Homemade Mayonnaise Recipe (easy & tasty)

Discover the ultimate Homemade Mayonnaise Recipe — rich, creamy, and made with simple ingredients in just minutes. Customize the flavor and skip the store-bought jar for good!

Mayonnaise is a staple in most kitchens, but have you ever tried making it from scratch? Homemade mayo is fresher, more flavorful, and free from preservatives. Plus, it’s easier than you might think — all you need are a few basic ingredients and a hand blender. Once you make your own, you might never go back to store-bought!

Homemade mayo makes an ideal base for dipping sauces, like my version of Burger King's famous zesty sauce.

How to choose the best ingredients for a mayo recipe

The secret to great homemade mayonnaise lies in the quality of your ingredients. Here’s what to look for:

Mustard: Dijon mustard helps stabilize the emulsion and adds a subtle tang.

Eggs: Use fresh, organic eggs if possible. Room temperature eggs emulsify more easily.

Oil: Choose a neutral oil, such as sunflower, grapeseed, or light olive oil. Extra virgin olive oil can be too strong and slightly bitter.

Acid: White wine vinegar and lemon juice add brightness and help with preservation. I love to use fresh lemon juice for the best flavor.

Tips and Tricks for the best homemade mayo

I never worry about my mayo breaking — a hand blender makes it effortlessly perfect, every single time.

• To save time and dishes, blend the mayo right in the storage jar, as long as the opening is wide enough for your hand blender.
• Room Temperature Matters: Cold ingredients are harder to emulsify.
• Planning to use avocado oil? Try my recipe — it’s tailored with the right balance of vinegar and mustard for the perfect flavor.
• Blanch eggshells before use (rinsing the eggs with boiling water) , but never wash them after purchase — doing so can damage the shell’s natural protective coating, making it easier for bacteria to enter and causing the eggs to spoil faster. My grandmother always told me this, and now science backs her up. Grandma’s wisdom was spot on!

Homemade mayo Step-by-Step instructions

To make raw eggshells safer for use in homemade mayonnaise, briefly blanch them (pour boiling water over it) with boiling water to help eliminate bacteria such as Salmonella.

Step 1: Place all the ingredients into a jar with an opening wide enough to fit the blender head.

Step 2: Put the blender head at the bottom of the jar and start blending on medium speed. When the mixture begins to resemble mayonnaise in consistency, slowly lift the blender to incorporate the remaining oil until it all turns into a smooth mayonnaise.

Step 3: Close the jar with a lid and store in the refrigerator for up to 7 days.

Enjoy!

Sides to Serve Homemade Mayonnaise

My homemade mayonnaise is the perfect base for a wide variety of dips and sauces, thanks to its rich, creamy texture and flavor. Use it to make popular recipes like Burger King Zesty Sauce, Blooming Onion Sauce, or a bold Louisiana-style Remoulade. It’s also a great choice for Homemade Blue Cheese Dressing or classic Ranch Dressing — ideal for serving with fresh vegetables, grilled dishes, or party snacks like frozen onion rings or hash brown patties in an air fryer.

This homemade mayonnaise recipe is also perfect as a dipping sauce for French fries or roasted sweet potatoes, adding rich, creamy flavor to your favorite side dishes.

FAQ

How long does homemade mayo last?

It typically lasts about 1 week in the fridge. Store it in an airtight container.

Can I make mayo without mustard?

Yes, but mustard helps with emulsification. You can substitute with a pinch of garlic or leave it out entirely.

Is raw egg safe to use?

Use pasteurized eggs if you're concerned about safety, especially when serving to kids, elderly, or pregnant individuals.

My mayo is too runny — what happened?

It may need more oil or didn’t emulsify properly. You add egg (or yolk egg for more flavor) and start blend

Can I freeze homemade mayo?

Not recommended — the texture breaks down when thawed.