Classic Homemade Mayonnaise

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Making this from scratch may seem too daunting to attempt at home. Think again.

There really is nothing better than when something homemade turns out as good as you hope. We’ll show you the tips to make the best mayonnaise you’ve ever tried. Perfect when making chicken salad, tuna salad, or just on a yummy tomato sandwich. Truly amazing!

A hand holding a jar of homemade mayonnaise

How To Make Homemade Mayonnaise

If you follow these few steps and utilize the right tools and ingredients, you’ll get a perfect mayonnaise every single time.

Remember that our version has raw eggs in it. This won’t pose a risk for many folks, however, anyone with a compromised immune system should avoid it.

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The Ingredients and Tools You Will Need

There aren’t a lot of ingredients needed to make delicious homemade mayonnaise, but there are some very important factors to keep in mind when you’re picking up what you need from the grocery store.

Although you can prepare this dressing with a whisk and a bowl, an immersion blender makes the process foolproof.

Here’s What You’ll Need to Have on Hand

Eggs – One whole and one yolk, it’s best if they are room temperature
Lemon juice – Fresh is best
Vinegar – White wine vinegar is recommended
Salt – Kosher
Onion powder – Just a pinch
Dijon mustard – Not stone ground, country, or old style. Go with the original.
Oil – The most important part of making perfect mayonnaise is the oil. You want a neutral-tasting oil. We recommend safflower oil, avocado oil, or a blend of the two.

The Tools You Will Need

An immersion blender
A vessel just large enough to fit the blade of the blender

An overhead view of an immersion blender next to vessels filled with safflower oil, Dijon mustard, white wine vinegar, and 2 whole eggs.

Tips for Making Perfect Homemade Mayonnaise

Use fresh and high-quality ingredients: The success of any mayonnaise recipe depends on the quality of the ingredients used. Make sure to use fresh and high-quality egg yolks, lemon juice, mustard, and a neutral oil like canola or grapeseed oil.

Keep all ingredients at room temperature: It is important to keep all the ingredients at room temperature before starting the process. This will help the ingredients emulsify properly and result in a smooth and creamy texture.

Use an immersion blender: Using an immersion blender is the easiest and most efficient way to make mayonnaise. It allows you to control the speed and consistency of the mixture and ensures that all the ingredients are well blended. Make sure to use a tall and narrow container that fits the immersion blender head snugly for best results.

A spoon lifted from a clear container completely covered with homemade mayonnaise.

How To Use

You can use your homemade mayonnaise with any recipe that calls for mayo!

Here are some amazing recipes that are made even better with homemade mayo!

Garlic Basil Aioli
Rosemary Garlic Aioli
Kickin’ Remoulade
Alabama White Sauce
Best-Ever Chicken Salad
Tuna Salad
Egg Salad
Carrot and Raisin Salad with Curry Dressing

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

An immersion blender in a jar of homemade mayonnaise.

Ready to make the best mayonnaise in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A spoon lifted from a clear container completely covered with 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 31 votes
Print Pin Rate
Course: Condiment
Cuisine: American, French, Spanish
Keyword: Homemade Mayo, how to make homemade mayonnaise
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 people
Calories: 197kcal


  • 1 Immersion blender
  • 1 jar or vessel about the


  • 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 optional
  • ¾ cup safflower oil plus another 2 tbsps (See NOTES)


  • Place all ingredients in a vessel just large enough to fit the immersion blender.
    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, ¾ cup safflower oil
  • Place blender all the way in, so the blades are touching the bottom of the vessel. 
  • Turn on the blender, and gently move it upwards, so the egg and egg yolk are incorporated, 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. 


See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel
Using the right oil is critical. Go with any of the following (or a blend of them):
  • Safflower
  • Avocodao
  • Grapeseed
Homemade mayo will keep covered in the fridge for up to 1 week. We don't recommend freezing it. 
NOTE: Although the risk of contracting illness from raw eggs is minimal, those with a compromised immune system should avoid consuming them. 


Serving: 1tbsp | Calories: 197kcal | Carbohydrates: 0.2g | Protein: 1g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 46mg | Sodium: 162mg | Potassium: 13mg | Fiber: 0.04g | Sugar: 0.05g | Vitamin A: 65IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in January 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in May 2023!


    • Hi Michele! You make us so happy! We LOVE that you made homemade mayo and had such great success with it! Isn’t it a game-changer?? Woo hoo! Thank you so much for sharing and for the awesome review. That means the world to us! Please stay in touch! xoxo Kris & Wesley

  • 5 stars
    Looks easy and simple enough to do! Well if people are eating raw fish that has been cooked in lemon juice and vinaigrette and it actually Cooks the fish how is an egg any different than the fish? I would think that the egg in its own way is also being preserved and cooked because of the acid in the lemon juice and the vinegar therefore the egg is no longer raw so to speak. People around the world eat raw products daily and they’re fine. Only in America are we freaked out by fresh food such as raw milk unpasteurized with the real enzymes and probiotics it contains or by eggs or even cheese. Can’t wait to try this

    • We think you are right, Alicia! If anyone has a compromised immune system, then raw eggs should avoided. If Rocky can drink raw eggs, a little in homemade mayo is a-ok in our books! Let us know if you make the mayo and how it turns out! Best, Kris & Wesley

  • 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.

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