This easy mayo recipe creates a rich, creamy, and velvety mayonnaise with a perfectly balanced tang. It’s smooth enough to spread, thick enough to hold its shape, and far more flavorful than anything you’ll find at the store.
With just a handful of real ingredients, you’ll get a fresh, clean taste that elevates everything, from homemade buttermilk ranch dressing and this red potato salad recipe to sandwiches and even this chocolate mayo cake recipe!
Quick Look at This Recipe
- ✅ Recipe Name: Easy Mayo Recipe
- 🕒 Ready In: 5 minutes
- 🍞 Method: Blending
- 👪 Yield: About 1 cup
- 🍽 Calories: ~100 calories per tablespoon
- 🥄Tools: Immersion blender or blender, jar or tall container
- ❄️ Freezer Friendly: No
- 📖 Dietary Info: Gluten-free, dairy-free, low carb, keto-friendly
- ⭐ Why You'll Love It: Quick, creamy, and made with real ingredients
- 👩🍳 Tip: Use room temperature ingredients for the best emulsification
✅ Summarize this recipe, or ask for recipe substitutions and dietary information with AI.
Watch Me Make This Recipe
What Makes This Recipe Unique?
You’re going to love this recipe because it’s simple, reliable, and made with wholesome ingredients you can trust.
- Fast - Ready in minutes with a blender or food processor.
- Wholesome - Avoid GMOs, preservatives, and additives using real, pantry-staple ingredients you likely already have on hand. Using healthy ingredients in your recipes makes all the difference!
- Flexible - This recipe is versatile, allowing ingredient substitutions to create a variety of flavor profiles and serving as a perfect base for dressings, dips, and sauces.
- Frugal - Budget-friendly, more flavorful and fresher than store-bought.
Key Ingredients:
A full ingredients list, including measurements, can be found in the recipe card below.
- Egg - No need to figure out what to do with leftover egg whites. I love that this recipe uses the whole egg!
- Mustard - Mustard is critical for emulsification. Choose whichever mustard you prefer: yellow, brown, dijon, spicy, etc.
- Acid – Mayonnaise also needs an acid to aid emulsification. I like to use homemade apple cider vinegar and the lemon juice from my preserved lemons (if you don’t have lemon juice, increase the vinegar).
- Oil - Most commercially prepared mayonnaise is made with GMO soybean oil. When making mayonnaise at home, consider a better option, such as a mild-tasting organic grapeseed oil or avocado oil. Make sure to choose an oil that remains liquid when refrigerated. Otherwise, the mayonnaise won’t be spreadable.
Recipe Instructions
Step 1: Crack an egg into a pint-sized wide-mouth Mason jar, and add mustard, salt, lemon juice, and white vinegar.
Step 2: Add the oil on top and let it sit for a minute so the ingredients separate and the oil floats to the top.
Step 3: Gently place your immersion blender into the jar until it’s all the way to the bottom.
Step 4: Turn the immersion blender on and leave it at the bottom until the mayonnaise begins to emulsify. Do NOT lift the blender up UNTIL it’s emulsified (turns white and creamy).
Step 5: Slowly bring the immersion blender up and back down, incorporating the remaining oil until all the contents are thick, creamy, and completely emulsified.
Step 6: Add a lid to the jar and store it in the refrigerator.
Recipe Tips
- Use room-temperature ingredients to prevent the mayo from breaking
- Start blending from the bottom to help the emulsion form quickly
- If your mayo is too thick, add a teaspoon of water to loosen it
- If it doesn’t emulsify, try blending in another egg yolk to bring it back together
- Choose a mild oil for the best flavor
Serving Suggestions
- Spread on homemade sandwiches or wraps
- Mix into chicken, egg, or this red potato salad recipe
- Use as a base for homemade buttermilk ranch dressing or garlic aioli
- Add to burgers for extra richness
- Stir into deviled eggs for a creamy filling
- Use it as the secret ingredient in this chicken and broccoli casserole with curry or in this velvety chocolate mayo cake recipe.
Storage Instructions
Store your homemade mayonnaise in an airtight container in the refrigerator for up to one week. Because this recipe uses raw egg, it’s best enjoyed fresh and kept properly chilled. Do not freeze, as it will separate and lose its creamy texture.
