In the kitchen

Homemade Mayo Made Easy

I have tried to make homemade mayonnaise many times to no avail. Many eggs and cups of oil later I finally gave up, until I found a method that is so easy, you’ll hesitate to ever want to buy the stuff again.

I admit that I do buy the stuff, but I’m super picky about the flavor and texture. So when I realized I had forgotten to pick up a jar on my last grocery trip I just sort of said “Ugh”. This is the holiday season and I become a bit of a recluse when it comes to crowds of shoppers with last minute grocery and department store runs, so I whipped out my mayo recipe and made a batch to last until after the rush.

And I’m so glad I did because I’d forgotten how great it is! This recipe is one that I’ve experimented with many times and I love the combination of lemon and olive oil that gives it a nice subtle kick of tangyness. I’ve finally perfected the seasonings so that it’s not a bland bread covering, but something with just enough zest and oomph to make a boring turkey sandwich interesting. Of course the wonderful thing about homemade anything is that you can season or not season as much as you like, to your own purposes and tastes. For example, if I were using this for tuna salad, I would probably add more dill and nix the garlic powder and paprika. But no matter how you season it, this is by far the simplest method I have found to making it. So, down to business:

Yummy Tangy Mayo


  • Immersion/ Stick blender
  • 1 large egg (room temperature works best)**
  • 1 Cup olive oil (or your choice)
  • 1Tbsp lemon juice*
  • 1Tbsp white vinegar*
  • 1/4tsp paprika
  • 1/4tsp black pepper
  • 1/2tsp sea salt (or table salt)
  • 1/2tsp dried dill
  • pinch of garlic powder
  • pinch of onion powder
  • adjust the seasonings to your taste buds-omit or add whatever you like!

* or you can omit the lemon juice and use 2 Tbsp of vinegar, or omit the vinegar and use 2Tbsp of lemon juice


I bought an immersion blender initially for the purpose of trying this method of mayo making, but I’ve used it for many other dishes since then as well, so all in all a good purchase for me. So if you don’t have one yet, it is a must for this particular method. I know that mayo can be made in a food processor, but that’s where I lost a lot of eggs and oil. Maybe one day I’ll possess the skill, but for now, immersion blender it is.


  • Measure your oil into a somewhat narrow container you have a lid for –easy to just pop in the fridge when finished. This container actually came with the blender, but you could use a mason jar here as well. (Make sure your blender will fit into whatever you plan to use)
  • Measure and add your vinegar and/or lemon juice. Notice in the third photo that science is already working it’s magic- the acidity is already turning some of the oil/egg mix white and thickening the oil.
  • Add the rest of your ingredients. These are the spices I use for everyday sandwich mayo, but remember it’s your homemade, so make it your way 😉
  • Before turning on your blender, place it at the bottom of the container. Set it on a slow speed and pulse a few times without moving it. You’ll see the change in the emulsion immediately.
  • Once you start seeing a change in color and texture, carefully move the blender a bit in the jar to incorporate all the ingredients. Don’t pull the blender out while it’s on- you will have a mess on your hands! You’ll also notice that the blender will suction cup itself to the bottom a bit; it’s no big deal, just don’t rush the process because it really doesn’t take long anyway.
  • Make sure all of your ingredients are blended together and you have the texture you want. I didn’t time it but I’m pretty sure it takes only about a minute.
  • All done! Make a sandwich!

As far as how long the mayo lasts in your fridge, use your best judgement. Homemade never lasts as long as store bought because all of the preservatives are not present- a good thing really. I have read that it can last up to 2 weeks, depending on your ingredients and even where you place it in the fridge, but don’t overthink it. If it seems off, don’t eat it!

I personally have kept and used homemade mayo for 7-10 days stored in the refrigerator.

**Keep in mind there are raw eggs involved here, and as many times as I’ve made this neither my daughter nor I have ever had any problems. Pasteurized eggs are probably best to use if you have concerns.

Enjoy! If you love and use this recipe, please share in the comments what spices you love to add and what sandwiches and dishes you use it for.

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