Homemade mayonnaise is easier to make than you might think. WIth just a handful of pantry ingredients, you can make a creamy mayo for spreading on sandwiches and using in salads.
COOK + BAKE | Updated February 2, 2026
COOK + BAKE | Updated February 2, 2026
Mayonnaise is one of those recipes that feels mysterious until you actually make it yourself, and then you wonder why you waited so long.
With just a few simple ingredients and a minute or two of mixing, you create something richer, fresher, and more flavorful than anything from the store.
This is the kind of from-scratch recipe that elevates everything else. Sandwiches taste better. Dressings come together effortlessly. Even a simple bowl of macaroni salad has more depth to the flavor.
Once you understand how mayo is made, it becomes less of a recipe and more of a rhythm you return to again and again.
Ingredients At A Glance
- Room Temperature Egg - Egg is the foundation of mayonnaise. The yolk contains a natural emulsifier that allows oil and liquid to blend smoothly into a thick, stable sauce.
- Dijon Mustard - Mustard adds a gently tang and depth while helping with emulsification.
- Lemon Juice - Acidity is essential. Lemon juice brightens the flavor and balances the richness of the oil. Fresh is best for a clean, vibrant taste.
- Kosher Salt - The ingredient that brings the flavor together. Start modestly. You can always adjust to your taste buds once the mayo is finished.
- Olive Oil - Oil gives mayonnaise its body. You can substitute avocado oil for a more neutral flavor.
How to Make Homemade Mayonnaise
Using an Immersion Blender or Food Processor
STEP 1: Using an immersion blend or food processor, mix the egg, Dijon mustard, lemon juice, and salt until smooth and fully combined.
STEP 2: With the blender running, slowly drizzle in the oil in a steady stream.
STEP 3: Continue blending until all the oil is incorporated and the mixture becomes thick, pale, and creamy.
By Hand
Making mayonnaise by hand is slower, but eventually comes together just like using the blender.
STEP 1: In a sturdy bowl, whisk together the egg, Dijon mustard, lemon juice, and salt until smooth.
STEP 2: Begin adding the oil drop by drop while whisking constantly. This is the most imporatant step and patience matters here.
STEP 3: Once the mixture begins to thicken, increase the oil to a very thin stream, continuing to whisk steadily.
STEP 4: Keep whisking until all the oil is incorporated and the mayonnaise is thick and glossy.
If it feels slow at first, that's normal. You're building the emulsion gradually, and, and onc it takes hold, everything speeds up.
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Whether you are spreading it on a sandwich, spooning it into a pasta salad, or rubbing it on your Thanksgiving turkey, mayonnaise is a condiment you can't live without.
Using this recipe with just a handful of ingredients, you can make a fresh condiment that puts the store-bought version to shame. You are now in control of the ingredients, flavor, and freshness of the foods you are eating.
Other From-Scratch Staples You'll Want to Make
NO-WASTE CHICKEN STOCK - Prepare your own flavorful broth from leftover chicken bones and vegetable scraps.
CREAM OF CELERY SOUP - Replace the canned version with this recipe that uses fresh celery.
HOMEMADE ONION SOUP MIX - Tastes even better than the packets you buy at the store.
SWISS MOCHA CAPPUCCINO MIX
FROM-SCRATCH CHEESE SOUP - Another base for soups and casseroles that is easy to make at home.
Homemade Mayonnaise
Makes about 1 cup
PRINT RECIPE
INGREDIENTS
- 1 large egg
- 1 1/2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
- 1 cup olive or avocado oil
INSTRUCTIONS
STEP 1: Using an immersion blend or food processor, mix the egg, Dijon mustard, lemon juice, and salt until smooth and fully combined.
STEP 2: With the blender running, slowly drizzle in the oil in a steady stream.
STEP 3: Continue blending until all the oil is incorporated and the mixture becomes thick, pale, and creamy.
