Once you make mayonnaise at home, you’ll likely never buy jarred mayo again. This silky, flavorful mayonnaise comes together in minutes using a few simple ingredients and an immersion blender. The result is fresher and richer than most store-bought options.
I make this mayo weekly because I like knowing exactly what goes into a condiment I use all the time. It’s versatile and works as a spread, dip, or base for dressings.
This mayonnaise is a perfect topping for smash burger tacos, chicken gyros, or breakfast burritos and pairs well with sandwiches, fries, and salads.
Ingredients
- Whole egg
- Lemon juice
- White wine vinegar
- Dijon mustard
- Avocado oil (or light olive oil)
See the recipe card below for exact quantities.
Instructions
Add all ingredients to a jar.
Place the immersion blender at the bottom of the jar.
Hold the blender at the bottom and blend until it begins to thicken.
Serve, store, and enjoy.
- Prep the jar: Add the egg, lemon juice, vinegar, mustard, and salt to a tall jar that fits your immersion blender. Pour the oil slowly on top and let it settle for about a minute.
- Blend: Insert the immersion blender so the head rests at the bottom and covers the yolk. Turn it on and keep it pressed to the bottom for 10–15 seconds until the mixture emulsifies and begins to thicken.
- Finish: Once it starts to thicken, slowly lift and lower the blender until the mayo is smooth and fully combined.
- Store: Transfer to an airtight container and refrigerate. Homemade mayonnaise keeps up to one week.
How to fix your mayo if it doesn’t come together
If the mayo separates or stays runny, try one of these easy fixes:
- Hot water: Add 1 tablespoon of hot (not boiling) water to the jar and blend again. This can help the emulsion form.
- Extra egg yolk: Add one egg yolk and blend. The additional lecithin helps the mixture emulsify and thicken.
Equipment
- High-speed immersion blender and a narrow jar or container that fits the blender head snugly.
Storage
Keep mayonnaise in an airtight container in the refrigerator for up to one week. You can freeze mayonnaise in a freezer-safe container for up to two months, but thawing may slightly change the texture—stir well before using.
Top tips
- Use room-temperature ingredients – Ingredients at the same temperature emulsify more reliably.
- Pour oil slowly – Let the oil rest on top before blending so the emulsion can start properly.
- Keep the blender steady – Hold the blender at the jar bottom until the mixture thickens, then move it gently.
FAQs
1. Why did my mayo turn out runny?
Runny mayo usually means the oil didn’t emulsify properly. Ensure ingredients are at room temperature and keep the immersion blender at the bottom until the mixture thickens before moving it.
2. Can I use a different oil?
Yes. Avocado oil and light olive oil are best for a mild flavor. Strong oils like extra virgin olive oil or toasted sesame oil can overpower the mayo.
3. How long does homemade mayo last?
Stored in an airtight container in the fridge, homemade mayo lasts up to one week. If it smells off or changes texture, discard it.
Related
If you enjoy simple, flavorful recipes, try other easy dishes like pasta salads, creamy sauces, or quick weeknight mains.
Easy Homemade Mayonnaise Recipe (with Avocado Oil)
Ingredients
- 1 egg
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt (adjust to taste)
- 1 cup avocado oil (or light olive oil)
Equipment
- Immersion blender and a tall jar
Method
- Prep the jar: combine the egg, lemon juice, vinegar, mustard, and salt in the jar. Pour the oil on top and let it settle for a minute.
- Blend: press the immersion blender to the bottom so it covers the yolk. Turn it on and hold for 10–15 seconds until it starts to emulsify and thicken.
- Finish: slowly move the blender up and down until the mayo is smooth and fully combined.
- Store: refrigerate in an airtight container for up to one week.
Food safety
- Don’t leave perishable foods at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils appropriate for the cooking method to avoid harmful compounds from overheating.
- Ensure good ventilation when using gas stoves or high-heat cooking methods.
Follow standard food-safety guidelines for safe handling and storage of homemade condiments.