homemade mayonnaise recipe

Jump to Recipe Jump to Video Print Recipe

Table of Contents▼

The Best homemade mayonnaise recipe
Classic Homemade Mayonnaise
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Mayonnaise Works
❓ Frequently Asked Questions About Mayonnaise

The Best homemade mayonnaise recipe

Homemade mayonnaise is one of those simple pleasures that feels like a little act of rebellion—like choosing fresh ingredients over the shelf-stable version in the store. For years, I relied on store-bought mayo for quick sandwiches or dips, but then I tried making it myself, and something about the process of blending oil, egg yolks, and a touch of vinegar just clicked. It’s not fancy, but it’s so much better than anything you can buy. The texture is richer, the flavor is more balanced, and it lasts longer than most commercial versions. My kids—especially my eight-year-old—love it in everything from chicken tenders to homemade fries, and they always ask for the recipe. It’s a no-fuss way to make a condiment that actually tastes good, and it’s surprisingly easy to customize. Plus, there’s something satisfying about making it from scratch, knowing exactly what’s in it and how it’s made. It’s a great way to cut back on preservatives and unnecessary additives, and it’s just as versatile for everyday meals as it is for special occasions—think grilled cheese, potato salad, or even a quick marinade for steak. It’s a simple swap that makes a big difference in how your food tastes.

Classic Homemade Mayonnaise

4.8 from 1819 votes

A simple, creamy mayonnaise made fresh with just a few ingredients—perfect for sandwiches, dips, or drizzling over salads. This recipe is a must-try for any occasion.

🖨️ Print Recipe 📌 Pin Recipe ❤️ Add to Collection

Prep Time10 mins

Cook Time15 mins

Resting Time0 mins

Total Time10 mins

Servings: 8Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Base

1 cup neutral oil (like canola or vegetable)
1 large egg
1 tbsp lemon juice or vinegar
1 tsp Dijon mustard (optional)

👨‍🍳Directions

1
Whisk the egg, lemon juice, and Dijon mustard (if using) in a bowl until smooth.
2
Slowly drizzle in the oil while whisking vigorously until emulsified and thickened.
3
For extra creaminess, strain through a fine-mesh sieve if desired.

🔧Equipment

Mixing bowl
Whisk
Fine-mesh strainer (optional)

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 18💛Saturated Fat: 3❤️Cholesterol: 35🧂Sodium: 120🌾Total Carbs: 2🥦Dietary Fiber: 3g🍬Sugars: 1🥩Protein: 1

📝Notes

Tips: Keep the bowl moving to prevent separation. Store in the fridge for up to 1 week.

Watch Video Of How Classic Homemade Mayonnaise Works

Homemade mayonnaise is a simple fix for any meal that calls for a creamy, tangy base—it’s always a lifesaver when store-bought isn’t quite right. Whether you’re tossing it in a sandwich, dipping in fries, or swirling into a salad, this version keeps things fresh and customizable, so you never have to guess what’s in your mayo again. Plus, it’s a great way to impress guests with a homemade touch that feels effortless.

❓ Frequently Asked Questions About Mayonnaise

How long does homemade mayonnaise last?

Homemade mayonnaise typically lasts 3–4 days in the fridge once opened, stored in an airtight container. For longer shelf life, you can refrigerate it for up to 1 week or freeze it for up to 3 months—just let it thaw in the fridge before using.

Can I substitute oil for another type?

Yes, but the flavor and texture may change. For a richer taste, use extra-virgin olive oil or avocado oil. For a lighter consistency, try vegetable or canola oil, though it won’t emulsify as smoothly. Avoid butter or margarine—they won’t work in this recipe.

What if my mayonnaise separates?

Separation is normal, especially if left too long. To fix it, whisk in 1–2 tablespoons of water or lemon juice until smooth. If it’s fully broken, gently reheat the mixture over low heat while whisking until it thickens again. Avoid overmixing to prevent air bubbles.

Is this mayo safe for people with egg allergies?

This recipe uses raw eggs, so it’s not safe for those with severe egg allergies. For an egg-free alternative, use a commercial mayo blend or a store-bought emulsifier like lemon juice + mustard + oil (though texture may differ). Always check labels for allergen warnings.