How to make homemade mayonnaise in 10 minutes! Using whole eggs instead of just the yolk, makes this mayonnaise recipe practically fail-proof and extra easy.
I’ve used this mayonnaise recipe more times than I can count. If you’ve never tried making it at home, you are in for a treat. It turns out ultra creamy and much more flavorful than anything you can buy at the store. This recipe calls for a simple list of ingredients and takes less than 10 minutes to make!
Homemade mayo lasts about two weeks in the fridge, but in all honesty, once I have a batch in my fridge, it usually goes quicker than that. I love using it to make spicy mayo, or sandwiches like egg salad or chicken salad, and I find it makes creamy salads like potato salad and shrimp salad extra special.
Key Ingredients
- Egg: We use a raw whole egg in the recipe. If you’re concerned about eating raw eggs, look for pasteurized eggs in the grocery store, or pasteurize them yourself (there are lots of tutorials online). For an egg-free option, see our recipe for vegan mayo. For another egg-based sauce, try our hollandaise.
- Mustard: Mustard adds flavor and also helps stabilize mayonnaise. Along with the egg yolk, it encourages emulsification and prevents the mayo from breaking. If you aren’t a fan, you can reduce the amount called for in our recipe or leave it out (remember that it is one of the fail-safes we have added to our recipe to encourage emulsification).
- Vinegar or Lemon Juice: I love fresh lemon juice, but white wine vinegar and champagne vinegar work, too. The acid adds incredible flavor and helps to stabilize the emulsion.
- Mild-Flavored Oil: Since mayo uses a lot of oil, choose one you like the taste of. We prefer safflower or sunflower oil, but vegetable or canola oil works too. Avocado oil works, although it can add flavor and be somewhat finicky. Olive oil is great, but use a light, fruity variety, as robust or peppery oils can be overpowering. When using olive oil, I only replace half of the neutral oil called for in the recipe with olive oil (this is what I do when making homemade aioli).
Find the full recipe with measurements below.
How to Make Mayonnaise
Tip 1: Use the right tool. My go-to for mayonnaise is a food processor. An immersion blender is another easy option. You can also use a regular blender (just follow the food processor method), and if you’re up for an arm workout, you can make it by hand.
Tip 2: Make it in a food processor. This is the method we show in our video, and I like using the small bowl attachment since it helps the blade reach the liquid for a quick emulsification.
Add the egg and process for 20 seconds. Add mustard, vinegar, and salt, then process 20 seconds more. Then, with the machine running, drizzle in the oil in tiny drops. You should start to see a creamy layer of mayo forming. When you do, continue adding the oil in a slow, steady stream until the mayo is thick and creamy.
Tip 3: Make it with an immersion blender. The method for an immersion blender is totally different than when using a food processor. You’ll need a stick blender and a tall, narrow jar.
Add the egg, mustard, vinegar, salt (and lemon juice, if using), then pour all the oil on top. Place the blender head firmly over the egg at the bottom of the jar and blend on high without lifting the stick. In 15–30 seconds, a thick, creamy layer of mayo will form. Once it does, slowly move the blender up and down until all the oil is incorporated and the mayo is creamy.
Tip 4: Make it by hand with a whisk. This method takes the most effort, but it works. Expect sore arms!
Add the egg, mustard, vinegar, and salt to a medium bowl. Whisk until well blended. While whisking constantly, add the oil a few drops at a time. Once the mixture begins to thicken and emulsify, you can add the rest of the oil in a very slow, steady stream, whisking all the while.
Delicious Ways to Use Homemade Mayonnaise
I love having a batch of this mayo in the fridge. It is absolutely perfect for making our simple egg salad, tuna salad, smashed chickpea salad, or this herby chicken salad, all of which are perfect for make-ahead lunches.
This isn’t just for sandwiches! We love using it to make our potato salad, our creamy coleslaw, macaroni salad, or our broccoli salad. Adam also loves it for making his Maryland-style crab cakes.
Finally, you can turn mayo into creamy sauces and salad dressings! Try spicy mayo, this homemade blue cheese dressing, this simple tartar sauce, homemade fry sauce, or my favorite ranch dressing.
Failproof Homemade Mayonnaise
- PREP
- TOTAL
Homemade mayonnaise is such a treat. It’s very simple to make, too. There are a few ways to make this recipe. My preferred methods are using our food processor with the small bowl attachment or an immersion blender with a tall jar. You can use a blender or make it completely by hand, but I don’t find them as fail-proof.
