How to Make Homemade Mayonnaise Easy – Better Than Store-Bought

Learning how to make homemade mayonnaise that’s better than store-bought was a condiment game changer for me.

I love mayonnaise. Like truly. It’s a sandwich essential and the base for every creamy dressing I make. I grew up on Hellmann’s— a Southern staple in my eyes. (Call me loyal, but I’ve never strayed to Duke’s. I just can’t.)

But I draw the line at eating it by the spoonful. (No judgment if that’s you.) My husband has fond memories of mayo and sugar sandwiches (I have judged that choice.)

While the idea of eating mayo and sugar in one mouthful is shocking, the price of store-bought is equally as shocking. When “mayo” became a line item in my grocery budget, that was my tipping point. It was time to start making my own.

I know it might sound dramatic to say mayonnaise is sacred, but hear me out: when something shows up again and again in our meals, our memories, and our monthly budget—it matters. In our home, the little things are sacred, because they’re the building blocks of a life well-lived. That includes what we eat, how we prepare it, and even how we care for the ingredients.

Turns out? It’s easier, cheaper, and so much better tasting. And I’d bet you already have everything you need to make it sitting in your kitchen right now.

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Why Make Mayonnaise at Home?

• It’s Healthier:
  Most store-bought brands use soybean oil and artificial preservatives like calcium disodium EDTA—not exactly nourishing.
• It’s Affordable:
  I use organic sunflower oil from Costco (around $12/gallon), which makes jars of mayo at a fraction of the store-bought price.
• It’s Customizable:
  Prefer tangy? Add vinegar. Like it sweet? A teaspoon of sugar will do. Once you start tailoring it, there’s no going back.
• Tomato sandwiches: This is the ultimate reason to start making homemade mayonnaise, especially when those homegrown tomatoes make their way into your kitchen.

Part of my philosophy around homemaking is that what we make with our hands—especially food—carries weight. It doesn’t have to be fancy to be meaningful. Homemade mayonnaise is a small act of care that reflects bigger values: nourishing your people, knowing what’s in your food, and slowing down just long enough to taste the difference.

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What You’ll Need: Basic Ingredients

• 2 eggs
• 1 3/4 cup neutral oil (sunflower, avocado, light olive, etc.)
• 1 tablespoon acid (lemon juice or vinegar)
• 1 teaspoon mustard (dijon, yellow, spicy, or whole grain)
• Pinch of salt

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How to Make Homemade Mayonnaise Easy – Immersion Blender Method

1. Add egg, acid, mustard, and salt to a tall wide-mouth jar (one big enough to fit the immersion blender in).
2. Pour oil on top—don’t stir.
3. Place your immersion blender at the bottom of the jar. Turn it on and hold it steady for about 10 seconds.
4. Once it thickens, slowly (very slowly) move the blender up to emulsify the rest. Done! It really is that easy.

The immersion blender is my personal favorite method. This is the one that we own and we really like how powerful and versatile it is.

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How to Make Homemade Mayonnaise Easy – The Blender Method

• Add egg, acid, mustard and salt to the blender pitcher
• Turn blender on low
• Slowly (a nice thin stream) pour the oil into the mixture as it is blending
• Once the oil is incorporated you should have a creamy mayo

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Is Homemade Mayo Safe? (Let’s Talk Eggs)

Yes—but here’s the scoop:

• Raw eggs do carry a low risk of salmonella.
• That risk is greatly reduced by using an acid (lemon juice or vinegar), which lowers the pH and makes the environment less hospitable to bacteria.
• Use clean, fresh eggs—especially if you have backyard chickens. Avoid eggs with visible dirt or cracks.
• You can also buy pasteurized eggs for extra peace of mind.

Important:
Homemade mayo should be refrigerated immediately and not left out for more than 1–2 hours. Salmonella thrives between 44–113°F, which is why temperature control matters.

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Troubleshooting Q&A

Why do I need mustard?
Mustard acts as an emulsifier, helping the oil and liquid bind together. It also adds depth and umami.

Why is my mayo runny?
It likely didn’t emulsify fully. Keep blending and slowly stream in more oil—it usually thickens right up.

How long will homemade mayo last?
We have used out homemade mayo for up to two weeks before. Of course the fresher it is, the better, but it can last at least 10> days in the fridge.

Why does it taste metallic?
It may have sat out too long. While it’s not spoiled, the flavor can start to “turn.”

Why is it bitter?
Chances are, you used extra virgin olive oil. It’s healthy, but not great for mayo. Opt for light olive oil or a more neutral option.

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Ingredient Swaps & Customizing Tips

Acids:

• Lemon juice (fresh or bottled)
• Vinegars: apple cider, white wine, rice wine, red wine

Oils:

• Sunflower
• Avocado
• Light olive (extra-virgin is too bitter)
• Grapeseed

Mustards:

• Dijon
• Yellow
• Spicy
• Whole grain

Eggs are the non-negotiable. They’re what gives mayo its signature creaminess.

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Final Thoughts

I know it’s just mayo. But I also know that in my kitchen, even the smallest, simplest choices are sacred. They shape the way I serve my family, the way I steward our budget, and the way I feel connected to something deeper—like the rhythm of making food from scratch and loving the people around me well.

Once you try this homemade version, you’ll never want to pay full price at the store again. The flavor, the texture, and the customizability make it a staple in my kitchen—and I think it will be in yours, too.

Have you ever made homemade mayo before? Did you love the way it came out? Or did it make you want to never try it again? Let me know in the comments below.