Name: Easy Homemade Mayo
Prep time: 5 min
Total time: 3 min
Yield: 1
Ingredients: 1 cup avocado oil; 1 egg (farm fresh is best!); 1/2 T lemon juice; 1 t apple cider vinegar; splash of dijon mustard; pinch of sea salt

This easy homemade mayo comes together in just a few minutes with simple ingredients and an immersion blender. It’s thick, creamy, and tastes far better than store-bought mayonnaise.

Homemade mayonnaise in a mason jar with farm fresh eggs on a floral kitchen towel

Whip up easy homemade mayo in just a few minutes with ingredients you have at home! It so delicious you’ll never go back to store made.

To me, there’s nothing like a good sandwich. Roast beef, or chicken salad – yum.

The worst kind of sandwich is a dry one.

This mayo actually has flavor and will probably make you crave a sandwich just so you can spread it on thick.

When I first started checking food labels, the kind of oil used was the first thing I checked.

Take a minute and go look at your mayo jar and there’s a good chance you’ll see the kind you want to avoid: canola oil, vegetable oil, or my personal favorite a list of several oils that might be in the jar (they don’t even know what they used! ha).

Like many things I try for the first time, I thought – how difficult will this be and is it something I can sustain with all of my other home and family responsibilities?

Well, the answer is: it couldn’t be easier. I can’t wait for you to try it!

Avocado oil, egg, Dijon mustard, apple cider vinegar, lemon juice and immersion blender for homemade mayonnaise

How to Make Easy Homemade Mayo

Here’s a list of what you’ll need to make Easy Homemade Mayo:

Oil: I use Avocado oil, but other recipes I’ve found use olive oil or even tallow
Sea Salt
Egg (farm fresh is best!)
Lemon Juice
Dijon Mustard
Apple Cider Vinegar

You will also want to have an immersion blender on hand. They are not an expensive kitchen item, but I find them to be very useful in a homestead kitchen. If you don’t have one, this is a great immersion blender.

Another handy tool for making mayo is a 2 quart wide mouth mason jar. It makes measuring out the oil very simple.

I like to double this recipe and take half of the mayo to make ranch dressing (I’ll share that recipe link below).

If you don’t have a mason jar, you can use a 2 cup measuring glass as well.

Start by adding the oil and then the egg. Add the rest of the ingredients and push your immersion blender all the way to the bottom of the glass.

As you turn on the blender, slowly lift it up and you’ll see everything start to emulsify. This usually takes about a minute to mix it all really well. You want stiff peaks and then you’ll have mayo that spreads beautifully.

Top view of freshly blended homemade mayonnaise in a glass jar

Best Oil for Homemade Mayonnaise

The oil you choose will change the flavor of your mayonnaise. Neutral oils work best for a mild flavor.

Good oils for homemade mayo:

Avocado oil
Light olive oil
Sunflower oil
Grapeseed oil

Avoid extra virgin olive oil because it can make the mayonnaise taste bitter.

Make it fun with flavor variations!

Once you have this recipe made, try some flavor variations!

Add some dill and make a delicious base for chicken salad. Throw in some hot sauce and make a zesty burger dressing.

Why not try making your own salad dressings? Add fresh herbs from your garden and make your taste buds thank you. The sky is the limit. Get creative with it!

Tips for Perfect Homemade Mayo

Making mayonnaise at home is very simple, but a few small tips make it turn out perfectly every time.

Use room temperature eggs.
Cold eggs can prevent the mayo from emulsifying properly. If you forget, place the egg in warm water for a few minutes.

Use a wide-mouth mason jar.
An immersion blender works best when it fits snugly in the jar so the oil emulsifies quickly.

Do not move the blender right away.
Start with the blender at the bottom of the jar and keep it there for about 10 seconds. Once the mayo starts forming, slowly lift the blender to incorporate the rest.

If your mayo doesn’t thicken:
Add another egg yolk to a clean jar and slowly blend the runny mayo into it. This usually fixes it immediately.

Adjust the flavor to taste.
You can add more lemon juice for tang, a pinch of garlic powder, or a little extra salt depending on how you like it.

Recipes That Use Homemade Mayo

Homemade mayonnaise is the base for many dressings and salads. One of our favorites is this Creamy Ranch Dressing with Fresh Herbs, which uses homemade mayo for a rich, fresh flavor.

You can also use homemade mayo for:

Chicken salad
Egg salad
Potato salad
Coleslaw
Sandwich spreads

Close up of a spoonful of thick homemade mayonnaise showing creamy texture

How to Store Homemade Mayo

Store homemade mayonnaise in an airtight container or mason jar in the refrigerator.

Homemade mayo typically lasts about 5–7 days in the refrigerator because it contains raw egg and no preservatives.

Always use a clean spoon when scooping mayo from the jar to keep it fresh longer.

If the mayo separates slightly in the fridge, just stir it and it will come back together.

Do not freeze homemade mayonnaise, as it will separate and ruin the texture.

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Homemade Mayonnaise FAQ

How long does homemade mayonnaise last?
Homemade mayonnaise usually lasts about 5 to 7 days in the refrigerator when stored in an airtight container. Always use a clean spoon when scooping to help it last longer.

Is it safe to eat homemade mayo with raw eggs?
Most store-bought eggs in the United States are pasteurized and considered safe for recipes like homemade mayonnaise. If you are concerned, you can use pasteurized eggs.

Why didn’t my mayo thicken?
This usually happens if the egg was too cold or the blender was lifted too quickly. To fix it, place a new egg yolk in a jar and slowly blend the runny mayo into it until thick.

Can I use a different oil?
Yes. Avocado oil, light olive oil, sunflower oil, and grapeseed oil all work well. Strong olive oil can make the mayo taste bitter.

Can I make mayo without an immersion blender?
Yes, you can use a regular blender or whisk by hand, but an immersion blender is the easiest and most reliable method.

Why is my homemade mayo yellow?
Homemade mayo is more yellow than store-bought because farm eggs have darker yolks and there are no artificial colors added.

Can I freeze homemade mayonnaise?
No. Freezing mayonnaise will cause it to separate and the texture will be ruined.

Yield: 1 Cup