How to Make Homemade Mayo (The Best Olive Oil Mayonnaise Recipe)
If you’ve ever wondered how to make homemade mayo from scratch, you’re in the right place. Once you make your own mayonnaise at home, it’s hard to ever go back to store-bought — because the flavor is fresher, the texture is creamier, and best of all… you control every ingredient.
Whether you’re trying to avoid seed oils, preservatives, artificial stabilizers, or you just love cooking everything from scratch, homemade mayo is surprisingly simple and can be ready in less than 5 minutes.
This homemade mayonnaise recipe is made using olive oil, which gives it a rich but smooth flavor that pairs perfectly with sandwiches, dressings, dips, sauces, chicken salad, tuna salad, and more. And yes — you can also use avocado oil, coconut oil, or mix oils depending on your preference.
Why You’ll Love This Recipe
- Made with simple pantry ingredients
- Ready in under 5 minutes
- No artificial stabilizers or chemicals
- Customizable flavor (garlic, spicy, herbed, lemon + more)
- Thicker, creamier, and fresher than store-bought
Ingredients For Mayonnaise
- Egg- The emulsifier that thickens the mayo
- Olive oil- The fat base that creates the creamy texture
- Dijon mustard- Helps the emulsion + adds flavor
- Lemon juice or white vinegar- Adds acidity + helps stabilize
- Salt- Enhances flavor
Tip: Room temperature ingredients help the mayo emulsify faster and prevent separation.
How to Make Homemade Mayo (Step-by-Step)
ou can make it in a food processor, blender, or with an immersion blender — the immersion blender works the fastest and is almost fail-proof.
► Immersion Blender Method (Best + Easiest)
- Add the egg, mustard, lemon juice, and salt to the bottom of a tall jar.
- Pour the olive oil on top — do NOT mix yet.
- Place the immersion blender at the bottom of the jar and turn it on.
- Once the bottom starts to thicken and turn white, slowly lift the blender upward until all the oil is incorporated.
- Taste and adjust seasoning.
Your mayo will be thick, creamy, and ready to use!
► Blender or Food Processor Method
If you’re using a blender or food processor:
- Add egg, lemon juice, mustard, and salt.
- Turn the blender on low.
- Slowly drizzle in the olive oil — the thinner the stream, the better the emulsion.
- Once it thickens, stop blending and taste.
Flavor Variations
Make this mayo your own with these easy add-ins:
- Garlic Aioli– 1–2 cloves minced garlic
- Spicy Mayo– 1–2 tbsp sriracha, jerk sauce, or hot sauce
- Lemon & Herb– Lemon zest + parsley, dill, or thyme
- Honey Mustard Mayo– 1–2 tsp honey or maple syrup
- Jamaican Fusion– A pinch of jerk seasoning, pimento, or paprika
Storage & Shelf Life
Store homemade mayo in an airtight container or jar in the refrigerator.
- Shelf life: About 5–7 days
- Do NOT freeze mayo — it will separate.
- Always use a clean spoon to avoid contamination.
Ways to Use Homemade Mayo
- Sandwiches and wraps
- Potato salad or pasta salad
- Chicken salad or tuna salad
- Burger spread
- Salad dressing base
- Dip for fries or wings
- Jerk chicken sandwiches (our favorite 😌🔥)
Frequently Asked Questions
Can I make this without raw eggs?
Yes — you can use pasteurized eggs or aquafaba (chickpea liquid) for a vegan version.
Why did my mayo not thicken?
Usually because the oil was added too quickly or the ingredients were too cold. Place it in the fridge for 10 minutes, then try blending again.
Can I use avocado oil to make mayonnaise?
Absolutely, avocado oil makes a lighter, milder mayo.
Is homemade mayo healthier than store-bought?
Yes — because you control the ingredients and avoid processed seed oils and preservatives.
”Prove me, O Lord, and try me; test my heart and my mind. For your steadfast love is before my eyes, and I walk in your faithfulness.“ Psalm 26:2-3 ESV
Wisdom
Oftentimes in life we always try to prove ourselves to people. When what we should be doing is trying to prove ourselves good for our Father in the heavens.
We must keep our heart stayed on Him and not the things in this world, or put people above Him. All of us must love Him with all our heart, all our mind, all our soul, and all our strength. We have to perfect our love for Him. Nothing else matters but what you do for Jesus Christ in this lifetime. We must prove our love by casting out fear and trusting in Him.
Keeping our minds stayed on Him by thinking about heavenly things and not the things of the world. Seeking first His kingdom and its righteousness and all else we need in life will be added to us. He loves us so much, and He is faithful. He sent His only Son Jesus to die for us to prove His love, and He is faithful and just to forgive us our sins.
Live for God, for He is all that matters. Prove yourself to Him and forget about proving yourself to people.
How to Make Homemade Mayo (The Best Olive Oil Mayonnaise Recipe)
Ingredients
- 1 large egg (room temperature)
- 1 cup olive oil (or avocado oil for a milder flavor)
- 1 tsp Dijon mustard
- 1-2 tsp lemon juice or white vinegar
- ¼ tsp salt (adjust to taste)
- Optional Add-Ins (Choose Any)
- 1 clove garlic (for garlic mayo/aioli)
- ¼ tsp black pepper
- ¼ tsp paprika
- ½ tsp honey or maple syrup (for a hint of sweetness)
- 1-2 tsp hot sauce or jerk seasoning (for spicy mayo)
- Fresh herbs like parsley , dill, thyme, or chives
Instructions
- You can make it in a food processor, blender, or with an immersion blender — the immersion blender works the fastest and is almost fail-proof.
► Immersion Blender Method (Best + Easiest)
- Add the egg, mustard, lemon juice, and salt to the bottom of a tall jar.
- Pour the olive oil on top — do NOT mix yet.
- Place the immersion blender at the bottom of the jar and turn it on.
- Once the bottom starts to thicken and turn white, slowly lift the blender upward until all the oil is incorporated.
- Taste and adjust seasoning.
- Your mayo will be thick, creamy, and ready to use!
► Blender or Food Processor Method
- If you’re using a blender or food processor:
- Add egg, lemon juice, mustard, and salt.
- Turn the blender on low.
- Slowly drizzle in the olive oil — the thinner the stream, the better the emulsion.
- Once it thickens, stop blending and taste.
Equipment
Notes
Nutrition
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