Homemade Mayonnaise


Why in the world would you spend so much money on Mayonnaise from the store when you can make this recipe in just minutes. You won’t buy Mayonnaise this fresh or cheap in any store and this creamy Mayonnaise tastes delicious!

Now somebody will comment about the safety of using raw eggs and yes, that can be a concern. There are many ways around it like buying pasteurized eggs, pasteurizing the egg yourself or even using an egg substitute. I will not go any further with this subject but just know there are options out there. For the purpose of this recipe, I will be using a regular store-bought egg.



Source: As Easy As Pie



Place all of the ingredients (in order) into

a bowl being careful not to break the egg.


Using an immersion blender, blend on

high without moving the blender for

10 seconds. Continue blending until

mixture looks like mayonnaise.

This happens almost instantly.


Cover and refrigerate.

Homemade Mayonnaise




  • 1 egg (cold from the refrigerator)
  • 3/4 cup plus 2 – 1/2 Tbsp. sunflower oil
  • 2 Tbsp. lemon juice
  • 1/4 tsp salt


  1. Place all of the ingredients into a bowl, in the order of the recipe, being careful not to break the egg yolk.
  2. Put the immersion blender into the mixture to the bottom of the bowl. Without moving the blender, blend on high for 10 seconds. Continue to blend moving blender until the mixture begins to emulsify, look like mayonnaise and get completely combined. This happens almost instantly.
  3. Place mayonnaise in a sealed container in the refrigerator for up to a week.


Categories: Condiment/Spread, Eggs


  1. That looks nice! In Belgium, girls of my generation (retired) all learnt to make mayonaise from our mothers, we seem to be a nation of mayonaise lovers 🙂

  2. Hello! I tried this many years ago, with an egg beater, but the egg never turned creamy. Do you need to have the immersion blender? Does the mixing speed matter, do you think?

    • Hi Sandra! I have never tried it with anything but an immersion blender. It can be made with a regular mixer, however, the process is different and more complicated than this way. You can google it and there is information about how to do it but this way has been delicious and fool proof for me. I hope this helped.

  3. I won’t say anything about the eggs – but that vegetable oil is scarring the liver and is a bad processed oil – hubs makes mayo with avocado oil –

    • It can be made with olive oil too. Just about any oil works. Never knew there was an avocado oil, probably because we don’t like avocados. I know, I know but just one of those things. I’m the same way with green peppers, yuck! I wish we did there are so many wonderful looking recipes. I have tried them many times but just one of those things. It is a great idea though for people that like it.

      • Well avacado oil tastes nothing like avocados
        And I hardly ever eat avocados either – so no need to explain to me!! Ha and did you hear that avocados are trendy among millennials – avocado toast for 20$ (something like that) but the oil is really good for recipes and the human body
        And the vegetable oil and canola oil damages the body big time
        — check mark’s daily apple for good oil info
        — there is a how it’s made doc about the processing of the vegetable and canola oil. It is not a real food

        And did not know you don’t like green peppers either
        Guess what I can’t eat? Olives –
        Yup – feel like I am missing out but we are who we are – lol

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