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Once you try this tasty, creamy homemade mayonnaise (and see how easy it is to master how to make mayonnaise), you’ll never go back to buying jars at the supermarket!

Mayonnaise in a clear bowl with a sandwich in the background.

Mayonnaise is one condiment you’ll absolutely always find in my refrigerator door. As the star of so many of my favorite Midwestern recipes (see below!), a classic mayonnaise recipe is even better when you make it from scratch. Essentially an emulsion of egg, oil, and a few acidic ingredients, mayonnaise is as easy to make as it is to love.

So ditch the store-bought brands and try your hand at homemade mayonnaise. Once you try a spoonful of the luscious condiment recipe, you’ll never go back! Sorry, Duke’s and Hellmann’s.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. How to Make Mayonnaise Recipe

Recipe ingredients

Labeled ingredients for mayonnaise.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Egg: One large egg will do the trick. Or for an even richer, creamier homemade mayonnaise, replace the whole egg with 4 egg yolks and increase the vinegar to 1 ½ tablespoons vinegar.
  • Vegetable oil: Any neutral refined oil will work here. Steer clear of olive oil, which may change the flavor of the mayonnaise and cause it to break. You may not need all of the 1 ½ cups of vegetable oil called for in this easy mayonnaise recipe; just add enough to reach your desired consistency.

Step-by-step instructions

  1. In a food processor, blender, on a large bowl by hand, combine the egg, vinegar, lemon juice, Dijon mustard, and salt until well incorporated.
Mayonnaise being made in a blender.
  1. Slowly drizzle oil, keep pulsing or whisking vigorously, until the mayonnaise thickens up, about 5 to 7 minutes.
Oil being poured into a blender.

Recipe tips and variations

  • Yield: This homemade mayonnaise recipe makes 2 cups, or 32 tablespoons, enough for several sandwiches, sauce recipes, dressing recipes, and beyond.
  • Storage: Keep extra homemade mayonnaise in an airtight container in the refrigerator for up to 4 days.
Mayonnaise in a clear bowl next to a sandwich.

Recipe FAQs

How can I fix a “broken” mayonnaise?

  • Whisk together in a large bowl 1 teaspoon mustard with 1 tablespoon of the broken mayonnaise until creamy and well mixed. Slowly add remaining broken mayonnaise, a teaspoon at a time, to the mixture whisking to incorporate. 
  • How can I fix an overly oily mayonnaise?

    Whisk in 1 tablespoon of water if mayonnaise becomes oily on the surface.

    What are the best ways to use this easy mayonnaise recipe?

    Beyond as a spread on your favorite deli sandwich, try it in the special sauce for Cheeseburger Quesadillas, as part of my creamy Hot Corn Dip, in the sauce for Crab Cakes with Remoulade, atop party-worthy Cucumber Sandwiches, mixed with Homemade Ranch Dressing Mix, or as the “sauce” for Vegetable Pizza. My two personal favorite uses for this mayonnaise recipe? As a dipping sauce for French Fries or Curly Fries and as the key ingredient in The Best Tuna Salad Sandwich.

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    Homemade mayonnaise in a clear cup.

    How to Make Mayonnaise

    Once you try this tasty, creamy homemade mayonnaise (and see how easy it is to master how to make mayonnaise), you'll never go back to buying jars at the supermarket!
    5 from 2 votes
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Servings 32 tablespoons
    Course Pantry
    Cuisine American
    Calories 93

    Ingredients 

    • 1 large egg (see note 1)
    • 1 tablespoon distilled white vinegar
    • 1 tablespoon lemon juice
    • 1 teaspoon Dijon Mustard
    • 1 teaspoon salt plus more, to taste
    • 1 1/2 cups vegetable oil (see note 2)

    Instructions 

    • In a food processor, blender, on a large bowl by hand, combine the egg, vinegar, lemon juice, Dijon mustard, and salt until well incorporated. Slowly drizzle oil, keep pulsing or whisking vigorously, until the mayonnaise thickens up, about 5-7 minutes.

    Notes

    1. Egg: One large egg will do the trick. Or for an even richer, creamier homemade mayonnaise, replace the whole egg with 4 egg yolks and increase the vinegar to 1 ½ tablespoons vinegar.
    2. Vegetable oil: Any neutral refined oil will work here. Steer clear of olive oil, which may change the flavor of the mayonnaise and cause it to break. You may not need all of the 1 ½ cups of vegetable oil called for in this easy mayonnaise recipe; just add enough to reach your desired consistency.
    3. Yield: This homemade mayonnaise recipe makes 2 cups, or 32 tablespoons, enough for several sandwiches, sauce recipes, dressing recipes, and beyond.
    4. Storage: Keep extra homemade mayonnaise in an airtight container in the refrigerator for up to 4 days.

    Nutrition

    Serving: 1tablespoonCalories: 93kcalCarbohydrates: 1gProtein: 1gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 6mgSodium: 77mgPotassium: 3mgFiber: 1gSugar: 1gVitamin A: 9IUVitamin C: 1mgCalcium: 1mgIron: 1mg
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    Executive Chef and CEO at | Website | + posts

    Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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