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
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!
Rhonda says
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!!
Kris Longwell says
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
Alice Galusha says
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??!!?
Somer says
Which immersion blender is that?
Kris Longwell says
It’s a Cuisinart immersion blender. Works great! Let us know if you want us to send you a link.
Rose says
Please send me the link for the immersion blender
Kris Longwell says
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!
Lexi says
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.
Kris Longwell says
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!!
Nancy Nadler says
Hi!
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!!
Angie says
I have found that mine gets thick like store brand if I use sunflower oil and maybe a higher ratio oil
Laure Franko says
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Bonny says
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.
Kris Longwell says
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
CAROL says
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
The Loon says
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!!
CAROL says
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!!!!!!!!!!!!
Kris Longwell says
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!
Carol says
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
Sandy B says
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.
Kris Longwell says
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!
Sandy says
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!
Nancy Nadler says
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!!
Kris Longwell says
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
Amy says
can I use a regular blender???
Kris Longwell says
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!!
Amy says
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.
Carrie says
Added pieces of honeycrisp apples and OMG it was the best!!!! Thank you so much for such a great recipe.
Kris Longwell says
Hi Carrie! Oh wow!! That sounds so delicious!! Thank YOU for letting us know!! And please stay in touch!! All the best, Kris & Wesley
Judith Schwartz says
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!
krislongwell says
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
Veronica says
How long will this freshly made mayo stay good?
krislongwell says
Hi Veronica…this homemade mayo will stay for 3 to 5 days in the fridge. Hope this helps!! Best, Kris & Wesley
Rhonda says
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! 🙂
krislongwell says
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