Learn how to make Easy Homemade Mayonnaise in just a few minutes with a blender or food processor. Perfect for sandwiches, salads, and more.
Making Easy Homemade Mayonnaise is a handy skill to have in your kitchen. Whether you're craving a sandwich or just need a quick dressing or dip, having homemade mayo ready to go is incredibly convenient. Plus, you know exactly what’s in it, and you can customize it with whatever flavors you like! It’s amazing to watch the ingredients come together, and the best part is that it only takes a few minutes to make using a blender or food processor.
This homemade mayo is not only simple but incredibly versatile—whether you’re making sandwiches, salads, or dips, it’s the perfect addition to so many meals. You can even experiment with different flavorings, adding garlic, lemon, or herbs for a unique twist. Once you try it, you’ll be amazed at how much better it tastes—and how surprising easy it is to make.
Ingredients
- egg yolks
- oil
- lemon juice
Place the egg yolks, lemon juice and sugar into the bowl of a food processor. Pulse to combine, until it's foamy. Slowly pour in the oil while the machine is running, for 10-15 seconds. Scrape the sides of the bowl with a rubber spatula. Season with salt and pepper. If the mayonnaise is thicker than you like, add a Tablespoon of hot water and pulse for another second. Refrigerate the mayonnaise in a sealed container.
This is a very basic mayonnaise recipe. Add some Dijon mustard, minced garlic, anchovies, herbs, etc. to give your mayo some flavor, depending on what dish you will be using it in.
Homemade Mayonnaise
Ingredients
- 2 egg yolks
- 2-3 teaspoons lemon juice
- pinch of sugar
- ¾ cup avocado oil
- salt and pepper to taste
Instructions
- Place the egg yolks, lemon juice and sugar into the bowl of a food processor. Pulse to combine, until it's foamy.
- Slowly pour in the oil while the machine is running, for 10-15 seconds, until the mixture thickens.
- Scrape the sides of the bowl with a spatula. Season with salt and pepper. Pulse for 2-3 more seconds. If it's thicker than you like, thin it out with a Tablespoon of hot water.
- Refrigerate the mayonnaise in a sealed container.
Hi Olga! I was wondering if this recipe could instead be prepared in a blender or mixer? I do not have a food processor at the moment. Thanks!
Yes, you can use a blender, not a mixer though.
Hi Olga,
I always knew you had this recipe on your site but never intended on making my own mayo until tonight for dinner we're having chicken salad sandwiches and it occured to me that I'm out of mayo and my kids are napping. This totally came in convenient. Thank you. The funny thing is that I opened the fridge to realize I had 4 egg yols sitting there from an recipe last week where i only needed the egg whites. 🙂 Perfect!
Wow! How awesome is that? That's a very efficient housekeeper:).
Wow, thanks for posting, Im definitely going to try this! How long can this be stored in the refrigerator?
Nelya, you can store the mayo in the refrigerator for a few days.
Very good point! knowing how to make mayo payed off just couple of days ago
thanks for recipe
Olya, if I use olive oil will it taste bitter? Or it's better to use canola or vegatAble oil? Thank you.
Natasha,
I usually use canola oil. I'm pretty sure you can use olive or vegetable oil. IF you do, let me know how it turns out.
I always use extra light virgin olive oil I like that it doesn't taste bitter and doesn't color the mayo into a yellow color. Also, I love putting shredded parmesan and fresh dill into the mayo, along with some cayenne pepper, paprika and fresh garlic! yummy!!!! perfect on a crispy baguette with tomatoes! 😉