homemade mayonnaise in a white bowl

Homemade Mayonnaise Recipe

This homemade whole egg mayonnaise recipe is easy to make at home and is free of GMO ingredients. This version is quite similar to Best Foods brand mayonnaise.
Course Appetizer
Cuisine American
Keyword easy mayonnaise recipe, how to make mayonnaise
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16 servings
Calories 16 kcal
Author Kris Bordessa


  • 1 large egg, room temperature (this is critical)
  • 2 tsp. apple cider vinegar
  • 1 tsp. water
  • 2 tsp. Dijon-style mustard
  • Pinch sea salt
  • 1 cup extra light olive oil


  1. There are three different ways to make this homemade mayonnaise recipe.

With an immersion blender:

  1. Pour the oil directly into a quart-sized, wide mouth canning jar to the one-cup mark (no measuring cup to wash). Add remaining ingredients. With the blade portion of the blender sitting at the bottom of the jar, pulse three or four times. Now hold the power on while moving the blender up and down in the jar. You'll have nice, thick mayo within 30 seconds.

In a blender:

  1. Add all ingredients except the oil to the blender container. Turn machine on (I use a medium low speed on my Vitamix) and s l o w l y pour in the oil through the feed tube. I mean drip by drip. Or at the very least, the thinnest stream you can possibly pour without adding it drip by drip. Adding the oil slowly is the key to emulsification. It should take about 10 minutes to add the oil.

In a food processor:

  1. Many food processors have a feature that most people don't even know about. The little push tube? Look to see if it has a hole in its base. This is for slowly adding oil! Same drill as above - all ingredients except oil go into the food processor bowl. Put lid in place, turn the machine on and pour the oil into the push tube; it will regulate the flow of oil. It's easier on the arms, faster because of the steady oil stream instead of my hit and miss pouring, and easier to get all the mayo.
  2. This homemade mayonnaise recipe makes a little more than a cup. It lasts a week or so in the fridge.

Recipe Notes

If it's cool at your place, drop the egg into warm water to bring it up to about 80 degrees in temperature. If the egg is too cool (as your home may be during winter months) you'll have a hard time emulsifying this homemade mayonnaise.