Watch Us Make the Recipe
You Will Need
1 large egg
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar or white wine vinegar
¼ teaspoon fine sea salt, or more to taste
1 cup (240ml) safflower oil or vegetable oil
1 teaspoon fresh lemon juice, optional
Directions
- Prepare Equipment
1If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayo from emulsifying since the mixture will not have enough contact with the blade.
2If you do not have the smaller bowl attachment, I recommend making this recipe with an immersion blender (method is shared below). You can also make a larger batch, double the recipe, and use the standard bowl attachment. I have had plenty of success using this recipe with a high-speed blender, but based on feedback from our readers, we have noticed that more issues pop up when a blender is used.
- Make in a Food Processor
1Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
2Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
3When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
4When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste for seasoning then add salt, lemon juice or extra vinegar to taste.
5For tips on troubleshooting common mayonnaise problems, including broken emulsions and adjustments for thickness, please see the tips below.
- Using an Immersion Blender
1Important: You need an immersion (stick) blender and a tall, narrow jar.
2Add egg, mustard, vinegar, lemon juice (optional), and salt to a tall, narrow jar. Then, pour all the oil directly over the other ingredients.
3Insert the immersion blender wand, pressing the head firmly against the bottom of the jar so that it fully covers the egg.
4Turn the blender on high. Keep the blender head pressed to the bottom. Don’t lift it yet! You’ll quickly see a thick, white, creamy mixture begin to form at the very bottom of the jar, creating a stable base (this usually takes 15-30 seconds). This initial formation is crucial as it establishes the stable emulsion that will incorporate the rest of the oil.
5Once you have a thick layer of mayo at the bottom, slowly lift the blender up and down to incorporate the remaining oil until all is thick and creamy. Taste for seasoning then add salt, lemon juice or extra vinegar to taste.
Adam and Joanne's Tips
- Storing: Store covered in the refrigerator up to 2 weeks.
- Raw eggs: When choosing eggs for homemade mayonnaise, go for fresh, properly refrigerated, clean pasteurized grade A or AA eggs with intact shells.
- Olive oil: Olive oil can be a little overpowering so use one that’s light and fruity and consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.
- Roasted garlic mayonnaise: Add 4 to 5 roasted garlic cloves to the mixture before blending. Here’s how to roast garlic. You might also enjoy our garlic aioli recipe, which is similar to this one but uses egg yolks and raw garlic instead of whole eggs and roasted garlic.
- Flavored mayo: Add fresh herbs, chipotle, Sriracha, or curry powder.
- Fixing Broken Mayonnaise: Transfer your broken mayo to a measuring jug, and thoroughly clean the food processor bowl and blade. Add a fresh egg yolk and ½ teaspoon of vinegar or lemon juice to the clean food processor bowl. Turn on to blend, and then very slowly, add the broken mayo, bit by bit, just as you did when you added the oil the first time.
- Mayonnaise is emulsified but too thin: If your mayo has emulsified (it’s creamy and not separated) but is thinner than you’d like, you can try adding a little more oil. With the food processor running, drizzle in a very thin stream of oil until you reach your desired thickness. Be cautious, as adding too much oil can cause it to separate.
- Mayonnaise is too thick: If it is too thick, add a teaspoon or two of cold water to the food processor while it’s running. Add the water gradually, so you don’t make it too thin.
- The nutrition facts provided below are estimates. One serving equals 1 tablespoon.
Made this and love it! Reminds me of the mayonnaise I buy in France. Also, if you want it to last longer, put a tablespoon of whey (from some greek yogurt). It will naturally perserve it for a month!
This is my go-to recipe as I like the idea of using a whole egg and not have the whites left over. It’s also delicious. I’ve made it many times in my food processor and it’s never failed so I was hesitant about using the stick blender method. The stick blender worked like magic! I can hardly believe how easy and quick it was, and only the stick blender to clean afterwards as I’m storing it in tha jar I made it in. In addition, the mayo seems lighter somehow as the stick blender created a more aerated texture. Superb!
Great recipe. Worked perfectly with an immersion blender. I mixed it in a small mason jar. We loved it. Thank you!
fabulous recipe – I loved the clear instructions and simplicity – i doubled the recipe – yaay! success although i would go lighter on red wine vinegar
I have made this mayo multiple times, it’s the onoly recipe I use! The first time I made it, I added both the vinegar and lemon juice, but after finding it was a little too acidic for our liking, now I only add the vinegar, and it’s perfect!
