This is an easy homemade mayonnaise recipe with only 6 ingredients and can be made in 1 minute!

A jar of homemade mayonnaise with a spoon

Homemade Mayonnaise Overview

If you've ever wanted to try making your own homemade mayonnaise, then this is the recipe to start with! It's really easy!! While store-bought versions are convenient, making your own mayo from scratch offers unparalleled freshness and control over ingredients.

You only need 6 basic ingredients: an egg, lemon juice, white vinegar, ground mustard, salt and cooking oil. I recommend using neutral-flavored cooking oil such as vegetable, canola oil, avocado oil (this is what I used) or a light-flavored olive oil.

The egg is raw in this recipe. If you're nervous about using a raw egg like I was, then look for pasteurized eggs which are gently heated in the shell to kill any bacteria, but not enough to cook the egg. You can also pasteurize the eggs yourself at home.

This easy recipe works best when you use an immersion blender. It will create the most smooth and creamy mayonnaise texture!

Ingredients in bowls including olive oil, an egg, white vinegar, lemon juice, ground mustard and salt.

Recipe Ingredients

1 large egg - I recommend using pasteurized eggs. Look for store-bought pasteurized eggs or you can do it at home yourself (see recipe tips section). Do not use a carton of liquid eggs - they won't emulsify the same way.
1 Tbsp lemon juice
1 tsp white vinegar
½ tsp ground mustard - or use ½ tsp dijon mustard
¼ tsp salt
1 cup avocado oil - or vegetable oil, light olive oil

Kitchen Equipment Used

Immersion blender - This is needed to emulsify the mayonnaise. However, see my recipe tips below if you want to try making mayo without one.
Silicone spatula
8 oz Mason jar - these are great for storing sauces in the fridge.
Measuring spoons - this is a magnetic set that sticks together in the drawer to keep organized.

A cup with an immersion blender and oil and egg emulsifying into mayonnaise in several stages.

How To Make Homemade Mayonnaise

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Add 1 large egg, 1 Tbsp lemon juice, 1 tsp white vinegar, ½ tsp ground mustard, and ¼ tsp salt to a bowl, mason jar or the cup that came with your immersion blender. Blend this until smooth and creamy.

STEP 2: While the immersion blender is running, slowly drizzle 1 cup avocado oil (or other oil choice) while the blender continues to mix everything together. Keep blending until the mixture turns into a smooth and creamy mayonnaise consistency.

Four images, first two are a cup with immersion blender and mayonnaise in side. Third and fourth are mayonnaise in a jar with a spoon.

STEP 3: Taste test the mayonnaise. If it tastes too oily or creamy, add a bit more lemon juice or salt until you reach a desired taste and consistency. Mayonnaise is now ready to serve or to be stored in the fridge in an airtight container.

Close up of homemade mayonnaise in a jar.

Recipe Tips

Using room temperature eggs can help the ingredients emulsify more quickly.
Use a neutral flavored oil like avocado oil, vegetable oil, canola oil or grapeseed oil. If using olive oil, be sure to use a light flavored version.
Be sure to taste the mayonnaise and add a bit more salt, lemon juice or mustard powder if needed.
You can make this recipe without an immersion blender by stirring constantly with a small spatula. Just add a small amount of oil at a time and mix together, then repeat until all the oil is added and the ingredients emulsify to a creamy mayonnaise texture.
For safety and best texture, use fresh eggs. If you're concerned about raw eggs, use pasteurized eggs. You can buy these labeled from the store or pasteurize them yourself on the stove.
TIP: If your mayo becomes curdled or separated, try adding an egg yolk and some new mustard powder to a separate bowl. Stir in the mayonnaise slowly until it reaches the desired consistency.

How To Store Leftovers

Refrigerate – This mayonnaise can be stored in the fridge for up to one week.