This Homemade Mayonnaise is a smooth, reliable everyday staple made right in a mason jar using an immersion blender. It comes together in minutes and gives you full control over flavor, texture, and freshness.
I've made this mayo more times than I can count, and it's one of those from-scratch basics I keep coming back to. Once you see how easy it is, store-bought mayo starts to feel optional.
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Why You'll Love This Homemade Mayonnaise
Fast prep: ready in under 10 minutes from start to finish.
Smooth texture: thick, creamy mayo without any fuss.
Simple ingredients: pantry basics with clean, familiar flavors.
Everyday use: works for sandwiches, salads, sauces, and dressings.
Key Ingredients for Immersion Blender Mayonnaise
See the recipe card below for a full list of ingredients and instructions.
- Olive Oil: forms the base and creates richness.
- Eggs: large eggs build structure and help the emulsion set, be sure to use pasteurized eggs for a safer food choice.
- White vinegar: adds brightness and balance.
- Lemon juice: brings fresh flavor and depth.
- Ground mustard: supports emulsification without overpowering.
- Salt: rounds out the flavor.
Ingredient Substitutions
- Avocado oil can replace olive oil for a more neutral taste.
- Dijon mustard can be used in place of ground mustard.
- Use all lemon juice or all vinegar, keeping the same total amount.
Variations on Homemade Mayonnaise
- Garlic Mayo: blend in one small garlic clove at the end.
- Herb Mayo: stir in finely chopped fresh herbs after blending.
- Spicy Mayo: add a pinch of chipotle powder or a splash of hot sauce.
Tips for the Best Immersion Blender Mayonnaise
- Start blending at the very bottom of the jar so the emulsion forms correctly.
- Lift the blender slowly once the base thickens to bring everything together.
- Use fresh, good-quality oil for the cleanest flavor and best texture.
How to Store Homemade Mayonnaise
Store this homemade mayonnaise in an airtight container in the refrigerator for up to 2 weeks. Freezing is not recommended.
More Recipes You'll Love
If you enjoy from-scratch staples, you might like trying my Homemade Sour Cream, this homemade Ranch Dressing, this simple Italian vinaigrette my for everyday salads. Try my Spicy Ranchero Sauce and Bang Bang Sauce that is perfect for dipping shrimp or fries.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Homemade Mayonnaise
Equipment
- Quart jar (or tall glass container)
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Ingredients
- 2 cups olive oil
- 2 large eggs
- 2 ½ tablespoons white vinegar
- 2 ½ tablespoons lemon juice
- ½ teaspoon ground mustard
- ½ teaspoon salt
Instructions
- Place all the ingredients, except the oil, in the bottom of a large mason jar or taller container similar to a jar.
- Gently pour the oil over the ingredients (you don't want to upset the ingredients much with the oil).
- Place the immersion blender gently into the jar, all the way to the bottom, leaving just a tiny space between it and the bottom of the jar.
- Blend until the blender starts to not stir the ingredients anymore. Some of the ingredients part way up the jar will already be mayo, so lift the top of the blender to where the ingredients aren't mixed and slowly move it up and down while blending, until all the ingredients have been blended.
- Gently stir to ensure it's fully mixed.
- Use immediately or store in the fridge to chill.
Notes
- Raw eggs can be worrisome in homemade mayo, but it's important to note the science behind the recipe. The vinegar, lemon juice, and salt all foster a safe environment where bacteria like salmonella are unlikely to grow.
- It's vitally important that you don't start mixing at the top of the jar where most of the oil is sitting. You want to start with the ingredients at the bottom, and once they're fully mixed, you can move up. Otherwise, your mayo will turn chunky and break apart.
- Be sure to use quality oil that isn't old. If not, your mayo will taste entirely like gross oil and nobody can afford wasting ingredients.
- I cannot recommend any substitute for the immersion blender. It does the best job out of all the options.
- You can use the same amount of dijon mustard in place of the ground mustard. Don't use a super strong mustard or it can easily take over your mayo flavor.
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