No-Fail Homemade Mayonnaise Recipe

This homemade, no-fail homemade mayonnaise recipe will change your life! It is light with a rich flavor – you will never buy store-bought again!

No-Fail Homemade Mayonnaise Recipe

Prep Time: 5 Minutes Cook Time: 0 Minutes Total Time: 5 Minutes Servings: 2 1/2 Cups

Whether you prefer making all your condiments from scratch or you just need some mayo in a pinch, this recipe is spot on. I never thought I would make homemade mayonnaise when I can just buy a jar at the store.

After all, it’s dairy-free and when on sale not badly priced. But as the price of food costs continues to rise. I thought I better start making some changes. But our family has become brand-specific over the years.

We can not seem to get past purchasing Hellmann’s mayonnaise. But let me tell you, after discovering just how easy it is to make my own, I changed my mind. And the taste…is delicious. Just as good, if not better, than store-bought. I will let you be the judge.

Made with eggs, vegetable oil, salt, and vinegar (or lemon juice)! This recipe will make roughly 2 1/2 cups of mayonnaise.

Why make Homemade Mayonnaise

Pre-made mayonnaise is often made with processed seed oils and long-life eggs (not fresh eggs) and if you read the nutrition label, often has added starches, thickeners, preservatives, and flavorings.

Homemade mayonnaise has zero carbs, moderate protein, and contains healthy fat to make it creamy and delicious. Plus, no added preservatives, and it is made with fresh eggs.

Ingredients Needed To Make Your Quick Mayonnaise

Most mayo recipes call for either lemon juice or white wine vinegar. And truth be told, you can choose to use just one! You just want something acidic. I tend to always make my mayo with distilled vinegar, but you can use whatever you have on hand.

• 2 eggs
• 3 tbsp white vinegar or 11/2 tbsp lemon juice
• 2 cups vegetable oil
• 1 tsp salt
• 1 tsp dry mustard

Quick Tip: If you like spicy mayo, be sure to add in a few squirts of sriracha for a kick.

Please note: Ingredients do not need to be at room temperature. I have made my homemade mayonnaise what feels like a million times, and never once have my eggs been at room temperature. They always come straight from the fridge. Mainly because who has time to wait?

How to Make Mayonnaise

It takes under 5 minutes to make a batch of delicious homemade mayonnaise that puts store-bought mayo to shame. 

Don’t skip steps or you will break your mayo recipe.

STEP ONE: In a blender, blend your eggs, vinegar, and salt. Blend on low until well combined.

STEP TWO: Next, on high, simultaneously, and slowly drizzle in the oil while blending. Little bits at a time. If you add it too quickly, you will break the mixture. This is a delicate process. So take your time.

STEP THREE: Once the oil is incorporated, blend for about 1 more minute.

STEP FOUR: Store in an airtight container for 3 weeks in the refrigerator.

The instructions are short; the ingredients are simple. It’s just a matter of getting the technique down and trusting the process.

Homemade Mayonnaise Recipe

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Eating out is easy, and it usually tastes delicious, but it’s expensive. Making this meal at home will save you money. Add this recipe to your weekly meal plan.