If you’re wondering how to make homemade mayo, I found the perfect recipe and it was ridiculously EASY! It turned out SO good!
Earlier this year, I added “Make Homemade Mayo” to my 12 Things to Attempt in 2025 list. It felt a sort of random at the time, but it’s one of those skills I’ve wanted to try for a long time. It seemed like it couldn’t be too hard to do and it was something outside my usual kitchen skills.
And guess what? I tried it, and it worked!
Once I decided to try making mayo from scratch, I did what most of us do — I searched online for a recipe that felt doable. That’s when I stumbled across this article and recipe from Inspired Taste. It promised creamy, fresh-tasting mayo in just a few minutes using ingredients I already had on hand.
I figured I had nothing to lose, so I pulled out my food processor.
Emulsification is Key
This homemade mayo recipe I found has just a few ingredients:
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar or white wine vinegar
- 1/4 teaspoon fine sea salt, or more to taste
- 1 cup (240ml) safflower oil or vegetable oil
- 1 teaspoon fresh lemon juice, optional
You’ll also need a food processor or something similar to mix everything up but you can prepare a batch of homemade mayo pretty quickly. (Many people highly recommend using an immersion blender for homemade mayo but my little food processor worked just fine!)
One of the big things this recipe emphasized was something called emulsification. If you’re like me and hadn’t heard of that before, here’s the short version: It’s the process of blending two things that don’t normally mix, like oil and vinegar or oil and egg, into a smooth, thick, uniform sauce. In this case, it’s what turns your runny ingredients into fluffy, creamy mayo.
The first few minutes of making it, I honestly thought I had messed up. I slowly drizzled in the oil just like the recipe said, but it didn’t seem like anything was happening. But then, little by little, the texture changed. It started to whip and thicken… and suddenly I had actual mayonnaise!
(Note: It would be easier to have a food processor that has a spout at the top that you can drizzle the oil through while still blending. But I just used what I had — my food processor doesn’t have a spout — and it meant I had to keep taking the lid off, adding a tiny bit of oil, putting the lid back on, and so on and so forth. It worked, but it definitely wasn’t very efficient!)
Farm Fresh and Flavorful
One thing I did differently from the original recipe was use a farm-fresh egg and a dollop of mustard, which gave it a lovely yellow hue and a rich, tangy flavor. It was definitely more vibrant than the mayo you buy at the store, and I think that made it even more fun… er, maybe some people would say weird. (My husband was like, “What is THAT in the fridge?” But then he was very impressed when I told him I’d made homemade mayo!)
Some people might prefer the neutral color and flavor of store-bought brands, but I loved how real and fresh this tasted. And I loved knowing exactly what went into it — no preservatives or additives.
Depending upon what kind of oil and vinegar and mustard you use, you can really change up the flavors of the mayo and find a combo that you love!
Is It Really Cheaper to Make Your Own?
Now, I wouldn’t necessarily call homemade mayo a money-saving must. A jar of store-bought mayonnaise is usually affordable (Kroger just had them on a crazy sale of $0.99 per smaller container!), and it lasts quite a while. That said, if you already have the ingredients or you’re someone who likes to avoid certain oils, preservatives, or allergens, this could be a fantastic alternative.
And beyond the practical side of things, I’ll just say this: there’s something really satisfying about making something from scratch. I felt so proud when it all came together (and yes, I might have done a little happy dance in the kitchen).
What I Want to Try Next
Now that I’ve dipped my toe into the world of emulsification, I’m curious what else I can make! Salad dressings? Aioli? Hollandaise sauce? I’d love to try a few more recipes that build on this same technique.
Have you ever tried a homemade mayo recipe? Or tried any other recipes that use emulsification? I’d love to hear your favorites in the comments. If you’ve ever done something new that made you feel more confident and creative in the kitchen, I’d love to hear about that, too!
Don’t Miss My Other Homemade Attempts from 2025 So Far!
FREE Goal Setting Worksheets!
Let me help you set, track, and actually accomplish your goals this year!
I made it twice and it worked perfectly. I used the immersion blender to make it and it was so much easier. I put all of the ingredients into a tall thin jar It used a whole egg, not much wider than you blender. Put it all the way down to the bottom and turn it on high. As you see the mayo turning white at the bottom, slowly move the blade up until you get to the top. Your done. My only problem with it though is that it does not keep for months and you have to keep making more. With a full cup of oil, it can get expensive. I had heard of something you can use to preserve it a couple extra weeks. I cant remember what it was. But I may try that.
I have heard an immersion blender is much easier, but since I didn’t have one, I just used what I had! (I couldn’t think of much I’d use an immersion blender for, so it didn’t feel like a wise purchase to make just to try making homemade mayo!)
A couple years ago I had some fresh strawberries and cleaned them with vinegar and water and soaked them too long. I didn’t want to thow them out and found this recipie for Homemade Strawberry Vinaigrette. I tried it (I skipped the vinegar since my strawberries already had that flavor) probably skipped the lime zest and might have used lemon instead but it was really good.
https://www.foodfaithfitness.com/homemade-strawberry-vinaigrette/#recipe We had it on our salads, other veggies and I dipped my chicken in it too. I made it for company once and they liked it too. They were surprised how easy it was. It’s also a good way to use up strawberries that don’t look very nice (or are starting to get mushy).
Oh!! I had never thought about doing something like that with not-so-great strawberries! Thank you for the recipe!!
This is so cool that you made this! I just wanted to add that you could consider using a pasteurized shell egg next time for added safety. Salmonella is always a concern with raw eggs, and the avian flu is another one right now. Overall the risk is probably low.
Yes! That’s what I used — which is why it was so yellow, as farm fresh eggs often are!
I use the recipe from “Inspired Taste” also – love it! I use avocado oil. I have always been so careful to letter the blender running the entire time, but now I know I have the freedom to stop it if I need to. Thanks for sharing all your details!
I know! I was so scared I was messing it up by stopping and starting, but I didn’t really have any other option and it worked!!
I started making mayo as part of a migraine friendly diet and was surprised at how good it is. I use 1 whole egg and 1 yolk as well as ground mustard and light tasting olive oil. My ninja blender does a fabulous job at emulsifying the ingredients.
Thank you so much for sharing!
We make homemade mayo all the time. My daughter started doing it so she could avoid certain ingredients. We all really liked the flavor of her recipe so we started making it for the whole family. We use an immersion blender.
Do you mind sharing her recipe?
You can use a blender to make it. Either a normal blender or a stick blender work.
I was afraid to try since so many reviews and recipes online said it wouldn’t work!
I’ve been making mine for awhile. I don’t think most people do it for the cost savings, but rather to get away from the seed oils that are so toxic and are found in most mayos. A good oil to use is avocado oil, as olive oil gives off too strong of a flavor. The immersion blender is nice and fast and is easy to clean up. Especially since you make and store it in the same mason jar. Also, if you just use the yolk it will make a richer mayo.
I think it’s probably cheaper to make if you usually buy the expensive mayo at the health food store that doesn’t have seed oil? I’m guessing so! I want to try avocado oil but I didn’t have any on hand so just used what I had! And thank you for the tip on just using a yolk!
I have been making homemade mayo for years. I just use an egg, some salt, lemon and oil. After seeing the recipe you posted I think I will try this version with the extra ingredients and see how it tastes. Thanks.