Best Homemade Mayonnaise Recipe

The humble egg yolk is the undisputed hero of a stable, creamy emulsion, its lecithin working magic to bind oil and acid. Understanding this core principle is the key to consistently perfect, silky-smooth results every single time. I used to think making mayonnaise was a high-stakes kitchen gamble, reserved for chefs with fancy tools. A few broken, greasy attempts had me convinced the jarred stuff was just fine. But then I realized the best homemade mayonnaise recipe isn't about luck—it's about a simple, reliable method that works in a regular kitchen with regular time.

Once you taste that first spoonful of your own creamy, tangy creation, you'll understand. It transforms a simple sandwich, like our Honey Mustard Chicken Sandwich, into something extraordinary. It’s the secret behind a truly memorable BLT Pasta Salad dressing. This recipe is about reclaiming a staple, knowing exactly what’s in it, and unlocking a flavor so fresh and clean, it makes everything taste better. Let's make mayonnaise that never breaks and always tastes incredible.

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Ingredients List for the Best Homemade Mayonnaise Recipe

This best homemade mayonnaise recipe proves that greatness comes from simplicity. You likely have everything you need right in your kitchen. The quality of your oil is the star here, so choose one with a flavor you love.

• 1 large egg yolk, at room temperature
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice or white wine vinegar
• ½ teaspoon fine sea salt
• 1 cup (240 ml) neutral-flavored oil (like avocado, grapeseed, or light olive oil)

Smart Swaps & Notes:

• Oil: For a classic olive oil mayonnaise recipe, use a light, refined olive oil to avoid a bitter taste. Extra virgin olive oil can be overpowering.
• Acid: White wine vinegar offers a clean tang, while lemon juice adds a bright, fresh note. You can use half of each.
• Mustard: Dijon helps stabilize the emulsion and adds depth. Yellow mustard works in a pinch.
• For a Keto Mayonnaise Recipe: This recipe is naturally keto-friendly. Just ensure your mustard and lemon juice are sugar-free.

Timing for Your Homemade Mayonnaise

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes

That’s it. In less time than it takes to find a parking spot at the grocery store, you can have a jar of fresh, creamy mayo. This method is about 100% more reliable than my old, frantic whisking attempts.

Step-by-Step Instructions for the Best Homemade Mayonnaise

The key to this never-fail method is patience and a steady, slow drizzle. We’re building an emulsion one drop at a time. I use an immersion blender, but a regular blender or food processor works beautifully too.

1. Combine the Base. In a tall, narrow jar or cup that just fits the head of your immersion blender, add the egg yolk, Dijon mustard, lemon juice, and salt.
2. Add the Oil. Pour all of the oil directly on top of the yolk mixture. Do not stir. Let it sit for a moment—the ingredients will separate, and that’s perfect.
3. Blend to Emulsify. Place your immersion blender all the way at the bottom of the jar. Turn it on high and hold it completely still. You’ll see a creamy white mayonnaise start to form at the bottom within seconds.
4. Slowly Lift. After about 10-15 seconds, when the mayo at the bottom looks thick and stable, slowly and gently lift the blender up through the oil. This pulls the remaining oil down into the vortex, emulsifying it perfectly.
5. Taste and Adjust. Once all the oil is incorporated and you have a thick, spoonable mayonnaise, give it a taste. You can add another pinch of salt, a squeeze more lemon, or even a clove of minced garlic for an aioli.

Pro Tip: If you’re using a regular blender or food processor, add the yolk, mustard, lemon, and salt. Blend to combine. With the machine running on low, drizzle the oil in a very thin, steady stream until it’s all incorporated and thick.

Nutritional Information

A tablespoon of this best homemade mayonnaise recipe contains approximately 100 calories, 11g of fat (mostly from your chosen oil), 0g carbohydrates, and 0g protein. Using avocado oil provides monounsaturated fats, which are considered heart-healthy. Remember, because it’s homemade, you control the salt and the quality of every ingredient.

