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!
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
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.
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
Alabama White Sauce
Best-Ever Chicken 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 Slate.com.
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
- 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.
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!
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?
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 it..it’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.
Awesome, Breanne!! The homemade mayo will keep in the fridge for 2 weeks. Have fun and let us know how it turns out!!!
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
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
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.
Love the videos they make my day!!
Thank you, Larry! And you just made our day!! All the best, Kris & Wesley
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!
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
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??!!?
Which immersion blender is that?
It’s a Cuisinart immersion blender. Works great! Let us know if you want us to send you a link.
Please send me the link for the immersion blender
Hi Rose, we’ve had our immersion blender for a long time and not sure if this model is still made. However, Kitchenaide has a great one that is affordably priced. Here is the link: https://amzn.to/3LGbyox. Let us know if you make the mayo and how it turns out!
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!!
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
This blog about How to Make Homemade Mayonnaise has
helped me a lot, is very well written. I used this fat burner product: https://s96.me/fit and I reached the ideal weight.
Kiss you All!
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
THIS IS ME AGAIN, CAROL MAKING SURE I GOT IT RIGHT, HALF COCONUT OIL AND HALF AVACADO OIL RIGHT?, WOULD LIKE TO MAKE THIS WEEKEN, GETTING MY GROCERY LIST TOGETHER, THANKS FOR YOUR PATIENCE
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!!
ONE MORE QUESTION WHAT WOULD HAPPEN IF I ADDED SOME CRANBERRIES TO THIS CHICKEN SALAD ALONG WITH THE GRAPES AND LEAVE OUT THE NUTS BECAUSE OF ALLEGERIES?? THANKS, SORRY FOR SOME MANY QUESTIONS. VERY, VERY, VERY EXICTED TO TRY THIS RECIPE!!!!!!!!!!!!
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!
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
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!
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
can I use a regular blender???
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.