April 17, 2026

Homemade Mayonnaise (Easy, Pantry-Friendly Recipe)

Once you begin making homemade mayonnaise yourself, it becomes a staple, and it fits naturally into a stocked-pantry kitchen built on simple, reliable ingredients.

It’s such a basic recipe that I hesitate to share, but I recently shared my Tuna Macaroni Salad recipe which calls for mayonnaise, so I figured I should add this here too, in case you need a good mayonnaise recipe.

This version comes together in just a minute or two using a handheld immersion blender. It is thick, creamy, and dependable, without the seed oils or additives found in store-bought jars. I whip up a batch when making tuna macaroni salad, deviled eggs, dressings or dips, or sandwich salads and spreads.

For the best flavor, I prefer using refined avocado oil. Its neutral flavor allows the richness of the egg and the brightness of the lemon to come through without competing. Other oils can be used, but some, like olive oil, can create a stronger flavor that is not pleasant for some people.

This recipe uses a raw egg, which is traditional for mayonnaise. I personally use fresh eggs from our hens and am comfortable with that choice. Do what you are comfortable doing.

Pantry Notes

I like to use refined avocado oil for neutral flavor
Lemon juice or vinegar both work for the acidic element, I prefer lemon juice
Yellow mustard is my favorite, but you could use dijon or stoneground if you like

In terms of storage, homemade mayonnaise should be kept refrigerated and is best used within one to two weeks, though many find it keeps well a bit longer when handled carefully and stored in a clean, airtight jar. In fact, many claim it lasts a month or longer, but I’ve never had a batch stick around that long so I cannot speak to it. I will say I’ve never had it spoil, and we always get through it within a couple weeks. It lasts at least that long for us.

Tools & Technique

I swear by a high-powered immersion blender (this is the one I use). It creates a thick, consistent mayonnaise in just seconds. This model is powerful and has no trouble whipping up mayonnaise.
I do not like to use a blender, as it can be difficult to get the contents out!
If your immersion blender fits into a wide-mouth mason jar, you can mix and store in the same container, which keeps things simple and tidy.
Use a jar or container that is just slightly wider than the head of your immersion blender. The tighter space helps the mayonnaise emulsify quickly and evenly.
When starting, place the blender at the bottom of the jar and let it run for a few seconds before lifting. This helps the emulsion form properly right from the start.

A good immersion blender makes all the difference here. Some models struggle to properly emulsify, while a strong one creates a thick, consistent mayonnaise almost instantly. It is a worthwhile tool if you plan to make this regularly.

Simple, dependable, and made with ingredients you recognize, this is the kind of recipe that supports a well-stocked kitchen and cooking from scratch at home.