Homemade Mayonnaise Recipe – How to Make Your Own Fresh Mayo

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Want to begin making your own homemade Mayonnaise recipe? It might just be easier to do than you think! Follow this simple, step by step tutorial to discover how wonderful fresh homemade mayo can be!

Homemade Mayo Recipe

Homemade Mayonnaise Recipe

This Homemade Mayo recipe is easy to make. It is a great alternative to store-bought mayo, as you can know what ingredients and there are no preservatives. Best of all, you can make it and have it on hand on very short notice because the total time to make it is only a few minutes!

Of course, if you are trying to save money, it is also very economical to make your own mayo rather than buy it in the store. Not to mention the fact that it’s so satisfying to make your own condiment to serve at your table!

Here are the simple ingredients and directions to having your own homemade mayonnaise!

What is homemade mayonnaise made of?

When you get down to it, homemade mayo is made mostly of raw egg and oil with a few other ingredients that help boost the flavor. Everything in homemade mayo is a common ingredient you likely already have at home. Find the full list of ingredients below.

Which oil is best for mayonnaise?

Mild-tasting vegetable oil is the best oil for making homemade mayo. I personally prefer sunflower oil or avocado oil depending on what I have on hand.

Is vinegar necessary for mayonnaise?

Yes, an acid is an essential part of making mayonnaise since it acts as an emulsifier to keep everything smooth and together. You can also use lemon juice in place of vinegar if you prefer.


Ingredients in Homemade Mayo

  • Egg. I use fresh from the hen house. You need to use a raw egg that you feel comfortable using. The egg should be at room temperature for best results.
  • Dry Mustard Powder. You should be able to find this in the spice section of most grocery stores. You can also buy it from Azure.
  • Sunflower oil. Another vegetable oil may work here but you do want it to be a mild-tasting oil like canola oil or avocado oil. You can get sunflower oil in bulk from Azure if you use a lot of it. I wouldn’t recommend extra-virgin olive oil in this recipe unless you like the strong oil flavor.
  • Apple Cider Vinegar. You can also use lemon juice, either will work in this recipe.
  • Salt. To taste.
  • Cayenne pepper. This is optional to give it another little kick of flavor.
  • Honey. Also optional if you want to add a little sweetness which would make this mayo a little more similar to store-bought.
Chicken Salad with mayo

How to Use Homemade Mayo

You can add in fresh herbs while you are making the mayonnaise to give it various flavors depending on what you plan on using it for. This can be especially tasty if you are using the mayo on sandwiches or in a simple dish like chicken salad.

You can use your homemade mayo to make various types of homemade salad dressing.

Add in a bit of chipotle peppers when you are almost done making the mayo for a chipotle mayo or add a little sriracha for another kick of flavor.

Add in a little bit of chopped garlic or garlic powder to make a garlic aioli to add to other recipes and dishes.

Blending Mayo
Instructions for Making Homemade Mayo

Use a food processor or blender for the best results. Using an immersion blender or a whisk will be difficult. In the bowl of the food processor, mix together the egg, vinegar, and dry mustard. While the machine is continuously running, add in the oil. Do this at a steady, fine stream, taking your time.

This needs to be done at a steady, fine stream so that your mayo thickens. Take time to do this and you will get favorable results. If you add the oil too quickly it will result in broken mayonnaise, which will still be mayo but with an odd texture. If this happens, place the broken mayo in the fridge and add it into scrambled eggs the next time you make them.

Creamy Mayo

When you have completed adding all the oil (it should take a few minutes to add the oil since you are doing it slowly), add the remaining ingredients. This homemade Mayo recipe will keep in the frig for approximately one week.

Homemade Mayo

Enjoy! Until next time, Julie

Have you ever made a homemade mayonnaise recipe? How did it turn out?

PS. Check out the follow-up recipe for this….Homemade Ranch Dressing.…. using your homemade mayo!!

Need to print this Homemade Mayonnaise recipe for your Recipe Binder? Grab it below!

Homemade Mayo Recipe
5 from 1 vote

Homemade Mayonnaise Recipe

How to make your own very simple homemade mayonnaise.

Course Side Dish
Cuisine American
Keyword mayonnaise recipe
Prep Time 10 minutes
Servings 20 servings
Calories 106 kcal


  • 1 whole egg
  • 1 cup Sunflower oil
  • 1 Tablespoon apple cider vinegar or lemon juice
  • 1/4 teaspoon dry mustard powder
  • salt to taste
  • dash of cayenne pepper optional
  • 2 Tablespoons honey optional


  1. Use a food processor or blender for the best results. In the processor, mix together the egg, vinegar, and dry mustard. While the machine is continuously running, add in the oil. Do this at a steady, fine stream, taking your time. This needs to be done at a steady, fine stream so that your mayo will thicken up. Take time in doing this and you will get favorable results.
  2. When you have completed adding all the oil (it should take a few minutes to add the oil since you are doing it slowly), add the remaining ingredients. This homemade Mayo recipe will keep in the frig for approximately one week.
Nutrition Facts
Homemade Mayonnaise Recipe
Amount Per Serving
Calories 106 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Trans Fat 0.001g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 9g
Cholesterol 8mg3%
Sodium 3mg0%
Potassium 5mg0%
Carbohydrates 2g1%
Fiber 0.01g0%
Sugar 2g2%
Protein 0.3g1%
Vitamin A 12IU0%
Vitamin C 0.01mg0%
Calcium 1mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Little House Living’s Tips and Tricks for Making Homemade Mayo

  • This homemade mayo will last for up to a week in the fridge so don’t feel like you have to make it the day you need it for a recipe. You can make it a few days in advance if that’s when you can find the time.
  • If you have a family member that doesn’t typically like mayonnaise, considering adding some of their favorite herbs or spices to it to make it a little more appealing.

