Homemade Mayonnaise Recipe

Skip the store-bought jar and make your own creamy, rich homemade mayonnaise right at home with just a few simple ingredients.

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Homemade mayonnaise is incredibly fresh, customizable, and takes less than 10 minutes to whip up.

Whether you’re using it as a sandwich spread, salad dressing base, or dip for your air fryer snacks, this recipe is a game changer for your kitchen staples.

PRO TIPS for the Best Homemade Mayonnaise Recipe

Make sure your egg is at room temperature—this helps everything emulsify smoothly.

Start adding your oil very slowly; rushing this step can cause the mixture to separate.

Use a whisk, immersion blender, or food processor, but avoid overmixing once it thickens.

If your mayo doesn’t thicken, try placing the bowl in warm water and whisk again to re-emulsify.

Personalizing the Recipe

One of the best things about homemade mayonnaise is that it’s easy to customize. Swap lemon juice for white vinegar for a tangier flavor, or use lime juice for a citrusy twist. Add garlic, paprika, or herbs to make a flavorful aioli. You can also use olive oil for a deeper, richer flavor—just note that strong oils may affect the taste.

Ingredients

This recipe starts with four simple ingredients. A fresh egg is essential for structure and emulsification.

Dijon mustard adds a slight tang and helps stabilize the mixture.

Lemon juice gives the mayo brightness and acidity, while a neutral oil like sunflower or avocado oil ensures a mild, creamy texture.

Instructions

To make homemade mayonnaise, begin by whisking the egg, Dijon mustard, and lemon juice together in a medium bowl until they’re smooth and well combined.

Next, slowly drizzle in the oil while continuously whisking.

Start with a few drops and increase gradually as the mixture thickens and begins to emulsify.

Continue whisking vigorously until the mayonnaise reaches a thick, creamy consistency.

Once it’s ready, transfer your mayo to an airtight container and refrigerate it for up to one week.

Different Methods of Preparation

This recipe can be made with a hand whisk, immersion blender, or food processor.

A whisk gives you the most control but requires more effort.

An immersion blender is fast and foolproof—just add all ingredients at once and blend from the bottom up.

A food processor works well too but be sure to drizzle the oil slowly through the feed tube to ensure proper emulsification.

Different Methods of Serving

Homemade mayonnaise is a versatile condiment.

Use it as a base for chicken or tuna salad, spread it on sandwiches and burgers, or serve it as a dip for sweet potato wedges or fries.

Add garlic, lemon zest, or herbs to transform it into your favorite flavored aioli.

How to Store Leftovers

Store leftover homemade mayonnaise in a clean, airtight container in the refrigerator.

It will keep for up to 1 week.

Always use a clean spoon when scooping to maintain freshness and prevent contamination.

Homemade Mayonnaise FAQ’s

Can I make this without mustard?
Yes, though the mustard helps with both flavor and emulsification. If you skip it, you may need to whisk longer.

Is it safe to use raw egg?
Use the freshest egg possible. If you’re concerned, opt for pasteurized eggs available at most grocery stores.

Can I freeze homemade mayonnaise?
No, freezing will break the emulsion and ruin the texture. Store in the fridge only.

What if it doesn’t thicken?
If your mixture doesn’t thicken, try adding another egg yolk and whisking again slowly, or use an immersion blender to bring it back together.

Once you try homemade mayonnaise, there’s no going back. It’s creamy, fresh, and totally customizable. With a few pantry staples and a little whisking, you’ll have a spread or dip that elevates every dish you pair it with. Give it a try and enjoy the homemade difference!