Mayonnaise gets a bad name these days. But seriously, though, don’t we just love it? Make this Classic Homemade Mayonnaise recipe from scratch, and you’ll never buy the store stuff again. It’s really that good.
Classic Homemade Mayonnaise. You can do this recipe in your blender or stand mixer, but the easiest way is with an immersion blender.
In fact, why don’t you just 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!
Hooray for homemade mayo!
We just love homemade mayonnaise. It is so creamy and so full of flavor.
Be sure to go with an oil like avocado or another neutral tasting oil. Extra virgin oil imparts too distinct of a taste.
I like 50% avocado and 50% olive oil. Just look at the mayo perfection. 
As As we mentioned, an immersion blender is the perfect tool the perfect tool to enable you to make perfect mayonnaise every single time!
There is just something so smooth, natural and comforting about homemade mayonnaise.
So much better than the bottled stuff!
Here’s the blender I use almost every week. And it’s very affordable…and delivered fast!
This Best-Ever Tuna Salad is even BETTER when you use this Classic Homemade Mayonnaise recipe!
- 1 large egg*
- 1 large egg yolk*
- 1 teaspoon of white wine vinegar
- 1 teaspoon of lemon juice
- ½ teaspoon of Kosher salt
- ¼ teaspoon of onion powder
- 1 teaspoon of Dijon mustard
- ¼ teaspoon of hot sauce (optional)
- 1 cup of avocado oil, or olive oil, or combo of both
- SPECIAL EQUIPMENT: Immersion Blender
- *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.
- Place all the 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 up, so the eggs are incorporating, and the oil and the egg begin to emulsify.
- Continue, gently moving up and down, until thick.
- Will keep in the fridge for up to 1 week.
- Enjoy!
Alright you guys! I tried to make this mayo and it was a fail. I have no idea what happened! I followed the recipe and also used my immersion blender but it was a no-go! . It stayed a liquid. I even tried putting it in the frig to see if that would help. Nooooo. Can you trouble shoot this for me? I wonder if I used too much vinegar and killed the whole batch. What do you all think? I tasted it. Delish!
Oh no!! So sorry to hear that, Martha! Did you use a vessel that had a base that was just large enough to hold the immersion blender. That seems to be very important. And honestly, it may just take a little practice. When I first started making my own mayo, by hand, with a whisk, I had numerous fails before it started to work like a charm. If it seems like there was too much vinegar, try pulling back a little. Try again and we bet you have success!! All the best, Kris & Wesley
I’ve never purchased avocado oil before; what are some of your favorite brands or maybe what to look for? Thanks
Heck, I’ve never bought white wine vinegar before either; favorite brands or tips there also?
Hey Tina! There are lots of wine vinegars on the market, ranging in a pretty wide swath of price. I really like Colvita…they are good quality and not too over-the-top expensive. But again, you really can’t go wrong with whatever you choose. Hope this helps!!
Hi Tina! I cook with Benissimo naturals’ quite a bit. But, I’ve used different brands before, and you really can’t go wrong with whichever you find.
I will never buy mayo off the shelf again. So much better than anything you can buy and you control the quality of ingredients!!! Thank you!
We’re so glad you made the mayo!! It’s pretty awesome, right? And so delicious! And thank you for letting us know! Woo hoo!! Kris & Wesley
If you add whey (from homemade yogurt) in place of water, put it on the counter for 3-4 hours to allow the whey to activate, your mayonnaise will last for up to a month. I do this all the time. Oh, I also use a whole egg instead of just the yolk. This mayo is great with your chicken salad recipe, just as you recommend.