Homemade Mayonnaise is a game-changer in the kitchen, seriously. It’s one of those simple recipes that, once you try it, you may never go back to store-bought mayonnaise again. Made with fresh ingredients like egg yolk, oil, and lemon juice, this creamy condiment whips up in minutes and brings a fresh, tangy punch that commercial brands just can’t match.

Close-up overhead shot of a spoon dipping into a bowl of creamy homemade mayonnaise, highlighting rich yellow color, grainy mustard flecks, and fresh lemon wedges on the side.

This creamy homemade mayonnaise recipe is perfect for dipping sauce, creamy salad dressings, or tossing into your favorite chicken salad, tuna salad, or egg salad. If it’s your first time making your own mayonnaise, don’t stress, I’ve got you covered with detailed instructions and all the top tips to help you get the best results every time.

Before you get started

Here’s a quick checklist to help you prep and avoid broken mayo:

Use room temperature eggs – a cold egg can cause separation
Choose fresh eggs, preferably pasture-raised eggs if available
Use a wide-mouth jar, large bowl, or small bowl attachment for blending
Have your stick blender or hand blender ready to go
Measure your neutral-flavored oil like canola oil, vegetable oil, or safflower oil
Set aside a balloon whisk if mixing by hand, and scrape the sides of the bowl as you go
Use freshly squeezed lemon juice (or apple cider vinegar if preferred)
Keep black pepper, salt, and any optional fresh herbs close by
Know where your bottom of the jar is – starting there is key for the emulsion of oil
Make small batches for best freshness and consistency
Store extra in a clean container with a lid and refrigerate immediately

Flatlay of homemade mayonnaise ingredients on a marble background, including whole eggs, olive oil in a glass jar, a fresh lemon, grainy mustard, flaky salt, and a white pepper grinder ready for the recipe.

What You Need To Make Homemade Mayonnaise

This easy homemade mayonnaise comes together with just a few pantry staples. All mayonnaise ingredients are listed in the recipe card below.

3 large egg yolks
1 tablespoon whole grain mustard or ground mustard
1¼ cups neutral oil like canola oil, vegetable oil, or avocado oil (avoid extra-virgin olive oil as it can overpower the flavor)
1½ tablespoons fresh lemon juice
Salt and black pepper, to taste

Optional: Use a whole egg for a slightly lighter, fluffier mayo if preferred. Avoid egg whites for this method unless following a specific variation.

How To Make Homemade Mayonnaise

Step-by-step process shot of homemade mayonnaise in a blender, with egg, mustard, and lemon mixture at the bottom while olive oil is slowly poured in to emulsify the sauce.

Overhead blender shot of finished homemade mayonnaise clinging to the sides of the jar, with a whole lemon and pepper grinder in the background on a light marble counter.

In a large bowl, wide-mouth jar, or food processor, combine the egg yolks and mustard. Blend on low speed for 30 seconds to 1 minute until it turns a pale yellow and smooth.

Now, slowly add the oil. The best way is in a thin stream or steady stream – starting with oil droplets if using a whisk or stick blender. Begin blending from the bottom of the bowl or bottom of the jar, keeping the blender still until the emulsion begins to form.

Gradually add the remaining oil, increasing your speed slightly once you see the creamy mayo consistency. If it looks too thick, add a few drops of water or lemon juice.

Once fully emulsified, mix in salt, black pepper, and lemon juice. Fold gently with a spatula for a thicker finish or blend again briefly for a smooth texture.

Taste and adjust as needed – trust your taste buds. Your own sauces and dressings just got a major upgrade.

Finished bowl of homemade mayonnaise on a marble surface with scattered cracked pepper, lemon wedges, and a white pepper grinder styled as serving suggestions.

FAQs

Can I use a stick blender to make mayo?

Yes, a stick blender or hand blender is perfect for minute homemade mayonnaise. Use a wide-mouth jar and blend from the bottom up.

Why did my mayo break?

Common causes are adding oil too quickly, using a cold egg, or not blending long enough. For best recipes, always use room temperature egg and add oil in a thin stream.

What oils are best for homemade mayo?

Use neutral oil like canola, vegetable, avocado, or safflower oil. Avoid extra-virgin olive oil as it can lead to a bitter taste.

How long does homemade mayo last?

The shelf life is up to 1 week in the fridge. Store in an airtight container and use clean utensils to avoid contamination.

Can I add flavors to my mayo?

Yes, mix in fresh herbs, garlic, chipotle, or spices to create your own flavored mayo. It’s one of the best foods for customizing to your tastes.