Fail-Proof Homemade Mayonnaise Recipe (In 2-Minutes) (2024)

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If you want to improve your family’s diet and be less reliant on the grocery store, this homemade mayonnaise recipe is for you. I’ve finally perfected it to be fail-proof, and it only takes two minutes to whip up!

Why I Love This Recipe

It’s taken me ten years to perfect this foolproof mayonnaise recipe, and what I love most about it is I don’t have to figure out a use for the leftover eggwhites because this mayonnaise recipe uses the entire egg. That’s right, it’s not just the yolks!

Furthermore, I love that I can customize this mayonnaise recipe to my liking. If I know I’ll be using it to make homemade salad dressing, I can use olive oil. If I want a more mild flavor, I can use something like avocado oil or grapeseed oil.

Then, I can further mix up the flavor by using different mustards, honey mustard, dijon mustard, and stone-ground mustard… they’re all delicious! And each adds a unique flavor profile. Play with the oils and the mustards until you find what your family loves best.

Why You Should Make Mayonnaise at Home

If you’ve ever looked at the jar of store-bought mayonnaise, you’ll quickly realize there are many ingredients in there that aren’t whole foods (or even real foods). My jar of Best Foods said right on the label, “Ingredients derived from a bioengineered source,” which means genetically modified.

Years ago, I had a cancer scare and promptly changed my family’s diet to food made from whole ingredients sourced locally when possible (here are 13 easy ingredient swaps you can make in your kitchen right now). Getting rid of GMOs and other harmful ingredients like soybean oils and other refined oils took priority.

It’s my recommendation to become a label reader. Take your health and the health of your family into your own hands and vote with your dollars.

Making your own homemade mayonnaise is easy. You can control the ingredients, and you likely already have everything you need on hand.

Mayonnaise Recipe

Supplies Needed

The only thing you’ll need to make my homemade mayonnaise recipe is an immersion blender. I’ve tried whipping it before by hand, and I’ve also used other appliances, but what I’ve found is they take much longer, and you have to drizzle all the oil in at a slow stream.

I’m a modern homesteader, which means I love my modern conveniences. And my immersion blender is one of my favorite kitchen assets.

Ingredients Needed

• 1 Whole Egg – Many recipes will only call for the egg yolk, but I like to use the entire egg. Use the freshest egg possible.
• 1 teaspoon Mustard – Choose whichever mustard you prefer, yellow, brown, dijon, spicy, etc.It may sound weird to add mustard to a mayonnaise recipe, but the reason isn’t for flavor; it’s because mustard has emulsifying properties. This means it helps the liquid and the oil come together and get thick.
• 1/2 teaspoon Salt – This is for added flavor, don’t skimp on the salt. I like to use Redmond’s Real Salt (use that link and code “Pioneering” at checkout for 15% off your order).
• 2 teaspoons Lemon Juice – Mayonnaise also needs an acid to help with the emulsification process. Though we’ve already added mustard, this is just our fail-safe ingredient. I like to use the lemon juice from my preserved lemons (if you don’t have lemon juice increase the vinegar).
• 1 teaspoon Vinegar – For my recipe, I’m using organic white distilled vinegar, but you could also use homemade apple cider vinegar. I buy organic white vinegar from Azure Standard (it’s harder to find than you might think!). See below for a special discount for first-time Azure customers.
• 3/4 cup Oil – This will make up the majority of the recipe and will be what you taste the most. See the section on what oil to choose below.

What Oil to Use for Mayonnaise?

One of the biggest hurdles of making your own mayonnaise is that it just doesn’t taste like that classic flavor we’re used to. This is because most store-bought mayonnaise is made from soybean oil, which is pretty tasteless.

Though I love using butter and coconut oil for a lot of my cooking, for mayonnaise, we need an oil that’s liquid at room temperature and when refrigerated. If we choose an oil that will solidify when cold, the mayonnaise won’t be spreadable.

