Once you try making your own mayonnaise, you'll never go back to store-bought! This creamy, rich mayo comes together in minutes with just a handful of simple ingredients — and it tastes so much better than anything from a jar!
I love making this once a week because I love knowing exactly what ingredients are going into my condiments that I use so religiously!
This mayonnaise recipe would be a great topping for smash burger tacos, chicken gyros & or in my breakfast burrito!
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Ingredients
- Whole Egg
- Lemon
- White Wine Vinegar
- Dijon Mustard
- Avocado Oil (Or Light Olive Oil)
See recipe card for quantities.
Instructions
Add all ingredients to a jar!
Place immersion blender at the bottom!
Hold it at the bottom & blend together!
Serve, store & enjoy!
- Prep the jar: 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 about a minute.
- Blend: Place your immersion blender in the jar, pressing it firmly to the bottom so it covers the egg yolk. Turn it on and keep it pressed against the bottom for 10–15 seconds until the mixture starts to emulsify and thicken.
- Finish: Once it begins to thicken, slowly move the blender up and down until fully combined and smooth.
- Store: Transfer the mayonnaise to an airtight container and refrigerate. It’ll keep for up to a week!
How to fix your mayo if you blend it wrong!
If your mayo isn’t coming together, don’t stress — here’s how to save it:
- Boiling Water: Add 1 tablespoon of hot water to the jar and blend again. It might thin out a bit, but it should emulsify nicely. (Works for hollandaise too!)
- Egg Yolk: Toss in an extra egg yolk and blend. The extra yolk helps everything come together and gives you a thicker mayo.
Equipment
- High Speed Immersion blender with a container thats about the same width!
Storage
Store the mayonnaise in an airtight container in the fridge for up to 1 week. For longer storage, freeze it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and stir well before using. Note that freezing may slightly alter the texture.
Top tips!
- Use Room Temperature Ingredients – This helps the mayonnaise emulsify more easily and prevents separation.
- Pour Oil Slowly – Let the oil settle before blending to help the emulsification process start smoothly.
- Keep the Blender Steady – Start with the blender at the bottom of the jar and avoid moving it until the mixture thickens.
FAQs
1. Why did my mayo turn out runny?
Runny mayo usually means the oil didn’t emulsify properly. Make sure all your ingredients are at room temperature, and keep the immersion blender at the bottom of the jar until it starts to thicken before moving it around.
2. Can I use a different oil?
Yes! Avocado oil and light olive oil work best because they have a mild flavor. Strong oils like extra virgin olive oil or toasted sesame oil can overpower the taste.
3. How long does homemade mayo last?
Homemade mayo lasts up to 1 week in the fridge when stored in an airtight container. If it smells off or changes texture, it’s time to toss it.
Runny mayo usually means the oil didn’t emulsify properly. Make sure all your ingredients are at room temperature, and keep the immersion blender at the bottom of the jar until it starts to thicken before moving it around.
Yes! Avocado oil and light olive oil work best because they have a mild flavor. Strong oils like extra virgin olive oil or toasted sesame oil can overpower the taste.
Homemade mayo lasts up to 1 week in the fridge when stored in an airtight container. If it smells off or changes texture, it’s time to toss it.
Related
Looking for other easy recipes? Try these:
Easy Homemade Mayonnaise Recipe (with Avocado Oil)
Ingredients
Equipment
Method
- Prep the jar: 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 about a minute.
- Blend: Place your immersion blender in the jar, pressing it firmly to the bottom so it covers the egg yolk. Turn it on and keep it pressed against the bottom for 10–15 seconds until the mixture starts to emulsify and thicken.
- Finish: Once it begins to thicken, slowly move the blender up and down until fully combined and smooth.
- Store: Transfer the mayonnaise to an airtight container and refrigerate. It’ll keep for up to a week!
Tried this recipe?
Let us know how it was!Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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