Table of Contents
  1. Homemade Mayonnaise Recipe

Basics are items I love to have in my repertoire. They’re those dishes I can whip up without a cookbook and, after time, learn to variate and make more personal. I love homemade mayonnaise because it’s the perfect base recipe to know that can later be changed into various aiolis and dips. And honestly, homemade tastes completely different than the variations you find in the store. I know so many of us get used to the way processed and store-bought items taste and it can take time to get used to homemade. But once you’ve tried it, you will understand why it is better. It’s so fresh and made with ingredients you almost always have on hand!

And that’s it for the basic mayonnaise recipe. You can add garlic for an aioli or herbs for more of a dip or a delicious spread.

Make this your own and enjoy!

Top down view of two hands holding spoon scooping out homemade mayonnaise from glass bowl with lemons, eggs, and mustard on white countertop

More spread recipes

Top down view of glass container filled with homemade mayonnaise sitting on white countertop with lemon and mustard

Homemade Mayonnaise

4.38 from 8 votes
Why buy mayonnaise when it can be made at home? This recipe for homemade mayonnaise is super easy and can be made in a pinch. Plus, you know each item that goes into the sauce, which means you control what you consume!
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 16 servings


  • 1 whole egg
  • 1 ½ tsp Dijon mustard
  • 2 tsp lemon juice
  • ½ tsp salt
  • 1 cup oil (olive oil or neutral oil, depending on taste)


  • Using an immersion blender or food processor, mix the whole egg, mustard, lemon juice, and salt until combined and smooth.
    1 whole egg, 1 ½ tsp Dijon mustard, 2 tsp lemon juice, ½ tsp salt
  • With the immersion blender running, add oil of choice in a slow steady stream until all the oil is added. The mixture will become thick and white. The type of oil you chose to use will make a difference in the flavor.
    1 cup oil (olive oil or neutral oil, depending on taste)


Serving: 1tbspCalories: 121kcalCarbohydrates: 0gProtein: 0gFat: 13.6gSaturated Fat: 1.6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 9.6gTrans Fat: 0gCholesterol: 0mgSodium: 12.2mgPotassium: 0.7mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0.2mgCalcium: 0mgIron: 0mg
Course Spreads
Cuisine American
Difficulty Easy
Method Assembling

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. 5 stars
    Thank you for this opportunity to watch your journey and grow as a Chef and a person who loves food as well! I’m excited! This will be great!!

  2. Your video shows just the yolk but the recipe says “whole egg”. Now what! 😁 Love your videos and recipes and have used and shared many along the way.

  3. Please tell me how long the Homemade Mayonnaise will keep in the fridge.

    Your newsletter is packed with so much good things! Thank you.

  4. 4 stars
    I thought you used just the yolk in video but ingredients show whole egg. I used whole egg, hope that is ok. I used avacodo oil too. Came out nice and thick and is now chilling! Thank you, was fast and easy and saved a lot of money!

  5. my grandma made home made mayo using egg vin. sugar mustard an flour do u have that reciept if u do thank u so much