Easy Mayonnaise Recipe
Updated Oct 18, 2025
Skip the store-bought jar and make creamy homemade mayonnaise in just a few minutes - made with simple pantry ingredients and lasts for 5 days
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Homemade Mayonnaise
You might be wondering if there’s a point of making homemade mayonnaise, but after making my own I really think it’s so worth it! You only need eggs, oil, mustard and lemon juice, and it’s so much healthier than store bought mayonnaise that may include added sugar and syrups. You can use it as a sandwich condiment or as an ingredient in many of my recipes like chicken burgers, shrimp sushi stack and cauliflower potato salad. Homemade mayo just tastes better and it’s to make than you’d think!
Happy Cooking!
– Yumna
Mayonnaise Ingredients
- Eggs: Size matters here. I use the eggs labeled “large” not “extra-large”. Bigger eggs will throw off the ratios. Also, the freshest possible eggs you can get taste the best. The eggs are not cooked, so make sure to use pasteurized eggs.
- Oil: A neutral-tasting oil works best here and won’t affect the final color of the homemade mayonnaise.
- Lemon juice: Can be swapped for white wine vinegar instead, but I like the fresh lemon flavor.
- Dijon mustard: Mustard is not just a flavor here. It helps emulsify the mixture. The same amount of dry mustard works, too. I like Dijon best, but any variety of mustard can be used.
How to Make Mayonnaise Recipe
Homemade Mayonnaise
Ingredients
- 2 eggs at room temperature
- 1 tablespoon lemon juice
- 2 teaspoons dijon mustard
- 1 ⅓ cup neutral oil
- ¼ teaspoon salt
Instructions
- Place the eggs, lemon juice, and mustard into a small food processor, making sure the blade is touching the ingredients to emulsify properly. Process for 30 seconds, stop to scrape down the sides, then process for 30 more seconds.
- While the food processor is running, slowly stream in the oil just a few drops at a time until the mixture starts to thicken and emulsify and look creamy. It’s important to go slowly in the beginning to ensure it emulsifies properly. Then increase the speed of pouring the oil until all of it is incorporated. It will take about 10 minutes.
- Season with salt, scrape down the sides and blend for 30 more seconds. Store in an airtight container in the fridge for up to 5 days.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t use a large food processor. If your big food processor comes with two bowls, use the smaller one. A blender can also work, or an immersion blender can be used with the large, tall cup it comes with. The continuous blending of ingredients with the oil streaming is key to creating the best homemade mayonnaise. If you don’t have a food processor or blender, you can make it with a large bowl and whisk!
- Play with the consistency. Adding more oil while the food processor is running will create thicker mayonnaise. If it’s too thick, add a little more lemon juice.
- Use room temperature eggs: Room temperature eggs blend better and create the best fluffy texture. To bring refrigerator-cold eggs to room temperature, take them out of the fridge 30 minutes before using. To warm quickly, put the eggs in a bowl of warm tap water for five minutes.
- Add extra flavor: Once your mayo is made, spice it up, with 1 tablespoon minced herbs, 1 minced garlic clove, ½ teaspoon curry powder, or a few dashes of hot sauce like sriracha for spicy mayo.
Recipes to Make with Homemade Mayonnaise
- Turkey Panini
- Panko Crusted Salmon
- Chicken Caesar Pasta Salad
- Creamy Cauliflower Salad
- Shrimp Cocktail in Avocado Bowls
- Mexican Street Tacos
- Shrimp Sushi Stack
- Spicy Mayo Dip with Avocado Fries
FAQs
Aioli is homemade mayonnaise made using olive oil and garlic.
It can be hard to say, but not having the ingredients at room temperature and adding the oil too quickly are two big culprits. Here’s how the pros suggest fixing liquid or broken mayonnaise. Put the liquid mixture in another container. Clean out your food processor or blender. Now, put one egg yolk or two teaspoons of mustard in the clean vessel. Slowly, add the liquidy “mayonnaise” to this as if you were adding oil at the beginning of the recipe pulsing the entire time.
