? Meaning if I made it last night 5/19/12 what is the expiration date? We are worried about the eggs in it and because they are raw does the mayo only last as long as the expiration date on the eggs?
Jami @ An Oregon Cottage says
As I said in the comment above, it's been in our fridge longer than a month and is just fine. The "expiration" date on eggs is just a sell-by date- the eggs are fine after that date for a long while (couple months? I've actually never had an egg go bad in my life!).
Honestly, I just use my nose and eyes to determine if something has gone bad, just like my great-grandma did. 😉
Jami @An Oregon Cottage says
Angela- I know I'm probably supposed to say that it will last X number of weeks, but honestly, I've not had this go bad and sometimes it's been a couple months! It gets a little clear where it touches the glass (like reg. mayo), but it's still good. Let's just say awhile. 🙂 And if you are worried it's been in there too long, plan to make a potato salad or something like that! 🙂
Angela says
Thanks for all the yummy recipes! I'd like to try this, but there are just two of us in our household. How long will this keep in the fridge?
Everyday Notions says
I LOVE homemade mayo! The store stuff now looks so disgusting to me. 🙂 I use 1/2 Wildtree Garlic grapeseed oil and 1/2 olive oil...so yummy!
Extraordinary Ordinary Life says
Can't wait to try this!
whozahnfirst says
This sounds great! I'd try it right now but my daughter just finished the supper dishes and she'd not be happy if I got more dirty right now
Rebekah Daphne says
Wow! It really worked! I don't even have a food processor, so I used my crochety old Hamilton Beach blender, and the mayonnaise still turned out perfectly. No more Hellmans for us! Thank you.
jami @ An Oregon Cottage says
Rebekah- Whoo-hoo! Good for you.
[email protected] An Oregon Cottage says
Right on, Jenelle! Third time's the charm? or something like that.:-)
Jenelle says
Ok, I made it yesterday and he loves it! 🙂 Woo Hoo! says he will give up the Best Foods if I continue to use this recipe. Thank you!
Jami @An Oregon Cottage says
Oooo, I'll be waiting to hear. 🙂
Jenelle says
I talked to my husband about this, this weekend and he says he thinks he just "lost his mayo making mojo". So I am going to give it a go, and see if he like your recipe. I know he would sometimes add herbs to it, but I don't know if he ever added mustard or vinegar or anythng. Hopefully he likes it! 🙂
Jami @An Oregon Cottage says
Jenelle- wow, that's weird. I can't figure out why eggs, oil and some spices would ever taste fishy! I don't know what to tell you about that. I do know I always put the mustard, vinegar, spices and bit of sugar in there to offset the "greasy taste" of regular mayo that I don't care for. I eat very little of it, too, but my family hasn't tasted anything fishy. Too bad.
Jenelle says
My husband made our mayo for some time a while back and then switched back to store bough because he said the home made had a fishy taste to it. Have you ever had that problem? Do you know how to correct it? I'd like to go back to home made but he and the kids eat it not me (I've always disliked mayo), so my vote doesn't seem to count. But I I could make some he liked better...... 🙂
Leslie says
I have read that certain plants that chickens eat can give their eggs a 'fishy taste'. These plants also cause the eggs to be higher in Omega-3 oils. We have our own chickens but in the winter I buy the high omega-3 eggs. I have never noticed a difference though. Maybe a different brand of egg would change the fishy taste.
Lisa B. says
I posted how the recipe for Miracle Whip a few weeks back. Your recipe sounds yummy and I will have to try it also.
Jami @ An Oregon Cottage says
This comment has been removed by a blog administrator.
Heaven says
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It's fantastic pictures. Wow...
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