Homemade Mayonnaise Recipe: The Easiest (and Best) Homemade Mayo
There’s something sooooo satisfying about making mayonnaise from scratch. With just a handful of simple ingredients, you can make this simple homemade mayonnaise recipe that tastes fresher and more flavorful than anything you can buy from the store. This homemade version comes together quickly and lets you control the texture, flavor, and ingredients –aka no preservatives, no fillers, just real food.
Why You’ll Love This Homemade Mayonnaise Recipe:
Like I said, this recipe uses basic ingredients you probably already have on hand. And those simple ingredients? They make for a cleaner and richer taste than store-bought. It’s creamy without being heavy and smooth without feeling greasy.
Plus my favorite optional ingredient: red wine vinegar.
Adding red wine vinegar gives this mayo a tang and depth that balances the richness. It’s definitely optional, but hiiiiiighly recommended if you want a brighter, more complex flavor. Once you master this base recipe, it’s easy to tweak. Add garlic, herbs, spices…the options are endless.
How To Make This Mayonnaise:
- You want to start with a room temperature egg. If you don’t want to wait, you can submerge your egg in lukewarm water for a few minutes.
- Once your egg is room temperature, add all of your ingredients EXCEPT the oil to a a jar. Once all of them are added, pour the oil into a jar and let it seperate.
- Use an immersion blender starting on the bottom and blend on high. Once it starts coming together, move the blender up and down until it’s fully mixed.
- Give it a quick stir and put in a jar or another air-tight container, and enjoy!
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What This Mayonnaise is Good With:
This homemade mayo is incredibly versatile and works in just about anythiung that calls for myonnaise like:
- Sandwiches and wraps
- Burgers
- Chicken/tuna/egg salad
- Dips and sauces (like aioli or burger sauce)
- Potato salad, pasta salad, coleslaw, cucumber salad
- As a spread for grilled cheese or other melts
- A base for dressings and marinades
Basically, if you’d normally reach for store-bought mayo, this is 100x better.
How to Store:
Store your mayo in an air tight container or glass jar in the refrigerator. It will keep for up to 7-10 days, depending on the freshness of your ingredients.
Always use a clean spoon when scooping, and discard if you notice any off smell, separation, or change in texture.
Loved this recipe? Be sure to tag us @frontporchfreshrecipes on Instagram if you made it, we can’t wait to see! Want to Pin this recipe for later? Click the Pin It button on any of the images below! Happy cooking!
Homemade Mayonnaise Recipe
Equipment
- Immersion Blender
Ingredients
- 1 whole egg (room temperature)
- 2 tsp lemon juice
- 1 tsp dijon mustard
- 1 tsp red wine vinegar
- 1/4 tsp sea salt
- 1 cup avocado oil
Instructions
- Add the egg, lemon juice, Dijon mustard, salt, and optional red wine vinegar to a wide-mouth jar or bowl that fits your immersion blender. Pour the avocado oil on top. Let the mixture sit for 1–2 minutes so the oil can settle.
- Place the immersion blender all the way at the bottom of the container. Blend on high without moving the blender until the mayonnaise begins to emulsify and thicken.
- Slowly lift the blender up and down to fully incorporate the oil until the mayo is smooth and creamy.
- Stir once, taste, and adjust seasoning if needed. Use immediately or store in the refrigerator.
