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the best homemade mayonnaise recipe

Homemade Mayonnaise

Homemade Mayonnaise is such an easy recipe to make that it only takes a few minutes. This mayonnaise recipe turns out creamy and thick and tastes so good!
Course Dips and Spreads
Cuisine American
Keyword homemade mayonnaise
Prep Time 5 minutes
Servings 48 servings
Calories 11kcal


  • 2 large eggs farm fresh is ideal
  • 1 tablespoon lemon juice (I use an entire small lemon)
  • 1 teaspoon kosher salt
  • ½ teaspoon distilled vinegar
  • ½ teaspoon ground mustard
  • 2 cups Extra light olive oil be sure to use light


  • Add eggs, lemon juice, salt, vinegar, and ground mustard to a wide mouth mason jar. Use immersion blender to blend until mixture has emulsified and it starts to look creamy.
  • With a slow steady stream, add the oil while continually blending and moving the immersion blender around to fully mix. Once all of the oil has been added and the mayonnaise is fully blended, taste and add more lemon, salt, and/or mustard powder, if necessary. If the mayo tastes really creamy and oily, I generally keep adding more salt and lemon until it tastes like the mayo I'm used to.
  • Store in airtight container in refrigerator.



This recipe makes about 3 cups of mayonnaise. Serving size based on 1 Tablespoon (for nutritional info).
Homemade mayonnaise will keep in the refrigerator for about 1-2 weeks.


Calories: 11kcal | Fat: 1g | Cholesterol: 8mg | Sodium: 51mg | Potassium: 3mg | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.1mg