Name: The Best Ever Homemade Mayonnaise Recipe
Cook time: 10 min
Total time: 10 min
Ingredients: 2 large eggs (room temperature ); 2 tablespoons dijon mustard; 2 tablespoon white wine vinegar; 1/2 teaspoon salt; 2 cups grapeseed oil; 2 teaspoons lemon juice (fresh)

Jump to Recipe Print Recipe

You Cannot Beat Homemade Mayonnaise

Homemade mayo is seriously so simple. It uses simple ingredients you likely have around your house right now and only takes about 10 minutes! This easy homemade mayonnaise recipe removes all of the unnecessary ingredients that you find in the store-bought mayo on your grocery store shelf. The best part is that you can control the flavor. Sensitive to salt? Use less. What a more mild flavor? Choose a more neutral oil. Build this recipe based on your taste buds. To me homemade mayo is so much better than buying it and I don’t think I could ever go back.

Ingredients for homemade mayo on a cutting board.

Tools of the Maynoassie Trade

If this is your first time on our site, welcome!

This recipe makes two cups of mayo which is why we use our food processor or regular blender. If you are making a smaller batch please try to use an immersion blender also known as a stick blender. You need your entire mixture to come in contact with the blade to ensure the emulsion of oil which thickens your mayo.

All of your ingredients should be at room temperature when you are combining them. If you have cold eggs you can leave them on the counter to come to room temperature or put them in warm water for a few minutes to warm up. Room temperature egg to raw eggs might seem a little weird to some but keeping everything at room temperature keeps your mayo from breaking. Using whole egg instead of just egg yolk also helps this mayo recipe from breaking.

Making our Easy Homemade Mayonassie: Keep these things in mind

Which oil you use will impact the flavor of your homemade mayonassie recipe. We chose to use grapeseed oil as it is the lightest and most neutral of the oils we have used before. Some other neutral-flavored oil that you can use if you have them on hand are avocado oil, canola oil, vegetable oil, and soybean oil. You need to be careful when you start introducing oils like extra virgin olive oil or light olive oil. These have pretty robust flavors on their own and will ultimately affect your end product.

For best results, we like to use fresh eggs whenever possible. One day we will have our own chickens. For now, If we can’t find eggs at our local farm and have to buy them from the grocery store we always go for pasture-raised eggs. The quality of your eggs will affect your mayonnaise. The color of the yolks will also affect the color. The deeper the color of the yolk the deeper the color your mayo will turn out.

Dijon mustard and white wine vinegar are the way to go here. If you are going to change anything you could change the vinegar to create a more interesting flavor. I think it would interesting to add red wine vinegar, or even champagne vinegar to this recipe! Another way you can affect the flavor is to use fresh lemon juice. If that is not your thing you can feel free to leave it out but I think it really adds a lot to the flavor of the mayo and makes it a bit more sustainable in your fridge.

What can you make with our Homemade Mayonnaise recipe?

Salad Dressing- There are a lot of salad dressings that have a creamy texture that calls for mayonnaise. You can use this recipe for homemade mayonnaise whenever store-bought mayonnaise is asked for!

Chicken Salad, Egg Salad, Tuna Salad, or the Summer Salads: Potato Salad and Macaroni Salad- These are perfect recipes to replace your store-bought mayo with your own homemade mayo. Try this in our Best Ever Bacon Potato Salad.

Flavored mayos- You can get fancy and add various fresh herbs to your mayo. Did you know that the spicy mayo you get from Asian restaurants is just siracha and mayo? Mix the two to our desired spice level and you can make your own spicy mayo at home. You can use these flavored mayos in various deviled egg recipes as well. It would be perfect in our Delicious Bloody Mary Deviled Eggs Recipe.

Garlic dip- Another great recipe of ours that calls for mayo is our Garlic Confit Dip! We love bringing it with us to parties because there is never any leftovers to bring home and we don’t have to worry about forgetting our dish.

What happens if your mayo “breaks”?

The term break just means that it looks like your homemade mayonnaise has curdled. This is going to be a rare thing with this recipe but if it does happen there are a few things that you can do.

To solve this issue, you can add 1/4 of a teaspoon of cold water in a bowl and slowly beat in your curdled mayo. This should bring everything back together. You can also choose to just add an extra egg yolk to solve this issue as well. I would add the egg yolk to a bowl and then slowly beat your curdled mayo into it. Make sure to taste your mayo after this to make sure you do not have to add any more seasoning to it.

If all else fails you can throw this batch out and try again. While this is our least favorite options (we hate food waste) sometimes it is the only thing that you can do.

How to store your mayo

The first thing to remember is that you want to store your mayo in an airtight container. Our container of choice is a wide-mouth jar. This makes it easy to get the last bits from the bottom of the jar. Really any airtight container will do!

The time that this will stay good in your fridge is dependent on how fresh your eggs are. The rule of thumb that I like to follow is about 2 weeks. If you do not think that you can go through 2 cups of mayo in 2 weeks you can half this recipe and still get great results. We always find that when we make a batch it is all used up!