Homemade Mayonnaise
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5 from 2 votes

Homemade Mayonnaise

This Homemade Mayonnaise comes together in just 5 simple minutes with just 4 ingredients! This no-fail recipe tastes SO much better than store brand mayo!
Course Condiment
Cuisine American
Keyword mayonnaise
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 servings
Calories 124kcal
Author Rebooted Mom



  • 1/2 tsp salt
  • 1/2 tsp ground mustard optional
  • 1 large egg room temperature
  • 1 C olive oil NOT extra virgin!
  • 2 Tbsp vinegar or lemon juice


  • Place the salt, mustard and egg in the food processor. Process for 30 seconds, until combined and a pale yellow in color.
  • With the blender running, drizzle in the oil until the mixture is thick and well blended (60-90 seconds). It's important to add the oil slowly - that's what will make a creamier, thicker mayonnaise.
  • With the food processor still going, add the vinegar (or lemon juice), and process for an additional 10-15 seconds.
  • The mayonnaise is now ready. Store in a tightly covered container in the refrigerator for up to 4 days..


  • The best oil to use in mayonnaise is a neutral oil. This recipe uses olive oil - I would avoid extra virgin olive oil just because it has a bitter taste.  You may want to substitute Avocado or sunflower oil instead, though avocado oil may have a quirky flavor.
  • Make sure to use an egg that has been brought to room temperature. If you forget to take one out in advance, put the whole egg in a glass of warm water for 5-10 minutes.
  • This recipe makes just over 1 C. of mayonnaise.


Calories: 124kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 77mg | Potassium: 4mg | Sugar: 1g | Vitamin A: 15IU | Calcium: 2mg | Iron: 1mg