Classic Homemade Mayonnaise

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Homemade mayonnaise is truly something special, even though some people think negatively about this worldly condiment.  But seriously, though, don’t we just love it?  And when you make this Classic Homemade Mayonnaise from scratch, and you’ll never buy the store stuff again.

This is the stuff dreams are made of.  At least when I’m dreaming of my recipe of chicken salad!

It’s really that good and you won’t believe how easy it is!

How to Make Classic Homemade Mayonnaise

We just can’t rave enough about this recipe! And you can do this in your blender or stand mixer, but the easiest way is with an immersion blender.


Watch us show you how easy it is to make this awesome Classic Homemade Mayonnaise recipe!  


We just love our immersion blender!  It brings the simple ingredients that normally don’t want to blend come together in such a beautiful and delcious way!

Homemade Mayonnaise recipe We just love homemade mayonnaise. It is so creamy and so full of flavor.


Be sure to go with an oil like avocado, safflower, or another neutral-tasting oil. Extra virgin oil imparts too distinct of a taste.

I like 50% avocado and 50% olive oil.  Safflower oil is another ideal choice.  A blend of any of these will work great. Just look at the homemade mayo perfection.

Homemade Mayonnaise recipe As


As we mentioned, an immersion blender is a perfect tool to use. 

There is just something so smooth, natural, and comforting about homemade mayonnaise and it is so much better than the bottled stuff!

The origin of mayonnaise is a bit uncertain.  You’d think it’s decidedly French, but evidence shows it may have originated in Spain. Learn more about the Uncertain History of Mayonnaise by

Homemade Mayonnaise recipe Here’s the blender I use almost every week. And it’s very affordable…and delivered fast!

This Best-Ever Chicken Salad is even BETTER when you use this Classic Homemade Mayonnaise recipe!  Our Best-Ever Tuna Salad is pretty amazing, too!

Look how delicious that is!!

best-ever chicken salad recipe

Now, let’s make this amazing Homemade Mayonnaise!

A hand holding a jar of homemade mayonnaise

Classic Homemade Mayonnaise

This Classic Homemade Mayonnaise recipe is fool-proof.  It may take a time or two for you to get 100% comfortable with creating perfectly smooth and creamy homemade mayo, but you'll get it.  It's so delicious!  It's great in our Chicken Salad and our Tuna Salad!
4.94 from 29 votes
Print Pin Rate
Course: Condiment
Cuisine: French
Keyword: Homemade Mayo
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 people
Calories: 16kcal


  • 1 large egg
  • 1 large egg yolk
  • 1 tsp fresh lemon juice
  • ½ tsp white wine vinegar
  • ½ tsp Kosher salt
  • ¼ tsp onion powder
  • 1 tsp Dijon mustard
  • ¼ tsp hot sauce (optional)
  • ¾ cup avocado, safflower, or olive oil, or a blend plus another 2 tbsps


  • Place all ingredients in a vessel just large enough to fit the immersion blender.
  • Place blender all the way in, so the blades are touching the bottom of the vessel. 
  • Turn on blender, and gently move it upwards, so the egg and egg yolk are incorporating, and the oil and egg begin to emulsify.
  • Continue, gently moving up and down, until thick.  Will keep in the fridge for up to one week. 
  • *Although the risk of contracting illness from raw eggs is minimal, children, the elderly, and those with a compromised immune system should avoid consuming them.


Safflower oil and avocado oil are both great options for making homemade mayo.  


Serving: 1tbsp | Calories: 16kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 162mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


  • Can’t wait to try the mayo recipe. I love chicken salad, however haven’t found a good way to make the chicken breasts. Any suggestions

  • Being eating raw cookie dough, etc. because of the egg … I wonder how raw egg in mayo would be safe to eat if it isn’t cooked?

  • 5 stars
    I have never made homemade mayo so I thought that I’d give it a try. The first time that I made it I thought that maybe it was a little bitter? I then tried a mix of avocado oil and extra light olive oil and this was it for me. I also found that it didn’t thicken unless you had the small vessel to blend it in. I found a cute tall, slim measuring cup that I forgot that I had. It looked much liked yours and that is what made the difference. There is nothing like homemade mayo in your chicken salad recipe. I will not be buying regular mayo again. This was so easy. Unfortunately, my husband is a miracle whip fan. Just don’t tell him that homemade mayo is in the chicken salad. He doesn’t even know. Thanks again for the wonderful ideas that make me look like a way better cook than I actually am.

    • It takes a little practice, but, then once you get’s a snap!! Yay!!! You are a FANTASTIC cook and we’re going to keep telling you that until you finally believe it!!!! xoxo

  • I’m super excited to try making mayo for the first time. I really did think that it was more complicated than this. My one question is how long is the mayo good for after you make it? I plan on using a quart-size mason jar to store it in.

  • 5 stars
    I have been craving great food and I found your site. I made the mayo first, when my wife tasted it, she threw our jar of store bought mayo away! Chicken salad / tuna salad was a big hit

    I tanged it up a bit with apple cider vinegar, all I can say is I will never buy store bought again

    Thank you!

    • Hi Thomas!! We can’t even begin to tell you how happy this makes us!! We love that you made the homemade mayo and had such great success. And the addition of apple cider vinegar sounds wonderful!! Thanks so much for letting us know and for the GREAT review! We appreciate that very, very much!! Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    I love this site. I just found it 3 days ago. I already made the chicken marsala and Philly cheese steak. I am out of my cooking funk I can’t wait to try the homemade mayo. 🙂

    • That is the best news we’ve heard all day, Lacey!! We are so so thrilled to have helped you get out of your cooking funk!! Cooking is fun!!! Yay!!!! Thanks again and continue to stay in touch! We LOVE it!!! Kris & Wesley

  • A friend introduced me to your site. Already having fun exploring your recipes and look forward to viewing more.
    Thank you for sharing your recipes, tips and certainly your talent. Much appreciated.

