Quick Mayonnaise Recipe From Scratch! Only 4 ingredients (+ Video) (2024)

This creamy homemade mayo recipe is even better than store-bought, and with just 4 ingredients, you’ll be able to whip up a batch of mayonnaise in less than 5 minutes following this fail-proof recipe! Perfect on a sandwich with my Homemade Lunch Meat and Homemade Sandwich Bread!

Over the years I have learned how to make several condiments from scratch, but something about homemade mayo has always daunted me.

Maybe it was the raw egg. Or maybe it was my worry about the mayo not mixing properly. I mean, it had to be difficult to make this creamy, tangy sandwich spread turn out correctly, right?

As it turns out, all those myths about how hard it is to make homemade mayonnaise were wrong! With one amazingly simple recipe (and a couple of tricks), you’ll have delicious homemade mayo ready in less than 2 minutes!

HOMEMADE MAYO RECIPE

Not only does homemade mayo taste way better than store-bought, but it’s also:

• Quick. Make it in a total time of 5 minutes!!!
• Easy. It’s so easy that after you make it, you will wonder why you haven’t been all along.
• Frugal. With only a handful of pantry ingredients, homemade mayo is much cheaper than store bought.

I’m going to show you how to make mayonnaise at home!

HOMEMADE MAYO INGREDIENTS

• Lemon
• Kosher salt
• Egg
• Extra light olive oil
• Flavors/seasonings (optional)
• Whey (optional)

You need an Immersion blender for this homemade mayo recipe.

You need EXTRA LIGHT olive oil. Extra light virgin olive oil is absolutely delicious in dressings, or with freshly baked artisan bread, but it does NOT taste good in homemade mayo (been there, done that).

• If you’re REALLY feeling fancy, you can also use neutral-flavored oil like walnut oil, macadamia oil, bacon grease, or ghee (but not individually, nor all together). I haven’t tried many of these specifically, but they are options if you don’t have extra light olive oil on hand.
• I don’t use canola oil or vegetable oil because canola is chemically extracted using hexane. Cold-pressed canola oil exists, but it is usually very expensive and hard to find. It’s better to avoid, and just use different oils instead.
• I tried 50/50 extra virgin olive oil and avocado oil, which didn’t taste very good at all. Both have too strong of a flavor for homemade mayo.
• Extra light olive oil produced an amazing mayo that tasted better than any store-bought I’ve ever had, I stopped there. Feel free to branch out and experiment, and if you do, please leave a comment sharing with us what worked and what didn’t!

HOW TO MAKE MAYONNAISE

Step 1. In a wide-mouth jar, layer your ingredients as follows.

Step 2. Wait about one minute, or until the egg is at the bottom of the jar and the oil is sitting at the top of the jar.

Step 3. Place the immersion blender in the jar, all the way to the bottom.

Step 4. With the immersion blender at the bottom of the jar, press the button to “go” and let it blend for 20 seconds, keeping the blender sitting at the bottom of the jar.

Step 5. After 5 seconds, you’ll have mayo at the bottom.

Step 6. At the 10-15 second mark, you’ll notice the mayo creeping to the top.

Step 7. In about 20 seconds, you’ll have mayo near the top of the ingredients with a very thin layer of oil right on top.

Step 8. Very slowly (and carefully), bring the immersion blender up the side of the jar while still blending. As you do this, the thin layer of oil on the top will slowly drizzle down the side of the jar and blend with the mayo underneath.

Step 9. Keep bringing your immersion blender almost to the top, stopping just short so you don’t splatter mayo everywhere. Your homemade mayo is done when all the ingredients are incorporated together!

Step 10. Taste your mayo and adjust your salt and/or lemon juice if desired.

HOMEMADE MAYONNAISE RECIPE TIPS

This homemade mayonnaise recipe is good in the fridge for about one week. However, by lacto-fermenting the mayo you can make it last for several months.

To do this, add 1 tablespoon of whey to the finished mayo and stir well. Allow the mayo to sit on the counter overnight, or for up to 24 hours. Afterward, put the mayo in the fridge and you’ve got mayo that will be good for 2 months or more!

For best results, use a jar that is just a bit wider than your immersion blender. That allows the blades of the immersion blender to be all the way immersed in the egg and lemon juice at the start of blending, helping the mixture come together.

I’ve never had this homemade mayo recipe break, but if yours isn’t coming together, try adding an additional egg yolk or a teaspoon of mustard (both act as emulsifiers and help keep everything mixed together) and whisking it back together.

HOW TO MAKE MAYO WITH A FOOD PROCESSOR

Using an immersion blender is the fastest way to make mayonnaise. But you can make it in a food processor too.