FAQs
This is a personal choice. Because I’m using eggs from my backyard egg-laying chickens (or my egg-laying ducks, which also make a fantastic and delicious mayonnaise recipe), I’m completely confident in how my eggs were handled, what the chickens were fed, and the overall quality of my eggs.
Generally speaking, homemade mayonnaise will last for up to one week. But, if you are using fermented lemon juice (which will increase the shelf-life), it will last upwards of two weeks in the refrigerator. A tip for keeping your mayonnaise from spoiling is to always use a clean utensil when dipping it into the jar. Any food particles that get into the jar will cause the mayo to spoil faster.
Yes, rest assured if your mayonnaise doesn’t emulsify properly, you can save it. All you need is either a teaspoon of mustard or an egg yolk. Add the mustard or the egg yolk into a large bowl and whisk. Continue whisking while adding in the broken mayo until it’s emulsified.
If you get runny mayonnaise, this means it didn’t emulsify properly and is referred to as “broken mayonnaise”. This is why it’s very important to use mustard, vinegar, and lemon juice. All three have properties that will help with the emulsification process. The other thing is to be sure, when placing the immersion blender inside your cup, that you get it all the way to the bottom and don’t lift it up until you see the mayonnaise has emulsified.
From-Scratch Kitchen Mastery
This easy mayo recipe is just the beginning to building confidence in your kitchen and the skills to cook from scratch without second-guessing every step.
If you are ready to dig deeper, my From-Scratch Kitchen Mastery Class was created just for you. I’ll walk you through the foundational techniques, time-saving rhythms, and traditional skills that make from-scratch cooking simple and sustainable, even on busy days.
This is about more than recipes; it is about equipping you to feed your family well with confidence, so be sure to join us and start building a kitchen you truly love.
Are you ready to feel more in control at dinnertime?
Did you make this easy mayo recipe? If so, please leave a star ⭐ rating in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.
📖 Recipe
Easy Mayo Reicpe | Creamy Homemade Mayonnaise in 2 Minutes
Equipment
- immersion blender
Ingredients
- 1 whole egg
- 1 teaspoon mustard
- 1/2 teaspoon salt
- 2 teaspoons lemon juice
- 1 teaspoon organic white vinegar
- 3/4 cup oil
Instructions
- Crack an egg into a pint-sized wide-mouth Mason jar.
- Add mustard, salt, lemon juice and white vinegar.
- Add oil on top and allow it to sit for a few seconds so the ingredients separate and the oil floats on top.
- Gently place your immersion blender into the jar until it's to the bottom.
- Turn the immersion blender on and leave it at the bottom until the mayonnaise begins to emulsify.
- Slowly bring the immersion blender up and back down, incorporating the remaining oil until all the contents are thick, creamy and completely emulsified.
- Add a lid to the jar and store it in the refrigerator for up to two weeks (see my tips on storing below).
Notes
- Use room temperature ingredients to prevent the mayo from breaking
- Start blending from the bottom to help the emulsion form quickly
- If your mayo is too thick, add a teaspoon of water to loosen it
- If it doesn’t emulsify, try blending in another egg yolk to bring it back together
- Choose a mild oil for the best flavor
- Spread on homemade sandwiches or wraps
- Mix into chicken, egg, or this red potato salad recipe
- Use as a base for homemade buttermilk ranch dressing or garlic aioli
- Add to burgers for extra richness
- Stir into deviled eggs for a creamy filling
- Use as the secret ingredient in this velvety, delicious chocolate mayo cake recipe.
Kelsey
I’ve never made mayonnaise before, and I was honestly shocked at how easy this recipe was! Two thumbs up.
David
This is a wonderful base. I also add a bit of horseradish for additional flavor. If you add live yogurt, you can extend the shelf life. I add a teaspoon of strained yogurt per egg that I use. This will last me 2 to 3 weeks without any issues.
Barb
This recipe is perfect and a lot easier than the blender kind. It works like magic every time, nice thick tasty mayo with no soy oil. Recommended highly. I make this about every week, it is only a 5 minute project, I do the mixing tight in a wide mouth pint mason jar, has never failed!
Elaine
This recipe might be foolproof, but it's not Elaine proof. I even got an immersion blender just for the mayo. Unfortunately it didn't work out so well, but that is just my kitchen luck. I'm sure that it will work perfectly the next time I try it. This time I won't tell anyone that I'm going to make it, and then it will work out fine, as goes all of my kitchen adventures. I usually throw out my first couple of attempts of whatever I am making. It tasted right, but it didn't emulsify, even when I tried fixing the broken mayo. Next week I will win!