  • 5 stars
    So the chicken salad is made, with the homemade mayo. My homemade teriyaki marinade is simmering on the stove. I can die happy now………… 🙂 Thanks, guys!

  • 5 stars
    FINALLY!! I have been playing with the recipe and have had consistent trouble getting the mayo to thicken up sufficiently. Also the color was never quite white. The taste was always very good. Today, however, I used safflower oil at just over 3/4 cup and voila! I didn’t think I could get so excited over mayonnaise! And now I’m off to get a rotisserie chicken so I can make your fabulous chicken salad with your fabulous mayo. Sounds like a fabulous sort of day…. Thanks, guys!!

    • SUCCESS!!!!!! We know that feeling, Rhonda! Somewhere between 3/4 cup and 1 cup usually produces the right texture. So so so happy you stuck with it and had such success!! Congratulations! Just wait until you have it in the chicken salad!! Let us know how it all turns out. And thank you so much for letting us know and the tips! That’s AWESOME!!! Best, Kris & Wesley

      • 5 stars
        I too had success with the safflower oil as you suggested to me. When making again used avocado oil and it never did thicken. Why? Does anyone ever get the avocado oil to thicken??!!?

  • 4 stars
    Why won’t my mixture thicken??? I read the entire article and did exactly what the instructions said. 🙁 I’m even using the same immersion blender.

    • Ah!! Lexi!! We are so so so sorry! It can be a little tricky. Sometimes it takes another try. Make sure ingredients are room temp. Make sure the measurements are exact. And be sure to use a vessel that is just wide enough at the base to fit the immersion blender. Let us know if you try again and how it goes!!

      • 5 stars

        Regarding the comments from Lexi–I found that it’s more important to watch the video where Kris says to use just under a cup of oil. I have been making this about every other week, and sometimes weekly, and it comes out fantastic. It will thicken up a bit when refrigerated.

        I haven’t used store bought mayo since I started making this. I make a lot of deviled eggs and tuna/chicken salad. My husband is on a Keto diet and loves them.

        Hope this helps and good luck!!

    • I have found that mine gets thick like store brand if I use sunflower oil and maybe a higher ratio oil

  • 5 stars
    I was making tuna melts and had no mayo!! Then I remembered that I used to make my own 40 years ago when I was dirt poor. Using the immersion blender was so much easier than beating it by hand. This recipe came together nicely for me. Next time I will try playing with the oils, because I used all grapeseed oil and it seemed a little heavy to me, but the flavor was great ! Thanks for an easy, flavorful recipe.

    • That’s so great, Bonny! Isn’t the immersion blender a wonderful thing? We have played around with different types of oil, and we avocado oil has the most neutral taste. Or a combo of avocado and grapeseed. But we are so glad you had success with the recipe, and thank you SO MUCH for the great review and for letting us know. We truly appreciate that! Stay in touch! All the best, Kris & Wesley

  • 5 stars

    • Hi Carol! A blend of both those oils will be just fine, but remember, Coconut oil by itself solidifies once it’s chilled. We usually use a combo of avocado and grape seed oil or just avocado oil. Good luck and let us know how it turns out!!

  • 5 stars

    • Hi Carol! Dried cranberries would be AWESOME!! And there is so much flavor going on with this salad, you won’t miss the nuts. Never a problem…ask as many questions as you want! That’s what we’re here for!! Excited to hear how it turns out!

  • 5 stars
    I Would Like To Make Sure That I Get This Right, Would Like To Make This For Your Chicken Salad Recipe, 1. You Used A Mixture Of Avocado and Coconut oil, Right? 2. Do You Use the Whole Egg And Egg Yolks at Room Temp. or Straight Out Of The Fridge?, If Not, Who Long Do You Suggest To Leave On Counter For The Right Temp. Please Help, Very Anxious To Try This Recipe For A Family Gathering Soon. Thank You

  • Hi,
    This sounds so good but will the taste be impacted if you do not use avocado oil? I have never learned to like the flavor. Or does it even taste like avocado? Please forgive if this has been addressed. I confess I didn’t read all the comments.

    • Hi Sandy, no, we feel the avocado oil imparts no taste to the mayo. But if you’d rather go with another oil, use a nice neutral blend or grapeseed oil. Let us know how it turns out!

      • Mercy you are fast with a reply. Thank you Kris. I am glad to hear about the oil. My mouth is watering just thinking about making it. I do so love a good chicken salad!

  • 5 stars
    This is amazing. I made it to go with the chicken salad with grapes and it was a hit. Then I made it for deviled eggs—another hit. Then I made some for the fridge and used it this morning for a salmon salad. I have tried 3 or 4 store bought jars of avocado oil mayonnaise and I don’t like the flavor at all. I love this and will continue to make it. It’s so easy!!

    I just looked up salad dressings and now I’m hooked on your site. Thanks, guys!!

    • Hi Nancy!! That is just so awesome to hear!! We are THRILLED you have had such incredible success with the homemade mayo! And congrats on executing it perfectly!! All sounds so great! We are so glad you found us and we are thrilled that we found you!! Keep on browsing, cooking…and stay tuned…lots more on the way!! All the best, Kris & Wesley

    • Hi Amy, but it’s a tad trickier. Instead of mixing all the ingredient together at once, add everything into the blender, and then turn the motor on. Slowly pour the oil through the top of the blender. You may need to stop and start a few times, sort of like pulsing on a food processor. This should work for you, but again, it may take a little practice. Hope this helps and good luck!!

      • Thanks for replying. I will try that. However, my blender does not have an opening to pour through. I will have to pour some in & then cover & blend.

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