Easy Homemade Mayonnaise in a Jar Recipe
Learn to make easy, creamy, homemade mayonnaise in a jar! This simple recipe uses basic ingredients for a fresher, tastier alternative to store-bought.
When I first learned how to make homemade mayonnaise in jar, I was shocked by how easy it was.
I’d always just picked up a jar from the store, never really thinking about making it myself.
But when I tried it, I was instantly won over. It wasn’t just easy; it tasted way better than what I was used to buying. This inspired me to fine-tune my own recipe.
I’m excited to share it with you because it’s just a few basic ingredients, and you can mix them all up in a jar with an immersion blender in just minutes!
Recipe Tips for Success
Making mayonnaise at home is really about finding what works for you and having a bit of fun experimenting. These tips should give you a solid starting point.
- Use Room-Temperature Ingredients: Cold ingredients don’t mix well. Keep everything at room temp to avoid separation.
- Pick Quality Ingredients: Few ingredients mean no room for shortcuts. Use fresh eggs, neutral oil, and good vinegar or lemon juice for bold flavor.
- Skip the Bowl: Use a tall, narrow jar. It forces the ingredients to emulsify quickly and evenly.
- Stick with an Immersion Blender: Food processors can overdo it. Immersion blenders are faster, easier, and deliver perfect consistency.
- Experiment with Flavors: Add garlic, herbs, mustard, or swap vinegar for lemon juice. Create your own spin on this kitchen staple. No fuss. No extras. Just a simple recipe done right.
No fuss. No extras. Just a simple recipe done right.
Ingredients
- 1 Egg: As fresh as possible and at room temperature
- 1 Cup Avocado Oil: This oil is preferred for its neutral flavor, but feel free to substitute it with any light oil you have.
- 1 Tablespoon Apple Cider Vinegar: This adds a delightful tangy kick. Apple cider vinegar is a personal favorite around here.
- 1/2 Teaspoon Sea Salt: Start here and then adjust to taste. It’s all about finding the perfect balance for your palate.
Tools
- Immersion Blender: The hero tool for achieving that creamy emulsion.
- Jar: Pint-sized mason jars work great, but any jar that’ll fit your immersion blender will do.
- Measuring Cups/Spoons: Essential for precise ingredient measurements.
How to Make Homemade Mayonnaise in a Jar
Add the egg, oil, vinegar, and salt to a jar wide enough to fit the immersion blender. I use a pint-sized wide-mouth mason jar.
Put your immersion blender in all the way to the bottom of the jar so it covers the egg, and then turn it on high right from the start.
Blend it without moving for about 10 seconds, then slowly move it up and down until the mix thickens into mayo. This should take 10-20 seconds.
If you’re using a mason jar like me, just grab a lid and store it in the fridge. Otherwise, scoop your mayo into any container with a lid.
I find it helpful to write the date on the side of my jar with an acrylic paint pen, so I always know when it was made.
For the freshest flavor, use it within 1-2 weeks.
FAQs
What is the best oil to use for homemade mayonnaise?
The best oil for your homemade mayo really depends on your taste. Avocado oil is my favorite. But if you’re after a more traditional flavor, light olive oil is a great choice. Just steer clear of strong-flavored oils that can overpower your mayonnaise.
How long does homemade mayo last?
Homemade mayonnaise will last for about 1-2 weeks in the fridge.
Why did my homemade mayo turn out runny?
If your homemade mayonnaise turned out runny, it might be because the emulsion didn’t form properly, which is crucial for achieving that creamy texture.
Adding an extra egg yolk can often fix this. Egg yolks contain lecithin, a natural emulsifier that helps oil and water (from the vinegar in your mayo) mix together more effectively.
By blending in an extra yolk, you’re increasing the emulsifying agents, which can help thicken your mayo and save it from being too runny.
Can you freeze mayonnaise?
No, I wouldn’t freeze mayonnaise. The emulsion can break, leaving you with a separated, watery mess when it thaws. It’s best enjoyed fresh!
Why is vinegar in mayonnaise?
Vinegar is a natural preservative that extends the shelf life of the mayo by creating an environment that discourages bacterial growth. Its acidity also helps stabilize the emulsion.
Is raw egg in homemade mayo safe?
In the US, the likelihood of getting salmonella in raw eggs from large-scale or factory farms is remarkably low, at about a 0.005% chance. This risk is even further reduced when using eggs from small-scale farms.
Personally, I’ve never been concerned about this, particularly because I use fresh eggs from my own chickens.
Pin for Later!
If you’re looking for another simple and tasty homemade condiment, try my Italian dressing recipe next!
Easy Homemade Mayonnaise in a Jar
Ingredients
- 1 cup avocado oil
- 1 egg
- 1 tbsp apple cider vinegar
- 1/2 tsp sea salt
Instructions
- Add the egg, oil, vinegar, and salt to a jar wide enough to fit the immersion blender. I use a pint-sized wide-mouth mason jar.
- Put your immersion blender in all the way to the bottom of the jar so it covers the egg, and then turn it on high.
- Blend it without moving for about 10 seconds, then slowly move it up and down until the mix thickens into mayo. This should take 10-20 seconds.
- If you’re using a mason jar like me, just grab a lid and store it in the fridge. Otherwise, scoop your mayo into any container with a lid.
- For the freshest flavor, use it within 1-2 weeks.
Notes
- Use Room-Temperature Ingredients: Cold ingredients don’t mix well. Keep everything at room temp to avoid separation.
- Pick Quality Ingredients: Few ingredients mean no room for shortcuts. Use fresh eggs, neutral oil, and good vinegar or lemon juice for bold flavor.
- Skip the Bowl: Use a tall, narrow jar. It forces the ingredients to emulsify quickly and evenly.
- Stick with an Immersion Blender: Food processors can overdo it. Immersion blenders are faster, easier, and deliver perfect consistency.
- Experiment with Flavors: Add garlic, herbs, mustard, or swap vinegar for lemon juice. Create your own spin on this kitchen staple. No fuss. No extras. Just a simple recipe done right.
We love this mayo for tuna salad and egg salad sandwiches. It’s a staple in our house. And so nice to take one more things off of the ‘must-get-at-grocery-store’ list!
I know, right?!
I have to try this. Too many ingredients in the store bought! Thank you!
100%. Even the “natural/organic” versions have too many.
This homemade mayo is so much better than store bought… but I defiantly need the hand blender;)
Yes, an immersion blender is a must-have kitchen tool. I found mine at Costco for a good price.
I haven’t tried with ACV before! Definitely going to give this a go today! Thanks 🙂
You’re welcome! I love using ACV whenever I can.
M husband loves mayonnaise! Keeping this one thanks
You’re welcome! Thanks for the comment.
Makes the perfect mayo every time!
I have been thinking about making my own mayonnaise. Thanks so much for this!
I want to try this! I would love to be able to make some whenever I need it.
This looks so simple I think even I can do it! Thanks for sharing!
So easy and so tasty. Never going back to store bought!
Excellent instructions! Looks delicious.
Hi! How long does this last?
1-2 weeks in the fridge. 🙂
I can’t figure out why mine separated and didn’t work?? What do I do? I’m scared to try again and waste again…
Hi Cassie! If it separated, you can always add another egg to thicken it and still use it. I’ve done that before! But, to avoid separation, be sure all ingredients are room temperature and use a wide mouth mason jar (not a bowl). Hope this helps!