This homemade mayonnaise is not only super easy to make, but it’s also so much better than store-bought. It’s ready in seconds and made with only 5 simple ingredients. Once you make it, you’ll never buy one again.

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Homemade mayonnaise in a jar with a knife over it and a slice of bread with mayo on top.

Why you’ll love this recipe

I didn’t realize how easy it is to make homemade mayonnaise myself. For some reason I thought it was complicated. And how wrong was I? I don’t think there is anything easier than this. You simply combine all the ingredients and blend them with an immersion blender, a mixer, a regular blender, or a food processor. You can even mix it by hand. And voilà! In just seconds you have made a delicious, creamy mayo.

Being able to choose the exact ingredients and adjust the flavor to your preferences is the best. Having this basic mayo recipe gives you the option to add additional flavors.

You can use this recipe to make my Olivier salad (Russian salad) or simple but delicious potato and egg salad. Use it as a dip or a spread for a sandwich.

Ingredients notes

Grape seed oil. I like using grape seed oil for this recipe, but any unflavored vegetable oil will work, such as sunflower, avocado, or canola oil.

Dijon mustard. Add flavor. Adjust more or less to your liking.

Vinegar. Adding a bit of acid complements the fat and richness. from the oil and egg.

Egg. It binds and emulsifies all the ingredients, preventing them from separating.

How to make homemade mayonnaise

Note! For exact measurements and detailed directions, see the recipe card below.

Step 1: Add all the ingredients to a tall container and blend using an immersion blender until smooth and creamy. Use as needed.

Homemade mayonnaise in a spoon over a bowl.

Additions and substitutions

You can add some fresh herbs, such as parsley, cilantro, dill, basil, or green onion. To make it spicy, add some chili flakes, chili powder, or chili paste. Also, adding some Worcestershire sauce is a great addition.

To substitute the grapeseed oil, you can use avocado oil, sunflower oil, or any other unflavored vegetable oil.

Storage and reheating

Store homemade mayonnaise, well sealed, in the fridge for one to two weeks.

Recipe FAQ

Yes, as long as you use fresh, good-quality eggs.

No. Freezing and then thawing will cause the fat and egg to separate changing the texture and making it unpleasant to eat.

Homemade mayonnaise in a bowl with a spoon.

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Let’s connect!

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