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Aerial view of homemade mayonnaise in a quart jar
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DIY Homemade Mayonnaise Recipe

Perfect homemade mayo every time
Keyword condiment
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 64 tbsp
Author Chelsea Gregori

Equipment

  • 1 wide mouth quart sized mason jar Or similar vessle
  • 1 immersion blender
  • 1 small spatula
  • 1 liquid measuring cup 1 or 2 cup measuring device is fine.

Ingredients

  • 3 eggs
  • 1 ¼ tsp salt
  • 1 ¼ tsp sugar
  • ½ tsp black pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 squirt lime juice
  • 3 tbsp rice vinegar
  • 2 cups vegetable oil (sometimes slightly more, sometimes less)

Instructions

  • Add eggs, vinegar, lime juice and all spices to quart sized, wide mouthed mason jar.
  • Use a hand immersion blender to lightly blend the eggs and spices together before starting to add oil.

There are a few methods for the next part: Adding oil and emulsifying

  • Option 1: You can slowly, and steadily, add oil with one hand while using the immersion blender with the other hand, blending the steady stream of oil, eggs and spices together before it starts to thicken. This can be difficult to do alone, but not impossible. The mayo should start to thicken at about the halfway point - prime tasting time! Taste a bit of your mayo and then read the notes below if something seems off. If all is well, begin alternating adding oil and mixing until the mayo is almost at the top of the jar. You don't need to use the immersion motor every time you mix - manual mixing is a good idea towards the end to avoid breaking the mayonaise. The fuller is gets, the messier the job gets (and the easier it is to 'break' the mayo - see notes) so don't worry about filling the jar completely. I usually stop about an inch below the lip.
  • Option 2: Add a fair amount of oil (maybe ¼ cup) and emulsify on a low setting starting from the surface of the mixture and then gently blending the mixture by slowly pushing down and pulling up the other side to mix the oil with the egg/spice/vinegar combination. Once fully mixed, add more oil and emulsify again. The mayo should start to thicken at about the halfway point - prime tasting time! Taste a bit of your mayo and then read the notes below if something seems off. If all is well, repeat these steps until the mayo is thick and almost to the top of the jar. You don't need to use the immersion motor every time you mix - manual mixing is a good idea towards the end to avoid breaking the mayonnaise. The fuller it gets, the messier the job gets (and the easier it is to 'break' the mayo - see notes) so don't worry about filling the jar completely. I usually stop about an inch below the lip.
  • Option 3: Your third option is the more primitive, time-consuming option. The previous two options use more of the immersion blender motor, as this option uses a manual mixing method in addition to the motor. Add oil (about ¼ cup) and motor mix into your egg/spices/vinegar blend. Add another ¼ cup oil and motor mix again. After the first two mixes, at a little less than ¼ cup of oil and mix manually (don't use the motor). This is a great method when just starting out because it gives you an idea of the thickening process, when it happens and how the oil affects the process. Mix as much manually with this method, occasionally using the motor when it seems the manual mix isn't incoorporating the oil enough. The mayo should start to nicely thicken at about the halfway point - prime tasting time! Taste a bit of your mayo and then read the notes below if something seems off. If all is well, repeat these steps until the mayo is thick and almost to the top of the jar. The fuller it gets, the messier the job gets (and the easier it is to 'break' the mayo - see notes) so don't worry about filling the jar completely. I usually stop about an inch below the lip.
  • Once you have a lovely tasting mayo, slowly remove your immersion blender and use your spatula to get the excess mayo off the blender and into the jar (waste not!)
  • Enjoy immediately or place in the fridge to cool and enjoy later.

Notes

It's important to taste and alter as you go. Remember, you can always add MORE of one ingredient but you can't take an ingredient out once you've already added it.
If you overmix your mayo during creation, your mayo can 'break' or 'split', meaning the oil will separate from the egg mixture and curdles a bit. If this happens to you, here are a few recommended methods for remedying it.
Different options for fixing 'broken', 'curdled', or 'split' mayonnaise
  • If too much oil is added too quickly, it can be difficult to emulsify with the egg yolks and you risk breaking your mayonnaise. Slow and steady.
  • If it looks like things are separating, I manually mix the mayo without using the motor of the immersion blender. Sometimes I'll even remove the blender and mix it with a knife.
  • If you've gotten overzealous with oil, place some of your broken mayo in a clean, separate bowl. Add a few drops of lemon juice or vinegar to the broken mayonnaise and mix. As the mixture starts congealing, slowly add the rest of your mayonnaise until it looks, feels and tastes how you'd like.
  • If you broke your mayo, add an egg yolk to a large bowl and use a whisk to beat the broken mayo mixture, bit by bit, into the yolk with a whisk.
  • Mustard powder also encourages emulsification and can be used to prevent broken mayo. Start small, with maybe 1 tsp. Don't worry, your mayo won't taste like mustard!
Other notes:
  • If your mayo is too sweet or salty, add a splash of vinegar or lime juice.
  • If your mayo is far too sour or acidic, add a small amount of sugar.
  • If it is incredibly hot and humid, you might have a hard time getting your mayonnaise to thicken to stiff peaks - it should thicken the rest of the way in the fridge, though.
  • You do not HAVE to use rice vinegar. Apple cider vinegar is also a great option! I use 3 caps of rice vinegar or 4 caps of apple cider vinegar. 
  • Egg yolks are your thickener - if by the middle of the jar your mayo is overly thin and runny, try adding one egg yolk, or a tsp of mustard powder.
  • I use canola or vegetable oil. Olive oil is not the best option as it has a very robust taste and can alter the final product. Feel free to mix oils, using some olive oil and some vegetable oil. In my experience, vegetable oil works best. A Sunflower/Coconut Oil blend also works well and has a neutral taste for those wanting to avoid vegetable oils.
  • Mayonnaise requires raw eggs. If this worries you, try to source your eggs from a trusted, local farm that raises its chickens in a clean, humane way. I've been eating homemade mayonnaise for years with no sickness occurring or problems arising.
  • Feel free to play around with different tastes! Add smoke paprika or hot sauce. YUM.