Equipment Needed

You don’t need much! An immersion blender is my top recommendation for foolproof, easy cleanup. A regular blender or small food processor works great too. You’ll also need a measuring spoon, a liquid measuring cup for the oil, and a tall, narrow jar or container if using an immersion blender.

Why You’ll Love This Best Homemade Mayonnaise Recipe

1. It Literally Cannot Break. The immersion blender method is a game-changer. It builds the emulsion from the bottom up, guaranteeing silky results every time.
2. Unbeatable Flavor. The fresh, clean taste of homemade is incomparable to store-bought. It makes your Lemon Dill Salmon Salad or a simple turkey sandwich sing.
3. Total Control. You decide the salt level, the type of oil, and the tang. Make it your own.
4. Five Minutes, One Jar. From start to finish in five minutes, with minimal dishes. Regular kitchen, regular time, great results.
5. The Foundation for So Much More. This is your base for garlic aioli, herb mayo, spicy sriracha sauce, or the creamy dressing for a Crispy Chicken Caesar Wrap.

Healthier Alternatives for the Recipe

This best homemade mayonnaise recipe is already a clean, whole-food option. For specific dietary needs:

• Lighter Option: Substitute up to half of the oil with a mild, plain Greek yogurt after the mayo is made. Fold it in gently.
• Different Fats: Experiment with different oils for their health profiles. Avocado oil is rich in oleic acid, while a high-quality olive oil mayonnaise recipe provides polyphenols.
• Egg-Free: While traditional mayo needs the yolk’s lecithin, you can create a similar creamy spread using soaked raw cashews blended with lemon, mustard, and water.

Serving Suggestions

This mayonnaise is your new kitchen workhorse. Slather it on sandwiches, of course. Thin it with a little extra lemon juice or vinegar for a creamy salad dressing. Use it as a binder for chicken or tuna salad—try it in our Greek Yogurt Chicken Salad for a richer twist. It’s the perfect dip for sweet potato fries, a base for remoulade, or a secret ingredient to make mashed potatoes extra luxurious. Stir in fresh herbs, roasted garlic, chipotle peppers, or a dash of smoked paprika to create instant flavored spreads.

Common Mistakes to Avoid

1. Using Cold Ingredients. Cold egg yolks and oil emulsify poorly. Let everything sit on the counter for 20-30 minutes before starting.
2. Adding the Oil Too Fast. This is the number one cause of broken mayo. Whether drizzling by hand or using the immersion blender method, patience is non-negotiable. Slow and steady wins the creamy race.
3. Using a Strong-Tasting Oil. Extra virgin olive oil can be bitter in mayo. Stick to neutral oils or light olive oil for your first batch of this best homemade mayonnaise recipe.
4. Not Tasting as You Go. Seasoning is key. After blending, always taste and adjust the salt and acid. It might need more than you think to balance the rich oil.

Storing Tips for the Recipe

Store your homemade mayonnaise in a clean, airtight jar in the refrigerator. It will keep beautifully for up to 1 week. Because it contains a raw egg yolk, refrigeration is mandatory and you should always use the freshest eggs possible. I do not recommend freezing mayonnaise, as it can separate and become grainy when thawed. Always use a clean spoon to scoop it out to prevent contamination.

Conclusion

Mastering this best homemade mayonnaise recipe is a small victory with big rewards. It’s a foundational skill that makes everyday meals feel special and gives you complete confidence in your kitchen. Food that feels like home often starts with the simplest, purest ingredients transformed by your own hands.

I hope this method becomes your new go-to. Once you experience the magic of that perfect, unbreakable emulsion, you’ll never look at a store-bought jar the same way. Give it a try this week—maybe in a batch of our BLT Pasta Salad or as a dip for some crispy roasted veggies.

Let me know how your mayonnaise turns out in the comments below! And if you’re looking for more ways to use your creamy creation, check out our recipes for a classic Lemon Dill Salmon Salad or a hearty Crispy Chicken Caesar Wrap. Don’t forget to tag @StackSipSnack on Pinterest so I can see your kitchen wins.

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