Ever wondered how to make mayonnaise from scratch? This simple, foolproof recipe produces silky, flavorful mayonnaise with just a handful of pantry staples. The process is quick and easy, and the result is so much better than anything you’ll find in a jar. Plus, you can tweak the ingredients to suit your dietary needs—just swap the type of oil or omit the sugar!
Since this homemade mayo is free of preservatives, its shelf life is shorter than store-bought varieties. If made with a fresh egg, it typically lasts 7–8 days in the refrigerator. When using a pasteurized egg, you can extend that to about 10–14 days. Trust us, this recipe will become a fridge staple in no time!
Ingredients for Fail-Proof Homemade Mayonnaise
- 1 fresh, room-temperature egg
- 1 cup light-tasting oil (240 ml) — canola, olive, avocado, or almond oil work great
- 1 tablespoon white vinegar (15 ml)
- 1 1/2 teaspoons Dijon mustard (7.5 ml)
- 1/4 teaspoon salt (1.25 g)
- 1/2 teaspoon sugar (2.5 g)
How to Make Fail-Proof Homemade Mayonnaise
Prepare the egg
Wash the egg thoroughly with soap and warm water to ensure cleanliness.
Combine base ingredients
In a cool blender, add the egg, Dijon mustard, vinegar, salt, and sugar. Note: Avoid using a large industrial blender for this recipe; a regular blender or small food processor works best for proper emulsification.
Start blending
Turn the blender to its highest speed and blend the mixture for about 5 seconds.
Begin adding oil slowly
With the blender running, add the oil a few drops at a time. Using a medicine dropper can help control the flow. Add about 2 teaspoons (10 ml) of oil this way.
Incorporate the remaining oil
Once the initial oil is blended, slowly drizzle the remaining oil in a thin stream through the blender lid. If you accidentally pour too quickly, allow the mixture to blend for a few seconds to incorporate before continuing.
Adjust and finalize
When the mixture begins to thicken and take on a creamy consistency, stop the blender. Scrape down the sides and taste the mayonnaise. Adjust the seasonings if necessary, then blend for another 3–5 seconds.
Store your mayonnaise
Transfer the creamy homemade mayonnaise to a resealable half-pint jar. Store it in the refrigerator, and enjoy it fresh for up to 7–14 days, depending on the type of egg used.
Why You’ll Love This Recipe
This no-fail homemade mayonnaise is a game-changer. The flavor is customizable, the texture is silky smooth, and it’s free from unnecessary additives. Whether you’re spreading it on sandwiches, whipping up a creamy salad dressing, or using it as a base for dips, this mayonnaise elevates every dish.
Once you experience how easy it is to make at home, you’ll never look back. So grab your blender, and enjoy the satisfaction of creating your own fresh, delicious mayo!
