Wondering how to make mayonnaise? This easy homemade mayo recipe is creamy, rich and simple to make. With just five ingredients and under 10 minutes of active time, you’ll likely skip store-bought jars for good.
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Homemade mayonnaise is easier than most people expect. It’s silky, flavorful and customizable—perfect as a sandwich spread, dip base or salad dressing ingredient. Once you try this method, you may never go back to store-bought mayo.
The base recipe uses five pantry staples and comes together quickly using either an immersion blender in a jar or a food processor. The technique focuses on slow oil incorporation to ensure a stable emulsion. If you want to experiment, this mayo adapts beautifully to variations like garlic, spice or smoked chiles.
Why this recipe works
- Homemade mayo has a fresher, more complex flavor than most commercial versions.
- Only five ingredients are required, and it’s easy to add flavor variations so it never gets boring.
- Quick to prepare—ready in under 10 minutes and versatile for many uses.
Mayonnaise Ingredients
- Egg: 1 whole fresh pasteurized egg at room temperature.
- Lemon juice: Freshly squeezed is best; white or red wine vinegar can also be used.
- Dijon mustard: Adds flavor and helps with emulsification.
- Kosher salt: Or freshly ground sea salt to taste.
- Oil: A neutral oil such as canola, grapeseed or safflower is recommended. Avocado or olive oil can be used but will impart a stronger flavor.
Instructions
- Place the egg in a food processor or a jar if using an immersion blender. Blend thoroughly for at least 30 seconds. Ensure the blade or blender head is touching the ingredients so the initial emulsion forms.
- Add the lemon juice, Dijon mustard and salt, then blend another 30–60 seconds.
- Scrape down the sides of the bowl or jar to gather the mixture.
- Begin adding the oil very slowly—start with a few drops at a time—blending between additions. Patience at this stage is crucial to form a stable emulsion and avoid a broken mayo.
- After about 1/4 cup of oil has been incorporated and the mixture starts to thicken, you can add the remaining oil in a thin, steady stream until fully combined.
- If the mayo becomes overly thick, thin it with a teaspoon of water and blend briefly to reach the desired consistency.
- Taste and adjust seasoning with more salt, lemon juice or mustard if needed.
Top Homemade Mayo Tips
Keep the blade against the mixture. For a single-batch in a wide container, the blender head or blade needs to contact the ingredients at the start so the emulsion can form properly.
Add oil slowly. Pouring oil too quickly is the most common cause of a failed or separated mayonnaise.
Use room temperature ingredients. Matching ingredient temperatures helps emulsify more reliably.
Whisk method: You can make this mayo by hand in a small bowl—use the same steps but whisk steadily while adding oil slowly.
Mayonnaise Flavor Variations
After making the basic mayonnaise, you can transform it with simple additions. Stir in or blend these ideas into a batch to elevate the flavor:
- Roasted garlic: Mix in roasted garlic for a mellow, savory garlic mayo.
- Chipotle: Add canned chipotle peppers (minced) for a smoky, spicy kick.
- Curry: Stir in curry powder or garam masala for an Indian-inspired mayo.
- Spicy mayo: Combine with sriracha or chili crisp for heat and depth.
- Honey mustard: Add a drizzle of honey and a touch more mustard for a sweet-savory spread.
FAQ and expert tips
A neutral oil like canola, grapeseed or safflower works best for a mild, classic flavor. Olive oil or avocado oil are fine alternatives but will give the mayo a more pronounced taste.
Yes. Adding garlic turns the mayo into an aioli-style condiment. Roasted garlic provides a milder, sweeter flavor while raw garlic delivers a sharper bite.
Looking for other delicious condiments and sauces?
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Spicy Chimichurri
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Lobster Ravioli Sauce
-
Chili Crisp
-
Eel Sauce (Unagi Sauce)
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How to Make Mayonnaise (with Flavor Variations!)
Equipment
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1 Immersion blender or food processor
Ingredients
- 1 whole egg (room temperature)
- 2 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon Kosher salt
- ¾ cup neutral oil (canola, grapeseed, safflower)
Instructions
How to Make Mayonnaise
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In a food processor or jar for an immersion blender, add the egg and blend for at least 30 seconds with the blade or blender head touching the mixture.
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Add lemon juice, Dijon mustard and salt; blend another 30–60 seconds.
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Scrape the sides of the processor or jar.
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Begin adding oil very slowly, a few drops at a time, blending between additions until the emulsion forms.
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Once the mixture thickens after about ¼ cup of oil, continue with a thin stream until all oil is incorporated.
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If needed, thin with a teaspoon of water to adjust consistency.
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Adjust salt, lemon juice or mustard to taste.
Notes
(1) Blade contact: Ensure the blender head or blade touches the mixture at the start so the emulsion forms correctly.
(2) Go slow: Add oil gradually to prevent the mayo from breaking.
(3) Whisk option: Use a small bowl and whisk, following the same slow-oil technique.
(4) Spicy mayo: Mix in sriracha or chili crisp for a quick spicy aioli.
Nutrition
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Carbohydrates: 1g
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Protein: 0.4g
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Fat: 168g