Homemade mayonnaise is creamy, rich, and full of flavor. It is quick to make, incredibly easy, and once you try it, you will never want store bought again. This foolproof mayo recipe works every time and adds a fresh touch to any dish.

Mayonnaise - In Glass Jar With Eggs and Lemon

Why Make Mayonnaise at Home

Have you ever looked at the ingredients in store bought mayonnaise? It is often just seed oils and preservatives with little real flavor.

Mayonnaise might be called a condiment, but it plays a huge role in so many dishes like cranberry chicken salad, egg salad, deviled eggs, and blue cheese dip. The flavor of your mayo can make or break those recipes.

This simple mayonnaise recipe shows you how to ditch store bought versions with the upside of superior texture and taste. I promise you’ll never go back, and you’ll feel better knowing what is actually in your mayo!

Making it yourself means fresh, clean ingredients and a taste you control. And the best part? It only takes about 10 minutes.

Kitchen Tested

I’ve perfected the art of making delicious meals from scratch, and this homemade mayonnaise recipe is a staple in my kitchen. It’s the one I rely on for everything from sandwiches to family-favorite dips, because I know it will turn out perfectly every single time. Many of you that have tried agree also! Here are some reader comments:
Faye: “I made this tonight and was amazed at how good it came out thick rich and creamy thank you so much”
Afroza: “Worked so well. I am never buying shop mayonnaise again.”

Ingredients: olive oil, Egg, Lemon Juice, Ground Mustard Seed, Salt

Ingredients You Will Need

Egg – This is our base that gives mayo its richness

Olive Oil – Regular or light *We do not want extra virgin. I’ll explain why below*

Lemon Juice – or white wine vinegar. I find the lemon juice to be a better flavor

Ground Mustard Seed – Extra flavor depth. Dijan or yellow mustard work too

Salt – Just a pinch gives us that extra boost of flavor

That’s it. No preservatives, no fillers, just simple ingredients you probably already have in your kitchen.

Homemade Mayo - In Glass Jar with Knife and Eggs in Back

Whole 30 Approved Mayo

I started making homemade mayonnaise during a Whole30 a few years ago because I could not find a store bought option without added sugar that also used a decent oil. One brand came close, but the flavor was awful. So I developed a version that actually tastes good and works in everything.

How to Make Homemade Mayonnaise

  1. To get started, add a 1/4 cup of your olive oil, one egg, ground mustard, and salt to the bowl of a food processor.
    -I have found that it’s better to use a room temperature egg here instead of a cold egg straight from the fridge. If you can’t arrange this ahead of time, simply place the whole egg in a small bowl of warm water for about 10 minutes.
Egg, Dry Mustard, Oil, Salt In Food Processor Bowl For Homemade Mayonnaise

2. Process the mixture for about 30 seconds until everything is combined and pale yellow. It will look very thin at this stage.

Blended Egg, Oil, Dry Mustard Powder, And Salt in Food Processor Bowl

3. With the food processor running, slowly pour in the rest of the oil in a steady stream. Take about 90 seconds to do this. Pouring slowly is key, this is what creates a thick, creamy texture. Going too fast may break the emulsion.

Adding Oil Slowly To Food Processor

4. As you add the oil, the mayonnaise will begin to thicken. It will turn glossy and smooth like this:

Freshly Whipped Mayonnaise In Food Processor Bowl

5. Once thick, scrape down the sides and add a squeeze of fresh lemon juice (about two tablespoons). Blend briefly to combine.
*You can also use white wine vinegar, but I find the flavor of fresh lemon to be better. There should be no difference in creamy texture, just flavor.

Tips for Best Results

Start with clean equipment
Even a small amount of leftover grease can ruin the emulsion. Make sure your bowl and blade are completely clean and dry before starting.

Use a food processor if you can
In my experience, a food processor is the most reliable tool for homemade mayonnaise. It gives the most consistent results.

Other tools work too
If you don’t have a food processor, a balloon whisk and a large bowl is a solid second choice. My third option would be an immersion blender, though you need to keep the stick moving to blend the oil evenly. A traditional blender also works, but may need some extra scraping and is less predictable.

Let ingredients come to room temperature
Cold eggs or oil can ruin the emulsion. If needed, place the egg in warm water for 10 minutes to bring it to room temp.

Pour the oil very slowly
A thin, steady stream is key. Take at least 90 seconds to add the oil or the emulsion might break.

