Fail-Proof Easy Homemade Mayonnaise Recipe With Video
Making staples from scratch is one of those small kitchen wins that feels quietly powerful. Especially when it's something you once thought only came from the store. This homemade mayo is simple, quick, and endlessly useful. I use it not only in sandwiches, but as the creamy base for my homemade ranch dressing and honey mustard. It starts with real ingredients I already have on hand. Including apple cider vinegar brewed right here on the homestead.
It took a few tries (and more than one broken batch), but once I nailed the technique, it became a regular part of our weekly prep going on six plus years now. I always keep a jar of this rich, tangy mayonnaise in the fridge, ready for everything from sandwiches to chicken salad. I even use it in our homemade tartar sauce, which goes perfectly with these crispy sourdough discard fried onions.
A Quick Look At The Recipe
- ✅ Recipe Name: Fail-Proof Easy Homemade Mayonnaise
- ⏱️ Ready In: Under 5 minutes
- ???? Serves: About 20 tablespoons (1 tablespoon per serving)
- ? Calories: 100 calories per tablespoon
- ? Main Ingredients: Pasture-raised egg, avocado oil, Dijon mustard, apple cider vinegar, sea salt
- ? Dietary Info: Refined sugar-free, seed oil-free, keto + Whole30 friendly, low-carb
- ⭐ Why You'll Love It: Thick and creamy every time, made with clean pantry staples, blends up in minutes, and easily customizable with herbs or garlic-plus, no mystery ingredients or preservatives
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Why You'll Love This Mayonnaise Recipe
- Kitchen Empowerment: Once you try it, you'll feel confident ditching store-bought for good.
- Quick + Easy: Ready in under 5 minutes using a hand blender.
- Wholesome Ingredients: Just a few pantry staples. No preservatives or seed oils.
- Perfect Texture: Thick, creamy, and spreads like a dream.
- Customizable: Add herbs, garlic, lemon juice, or spices to make it your own.
A Note on Oils: Why I Don't Use Seed Oils
In all my homemade recipes, I'm mindful of using healthy, high-quality fats. For this reason, I do not recommend seed oils like canola oil, sunflower oil, or soybean oil. These oils never enter my kitchen. Instead, I opt for avocado oil, light olive oil, or sometimes extra-virgin olive oil. All of which have a much better nutritional profile.
Ingredient Notes + Substitutions
This mayo is built on simplicity and quality. Here's what you'll need:
- Pasture-Raised Egg: Make sure it's room temperature to help with emulsifying. Cold eggs can cause the mayo to separate.
- Dijon Mustard: Adds depth and helps stabilize the mixture. Yellow mustard can be used in a pinch, but Dijon really shines here.
- Apple Cider Vinegar: Offers a gentle tang and contributes to preservation. White wine vinegar or lemon juice are good subs.
- Sea Salt: Balances the flavor and brings everything together.
- Avocado Oil or Light Olive Oil: These neutral oils create the best texture and flavor.
I recommend this immersion blender and wide-mouth pint jars for consistent results every time.
Step-by-Step: How to Make Homemade Mayo
This is one of those recipes where the how is just as important as the what. Here are a few tips to get that perfect emulsion:
- Use a Wide-Mouth Jar: Your immersion blender should fit perfectly.
- Start at the Bottom: Blend with your stick blender resting on the bottom of the jar for about 30 seconds without moving it.
- Then Slowly Lift: Once the bottom thickens and turns creamy, slowly raise the blender to incorporate the oil above.
- Add Flavor After: Once you've got your base, taste and adjust with garlic salt, cracked pepper, lemon juice, or fresh herbs.
This gentle, gradual blending technique is the key to a thick, luxurious mayo every time.
Variations + Different Ways to Use It
This homemade mayo is more than just a sandwich spread, it's a foundation for flavor.
Here are some of our favorite ways to switch it up:
- Add Fresh Herbs: Dill, chives, or parsley for a garden-fresh twist.
- Garlic Mayo: A pinch of garlic powder or a clove of roasted garlic.
- Lemon Zest + Juice: For brightness and a bit of tang.
- Greek Yogurt or Sour Cream: For an ultra-creamy texture and as chip or veggie dip.
Use it in: potato salad, coleslaw, egg salad, chicken salad, or as a base for homemade ranch or aioli.
FAQ About Making Mayo
Yes, but results can be less predictable. A hand blender gives you more control and a faster emulsion.
Use fresh, high-quality pasture-raised eggs. If you're concerned, opt for pasteurized eggs.
Usually this is due to a cold egg or blending too quickly. Start with room-temperature ingredients and blend slowly from bottom to top.
Not recommended. The texture doesn't hold up well after thawing.
Storage Tips
- Refrigerator: Store in a Mason jar for up to two weeks.
- Freezer: Not ideal - emulsified mayo will break when thawed.
- Reusing: Perfect straight from the fridge.
Other Homemade Staples You May Enjoy
Homemade Mayo
This foolproof homemade mayonnaise is made in under 5 minutes with simple, healthy ingredients.
Using a room temperature egg, avocado oil, and dijon mustard, this recipe creates a thick, creamy mayo that's perfect for salad dressings, egg salad, or as a base for other delicious homemade condiments.
Skip the store-bought versions filled with preservatives, and enjoy the rich flavor of this easy homemade mayonnaise. With my tried-and-true recipe, you'll get perfect results every single time, free from unnecessary ingredients like seed oils. Customize your mayo with fresh herbs or garlic salt for a personal touch!
Ingredients
- 1 large pasture-raised egg room temperature
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon sea salt
- 1 cup avocado oil or light olive oil
SPICES TO TASTE:
- Rosemary
- Garlic salt
- Fresh pepper
Instructions
- Add ingredients to a wide-mouth jar: Crack your room-temperature egg into the bottom of a pint-sized Mason jar, then add Dijon mustard, apple cider vinegar, sea salt, and finally, pour in the oil. No need to stir or mix-just layer them in that order.
- Place the immersion blender at the very bottom: Gently lower your stick blender all the way down into the jar so it rests flat against the bottom. Make sure it's centered and stable.
- Hold steady and blend for 20 to 30 seconds: Turn the blender on while keeping it completely still. This is the key step-the mixture will start emulsifying at the base and turn thick and creamy.
- Slowly raise the blender: Once the bottom is emulsified, begin to slowly lift the blender up through the rest of the oil. Go slowly so the emulsion stays intact and blends smoothly.
- Taste and adjust, if needed: Once fully blended, taste your mayo. Add garlic salt, lemon juice, or fresh herbs to customize the flavor if you'd like. Give it a quick pulse to mix them in.
Notes
Nutrition
Items needed:
How much is one serving? I Tbsp?
Yes. 🙂
I make it this way with avocado oil and I add cilantro and garlic powder or granulated garlic to it. Also, I used a little bit more avocado oil like a cup and a half and usually two eggs and the rest of it. I just kind of play by ear anyway. It always turns out great and we love it!
I've never tried cilantro. yum!