Potato Salad

Recipes to Use Homemade Mayo In:

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How often do you make homemade mayo?

Mom Bio

This Homemade Mayonnaise recipe was originally posted on Little House Living in July 2012. It has been updated as of February 2023.

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Recipe Rating


  1. What about making a lighter, less caloric version of this? And if it needs to be used up in a week or so, what else can it be used for besides sandwiches?
    So in this recipe it is acceptable to use a raw egg??
    I have made something similar in the past, then I use this mayo to add to a cooked dressing I use for potato salad. that is one way to use it up quicker!!

  2. Thanks for the nice recipe. I haven’t tried making homemade mayo yet. My dad prefers the mayo we buy at Trader Joe’s…but if this tastes just as good, I know he’d eat this instead 😉 🙂 Love and hugs from the ocean shores of California, Heather 🙂 🙂

    p.s. This is something I can also have on the GAPS diet…totally cool, because I like to eat mayo, too 🙂

  3. With the addition of honey does this give it more of a miracle whip taste? I am so NOT a fan of miracle whip… I’m looking for the closest thing I can find to Best Foods mayo. So far the homemade mayos I have tried haven’t come close :-/

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  5. I’m thinking you could use olive oil in place of the sunflower oil 🙂 also have you ever made it without the egg?? have a blessed day ~eva

  6. I love making my own mayo, and your recipe sounds wonderful! Thanks so much for sharing this recipe with Summer Salad Sundays! I’ll be hosting every week through summer so I’d love to see you again with your next salad recipe.

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  9. I have been making my own mayonaise for over 10 years. I use soy oil, because its what I can get, and I prefer lemon juice to vinegar. I do not use a sweetener. I use my stick blender, and I’ve kept it in the fridge for +/- a month. Never had a problem. Also, i use as much oil as the eggs will hold, because i like my mayonaise very thick. My family loves it, and I use it in all recipes that call for mayo.
    I love your site. You have many interesting and unique ideas.

      1. Do not use store bought eggs, the cleaning process removes the protective coating which prevents bacteria such as salmonella getting inside the egg.

    1. Instead of egg(s) one can use white flour boiled with water and then leave it to come to room temperature. I use three tablespoons of flour and half a cup of water or some more depending how thick one wants it. It takes some experimentation, and the boiling should be done in low temperature, with constant mixing … I usually add to the mayo recipe both vinegar and lemon juice, salt, a teaspoon of sugar, and sometimes some curry. One can also experiment with other spices of his/ her liking but they must be careful because it can affect greatly the consistency of the mayo. By replacing the egg(s) with four makes this recipe totally vegan! … After some experimentation this recipe can be better than the commercial mayonnaise! …

  10. Perhaps a bit of modification may be made. A raw egg, regardless of the source, should never be eaten due to the risk of salmonella.

  11. Raw eggs? Maybe if I’m raising my own, but I’m not going to use a raw egg from the store. Disappointed.

  12. I use organic eggs but if anyone is afraid of raw eggs you can buy pasteurized eggs. I have been making mayo for many years and have never had a problem. I don’t use sweetener in mayo. I also use grape seed or avocado oil. And as another mentioned, I prefer lemon juice to vinegar. My recipe makes a pint and this is what we use in about three weeks. I find that is about how long it keeps. It doesn’t taste bad at three weeks, but the consistency and texture starts breaking down. I’ve also been adding a dash of turmeric in addition to the salt and mustard powder. I love your addition of cayenne and will try that. There are so many different recipes for mayo and I tweaked until it suited me.

  13. I am so pleased to have found this easy recipe as I am celiac & can now assure it is gluten free!
    Thank you for sharing!

    You’re most welcome to drop by for a cup of inspiration anytime.

  14. Very interesting! I would love to make my own mayo, since my husband and my kids love the stuff and I hate the store-bought kind.
    On the other hand, I remember my grandmother used to have her own hens and would get her eggs this way. She used to add a raw egg as a protein source for breakfast smoothies and nobody ever had a problem. However, I agree you shouldn’t eat raw eggs from unknown sources.
    I’ll pinning and tweetingt this! Greetings from the Inspire Me Monday linky!

  15. I’ve always wanted to try making my own mayo, but always thought it was a long, complicated process. Can’t wait to try your recipe Merissa, love that you added cayenne to the mix.

  16. I’ve always wanted to make my own mayo! Thanks for the tutorial. your site has many recipes that I have been looking for- I was looking up an apple pie jelly recipe and that’s what led me to this great site! Keep up the good work!

  17. Eaten raw eggs all my life. In cookie dough. Dount dough. You name it. Even cheap white eggs as that is what mom bought. Never gotten sick. Its 1/ 10,000 eggs that have salmonella. Yup it can happen
    I have known one person who got it. I’m almost 50. So lots of people I have known. She hot it on restraint food. Use wisdom and you can be safe. Dont eat the egg that looks funny.

  18. Thanks good to see this I agree with get your egg from home or an organic trader. I use a light olive oil and a hand whisk and add, as someone said above, as much oil drip by drip as the egg will hold. It takes about ten minutes and is the basis of garlic aioli, mayonnaise for potato salad etc From the thick mayo I add herbs lemon Or cider vinegar to thin Never fails and delicious

  19. The most important thing for this recipe is that all the ingredients should be at the same temperature (egg out of the fridge).
    If you keep the white part of the egg, you can whip the egg whites and mix it softly with the mayonnaise. This sauce is called a “sauce mousseline” and it is delicious with the asparagus. It’s a french recipe (my country).