If you’re like me and have always wanted to make your own mayo at home—but still want it to taste exactly like the store-bought kind without all the extra ingredients—then this easy homemade mayo recipe is for you.
In general, most homemade mayonnaise recipes are very similar. However, what makes this recipe different is that I’ve figured out the exact ingredient balance that truly makes all the difference. As a result, you get a smooth, creamy, perfectly flavored homemade mayo that tastes just like your favorite store brand—only better and cleaner.
Eventually, I stopped buying mayonnaise from the store altogether. Not only that, but I’ve shared this homemade mayonnaise recipe with friends and family, and they had no idea it was homemade. That’s when I knew this recipe was something special and worth sharing.
If you’re looking for a quick, easy, and foolproof homemade mayo recipe, you’re going to love this one.
Why This Recipe Works
I make this Homemade Mayonnaise all the time because it’s quick, reliable, and tastes so much fresher than anything from the store. Here’s what makes it special:
- Simple Ingredients: Just five everyday ingredients come together to make something creamy and flavorful. No additives or mystery oils – just real, clean food.
- Perfect Texture: Blending in stages gives it that thick, spreadable consistency that’s smooth without being heavy. It’s the kind of texture that makes sandwiches and salads shine.
- Light and Balanced Flavor: Using a neutral oil like SunCoco keeps the flavor mild and fresh, while Dijon and vinegar add just the right tang. It’s the same balance I love in my Pasta Salad with Homemade Ranch.
- Quick to Make: From start to finish, it takes less than five minutes. No slow drizzle or fancy technique—just blend, lift, and you’re done.
- Versatile for Everything: This mayo works in so many recipes, from spreads to dips. It’s one of those staples that makes everything taste better.
Tried it? Tap the stars and let me know how it went. I ❤️ reading your feedback!
Ingredients
- SunCoco Oil – A light, neutral oil that gives the mayonnaise a clean flavor and smooth texture. You can also use another mild oil like grapeseed or light olive oil, but avoid heavy or strongly flavored oils that can overpower the taste.
- Eggs – They’re the base of the emulsion, giving the mayo its creamy body and rich consistency. Use room temperature eggs for the best blending results.
- Dijon Mustard – Adds a subtle tang and helps stabilize the emulsion so the mayo thickens properly. Regular yellow mustard can work if that’s what you have.
- Salt – Brings out the flavor and balances the richness of the oil and eggs. Adjust to taste once the mayo is blended.
- White Vinegar – Adds brightness and a little acidity to cut through the creaminess. You can swap it for lemon juice if you prefer a slightly fresher flavor.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Add Ingredients: Place oil, eggs, Dijon mustard, salt, and vinegar into a tall, narrow jar.
- Start Blending: Insert the immersion blender all the way to the bottom. Blend without lifting until the mixture at the base thickens.
- Lift in Stages: Slowly lift the blender slightly, blending in sections as each layer thickens. Continue this gradual lifting until fully emulsified.
- Finish & Store: Give a final quick blend until smooth and creamy. Store in the fridge and use within 1 week.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
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Here are some of my favorite substitutions and variations:
- Oil Options: I like using SunCoco oil for its light flavor, but you can also try light Avocado oil or Sunflower oil. Avoid strong oils like extra virgin olive oil, and dark thick oil with heavy fragrance —they can make the mayo taste heavy and oily.
- Acid Swaps: You can use lemon juice instead of vinegar for a brighter flavor. I prefer vinegar for balanced flavor.
- Flavor Add-Ins: Try adding a small clove of garlic for a quick aioli. You can also stir in chopped herbs, a pinch of smoked paprika, or a little hot sauce for extra flavor.
What to Serve with Homemade Mayonnaise
Burgers and Sandwiches
- This homemade mayonnaise works anywhere you’d use store-bought mayo. I love using it with burgers and our favorite sandwiches.
As An Ingredient
- You can also use it as a base for dips and sauces, such as tartar sauce or my family favorite homemade ranch. It’s tastes better than store-bought any day!
- This Homemade Mayonnaise is also my go to when making chicken salad, especially my Cabbage Chicken Salad and Pasta Salad with Homemade Ranch. It makes the salad taste even better and I can give it to my family knowing exactly what it’s made of.
FAQs
An immersion blender works best because it helps the ingredients emulsify quickly and evenly. A regular blender can work too, but you’ll need to pour the oil in slowly to get the same thick texture.
It usually happens if you lift the blender too early or blend too quickly. Keep the blender at the bottom until the mixture thickens before slowly lifting it in stages.
If the texture of your homemade mayonnaise is oily or buttery, the oil used may be too heavy. Use a lighter oil, such as SunCoco oil for consistent results.
Store your homemade mayonnaise in a sealed container in the fridge for up to one week. Keep it cold and avoid leaving it out at room temperature for long periods.
More Recipes You’ll Enjoy
- Creamy Hummus – This Creamy Hummus is smooth, rich, and easy to make. Chickpeas, tahini, garlic, lemon, and olive oil blend into a classic dip.
- Burrata Salad – This Burrata salad is beyond delicious, Definitely a crowd pleaser! Supper quick to put together. Made with the freshest ingredients a must try!
- Cabbage Chicken Salad – Use up leftover Chicken and make this delicious Chicken Salad. This is a great salad that has many nuetritional benefits.
- Cheesy Scalloped Potatoes Recipe – This Cheesy Scalloped Potatoes recipe has creamy layers, golden edges, and rich flavor from sharp cheddar and Parmesan.
I hope you loved this Homemade Mayonnaise recipe! If you did, please come back to leave a rating and let me know how it went. Don’t forget to take a picture and tag me on Instagram @lilyscookingandhome
Homemade Mayonnaise
Equipment
- Immersion blender
- Tall, narrow container or jar
Ingredients
- 2 cups SunCoco oil or another light, neutral oil
- 2 eggs
- 1 tsp Dijon mustard
- ½ tsp salt
- 2 tbsp white vinegar
Instructions
- Add all ingredients to a tall, narrow container without mixing.
- Place the immersion blender all the way at the bottom so it is touching the base.
- Begin blending without lifting the blender. Once the bottom portion thickens and becomes difficult to blend, lift the blender slightly.
- Continue blending in stages, allowing each section to thicken before slowly lifting higher.
- Repeat this gradual lifting process until the mixture is fully emulsified from bottom to top.
- Finish by giving the mayo a final quick blend until smooth, thick, and creamy.
Notes
- Use room temperature eggs so the mixture emulsifies smoothly and thickens properly.
- Choose a light, neutral oil like SunCoco for the cleanest flavor and most consistent results.
- Keep the immersion blender at the bottom until the base thickens before lifting. This step ensures proper emulsification.
- Lift the blender slowly in small stages to help the oil incorporate evenly and prevent separation.
- Add the vinegar or lemon juice at the start – it helps the mayo form and balances the richness.
- If the mayo turns out too thick, blend in a teaspoon of water or vinegar to loosen it slightly.
- Taste after blending and adjust the salt or acid to your liking.
- Store in a clean, airtight jar in the fridge and use within one week for the best flavor and freshness.
- For extra flavor, stir in garlic, herbs, or a pinch of chili powder after blending.
- Use a tall, narrow jar that fits your immersion blender snugly for faster, more even emulsification.
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