Last Updated on April 13, 2025 by Toya
Wanna try making your own homemade mayo from scratch? My simple homemade mayonnaise recipes just what you need! It’s made using just a handful of ingredients and tastes so good!
We eat a lot of salads and rice bowls in my home and so we’re always stocking up on mayo since its the most popular salad dressing base in my family. Plus, we love it on sandwiches too!
I do have a favorite brand of store-bought mayo that I use often. But on the days when I’m out, or just feeling the need to control what goes into my body (you know those moments!), I like to whip up my own homemade mayo instead.
Thankfully, making mayo from scratch is super easy — and I love that it gives me complete control over the ingredients. It definitely makes me feel good about myself… at least until I fall off and go back to grabbing a jar from the store, lol.
The recipe below is what I tend to make. And the family loves it too!
So, whether you’re trying to this recipe simply because you’re out of mayo and looking for a quick fix or you just love making your own DIY recipes from scratch to save money or to know what’s in your food, this recipe is for you!
Ingredients
Eggs: Eggs provide the emulsifying base for the mayonnaise, which gives the mayo its smooth and creamy texture.
Dijon mustard: Dijon mustard is used to add a tangy flavor to the mayo and also helps in the emulsification process.
Neutral-flavored oil (vegetable, avocado oil, or grape-seed): The choice of oil is crucial, as it determines the flavor of your mayo. A neutral oil ensures the homemade mayo doesn’t overpower the other ingredients.
White wine vinegar: White wine vinegar adds acidity, and balances the richness of the egg and oil in the recipe.
Salt to taste: A pinch of salt in your mayo will bring all the flavors together making the perfect mayo recipe!
How to Make Homemade Mayonnaise
Here are three easy ways to make homemade mayo from scratch:
🔶 In a magic bullet or other portable blender
The small size will aid in the emulsification process.
The Magic Bullet Blender comes with (1) 250W motor base, (1) cross-blade, (1) tall cup, (1) short cup, (1) party mug, (2) lip rings, (2) Stay-Fresh resealable lids, (1) to-go lid and 10-second recipe guide.
It chops, mixes, blends, whips, grinds and more! If you need a magic bullet for your homemade mayo, blended overnight oats, smoothies etc, this one is a great choice!
Add the egg to the blender and blend for a few seconds until well mixed.
Then, add the salt, vinegar, and mustard, and blend for 20 seconds. Scrape the sides of the blender.
Slowly add the oil to the blender. This gradual addition is crucial for a stable emulsion. Continue until the mixture thickens and all the oil has been added.
Taste the mayo and adjust the seasonings to your liking.
Once your homemade mayo is ready, transfer it to a clean, airtight container and refrigerate. Homemade mayo can be stored for about a week. Be sure to check for any signs of spoilage before using.
🔶 With an Immersion or Stick Blender
This 3 in 1 handheld blender is the perfect kitchen gadgets for soup, smoothies, purees and it's the perfect tool for making your own homemade mayo recipe!
Gently crack the egg into a similar-sized jar or the jar that came with your stick blender.
Then add the lemon juice, vinegar, mustard and salt.
Lastly, add the oil and let it sit for a minute.
Start blending, making sure to keep the stick blender firmly on the bottom of the jar for at least 15 seconds.
Then go ahead and move the stick blender up and down to make sure all the ingredients are mixed well.
Spoon the mixture into a storage container and place it in the fridge for up to a week.
🔶 Mixing by Hand
Making mayo with a whisk is a workout, but it can be done!
Separate the egg yolk and white and discard the white. Then, add the egg yolk to a bowl and whisk well.
Then, add the dijon mustard and whisk until combined. Add salt, lemon juice, and vinegar, and mix.
Then, start adding the oil while you continue whisking. Make sure not to pour the oil too quickly. In fact, slowly drizzle in the oil in a very thin stream while you
whisk. This gradual addition is crucial for a stable emulsion. Continue pouring and whisking vigorously until the mixture thickens. This should take about 4 – 5 minutes.
Transfer the homemade mayo to a clean jar or container with a tight-fitting lid and this can be stored it in the refrigerator for up to a week.
Need some mason jars? These 16 oz wide-mouth jars are perfect for making your overnight oats! The pack of 5 is just right for prepping a week’s worth of meals, and with their budget-friendly price and durable design, they’re a must-have, not only for making overnight oats, but also for preserving etc!
![Wide Mouth Mason Jars - 16 oz [5 Pack]](https://ohsofoodie.com/wp-content/uploads/2025/03/81joKgW1yL._AC_SX425_PIbundle-5TopRight00_SH20_.jpg)
How to Store Homemade Mayo
To maximize the shelf life of your homemade mayo:
- Use a clean and dry utensil when scooping mayo from the container.
- Keep the container tightly sealed to prevent air exposure.
- Store the mayo in the refrigerator at all times.
With this simple homemade mayo recipe, you can enjoy that feeling of making your own mayonnaise from scratch, free from preservatives and unnecessary additives! You can use the mayonnaise to make your favorite sandwiches, salads, and dips!
Homemade Mayo From Scratch
If you need some mayo in a pinch, or you prefer your food from scratch, this easy homemade mayo from scratch is exactly what you need!
Ingredients
- 1 large Egg
- 1 tablespoon Dijon mustard
- 1 cup neutral-flavored oil
- 1 tablespoon white wine vinegar
- 1 teaspoon lemon juice, freshly squeezed, optional
- Salt to taste
Instructions
In a magic bullet or other portable blender
- The small size will aid in the emulsification process. Add the egg to the blender and blend for a few seconds until well mixed.
- Then, add the salt, vinegar, and mustard, and blend for 20 seconds. Scrape the sides of the blender.
- Slowly add the oil to the blender. This gradual addition is crucial for a stable emulsion. Continue until the mixture thickens and all the oil has been added.
- Taste the mayo and adjust the seasoning to your liking.
- Once your homemade mayo is ready, transfer it to a clean, airtight container and refrigerate. Homemade mayo can be stored for about a week. Be sure to check for any signs of spoilage before using.
With a Stick Blender
- Gently crack the egg into a similar-sized jar or the jar that came with your stick blender.
- Then add the lemon juice, vinegar, mustard and salt.
- Lastly, add the oil and let it sit for a minute.
- Start blending, making sure to keep the stick blender firmly on the bottom of the jar for at least 15 seconds.
- Then go ahead and move the stick blender up and down to make sure all the ingredients are mixed well.
- Spoon the mixture into a storage container and place it in the fridge for up to a week.
Mixing by Hand
- Making mayo with a whisk is a workout, but it can be done! Let’s get started!
- Separate the egg yolk and white and discard the white. Then, add the egg yolk to a bowl and whisk well.
- Then, add the dijon mustard and whisk until combined. Add salt, lemon juice, and vinegar, and mix.
- Then, start adding the oil while you continue whisking. Make sure not to pour the oil too quickly. In fact, slowly drizzle in the oil in a very thin stream while you whisk. This gradual addition is crucial for a stable emulsion. Continue pouring and whisking vigorously until the mixture thickens. This should take about 4 – 5 minutes.
- Transfer the homemade mayo to a clean jar or container with a tight-fitting lid. Store it in the refrigerator for up to a week.
Nutrition Information:
Yield: 16 Serving Size: 1 tablespoonAmount Per Serving: Calories: 129Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 12mgSodium: 66mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g