Homemade Mayonnaise Recipe (Easy & Failproof)
Homemade mayonnaise is one of those kitchen staples that sounds intimidating but is actually incredibly quick and simple. In fact, you can make a failproof mayonnaise in under 5 minutes with just a handful of pantry staples: eggs, mustard, vinegar or lemon, and neutral oil.
Forget about whisking endlessly like in the old days. With a simple immersion blender method, this recipe guarantees creamy, thick mayonnaise on the first try. No splitting, no frustration — just smooth, rich mayo every time.
In this post, I’ll show you step-by-step how to make mayonnaise at home, plus substitutions, tips to fix a broken mayo, and serving ideas. If you’re in Canada or the USA and want a reliable homemade mayonnaise recipe that tastes better than store-bought, this is the one.
Ingredients (about 1 ½ cups of mayonnaise)
- 1 whole egg (you can use just the yolk for a richer result, but I prefer the texture of a whole egg — lighter and more airy)
- 1 g salt (½ tsp)
- 15 g Dijon mustard (1 tbsp)
- 15 ml white vinegar or juice of ½ lemon (1 tbsp)
- 220–250 ml neutral oil (canola, peanut, sunflower, or grapeseed — avoid olive oil as it turns bitter when blended)
Step-by-Step Instructions
- Prepare the container: Use a tall, narrow glass that fits your immersion blender snugly.
- Add the base: Crack the whole egg into the glass. Add salt, Dijon mustard, and vinegar (or lemon juice).
- Pre-blend: Place the immersion blender at the bottom and give it a quick 5-second blend.
- Add the oil slowly: Pour in the oil in a thin stream while blending. Keep the blender at the bottom until the emulsion starts, then gently move it up and down.
- Adjust the texture:
- ~220 ml oil → softer, creamy mayo (great for dipping or salad dressings).
- ~250 ml oil → firmer, spreadable mayo (perfect for sandwiches and burgers).
- ~220 ml oil → softer, creamy mayo (great for dipping or salad dressings).
- Store: Transfer to a jar with a tight lid and refrigerate for up to 7 days.
Tips & Tricks
- Whole egg vs yolk only: Whole egg mayonnaise is lighter and easier to emulsify. Yolk-only mayo is richer but requires more careful technique.
- Neutral oil matters: Stick with canola, peanut, or sunflower. Olive oil turns bitter when whipped at high speed.
- Fixing broken mayo: If your mayo turns liquid, put 1 fresh egg yolk in a bowl and slowly whisk in the broken mayo until it re-emulsifies.
- Texture control: Use less oil for a sauce-like consistency, more oil for thick and spreadable mayo.
- Food safety: If you’re concerned about raw eggs, use pasteurized eggs.
Substitutions
- Acid: Use apple cider vinegar or lime juice instead of white vinegar.
- Mustard: Whole-grain mustard gives a rustic touch.
- Egg-free option: Use 100 ml (about ⅓ cup + 1 tbsp) of whole milk in place of the egg to make milk mayonnaise (“laitonnaise”).
- Flavored mayo: Mix in roasted garlic, chipotle paste, smoked paprika, or even a drizzle of maple syrup for Canadian flair.
FAQ
How long does homemade mayonnaise last?
Up to 7 days in the fridge in a sealed jar.
Can I make it without an immersion blender?
Yes, by hand with a whisk — but it’s slower and requires adding the oil drop by drop.
Why not use olive oil?
Blending extra-virgin olive oil at high speed makes it bitter. If you want the flavor, blend with neutral oil first, then whisk in 1–2 tbsp olive oil at the end.
What if my mayo is too runny?
Add a bit more oil and continue blending until it thickens.
What to Serve With Homemade Mayonnaise
Mayonnaise is so versatile — here are a few recipes from my blog that pair perfectly:
- With crispy Belgian fries for a true European classic.
- In my Homemade Big Mac – Mac Michel, for the ultimate burger night.
- Alongside my Juicy Smash Burger with bacon and cheddar.
- With fresh tuna tartare for a restaurant-style appetizer.
- As a creamy dip base with homemade ranch dressing.
Conclusion
Making mayonnaise at home is faster, tastier, and healthier than buying a jar at the store. In just 5 minutes, you’ll have a sauce that’s silky, customizable, and made with real ingredients.
Whether you serve it with Belgian fries, spread it on a burger, or use it as a base for other sauces, this homemade mayonnaise will become a kitchen essential.
Homemade Mayonnaise Recipe (Easy & Failproof)
Ingredients
- 1 whole egg or just yolk
- ½ tsp salt
- 1 tbsp Dijon mustard
- 1 tbsp vinegar or juice of ½ lemon
- 1 cup neutral oil 220–250 ml
Instructions
- Add the egg, salt, Dijon mustard, and vinegar (or lemon juice) into a tall, narrow jar.
- Place the immersion blender at the bottom and blend for 5 seconds.
- Slowly pour in the oil in a steady stream while blending. Keep the blender at the bottom until the emulsion forms.
- Move the blender gently up and down until the mayonnaise is thick and creamy.
- Transfer to a jar with a tight lid and refrigerate. Use within 7 days.
- Storage: Keep refrigerated in a sealed jar for up to 1 week.
Video
Notes
- Acid: Use apple cider vinegar or lime juice instead of white vinegar.
- Mustard: Whole-grain mustard gives a rustic touch.
- Egg-free option: Use 100 ml (about ⅓ cup + 1 tbsp) of whole milk in place of the egg to make milk mayonnaise (“laitonnaise”).
- Flavored mayo: Mix in roasted garlic, chipotle paste, smoked paprika, or even a drizzle of maple syrup for Canadian flair.
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