When making mayonnaise at home, consider using a mild-tasting oil such as organic grapeseed oil or avocado oil.

See Also

No Knead Bread Recipe in Less than 5 Minutes a DayBest Flaky Pie Crust RecipeConverting a recipe that uses Instant yeast to a sourdough starter recipeNo Knead Bread Recipe in Less than 5 Minutes a Day

How to Make Mayonnaise

1. Crack an egg into a pint-sized wide-mouth Mason jar.
2. Add mustard, salt, lemon juice, and white vinegar.
3. Add oil on top and allow it to sit for a minute so the ingredients separate and the oil floats on top.
4. Gently place your immersion blender into the jar until it’s all the way to the bottom.
5. Turn the immersion blender on and leave it at the bottom until the mayonnaise begins to emulsify. Do NOT lift the blender up UNTIL it’s emulsified (turns white and creamy).
6. Slowly bring the immersion blender up and back down, incorporating the remaining oil until all the contents are thick, creamy, and completely emulsified.
7. Add a lid to the jar and store it in the refrigerator for up to two weeks (see my tips on storing below).

Azure Standard

As I mentioned in the video, organic white distilled vinegar is pretty hard to find in bulk (at least in my area). Much of the non-organic distilled vinegar in the United States is made from corn, which means it’s also most likely genetically modified.

Right now, Azure Standard is offering first-time customers 10% off their entire order of $50 or more when shopping for Azure Standard products through this link. Be sure to use code “Melissa10” at checkout.

Mayonnaise Recipe FAQs

If you’ve tried making a homemade mayonnaise recipe in the past and couldn’t consistently get it to thicken up, I’m with you. It’s taken me about ten years to finally realize the trick for getting consistently thick and emulsified mayonnaise, EVERY.SINGLE.TIME. Here are some of the FAQs when it comes to making homemade mayonnaise.

Why is My Mayonnaise Runny?

If you get runny mayonnaise, this means it didn’t emulsify properly and is referred to as “broken mayonnaise”. This is why it’s very important to use mustard, vinegar, and lemon juice. All three have properties that will help with the emulsification process.

The other thing is to be sure, when placing the immersion blender inside your cup, that you get it all the way to the bottom and don’t lift it up until you see the mayonnaise has emulsified.

Can I Fix Broken Mayonnaise?

Yes, rest assured if your mayonnaise doesn’t emulsify properly, you can save it. All you need is either a teaspoon of mustard or an egg yolk.

Add the mustard or the egg yolk into a large bowl and whisk. Continue whisking while adding in the broken mayo until it’s emulsified.

Though now that I’ve found this particular recipe combination, I have to say I haven’t had my mayonnaise break on me since! Oh, that I had learned this ten years ago!

How to Store Mayonnaise

Store your homemade mayonnaise recipe in the refrigerator.

How Long Will Homemade Mayonnaise Last?

If you’re anything like my family, your mayonnaise will be gone far before it goes bad. But generally speaking, because we’ve added in fermented lemon juice (which will increase the shelf-life) it will last upwards of two weeks in the refrigerator.

Some people will tell you because it includes raw egg that it needs to be consumed within five days. This is a judgment call and we’ve never had issues with ours.

However, this is also why I like to make smaller batches, so I don’t have to toss a large batch should it go bad before we’re done using it.

A tip for keeping your mayonnaise from spoiling is always to use a clean utensil when dipping it into the jar. Any food particles that get into the jar will cause the mayo to spoil faster.

Is it Safe to Consume Raw Eggs?

This is a personal choice. Because I’m using eggs from my backyard egg-laying chickens (or my egg-laying ducks, which also make a fantastic and delicious mayonnaise recipe), I’m completely confident in how my eggs were handled, what the chickens were fed, and the overall quality of my eggs.

Would I consume a raw egg from the grocery store? It depends! And this is where you have to make your own judgment call.

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