Once you try this 2-minute homemade mayo, you may never buy store-bought mayonnaise again. It uses just a few simple ingredients and delivers a fresh, creamy flavor.
Why You’ll Love This Homemade Mayo Recipe
Homemade vs. Store-Bought: Homemade mayonnaise offers a cleaner, fresher taste than many commercial brands because it contains no artificial preservatives. Made from egg yolk, neutral oil, mustard and lemon juice, it has a smooth, creamy texture and bright flavor that you can control.
Even Skeptics Will Like It: Some people dismiss mayonnaise, but when made at home its subtle lemon tang and silky texture win over many former “mayo haters.” The homemade version is often milder and more balanced than jarred varieties.
Super Quick and Easy: This recipe comes together in about two minutes using an immersion blender and a narrow cup. The method is straightforward and produces a reliable emulsion if you follow the steps precisely.
Upgrades Any Meal: Taking a couple of extra minutes to make your own mayo elevates sandwiches, egg salad, potato salad and macaroni salad — any dish that benefits from a fresh, flavorful binder or dressing.
Flavor: The finished mayo has a gentle lemon note and the richness of egg yolk, making it versatile and delicious on everything from burgers to roasted vegetables.
Mayonnaise Ingredients
Egg Yolk: This recipe uses raw egg yolk. If you have concerns about consuming raw eggs, use pasteurized egg yolks or pasteurize them at home before making the mayo.
Water: A small amount of water helps achieve the right texture and consistency.
Lemon Juice: Acid from lemon juice helps emulsify and stabilize the mayonnaise while adding a fresh citrus note. You can also use vinegar if you prefer.
Dijon Mustard: Mustard contributes tang, subtle heat and extra emulsifying power for a stable, flavorful mayo.
Neutral Oil (Vegetable or Canola): Use a neutral oil to avoid overpowering the delicate flavors. Grapeseed, safflower or light avocado oil also work. Strong olive oil can dominate the taste; if used, choose a mild olive oil.
Kosher Salt: Salt enhances and balances the flavors.
See the recipe card below for exact measurements and printable instructions.
How to Make Mayonnaise
- Put the egg yolk, water, lemon juice, mustard and salt into the bottom of an immersion blender cup or another narrow container. It needs to be narrow so the blender head reaches the bottom.
- Pour the oil on top and let the mixture rest for about 30 seconds so the oil and liquids settle into layers.
- Place the immersion blender head on the very bottom of the cup and turn it on. Keep the blender stationary at first; once the emulsion begins to form, slowly lift and tilt the head to incorporate the remaining oil until smooth.
- Taste and adjust with additional salt or lemon juice if desired. Store the mayonnaise in a sealed container in the refrigerator.
Follow the instructions exactly for the best results: use a narrow container, allow the oil to settle on top, and start blending with the head touching the bottom so the emulsion forms quickly and reliably.
How Long Does Homemade Mayo Last?
Homemade mayo will keep about one week in the refrigerator in a tightly sealed jar. Store-bought mayonnaise lasts longer because commercial products often include preservatives and use pasteurized eggs.
Flavor Variations for Mayonnaise
Flavored mayonnaise is an easy way to tailor mayo to different dishes. Here are ideas to mix into the base mayo to create new profiles:
- Herbs: Garlic, basil, cilantro, dill, chives, tarragon or ginger
- Spices & Seasonings: Curry, sesame, paprika, smoked paprika, Za’atar
- Condiments: Ketchup, honey, pickle relish or chopped pickles
- Sauces: Pesto, BBQ sauce, buffalo, chipotle, soy or teriyaki
- Pastes: Miso, wasabi, anchovy paste, harissa, gochujang
- Dressings: Ranch or blue cheese blended into mayo for creamy dressings
- Spicy Mayo: Sriracha, hot sauce, diced jalapeño or red pepper flakes
- Fruity & Tangy: Cranberry, pomegranate, raspberry, apple, capers or sundried tomato
- Citrus: Lime or grapefruit juice or zest for brightness
- Cheese & Umami: Parmesan, cheddar powder, crumbled blue cheese, or grated aged cheeses
- Other Additions: Bacon bits, sesame oil, horseradish, cucumber, kimchi or truffle oil for an indulgent twist
Homemade Mayo
1 ¼ cups
2 minutes
2 minutes
Simple, fresh homemade mayo that comes together in minutes and tastes far brighter than most store-bought options.
Ingredients
- 1 large egg yolk
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1–2 teaspoons Dijon mustard
- 1 cup vegetable or canola oil (use a mild oil)
- ½ teaspoon kosher salt
Instructions
- Combine the egg yolk, water, lemon juice, mustard and salt in the bottom of a narrow immersion blender cup.
- Pour the oil on top and let it rest for 30 seconds so layers form.
- Place the immersion blender head on the very bottom of the cup and turn it on. Hold steady until the emulsion forms, then slowly lift and tilt the blender to incorporate the remaining oil.
- Adjust seasoning to taste and refrigerate in a sealed container for up to one week.
Notes
Success depends on technique: use a narrow cup, let the oil settle on top, and start blending with the head touching the bottom so the emulsion forms quickly and consistently.
Nutrition Information:
Yield: 20
Serving Size: 1
Amount Per Serving:
Calories: 15
Total Fat: 1g
Cholesterol: 19mg
Sodium: 73mg
Carbohydrates: 1g
Protein: 1g
Nutrition data provided by Nutritionix.