Add flavorings at the end
Aside from salt and mustard, save extras like lemon juice, garlic, or sriracha until the mayo is fully formed.

Taste and adjust
Every batch can be fine-tuned. Add more acid, salt, or mustard depending on how you like it.

Ways to Use Homemade Mayo

Once you make your own mayonnaise, you will find yourself reaching for it constantly. Here are some of the most popular ways to use it:

  • Classic salads – Mix it into chicken salad, egg salad, or tuna salad.
  • Spreads – Slather it on sandwiches, burgers, or wraps for a creamy base.
  • Deviled eggs – Use it in the filling for ultra smooth and flavorful deviled eggs.
  • Dips and dressings – Combine with herbs, spices, or mustard for easy dips or salad dressings.
  • Aioli – Add garlic or lemon for a homemade aioli that works with french fries, vegetables, or grilled meats.
  • Baking – Use it as a secret ingredient in chocolate cake for moisture and richness.

FAQ and Expert Tips:

How do you store leftover mayonnaise?

Store it in the refrigerator in an airtight container for up to 5 days. This prevents the mayonnaise from absorbing off flavors.

Can you freeze mayonnaise?

I do not recommend it. The emulsion will likely break during freezing and thawing, leaving you with a separated or chunky texture.

Can mayonnaise make you sick?

According to the CDC, about 1 in 20,000 eggs may carry salmonella. The risk is very low, but if you are concerned, use pasteurized eggs.

Will this mayonnaise work for my diet?

This mayonnaise is gluten-free, dairy-free, paleo, keto-friendly, and Whole30 compliant.

What if I do not have a food processor?

You can whisk it by hand using a clean bowl and a balloon whisk. It just takes more effort and time. I do not recommend a blender, since it can struggle to emulsify properly.

Tried this recipe? Leave a rating and comment below — I’d love to hear how it turned out! Or, follow me on Facebook, Instagram or Pinterest!

Homemade Creamy Whole30 And Paleo Mayonnaise In Glass Jar with Knife

Mayonnaise

Servings: 24 tbsp
Prep Time: 10 minutes
Total Time: 10 minutes
This Homemade Mayonnaise takes less than 10 minutes to make, and it tastes SO much better than most of the brands at the store. Fresh is definitely better when it comes to mayonnaise, and you only need 5 ingredients!
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Ingredients

  • 1 large egg at room temperature*
  • 1.25 cups olive oil** NOT extra virgin
  • 1/2 tsp ground mustard seed***
  • 1/2 tsp salt
  • 2 tbsp freshly squeezed lemon juice at room temperature

Instructions 

  • Place ¼ cup of oil in a food processor, and add the egg, ground mustard, and salt.
  • Process thoroughly, for about 30 seconds, until combined and pale yellow in color.
  • With the blender running, slowly drizzle in the remaining oil until the mixture is emulsified and thick. Adding the oil slowly makes for a creamier mayonnaise, and if you pour too fast, the emulsion may break. The total pouring time to aim for should be about 90 seconds.
  • With the food processor still running, add the lemon juice, and mix briefly, for only about 5-10 seconds, until incorporated.
  • The mayonnaise is now ready to be used. Enjoy!

Notes

*Try to remember to pull an egg out an hour or two before making the recipe. If you forget, you can put the egg in a glass of warm water for about 10 minutes instead.
**You can use any neutral oil you’d like here. I like a light olive oil as my first choice. Avocado oil is trendy in the health narrative, but I find the taste to be terrible and don’t recommend it. Make sure not to use extra virgin olive oil here, because it will make the mayonnaise bitter and the flavor is too strong.
***No ground mustard seed in your pantry? You may substitute 1 tsp of any mustard in your fridge, such as Dijon, yellow mustard, etc.
Storage: Keep in the fridge for up to 5 days in an airtight container.
Freezing: Not recommended, because it will wreck the texture.
Need to use it up? Some of my favorite mayonnaise-heavy recipes are Coleslaw, Shrimp Salad, Waldorf Chicken Salad, Tartar Sauce, and Red Potato Salad.
Recipe yield: This makes about 1.5 to 1.75 cups of mayonnaise.
Recipe adapted from the Whole30 method in It Starts with Food.

Nutrition

Calories: 103kcal, Fat: 11g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 34mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Side Dish
Cuisine: American
Author: Fifteen Spatulas

Disclaimer: consume raw egg at your own risk. Some of the information and raw egg statistics in this post may be out of date. Updated October 2025