Making your own creamy, flavorful mayonnaise at home is incredibly simple with an immersion blender, and the results are far superior to anything you’ll find in a jar. This foolproof recipe is a total game-changer for your kitchen, providing the perfect rich base for your favorite chicken salad, tuna salad, and egg salad.
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🥚 The Ingredients
We’ve carefully selected a blend of fresh staples and savory seasonings to ensure a perfectly balanced, velvety texture that outshines any store-bought alternative. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Neutral Oil: It is crucial to use a neutral-tasting oil like avocado, safflower, or grapeseed oil; avoid extra-virgin olive oil, as its strong flavor can be overwhelming and it may turn bitter when processed with an immersion blender.
- Eggs: For the most stable emulsion, ensure your egg and egg yolk are at room temperature before starting.
- Acidity: The combination of fresh lemon juice and white wine vinegar provides a bright, balanced tang, but you can substitute the vinegar with apple cider vinegar or additional lemon juice if necessary.
- Dijon Mustard: Beyond adding a sophisticated depth of flavor, Dijon acts as a natural emulsifier that helps the oil and eggs bind together smoothly.
- Seasonings: Onion powder provides a subtle savory “hidden” note that mimics high-end deli mayo, while kosher salt enhances all the other flavors.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
📌 Tips and Tricks for Perfect Mayonnaise
- Use the Right Vessel: For the best results, use a tall, narrow container (like a wide-mouth Mason jar or the beaker that came with your blender) that is just slightly wider than the head of the immersion blender to ensure the oil is pulled down into the blades correctly.
- The “Slow Lift” Technique: Place the immersion blender firmly against the bottom of the jar and process for about 20 seconds without moving it; once you see the white emulsion forming at the base, slowly tilt and lift the blender to incorporate the remaining oil.
- Room Temperature is Key: While some people have luck with cold ingredients, using room-temperature eggs and lemon juice ensures a much more stable and reliable emulsion.
- Order Matters: Always add the oil last so it sits on top of the other ingredients; this allows the blender to start by processing the eggs and seasonings before slowly drawing the oil in.
- Fixing a Broken Mayo: If your mixture remains thin and oily, don’t throw it out! Simply whisk a fresh egg yolk in a separate clean bowl and very slowly drizzle your broken mayonnaise into the new yolk while whisking constantly to re-emulsify.
👩🏼🍳 How To Make Homemade Mayonnaise
- Step 1: Add all of the ingredients to a vessel that’s just large enough to fit the immersion blender. Be sure to add the oil last.
- Step 2: Place the blender all the way into the vessel/jar so it is touching the bottom.
- Step 3: Turn on the blender and gently move it upwards so the egg and yolk are incorporated.
- Step 4: Continue blending, gently moving up and down, until thick. Cover and refrigerate for up to 1 week.
🍽️ How To Serve
- Elevate Your Deli Salads: This mayo provides the ultimate creamy base for classic chicken, tuna, or egg salads, and it’s also the secret to the best potato salad or diner-style coleslaw you’ve ever tasted.
- The Ultimate Sandwich Spread: Slather a generous layer onto toasted sourdough for an elevated club sandwich, or use it as a rich, velvety topping for your favorite juicy burgers.
- Create Gourmet Dipping Sauces: Use this recipe as a blank canvas to create quick aiolis; simply whisk in roasted garlic, fresh herbs, or a squeeze of Sriracha to serve alongside crispy fries or roasted vegetables.
- A Secret Cooking Weapon: Use a thin layer of mayonnaise instead of butter on the outside of your bread for the most perfectly golden, crispy grilled cheese sandwich, or use it as a binder to keep breaded chicken or fish incredibly moist while baking.
🙋🏽♂️ Frequently Asked Questions
While many people enjoy this condiment without concern, it is recommended that those with weakened immune systems, the elderly, or pregnant women use pasteurized eggs to minimize any risk of foodborne illness.
Store the finished spread in an airtight glass jar and keep it chilled; it will typically maintain its best quality and flavor for about five to seven days.
This usually occurs if the oil was incorporated too quickly or if the ingredients were not at room temperature, but you can often fix it by slowly whisking the broken mixture into a fresh, room-temperature yolk.
It is best to avoid oils with very strong flavor profiles, as the high-speed blades can cause them to release bitter compounds that overwhelm the delicate balance of the other ingredients.
🌭 More Classic Homemade Condiments
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!
