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.

homemade mayonnaise in a jar

When I first learned how to make homemade mayonnaise, 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! 

Tools Required for Making Homemade Mayonnaise in a Jar

  • 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.

Ingredients for Homemade Mayonnaise in a Jar

ingredients for homemade mayonnaise on a counter
  • 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.

How to Make Homemade Mayonnaise in a Jar 

Mix: 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. 

making mayonnaise with an immersion blender

Blend: 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.

making mayonnaise with an immersion blender

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.

making mayonnaise with an immersion blender

Store: 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.

jar of homemade mayonnaise

For the freshest flavor, use it within 1-2 weeks.

Tips for Success

homemade mayo in a jar

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.

  • Room-Temperature Ingredients: Starting with ingredients that are all at room temperature is more than a tip; it’s almost a secret ingredient in itself. When everything’s at the same temperature, it comes together much more easily, making your mixing job easier and reducing the chances of your mayonnaise separating. 
  • High-Quality Ingredients: Since mayonnaise doesn’t have a long list of ingredients, each one really matters. Opting for high-quality eggs, oil, and any other add-ins can significantly improve the taste of your final product. It’s all about the flavors blending well together.
  • Avoid Using a Bowl: It might seem like any old container would work, but the shape can affect how well the ingredients emulsify. A container that’s too wide could make it harder to blend everything properly.
  • Skip the Food Processor or Blender: While using a food processor or blender for convenience is tempting, they can sometimes work a little too well, incorporating too much air or overheating the mixture. This can affect the texture and firmness of your mayonnaise.
  • Experiment with Flavors: Once you’ve mastered the basic recipe, don’t be afraid to experiment with it. Adding herbs, garlic, mustard, or spices can create delicious variations. It’s a great way to tailor your mayonnaise to match specific dishes or preferences. You can also use different types of vinegar or even substitute the vinegar for lemon juice to adjust the acidity and add a fresh twist.

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.

Why Make Your Own Homemade Mayonnaise?

mayonnaise in a jar

Making your own mayonnaise is about avoiding the additives found in commercial products. It’s also about enhancing the flavor of your dishes with a richer, creamier condiment. The simplicity of the ingredients allows each quality to shine through, providing a superior taste that can be adjusted to suit your preferences.

This easy homemade mayonnaise in a jar recipe is a perfect first step for making your own condiments. It brings a fresh, creamy touch to sandwiches and salads, making it clear that homemade can truly enhance the taste of your favorite dishes. With just a few basic ingredients, you can add a personal touch to your meals, inspiring you to try more homemade creations. 

If you’re looking for another simple and tasty homemade condiment, try my Italian dressing recipe next!

Easy Homemade Mayonnaise in a Jar

Learn to make easy, creamy, homemade mayonnaise in a jar! This simple guide uses basic ingredients for a fresher, tastier alternative to store-bought.
Makes about 1 cup.
Prep Time 5 minutes
Total Time 5 minutes

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

  • Room-Temperature Ingredients: Starting with ingredients that are all at room temperature is more than a tip; it’s almost a secret ingredient in itself. When everything’s at the same temperature, it comes together much more easily, making your mixing job easier and reducing the chances of your mayonnaise separating. 
  • High-Quality Ingredients: Since mayonnaise doesn’t have a long list of ingredients, each one really matters. Opting for high-quality eggs, oil, and any other add-ins can significantly improve the taste of your final product. It’s all about the flavors blending well together.
  • Avoid Using a Bowl: It might seem like any old container would work, but the shape can affect how well the ingredients emulsify. A container that’s too wide could make it harder to blend everything properly.
  • Skip the Food Processor or Blender: While using a food processor or blender for convenience is tempting, they can sometimes work a little too well, incorporating too much air or overheating the mixture. This can affect the texture and firmness of your mayonnaise.
  • Experiment with Flavors: Once you’ve mastered the basic recipe, don’t be afraid to experiment with it. Adding herbs, garlic, mustard, or spices can create delicious variations. It’s a great way to tailor your mayonnaise to match specific dishes or preferences. You can also use different types of vinegar or even substitute the vinegar for lemon juice to adjust the acidity and add a fresh twist.

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15 Comments

  1. 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!