Homemade Mayonnaise

DrygastDrygast, 2024-04-09

Elevate your sandwiches and salads with this easy and quick recipe for homemade mayonnaise. Whip up mayonnaise in minutes, perfect for adding a delicious touch to any dish.


  • Servings12 Portions
  • AllergensEggs


  • Cook Time10 min


Mayonnaise is really easy to make at home and only takes about a minute with an immersion blender. It will also be better than the bought mayonnaise.

The advantage of making it yourself is of course that you have better control of what is included and avoid ingredients you don't want. Many purchased varieties contain oils that you may not want to eat and all sorts of shady additives.

In this mayonnaise only 5 ingredients are used:

Avocado Oil: Use a high-quality oil with a neutral taste. Olive oil can also be used, but then choose one with a very neutral taste (absolutely not extra-virgin).
Eggs: Many recipes use only the yolk, but here I use the whole egg for a slightly lighter texture. A large egg with shell is approx. 70g, without shell it is just over 60g. If you only want to use egg yolk, I replace it with 3 pcs.
Lemon juice: Freshly squeezed is best, but of course you can also use the one you buy in a bottle.
Dijon mustard: Other varieties of mustard can also be used.
Salt: Adjust the amount if necessary. Start with half a teaspoon, taste and add if necessary after the mayonnaise has been mixed.
(OPTIONAL) Vinegar: You can certainly add a small amount (1 teaspoon) of white wine vinegar (or whatever type you like best - preferably light in color) if you want to give the mayonnaise a little more acidity.

Some tips I read online about this type of recipe:

  • Use a jar that is adapted for the immersion blender (so just slightly wider than the head of the immersion blender). If everything starts to get mixed up right away, you can run into problems. In that case, use the more classic food processor and pour in the oil in a thin stream over time instead.
  • If you try to use this recipe directly in a food processor instead of jar+immersion blender, it will fail. If you use a food processor, you must add the oil in a thin stream while the food processor is running instead.
  • Use a high quality, neutral flavor oil.
  • If the stand mixer has a speed setting, run at full speed immediately. Slow immersion blender can lead to the mayonnaise not starting to emulsify.
  • After the mayonnaise is done, transfer it to an airtight container. It lasts up to a week in the fridge.



Nutrition Facts*

 TotalServing100 g
Energy2101.98 kcal175.17 kcal661 kcal
Carbohydrates1.59 g0.13 g0.50 g
Fat232.68 g19.39 g73.17 g
Protein9.16 g0.76 g2.88 g
Sugar0.54 g0.05 g0.17 g
Salt3.43 g0.29 g1.08 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.


  1. Place eggs, lemon juice, mustard and salt in a jar. (Preferably use a jar that is specially adapted for the immersion blender)
  2. Slowly pour the oil on top and let it settle for a minute.
  3. Place the immersion blender in the jar and push it all the way down to the bottom so it covers the egg.
  4. Start the immersion blender and run it for 10-15 seconds without touching it.
  5. When the mayonnaise starts to emulsify and thicken, slowly move the immersion blender up and down to mix the ingredients completely.
  6. Stir the mayonnaise and store in an airtight container in the fridge.