Classic Homemade Mayonnaise
Video
Equipment
- 1 jar or vessel about the
Ingredients
- 1 large egg
- 1 large egg yolk
- 1 teaspoon fresh lemon juice
- ½ teaspoon white wine vinegar
- ½ teaspoon Kosher salt
- ¼ teaspoon onion powder
- 1 teaspoon Dijon mustard optional
- ¾ cup safflower oil plus another 2 tbsps (See NOTES)
Instructions
- Place all ingredients in a vessel just large enough to fit the immersion blender.1 large egg, 1 large egg yolk, 1 teaspoon fresh lemon juice, ½ teaspoon white wine vinegar, ½ teaspoon Kosher salt, ¼ teaspoon onion powder, 1 teaspoon Dijon mustard, ¾ cup safflower oil
- Place the 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.
Notes
- Safflower
- Avocodao
- Grapeseed
Nutrition
POST UPDATE: This recipe was originally published in January 2018, but has been updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in May 2023!
Rhonda says
Hi Kris! You two have inspired me to get an immersion blender! About 2 weeks ago I decided to break it in by making your mayo recipe. For once in my life, I followed the recipe to the letter (minus hot sauce). The texture came out perfectly! My question is about the taste. It is good, but has a distinctive oil taste (I used all avocado oil) which, while not bad, isn’t quite right for mayo. Also, the color is a pale green, not the lovely white in your pictures. Should I reduce the amount of oil used? Different brand oil? Different oil completely? I don’t mind some experimenting but do hate wasting food and money. Any tips are really appreciated. You and Wesley are just fabulous!! Thanks.
krislongwell says
Hi Rhonda!! So, so very sorry for the delayed response here. You can use safflower, or grapeseed oil. I’ve had great success with those, and they don’t impart that oil taste to the mayo. That’s so strange that it turned a pale green. Even avocado oil shouldn’t do that. I’d give it a go again using safflower or grapeseed. And it’s really important all ingredients are at room temp. We have found this really makes a difference. Let us know if you try it again, and what you think!! And don’t hesitate to reach out with any other questions (we’ll try to respond sooner next time!!). All the best, Kris & Wesley
Rhonda says
Hi again! No apology needed at all! I expect you have a couple other things to do in your day to day! I took another shot at it this weekend. This time I used 50/50 avocado oil and olive oil (a lovely oil from Greece) and used a total of 3/4 cup oil. It is still green (I really don’t mind the color) and still has that oil taste, but certainly less. My oils all live at room temp and I knew to let the eggs equilibrate. Texture is still fine. I’m going to try again this weekend using one of the oils you mentioned. I am determined to master this! Thank you for the feedback and I will let you know what happens with the next batch.
Rhonda says
Hi again, Kris. Third one’s a charm, I think. I tried straight grapeseed oil in the lesser quantity (3/4 cup) and put a wee more white wine vinegar. Ding ding! Flavor is much less oily and the color is noticeably lighter, though still not that pristine white as in your photos. All that to say that your recipe makes one awesome mayonnaise. Thanks so much!!
krislongwell says
Hi Rhonda!! That is great news!! So glad to hear. Sometimes when I make a batch, the color is a little pale. It is strange how it does vary a little every time. Just the nature of the oil and the process. But the taste is what really matters! So glad you had success and thanks for sticking with it!! Stay in touch!! Best, Kris & Wesley
amir says
Hello and thank you for accepting me to your site and accept my admiration for delicious foods and especially the sauces you make.
krislongwell says
Thank you so much!!
Trisha says
My emmersion blender also was a fail. The recipe was so runny. But I didn’t give up, I put the runny ingredients in my Vitamix and bam, thicken right up. The absolute best oil I have found to use is Thrive Culinary. It’s very light and absolutely no flavor. Thank you for the recipe!!!
krislongwell says
So glad you had success! We don’t have issue using our immersion blender, but we know others have. Glad that you found success by adding to your blender. Thanks for sharing!!
c says
I made mayo in seconds … and I substituded a lot of ingredients according to my pantry … worked perfectly well … most delicious mayo ever …
Can’t wait to share this with others.
krislongwell says
That is so amazing to hear!! And we are so happy you had success with this mayo! It’s awesome, right? Great job!!! And thank you for letting us! Please stay in touch. 🙂 Best, Kris & Wesley
Claudia says
I made this exactly as written (except I used rice vinegar since I have no white wine vinegar) *twice*. The first time was a huge fail, because, after placing all ingredients, including oil, into the right size container, I discovered my emulsion blender doesn’t work anymore. So I poured the whole thing into the food processor and tried blending that way, with absolutely no success. Did some Googling for the food processor method, and found one on another blog (the oil drips in slowly through the food processor’s plunger). I used their technique but used YOUR recipe. The results are amazing. Perfect, creamy mayo. My husband loves it and will keep me supplied with olive and avacado oils (I used 50/50) so I will keep making him tasty, homemade mayo. However, this first batch is for your chicken salad sandwich recipe. Thanks for sharing this and all your other recipes!