I have made this mayo multiple times, it’s the onoly recipe I use! The first time I made it, I added both the vinegar and lemon juice, but after finding it was a little too acidic for our liking, now I only add the vinegar, and it’s perfect!
I’ve made this recipe a number of times comes out fantastic every time so easy to make and better than anything in the shops. Thank you inspired taste
Works well and delicious.. I have made mayonnaise many a time with a stand mixer, it works as good as food processor.. same method different tool..
I made this out of desperation when i needed mayo for a dish and found only an empty bottle. I needn’t have worried, everyone loved it and it’s now my go to recipe. Thank you Inspired Taste
Yay! You are so welcome 🙂
I don’t leave a lot of reviews for the recipes I use but this is a recipe I come back to again and again. It’s simple and delicious!
Nice looking forward to seeing more of you’ll recipe
I like this a lot but I wonder if maybe Dijon mustard in US is milder in flavour? Possibly a stupid question, but, I like Dijon mustard but having followed 3/4 recipes that required it, I find the flavour a little overpowering and it unbalances the flavours. Am I missing something?
I am not sure about whether or not it is more mild. You can reduce the mustard a bit if you find it too overwhelming, though.
Excellent mayo recipe! Made double but I know it won’t last very long This is now my go,to mayo recipe. Thank you from Brighton, England
This did not work. At all. Have liquid mayo. Used an immersion blender. Expensive waste.
I agree!
I make this all the time & turns out great every time. The recipe I started with was 1/2 tbsp lemon juice, 1 tsp white wine vinegar, 1/4 tsp Dijon, 1/4 tsp sea salt & 1 cup avocado oil. Maybe that will work better for you. Add egg, lemon, vinegar, Dijon & salt. Add avocado and let is sit a moment then put the blend stick over the yolk & blend till thick & white. I add a little garlic or Calabrian chili paste for different flavors. Don’t give up it really is easy. Good luck!😊
I added an extra egg after mine was very liquid and it made it thicker. I think that could help.
I have tried soooo many times to make homemade mayo, and always had a runny mess. I saw this recipe and decided to give it a shot. Not only did I give it a shot, but I went full gusto and made 4c at once (with an immersion blender) The biggest difference I noticed between your instructions/recipe were that you specified only a few drops at a time until 1/4 of the oil was mixed in. What a huge difference! To accomplish this, I poured the required oil into a container and using a 1/4 tsp at a time for the “few drops”! Worked perfectly! Thank you!
I made this today using a stick blender and followed the instructions, turned out great, for me next time I’ll us a bit less mustard, but that’s personal taste. Much much better than shop bought.
Hi JJ, Did you use the immersion blender with a tall jar/vessel? Also, did you add all the ingredients (including the oil) at once in the beginning. This is the correct way to do it, which differs from the method when using a regular blender or food processor.
Wanting to make Ranch dressing for tomorrow. We had no mayonnaise so I decided to try making it. It was so easy to make using a stick blender, and delicious. I used all olive oil because I hadn’t read the entire recipe however, it’s delicious. You do get a hint of olive oil in the taste and olive oil is better for you. I will not hesitate to make this again
Thank you so much for your whole egg mayonnaise recipe. May I say it is BRILLIANT.
I did it the way you said, and it worked well. The only thing I did differently was mix it with the immersion blender wand in the Vegemite jar that I am using to store it in. Its a perfect size for doing this recipe as the jar holds just over a cup, and the immersion blender wand sits just right in the jar.
Thanx again L
WOW! Absolutely the first immersion blender mayo that has ever worked for me!
Can someone help me understand why mine tastes so red wine vinegary and mustardy ? I used 1 tablespoon of each as required. I had to add an extra egg at the end to try and dilute the taste but it’s still so strong…..Is this what it is supposed to taste like …
Hi Sam, You just may be more sensitive to the mustard and vinegar. You can reduce slightly next time.
This is a solid recipe, and the techniques are pretty on-point, too. Making mayo at home is easy and rewarding. I’ve been doing it for quite a while, and the hardest part is always just getting it into the squeezable container I use after making it. LOL. However, I use an immersion blender and the tall, narrow container to make mine, but don’t use this exact technique. I blend all the ingredients except the oil first, then stream it into the container, just like this recipe suggests for the food processor. Works perfectly every time. Room temp egg, white wine vinegar (typically my go-to), a bit of Dijon mustard, and salt. Sometimes I add a little paprika, sometimes not. There’s really no compelling reason to use store-bought mayonnaise once you master making it at home. And honestly, the same thing applies to mustard, too — something I only recently started making at home.
