Mayonnaise is incredibly easy to make at home and takes less than one minute to blend. Watch the video below to see how quickly it comes together!
Recipe by Lisa Bryan on May 7, 2023
Prep time: PT3M
Total time: PT3M
Rating
4.8 stars (594 reviews)
Keywords
homemade mayonnaise, How to make mayonnaise, mayonnaise, mayonnaise recipe
Ingredients
1 whole egg
½ tbsp lemon juice
1 tsp white wine vinegar
¼ tsp Dijon mustard
¼ tsp sea salt
1 cup avocado oil (or light-flavored olive oil)
Categories
dressing
Cuisine
American
Steps
Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil on top and let it settle for a minute.
Place your stick blender in the jar and press it firmly to the bottom, making sure it's covering the egg yolk. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it.
Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.
Stir the mayonnaise and place in an airtight storage container in the refrigerator.
Nutitrion
Serving Size: 2 tablespoons
Calories: 166 kcal
Fat: 18 g
Saturated Fat: 2 g
Cholesterol: 13 mg
Sodium: 54 mg
Reviews
Steven Haworth on 2026-08-09 (5 stars): I've been doing this for years. Here's a couple of tips; you can do this right in a pint jar then you don't have to transfer it, just put the lid on and you've dirtied one less dish.
Also you can customize the flavor, skip the mustard, add couple of cloves of rough chopped garlic (the stick blender will chop it up more) for a German potato salad, or some celery seeds to use for a tuna salad, a 1/4 t of cayenne pepper to make a spicy mayo for grilled burgers with a southwesterm flare.
Rebecca Vdakakes on 2026-08-02 (5 stars): This was my third time making this recipe. It is so easy and SO much better for you than store bought mayonnaise. It only takes a few minutes to put together. Thank you for your amazing recipes.
Sarah on 2026-08-01 (5 stars): This recipe is so good. I used it for the first time I ever made homemade mayo, and it turned out perfectly!
Through a series of events, I ended up on other recipes, having lost this one. Today I came back to it after TWO failed attempts at homemade in a row. In my effort to salvage the second batch, I followed the instructions on this recipe, just starting with a second egg in the cup, then pouring the failed mayo over top, letting it rest, covering the egg with the immersion blender and holding/blending for 15 seconds, followed by slowly releasing and blending. It saved the batch!!!
I'll never make mayo any other way than this! Thank you so much!
Last note: this recipe also works with 50% olive oil and 50% lard :)
Karen S on 2026-07-29 (5 stars): Fabulous! I adjust the tartness by adding more lemon juice to taste. The best thing is that there are no emulsifiers and additives that you find in store bought stuff. I use a narrow jar which I have. Worked perfectly.
Highly recommend.
Dianne on 2026-07-27 (5 stars): I have to use a mason jar too. The yolk always ends up in a corner/ edge of the jar. I place the blender squarely over the yolk, and blend on high setting, counting to 15 seconds before moving the blender. Hope this helps and you can try this recipe again, it makes fabulous mayonnaise.
Cory on 2026-07-12 (1 stars): Very bitter maybe the vinegar I used?
