How to Make Homemade Mayonnaise

You’ll be surprised to find out mayonnaise is quick and easy to make at home. A handful of ingredients, probably already in the pantry, whip up the most delicious, silky mayonnaise. This no-fail recipe is going to become a fridge staple.

Adjust the type of oil (leave out the sugar too) and the recipe can be adapted for dietary needs. The taste of this mayonnaise is amazing and will elevate any recipe it’s used in. Smear onto bread for a delicious sandwich. Or, add additional herbs and spices to punch up the mayonnaise and turn it into a dip or dressing. Follow these steps, and take a look at the tips and tricks, to make the best homemade mayonnaise.


  • 1 fresh, room temperature egg
  • 1 cup light tasting oil (canola, olive, avocado, or almond)
  • 1 tablespoon white vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar

How to Make Homemade Mayonnaise

1. Wash the egg with soap and warm water.

2. In a blender add the egg, Dijon mustard, vinegar, salt, and sugar.

3. Turn the blender to the highest speed. Blend for about five seconds.

4. With the blender running, start adding drops of oil (a medicine dropper helps with this; about two teaspoons).

5. Slowly pour a thin stream of oil through the lid. If you accidentally go too fast, let it blend a little to incorporate the extra oil before adding more.

6. When it starts to come together and get creamy, stop the blender. Scrape the sides and adjust the seasonings to taste. Then blend another 3 to 5 seconds.

7. Pour the silky homemade mayo in a resealable half-pint jar and store in the refrigerator.

Tips to Making Mayonnaise

  • This is made with raw eggs. If you have any health concerns, use pasteurized eggs which can be found in some grocery stores or can be made at home.
  • A large industrial blender won’t work for this recipe. Use a normal size blender or a small food processor. The condensed space helps with emulsification.
  • Always use a clean, dry, and cool blender to make mayonnaise.
  • Since this recipe has no preservatives, it does have a shorter shelf-life than store-bought mayonnaise. If using a fresh egg, in the fridge the mayo will typically last 7 to 8 days. If using a fresh pasteurized egg, it will last about 10 to 14 days.

Click here to save this mayonnaise recipe to Your Recipe Box.

Clayre Osier - Sep 19, 2019
Has anyone made this mayonnaise recipe using 2 egg whites instead of 1 whole egg?
Linda Belinski - Sep 15, 2019
The link doesn't work to enable me to save the recipe to my Recipe Box.
Dan Russell - Sep 15, 2019
I was very impressed with the results. I don't think I will be buying mayonnaise anymore. I can hardly wait to make my homemade ranch dressing with your mayonnaise. Thank you so much for sharing, Dan Russell.
Joel Toms - Sep 15, 2019
my old recipe calls for egg yolks only no white
Noel DeTierra - Sep 15, 2019
What's with washing the egg shell with warm water & soap?
How much does this end up making? About a cup or ?
Thank you!
Kristy Spencer - Sep 14, 2019
Nancy Eddy, it's most likely a difference in lighting. You can take a photo of the exact same item placed in different locations and the color will be different in each one.
Kathy Cayton - Sep 14, 2019
Am unable to save this recipe to my Recipe Box!
Nancy Eddy - Sep 14, 2019
The photo in the next to last picture is NOT the same as the last one. That last one is white, like mayo should be. That other is yellow. More like salad dressing (miracle whip).
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