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!


  • 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.

  • OMG! First time a success, and hands down best homemade mayo (or any mayo for that matter)! Goofed and added 1 tsp of vinegar but only added more flavor. Used avocado oil. No oily taste, just great balanced flavor. Thank you so much!

    • Yay, Judith!!! That’s awesome!! Not everyone has success on their first attempt, so you’ve obviously got the touch!! THANK YOU SO MUCH for letting us know!! Please stay in touch!! All the best, Kris & Wesley

  • 5 stars
    Hey guys! I used my newly, mostly mastered, homemade mayo to make your chicken salad. It came out REALLY good!! And I must add the caveat: I didn’t have most of the ingredients! I used chicken (d’uh), white grapes, a smidge of olive oil and lemon juice, sunflower seeds/nuts, dill paste (sorry, no fresh), and the mayo. I needed to get the chicken and grapes used before they passed peak. Even missing all the other ingredients, it is absolutely wonderful! I had to make myself stop eating it so I can bring it for lunch at work tomorrow. Can’t wait to try it when I actually do it right! Thanks so much! 🙂

    • Hi Rhonda!! All sounds great!! It’s a very adaptable recipe! Thank you for letting us know!!! We are thrilled to hear from you and please stay in touch! xoxo Kris & Wesley

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