Make Healthy Mayonnaise At Home
If you’ve ever wondered how to make healthy mayonnaise at home, this quick and flavorful recipe is the perfect place to start. It comes together in under 5 minutes with just a few simple ingredients — no preservatives, no fuss. Once you try it, you might never go back to store-bought again.
Want more DIY condiments? Try Stone Ground Mustard Sauce, Homemade BBQ Sauce, or Garlic Butter Medallions next.
Introduction
Making mayonnaise at home is incredibly easy — especially when you use an immersion blender. It’s the most reliable method I’ve found, producing a smooth, creamy result every time. Unlike other techniques that often lead to separation, this one creates a perfectly emulsified mayo in just seconds.
Once you see how simple it is, this homemade version might just become your go-to for sandwiches, salads, and dips. It’s healthier than store-bought, free from unnecessary additives, and endlessly versatile. And if you already love condiments like my homemade ketchup, this mayonnaise deserves a spot in your fridge too.
Why This Recipe Works
- It takes less than 5 minutes to make, making it ideal for busy days or last-minute needs.
- You only need a few real ingredients, so it’s healthier and cleaner than store-bought versions.
- You can adjust the flavor easily by changing the oil, vinegar, or seasonings to suit your taste.
- The immersion blender method ensures success, delivering a thick and creamy mayo without breaking.
- It costs less than buying premium brands, making it a budget-friendly option for regular use.
Ingredients For Homemade Mayonnaise
Use room temperature ingredients for the best results and a smooth, stable emulsion.
- Egg: The yolk provides a natural emulsifier that binds the oil and liquid together, creating a smooth and stable mayonnaise.
- Dijon Mustard: Adds a subtle tang and helps stabilize the emulsion by providing acidity, which works with the egg yolk to keep the mixture smooth and cohesive.
- Light-Flavored Oil: Sunflower, grapeseed, or light olive oil are ideal choices, as their mild flavor won’t compete with the other ingredients in the mayonnaise.
See recipe card below for full information on ingredients and quantities.
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Variations or Substitutions
- Try using different kinds of vinegar like apple cider, white wine, or rice vinegar for subtle differences in tang.
- Swap in lime juice for lemon juice to give your mayo a citrusy twist. If you have extra lime juice, you can freeze it just like I do in my post on how to freeze fresh lemon juice.
- Customize with herbs or spices such as dill, smoked paprika, garlic, or cayenne to create signature flavors.
- Mix in sauces like sriracha, horseradish, or pesto to create flavored mayo perfect for sandwiches and dipping.
How To Make Homemade Mayonnaise
Making mayonnaise is all about technique. With an immersion blender, it’s fast and foolproof.
Step 1: Add the egg, vinegar, lemon juice, mustard, and salt to a mason jar or immersion blender container, then blend on low until fully combined.
Step 2: Keep the immersion blender firmly at the bottom of the jar as you slowly pour in the oil.
Step 3: Blend on low, raising the blender slowly through the mixture. Do not move the blender up and down at this stage.
Step 4: Once you reach the top, switch to an up-and-down motion to fully incorporate any remaining oil, then transfer the mayonnaise to the fridge to thicken before using.
Recipe FAQs
Use pasteurized eggs if you have concerns about foodborne illness.
Yes, but it may require a larger batch size to blend properly.
Store in an airtight container in the fridge and use within 5–7 days.
No, it doesn’t freeze well. The texture will separate once thawed.
Re-blend it using the immersion blender. You may have to add in another egg yolk to bring it back together.
Serve
Use this mayo in everything from tuna and chicken salad to homemade coleslaw and deviled eggs. It’s excellent as a sandwich spread or base for sauces like aioli, ranch, or tartar sauce.
Once you get the hang of it, you’ll start experimenting with your own signature flavors. Homemade mayo is endlessly versatile and a great way to elevate everyday meals.
Expert Tips
- Oil matters: Use a mild-flavored oil like light olive oil, grapeseed oil, or sunflower oil — avoid strong-tasting extra virgin olive oil.
- Temperature is key: Make sure all ingredients are at room temperature for the best emulsification.
- Raise blender slowly: Slowly lifting the immersion blender through the mixture after adding the oil is key to making homemade mayonnaise. This step ensures proper emulsion, creating a thick and creamy texture without separation.
- Storage tip: Store in an airtight container in the refrigerator and use within 5–7 days.
- Flavor variations: Mix in garlic, herbs, or a pinch of smoked paprika for a custom flavor twist.
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Healthy Homemade Mayonnaise
Ingredients
- 1 large egg room temperature
- 1 tbls white vinegar
- 1 tbls fresh squeezed lemon juice room temperature
- 1 tsp Dijon mustard room temperature
- 1/2 tsp salt
- 1 cup olive oil
Instructions
- Combine base ingredients: Place the egg, vinegar, lemon juice, mustard, and salt into a mason jar or the container that came with your immersion blender.
- Blend base mixture: Use the immersion blender on low to mix the ingredients thoroughly.
- Add oil carefully: Lift the blender slightly, pour in the oil, then submerge the blender back to the bottom of the jar in one motion.
- Emulsify slowly: Blend on low, raising the blender slowly through the mixture. Do not move the blender up and down at this stage.
- Finish blending: Once you reach the top, switch to an up-and-down motion to fully incorporate any remaining oil.
- Refrigerate: Transfer to the fridge to allow the mayonnaise to thicken before using.
Video
Notes
- Oil matters: Use a mild-flavored oil like light olive oil, grapeseed oil, or sunflower oil—avoid strong-tasting extra virgin olive oil.
- Temperature is key: Make sure all ingredients are at room temperature for the best emulsification.
- Raise blender slowly: Slowly lifting the immersion blender through the mixture after adding the oil is key to making homemade mayonnaise. This step ensures proper emulsion, creating a thick and creamy texture without separation.
- Storage tip: Store in an airtight container in the refrigerator and use within 5-7 days.
- Flavor variations: Mix in garlic, herbs, or a pinch of smoked paprika for a custom flavor twist.
This homemade mayonnaise is rich, creamy, and so much better than store-bought. It’s incredibly easy to make and perfect for sandwiches, salads, and dips. If you try this recipe, I’d love to hear what you think. Be sure to leave a review and let me know how it turned out for you. If you have any questions, feel free to ask in the comments — I’m happy to help!