Emily
I never had success using an emersion blender for mayo either. I now use an electric hand mixer with the two beaters on it and it works wonderfully. Mix everything but the oil in a bowl, then slowly drizzle in the oil while beating it on the lowest speed. Since doing it this way I have never had separation issues.
Lu-Ann
Hi. Just wondering what oil you use. I have avocado oil. Would that work. In your opinion, though, which do you prefer.
Thanks
Melissa Norris
Yes I love it with avocado oil.
Terry Proveau
I tried this however I used dried mustard as that's all I had. It did emulsify however not quite as thick as yours turned out. I only had the dry mustard at the time. You just use French's prepared mustard or similar? Or do you prefer Dijon or other flavored mustards? Do you think it's the dried mustard that didn't emulsify as well for me?
Melissa Norris
I have always used prepared mustard, my kids don't like Dijon as much so I usually use a prepared organic mustard.
Juma
I am so excited about this mayonnaise recipe. It turned out perfectly the first time! Wow. I used neutral olive oil and it tastes absolutely amazing!
I'm so happy that I can use a whole egg (I always get eggs from a farmer who keeps chickens in his meadow).
Thank you so much for sharing such great recipes. I've already tried several of them. My husband especially loves the fire wine!
He's also a big fan of the mayonnaise.
Thank you very much!
Helena
I wanna make this mayo for the first time, happy to have found it, wondering if could I use Braggs raw unfiltered apple cider vinegar? I only have the white store bought vinegar, don't think it's considered organic.
MP
Never going back to store bought mayo...ever! Best mayo recipe. My kids love it, my husband and I love it, everyone loves it! People are amazed when I tell them it's homemade. Not only for just this mayo recipe. I have also made many of your canning and preserving recipes, as well. Thank you!!
Dusty
I've tried many mayo recipes and this one is the best! So quick, easy, creamy and the best tasting using an immersion blender(well worth the price.kitchenaid comes with the 2 cup container. I will be trying more of your recipes! Thank you.
Sheena Kirkwood
Finally! A mayo recipe that doesn't break! I have been making my own mayo for the past few months and couldn't figure out why it was so runny out of the refrigerator. I made mine in a food processor and it turns out perfect every time! Thank you!
Dusty rogers
I've tried many mayo recipes and this one is the best! So quick, easy, creamy and the best tasting using an immersion blender(well worth the price.kitchenaid comes with the 2 cup container. I will be trying more of your recipes! Thank you.
Phil
Oh my! Delicious, easy and so many options to modify! Thank you! Never buying mayo at the store again. Perfect amount for a pint mason jar. Like you said, I’m sure I’ll use this with the week so no waste.
Patty
Curious, can this recipe be made in a blender? If so, at what speed?
Kelsey
THE BEST mayo recipe out there. Never fails!
Susan R.
I’ve tried to make mayonnaise several times over the years, however those attempts always turned to failure. I’m on a strict diet and needed to try again to have control of the ingredients, not expecting good results of course. These few ingredients turned to mayonnaise in front of me in no time! And it tastes AMAZING! I used Avocado oil and raw apple cider vinegar for my oil and vinegar choices.. I am so incredibly grateful that you posted this recipe and explained it so well. THANK YOU!
Mary
I actually tried the mayo recipe in your Home Made book. It is very different. You don't have mustard in that recipe at all and that's what you said emulsifies. Well, it didn't emulsify. Should I add 1 tsp mustard to that recipe? Which recipe do you prefer?
Carrie
This recipe is incredible! It is super quick to make and tastes fantastic! My daughter never liked mayo until I started making this recipe. I'm allergic to chicken eggs so always had to buy expensive vegan mayo which didn't taste that great. This recipe I make with our duck eggs and avocado oil and not only is it delicious, it's also really healthy. I'll never go back to buying store bought mayo again!
Hugo
It worked out amazing I just added a clove of garlic and made aioli(I LOVE garlic)
Francine
Tried this it was great! First time I have ever tried it make mayo. I followed your recipe instruction to a tee. Great instruction. Used all the same products. Thanks for the tip about the vinegar that was an eye opener. I thought all vinegar was made with apples and grapes or fruit.
