Creamy and delicious, this homemade mayonnaise recipe will knock your socks off! It's simple to make, ready in just 2-5 minutes, and tastes so much better than store-bought mayo!
Finding a mayo recipe that really tasted like our favorite store-bought mayonnaise (Helmen's) wasn't easy. There was a lot of trial and error, testing different oil combinations, and more...
But eventually, I hit that sweet spot and found a homemade mayo recipe that is not only delicious but works for keto and paleo diets as well!
I use this mayo in everything from homemade ranch dressing to deviled eggs!
Homemade Mayonnaise
I’ve made this recipe for homemade mayonnaise hundreds of times over the last 10 years. In fact, we even served it in our organic sandwich shop and people begged to buy it from us!
If you've never been treated to homemade mayonnaise, prepare to be blown away! Homemade mayonnaise is full of flavor and can be made without any seed oils (unlike its store-bought cousin).
There are many reasons to love this mayo recipe, here are just a few.
- You can use whatever oil you'd like, customizing it to your tastes and dietary needs.
- You can use just the egg yolks for a creamier texture.
- The ingredients are simple, just a few things you likely already have on hand.
- The whole process takes less than 10 minutes.
Related: GAPS, Low-Carb Ketchup Recipe
Making Homemade Mayo VIDEO
Watch Victoria make this recipe and see how easy it is to have delicious homemade mayonnaise! If you enjoyed this video, please subscribe to our Youtube Channel.
The Secret to Perfect Homemade Mayo
While there are many ways to make mayonnaise, I have a few tricks I like to employ to make sure my mayonnaise turns out just right, every time.
- Use power tools - Skip the whisk and use a food processor, immersion blender, or even a regular blender! You will ensure easy emulsification if you use a bit of horsepower
- Don't worry about the eggs - Many recipes call for room-temperature eggs, but with the use of a power blender, you can just grab them straight from the fridge.
- Mustard is king - While this might surprise you, homemade mayonnaise has a wonderful depth of flavor when a little mustard is added to the mix.
This is the food processor we have and love. We got it as a wedding gift 18 years ago and have used it for everything from chopping veggies, to making pie crust! It's amazing!
Ingredients
Let's take a quick look at the ingredients in homemade mayonnaise, thankfully they are very minimal and can be customized as needed! As always, there is a full printable recipe available at the end of this post.
- Oil - You can use whatever type of oil you want, as long as it's liquid when cold. We use a blend of olive oil and toasted sesame oil (1 cup olive, 1/2 cup sesame) to get the flavor blend we enjoy best.
- Eggs - This recipe calls for whole eggs, however, you can also just use the egg yolks if the whites cause an issue for you. This results in a Japanese-style mayo texture instead.
- Yellow Mustard - We use organic yellow mustard. You can also use Dijon or honey mustard for a different flavor profile.
- Salt - A flavor enhancer. We use pink salt, use whatever type you like.
- Lemon Juice - Needed to keep the mayo from going bad too quickly. Fresh, frozen, or bottled lemon juice works just as well.
How To Make Mayonnaise
Never made mayonnaise before? No problem! This is a very simple process, just watch the video above and you'll be a pro in no time. Here is a step-by-step look at the process.
- Mix - Add all ingredients EXCEPT oils to a food processor (or blender) and blend until combined.
- Blend - With the processor running, slowly drizzle oil into the mix. It should take about 1-2 minutes to pour all the oil into the egg mix.
- Check - Once the oil has been added, check the mayo for consistency. If it is too thin for your liking, add more oil (with the machine on) 1 Tbsp at a time until consistency is reached.
- Store - Store in a glass container in the fridge for up to 3 months.
Common Questions about Homemade Mayonnaise
I just keep mine in a glass mason jar with a plastic or metal lid. You could store it in Tupperware, but make sure whatever you store it in has an air-tight lid, not just plastic wrap.
This recipe, when made as detailed, will last about 3 months minimum in the fridge. Truthfully, it will last longer, but some translucency may happen around the edges. Just scrape that off and enjoy!
Yes! Feel free to customize it however you would like, a garlic mayo would be delicious, or whatever you can think of!
Even More Homemade Condiments
Want to create homemade versions of even more store-bought items, for better quality and lower cost? We've got you covered! Here are some of our favorite homemade items, from our kitchen to yours!
How to Make Mayonnaise
Equipment
- 1 Food Processor optional
Ingredients
- 2 large eggs
- 1 tsp yellow mustard
- 2 Tbsp fresh lemon juice (This is needed to allow it to stay fresh for several weeks in the fridge)
- 1/2 tsp salt
- 1.5 cup avocado oil
Instructions
Food Processor or Blender:
- Add all ingredients EXCEPT oils to a food processor (or blender) and blend until combined.
- With processor running, slowly drizzle oil into mix. It should take about 1 minute to pour all the oil into the egg mix.
- Once oil has been added, check mayo for consistency. If it is too thin for your liking, add more oil (with machine on) 1 Tbsp at a time until consistency is reached.
- Store in a glass container in the fridge for up to 3 months.
Whisk:
- Add all ingredients EXCEPT oils to a medium size bowl and blend until combined.
- While wisking, slowly drizzle oil into mix. It should take about 1 minute to see emulsification. Once you see the mixture starting to lighten, you can add the oil more quickly.
- Once oil has been added, check mayo for consistency. If it is too thin for your liking, add more oil 1 Tbsp at a time and whisk until consistency is reached.
- Store in a glass container in the fridge for up to 3 months.
Video
Notes
- Oil - You can use whatever type of oil you want, as long as it's liquid when cold. We use a blend of olive oil and toasted sesame oil (1 cup olive, 1/2 cup sesame) to get the flavor blend we enjoy best.
- Eggs - This recipe calls for whole eggs, however, you can also just use the egg yolks if the whites cause an issue for you. This results in a Japanese-style mayo texture instead.
- Yellow Mustard - We use organic yellow mustard. You can also use Dijon or honey mustard for a different flavor profile.
- Salt - A flavor enhancer. We use pink salt, use whatever type you like.
- Lemon Juice - Needed to keep the mayo from going bad too quickly. Fresh, frozen, or bottled lemon juice works just as well.
Nutrition
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Joyce says
Hi Victoria!
I just recently started reading your blog and looking over your recipes. I’m excited! I have a couple of questions about the mayo. First would you mind telling me what brands of cold pressed sesame oil and grape seed oil you use? Also, has there ever been a problem with using raw eggs? I use organic pasture raised eggs when I can’t get any fresh eggs from my daughter who has chicken. Thank you!
Victoria says
Hi Joyce, welcome!
I’m not sure of the brand now – I haven’t been able to get any in a while due to Covid :-(
It’s organic, I do know that, but I forget the brand! As far as raw eggs, they are pasteurized if you get them from the store, so that’s not an issue. But the lemon juice is there to raise the Ph of the mayo to avoid any bacteria growth.
We have not had any problems!