krislongwell says
Claudia! That is awesome! We know…making mayonnaise from scratch, takes a little practice, but it sounds like you mastered it so fast! We really hope you try it in our chicken salad recipe…it’s so good! And THANK YOU for letting us know how the mayo attempts went and we could not be happier that you had success. That’s what we live for!! All the best, and, of course, stay in touch. xoxo Kris & Wesley
Helene says
Chris & Loon ~ Made this again today. Used an avacado / pistachio oil blend. Perfect as usual per your instructions and too delish to contain my happiness.
krislongwell says
Hi Helene! That is soooo fantastic to hear! Avacado / pistachio blend sounds wonderful. We are so happy you had success!! Thank you so much for letting us know!! Please stay in touch…xoxo Kris & Wesley
sandi says
How much vinagar do you use???
krislongwell says
Hi Sandi! 1/2 teaspoon! Updated the recipe! Thank you!
Princess says
Many thanks for sharing your recipe… 2 questions though – (1) what brand of immersion blender did you use? I see you were careful not to advertise that… but please I want to ensure I get the right one and (2) What is the deal about the white wine vinegar? I want to try this in 2 days and I am very excited about it… want to minimize or eliminate mistakes!
krislongwell says
Hi there! So sorry for the delayed response. I use a Cuisinart blender. There should be a link to the one we prefer in the post, but if you have trouble accessing it, you can find it on Amazon. We feel the white wine vinegar provides just the right amount of acid and taste, but you can go really with any kind of vinegar, and you’ll get good results. Hope this helps!! Let us know of any other questions or thoughts!! Best, Kris & Wesley
Sharms says
Thank you for the idea to use the hand held emulsifier! i had seen so many recipes but was disheartened by the idea of whipping it myself or making a huge batch in a food processor!
I made home made mayonnaise for the first time just a few minutes after viewing your video instruction (using my hand held emulsifier) and it was splendid!
Thank you for simplifying things!
krislongwell says
That is so wonderful to hear! And so very happy to hear you had great success! We just love making homemade mayo with our emulsifier. So easy and so good, right?! Thank YOU for letting us know!! Stay tuned and stay in touch!! All the best, Kris & Wesley
Helene says
Oh ____k! Not sure how I earned this karmic gift card, but wow! The combination of this “Devine Mayo” and the “Hands-Down” chicken salad is a conspiracy! (wanted to dine alone, wink) And you guys are too adorable. Ty
Mary Craig says
Hello there. My first attempt was not successful, I will try again. Other comments mention white vinegar, but I don’t see it in the list of ingredients? How much should be used? Thank you for the recipe.
Chris says
I made this for lunch and it is amazing!
Martha says
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!
krislongwell says
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
Cherie says
I just tried making it too, and the same thing…a liquid disappointment. I don’t have one of those immersion blenders….maybe you. HAVE to use one…I 1st tried a hand mixer, then the blender…I used grape seed oil…..I may try again if I ever buy one of those immersion blenders. 🙁
krislongwell says
Ah!! So sorry to hear, Cherie! I’ve had problems with blenders and hand mixers, too. It’s hit or miss, but I never have a problem with my immersion blender. Once I got an immersion blender, I find that I use it all the time. Best, Kris & Wesley
Crystal says
The first time I attempted this, it was a miss as well. I threw everything in at once, and hoped for the best. After a befuddled phone call with my best friend, I realized the key principle I was passing over was emulsification. I have a standing mixer, and used that with the whisk blade on high. Combine all of the ingredients except the oil in your mixer. Leaving it running on high, VERY slowly pour the oil in a steady stream. As in, I spent more than six minutes adding a cup and a half of oil. I let it beat for several minutes more after that, and voila, creamy mayo!
John says
Same problem here. Followed recipe, used Cuisinart immersion blender, container just larger than blender (2 cup glass measuring cup) and result was about like eggnog. Tastes great but no amount of blending thickens it.
Danielle says
I just had the same thing happen with it turning out really runny even with my immersion blender. I threw it in the Ninja blender and it didn’t help. BUT I finally tried doing the eggs first separately, and then pouring in the rest of the ingredients and it thickened up in seconds! Saved the whole batch! And now I like it!
Tina says
I’ve never purchased avocado oil before; what are some of your favorite brands or maybe what to look for? Thanks
Tina says
Heck, I’ve never bought white wine vinegar before either; favorite brands or tips there also?
krislongwell says
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!!
krislongwell says
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.
Kristy Turner says
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!
The Loon says
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
MerryChristmas Claus says
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.