Angelina
Best mayo I’ve ever made! And it was so quick and easy too. Thank you for this recipe!
Beth Medsker
What kind of oil do u use in your home made mayo
Beth
Brenda
Mustard - dry or prepared?
Alex
Prepared mustard preferably dijon
Susan Brandenburg
I’m so into earthly oils gels foods all kinds of under tongue herbs that heal so learning this my self I’ve done the dandelion tin tin and looking at other things I can make please I want to help others as well
Michelle
I love this mayo recipe! Easy and delicious. No more store bought for me.
Janet
Before I try this recipe would you have a suggestion on to make your mayonnaise recipe using just egg yolks? I have a sensitivity to the proteins in egg whites. Can I use just the yolks and how many?
Thanks in advance
Samantha Whitson
Excited, but I admit nervous as well. Just tried twice to make my first homemade mayo, both attempts failed~ oh my word I hate wasting food, errgghh! I'm thinking it may have been the ingredient amounts, as the recipe I used called for a whole cup of oil, but only a half teaspoon each of the vinegar/mustard/lemon juice/salt, as well as two egg yolks. Same ingredients, yet vastly different amounts, so here's hoping I'm as fortunate as you in this combination Melissa~ thank you very much for sharing this. =)
Wendy
GRAPESEED oil is on the NOOOOO list because it causes inflammation. ??♀️ Now what?
Melissa Norris
It doesn't cause inflammation for me (just because some foods cause inflammation for some people do not mean they cause inflammation for everyone, each body is unique) and I gave oil options, you can use any liquid oil you want.
Nanette Calvert
We cut ALL oil intake. I made this before the oil cut and it was perfect!
Now that we don't use any oil, homemade lard only, can something else replace the oil? Tried the lard, was disgusting. Thought maybe garbanzo beans?
Kim Sandstrom
What do you do when you run out of shop bought mayo?
You find a fail proof recipe!
Thank you for this truly fail proof recipe.
I’ll never buy mayo ever again!!
Suzanne
I've been trying to make mayo for 10+ years. Failure. I had given up. And then I saw your video and thought "I'll try it one more time."
I DID IT. IM THRILLED. ITS AS EASY AS YOU SAID. ???♥️❤️??
Suzanne
Amazing. This was the first time It was perfect. Idiotproof, and delicious.
I poured it on myasparagus. And added a pinch of curry.
Wow what a treat.
Thank you. I will pass the recipe to my family and friends.
Suzanne from Swirzerland
Donna J Nordman
This recipe was a success for me after failing a different recipe 2 times and like so many others I couldn't save it and I hate wasting high quality ingredients. I used half avacado oil and half Bertolli light olive oil.. I also bought a more powerful immersion blender which may have also helped but Lord have mercy I could eat this mayo right out of the jar! Tastes like mayo should. Thx Melissa so much for sharing this recipe.
Debbie
Is there a nutritional reason not to use the raw egg whites? Somehow I thought I heard something about the protiens being hard for the body to digest. I would love to just use the whole egg and not need to find a use for the leftover whites.
Janet
My recipe is like this, but uses one whole egg instead of two egg yolks. It works fine.
Lynn
Oh my gosh, bless you! This worked like a charm!
TJ
I’m so ready to try this Mayo!!
Would love recipe sent to my email. Thank you
Collette
OMG!!
For literally more than 10 years I have been trying to make homemade mayo. I tried every possible recipe I could find and then just gave up and resolved that it would be something I would just have to buy or go without. Then this recipe came into my newsletter from you. What could it possibly hurt to give it one more try. I used fresh out of the hen eggs, organic Dijon mustard I bought on sale, extra virgin olive oil, Himalayan pink salt, lemon juice, and white vinegar. Put everything in the jar, let it sit, as per instructions, put my immersion blender in and said, "Here goes nothing!"
When I say my eyes and mouth went wide and I giggle/cried.. I'm not kidding. I watched that mayo start to form and get thicker and I was in absolute awe!
My adult son is the mayo officianado in our house so I got him to taste it. He did, smiled, gave me a thumbs up and said, "It's good!"
Now I have to make potato salad to showcase this perfect jar of mayo!
Thank you Melissa, you've literally are a wish come true!
Melissa Norris
Love it worked for you!!