Follow these instructions to make mayo in a food processor:

1. Place egg, salt, and lemon juice in the bowl of the food processor. Place the lid on top.
2. Turn the food processor on high and slowly drizzle the oil in. This takes some time so hum a tune or march in place to keep busy!
3. Once all the oil is added, turn off the food processor. Now you have a fresh batch of mayo ready to eat!

TO SERVE HOMEMADE MAYO

This is a basic homemade mayo recipe. It’s absolutely stunning and delicious and has the perfect balance of tangy and creamy. But some people prefer their mayo to be a bit fancier. If that’s you, consider the following additions to your homemade mayo (add these just after the egg):

• Pinch of white or black pepper
• Dry mustard OR prepared Dijon mustard (in any flavor you’d like)
• Using vinegar (apple cider vinegar, white wine, white balsamic, etc.) instead of lemon juice, or using lime juice too
• Sweetener (honey, sugar, maple syrup, etc.)
• Garlic
• Horseradish
• Sriracha
• Fresh herbs
• Paprika
• Garlic powder
• Crushed red pepper

Start with just a bit of your added ingredient of choice, and taste after blending. You can always add more, but you can’t take the ingredient out!

WAYS TO USE YOUR HOMEMADE MAYONNAISE

Now that you’ve made a batch of mayo, what are you going to do with it?

• My favorite is to just use it as a sandwich spread. There’s nothing like a classic sandwich with Homemade Lunch Meat and mayo on a couple of slices of Homemade Sandwich Bread.
• Use the mayo to make dressing or dip, like this Ranch Dressing or Caesar dressing.
• Make Broccoli Salad or Creamy Coleslaw for a delicious side dish.
• Enjoy these yummy Spicy Salmon Tacos with Slaw for this week’s taco night!
• Make a batch of perfect hard-boiled eggs and mix with mayo and mustard for a quick and easy egg salad or add to chicken salad.

MAYO RECIPE FAQS

MORE HOMEMADE CONDIMENTS

• Caesar Salad Dressing
• Homemade Ranch Dressing
• Easy Homemade Pizza Sauce Recipe
• Easy Homemade Salsa
• 15 Minute Homemade Hot Sauce
• How to Make Nut Butter

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WATCH HOW TO MAKE FAIL PROOF HOMEMADE MAYO

Homemade Mayo

Print Recipe

★★★★★4.8 from 77 reviews

This creamy homemade mayo recipe is even better than store-bought, and with just 4 ingredients, you’ll be able to whip up a batch of mayonnaise in less than 5 minutes following this fail-proof recipe! Perfect on a sandwich with my Homemade Lunch Meat and Homemade Sandwich Bread!

• Author: Tiffany
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 Jar 1x
• Category: Sauces/Condiments
• Method: Blended
• Cuisine: American

Ingredients

Scale

• 1 large lemon, juiced (or 2 tbsp lemon juice)
• 1 tsp kosher salt (or ½ tsp table salt)
• 1 whole egg
• 1 cup extra light olive oil
• flavors/seasonings (optional, see below)
• 1 Tbsp whey (optional, see below)
• immersion blender

Cook ModePrevent your screen from going dark

Instructions

1. In a wide-mouth jar, layer your ingredients as follows. First, lemon juice. Second, salt. Third, egg. Finally, extra light olive oil.
2. Wait about one minute, or until the egg is at the bottom of the jar and the oils are sitting at the top of the jar.
3. Place the immersion blender in the jar, all the way to the bottom.
4. With the immersion blender at the bottom of the jar, press the button to “go” and let it blend for 20 seconds while sitting at the bottom of the jar.
5. After 5 seconds, you’ll have mayo at the bottom.
6. At the 10-15 second mark, you’ll notice the mayo creeping to the top.
7. At about 20 seconds, you’ll have mayo near the top of the ingredients with a very thin layer of oil right on top.
8. Very slowly (and carefully), bring the immersion blend up the side of the jar while still blending. As you do this, the thin layer of oil on the top will slowly drizzle down the side of the jar and blend with the mayo underneath.
9. Keep bringing your immersion blender almost to the top, stopping just short so you don’t splatter mayo everywhere. Your mayo is done when all the ingredients are incorporated together!
10. Taste your mayo and adjust your salt and/or lemon juice if desired.

Notes

• If you are using whey, finish the recipe as directed, then add whey and stir in well. Let sit on the counter at room temperature for 24 hours. Then refrigerate.

Nutrition

• Calories: 603

Keywords: mayonnaise