Mine tastes very eggy and vinegary how can I reduce that?
Hmm, using the entire egg should have cut down on the “eggy” flavor. You could try sweetening it a tiny bit with a pinch of sugar or if you are okay with the flavor, increasing the mustard. Also, maybe just a bit more salt.
Suggestion for getting your mayo into your squeeze bottle – put it into a piping bag or ziploc bag with a corner cut off. Pipe the mayo into your bottle like icing. This recipe is wonderful! Thank you!!
I don’t think I’ll ever buy mayonnaise
I used avocado oil. This is by far the best recipe I’ve tried and I’m sticking (blender) with it, so delicious! Thank you so much!
You are so welcome!
I used avocado oil. This is the best recipe I’ve tried and I’m sticking with it, so delicious! Thank you so much.
Wow! I cannot tell you how many times I’ve tried making mayo without success. This recipe was so easy, I am blown away! It came out a little thick so we adjusted as stated with a little water and it is perfect. Next time I will add a few more seasonings to experiment. I consider myself a mayo snob (not sure if that’s a good thing lol), and I can honestly say that I will never buy mayo again. This is now my go to. Thank you for this recipe.
Mayonnaise seemed like such an intimidating thing to make, but this recipe made it insanely easy. I used an immersion blender, and it came together far quicker than the recipe suggested. They aren’t wrong when they say that it’s better than store bought.
I am so scared! Today I have tried making mayo 6 times! Uuuggh.. I googled homemade mayo recipe and found your website. I’m going to try this.. not now but next weekend. I’m burned out from trying.. wasted almost a whole egg container. Thank you for sharing your recipe. I do not have a smaller bowl w/ my food processer. Do you recommend any other way to make it? I do have a stand mixer and a hand chopper. but the handy chopper doesn’t have a spot to pour the oil in. Dilema… I’m sorry.. anyhow thank you again for you recipe.. Will try next weekend.. Happy Easter..
Hi there, a blender, food processor, or immersion blender are best. We recommend the smaller bowl with the food processor because some models may not have low enough blades to catch the liquid in the beginning.
Good mayo! I followed the recipe except for the lemon juice, gave it a taste, and then added 1/2tsp of bottled lemon juice (what I had on hand)….perfect! VERY easy recipe to remember as well. Thanks!
I tried it exactly as U said but in a metal bowl but that failed. It was too runny so I cut a coke bottle open and used that and within seconds it was made perfect. Thx so much for this recipe. Easy done. I used a blending stick
Great recipe. I followed it exactly and the result was perfection.
Mine didn’t get thick I used a amusian blender and idid it for about 4 minutes 😳
Cannot believe I’ve been buying mayonnaise all this time! This homemade mayo super easy and 100x better! Thank you!
I have made mayonnaise for a while now some successful some not I found out from inspired taste about the mixing bowl being to big so I used the stick blender instead wow what a difference. Mine actually looked like the picture my wife said it tasted great so win win. Thank you inspired taste
We are thrilled that you loved the recipe! You are so welcome! 🙂
This has blown my mind… and tastebuds! Buying no more mayo beginning with a “H” There’s a rapeseed allergy in the house! Thank you for your delicious recipe
You are so welcome! 🙂
I used MCT oil, which is great because it has no flavor of its own. Works perfectly! Love the recipe – so simple for a very reluctant cook like me
O M G. I could eat this stuff plain right out of the bowl. So easy so delicious. I will never buy mayo again. Thank you!
Yay! We are the same. Once you taste homemade mayo it is hard to go back to store-bought 🙂
Looking to try this but I don’t generally have dijon mustard in the house. Can I substitute a different mustard (yellow or spicy brown)?
Yes, but it will taste slightly different.
Why haven’t I been doing this my entire life?!?! I doubled the recipe, and my jar was a little too small. I made a big mess, and a great-tasting jar of mayo!! Thank you!
After letting it sit in the fridge a couple days it takes even better! Love how way this was once I figured out not to use the kitchen aid big bowl like the directions said lol
It was way too sour for my taste. Most recipes call for a teaspoon of vinegar or less, not a tablespoon. I had to toss it.