Kim
Do you have to use a immerser or can you use a blender
Ann
Finally a mayo recipe that works! Thank you ??!
I prefer miracle whip if store bought…. This is delicious but can you suggest any additional ingredients to make it more like MW?
Sandy
This is very good. I too am a miracle whip person but this great. Thank you
Mar
I'll never buy store bought ever again!! I tell everyone about this recipe. Everyone. It's so easy to whip up and taste so good. I love all your videos amd recipes. You are a wealth of knowledge from gardening, canning, baking and more! Thank you, Melissa!
Marissa M.
May be an oversight, however many recipes state that the egg should be at room temperature. Not a problem if one has laying hens.
Kim
Hi Marissa… I just made this mayo with an egg straight out of the fridge, and it worked perfectly. My mustard and lemon juice were cold, too. They probably warmed up a little because I waited for the oil to rise about 10 minutes (I was doing something else), but they did not come to room temp. It may have been beginners luck, or it could be that this recipe is extra-foolproof.
Tee
Sugar for a more like miracle whip flavor
Diane W
Hi, I don't have emulsifier. Can I still make? Ty
mary
Do you have a particular immersion blender that you recommend? Thanks.
Melissa Norris
It's linked to in this article
Cat King
Hi Diane, you could use a regular blender. It's just a chore to get it out & a pain to clean the blender.
Cat
Jodi
Can you please add a link to print the recipe for the mayonaise?
Gail
I just successfully made mayo the other day! I simply haven't eaten it in a long time because of the bad oils, so I decided to try again. I used my Blendtec blender and the emulsion broke. I was able to fix it using another yolk and some lemon juice. This recipe called for 4 egg yolks! It came out very yellow, which was very off-putting for the family, but those who tried said it was delicious. I will definitely be trying your recipe and my immersion blender next time! And trying some of your recipes for salad dressings...
Linda
I make this ALL the time! BUT…I add 2 TBSP of whey (from yogurt, or my sauerkraut in the fridge - ANY source) and then leave the mayo sitting on the counter for 6-8 hours, then into the fridge. Natural fermentation happens and allows my mayo to stay in the fridge for MONTHS. There is no way for hubby and I to use it up in two weeks, so this is a big WIN for me!! Try it!!
Gail
Question- you say that you use whey, which is made from milk, or from sauerkraut- ANY source. Does that mean any source that would be fermented? I really like the idea of being able to store it for a longer period of time. I have kombucha going all the time, as well as jars of kombucha vinegar. Would these work, do you know?
Wynn
Could you use the liquid from feda cheese for the fermentation? I haven't made homemade cheese yet.
Sandy
I have been struggling to make mayo along with you! When I am successful, my husband loves Chipotle mayo, so I mix a couple tsp of Chipotle peppers and mix. Keeps us from buying that flavor from the store! Blessings and thanks for sharing!
Brigette
My husband has a mustard allergy. Is it possible to leave this ingredient out or is there an alternative that can be used instead?
Patti
I've found recipes that call for aquafob (garbanzo bean juice works best or other bean juice) as an emulsifier. I don't know the proportions, just experiment? Hope that helps a little.
Kathy
My husband is immunocompromised so e choose not to eat raw eggs. Our solution to the problem is to purchase organic mayonnaise which has the ingredients you list in your recipe and nothing more! (Your recipe sounds delicious, though)
SaraT
Which brand of mayo is it that you’ve found?
Kathy
Simple truth is one. In our locale we can get organic mayo at Meijers, krogers and Trader Joe’s.
Megan
If you don't want to eat raw eggs, you can coddle them first. One restaurant where I worked we had to make Caesar salads table d'hote, and used coddled eggs for the dressing. One egg, squeeze half a lemon, pepper (use white pepper if you want it as mayo rather than dressing), salt (if you're not using it for Caesar dressing and have smooshed the anchovies into the wooden bowl, which adds enough salt), and mix that together. Keep stirring it with a for or whisk while sizzling in olive oil. When it gets to the right consistency, stop adding oil. Stir/whisk a little longer, and you have mayo.
I've never added vinegar or mustard. For a Caesar salad, I have crushed several garlic cloves and mix it in.
The coddled eggs are still raw enough to use, but not "raw" raw, if that's your concern.
Hope this helps
Kathleen Webb
I believe this was just for Mayo,