This homemade mayonnaise recipe is the easiest way to make a creamy jar of mayo with 5 ingredients, one mason jar, and an immersion blender. It is fresh, rich, lemony, and ready in about 2 minutes.

If you have only ever bought mayonnaise at the store, this version feels almost too simple. You add hard-boiled eggs, water, lemon juice, olive oil, and salt to a tall jar, blend until smooth, then taste and adjust. That is it.

I love this method because it gives you control over the flavor. Make it brighter with more lemon, richer with extra virgin olive oil, or turn it into a quick garlic spread when you want something close to aioli sauce.

Homemade mayonnaise recipe blended in a mason jar with lemon olive oil and hard-boiled eggs on a kitchen counter

Why Make Homemade Mayonnaise?

Homemade mayonnaise tastes fresher than most bottled versions because you are making it right before you use it. The texture is creamy and spoonable, the lemon tastes bright, and the salt can be adjusted exactly the way you like.

  • No preservatives or artificial additives – Just simple ingredients you can recognize.
  • You control the flavor – Add more lemon, more salt, or a milder oil if you prefer.
  • It is fast – The blending takes about 30 to 60 seconds.
  • It is flexible – Use it as a sandwich spread, salad base, dip starter, or quick sauce.

This is also a good recipe to know when you are building simple sauces at home. If you like creamy condiments, you may also enjoy my burger sauce or Big Mac sauce.

What You’ll Need

This recipe makes about 1 cup of mayonnaise. Use a tall, wide-mouth mason jar or a narrow blending cup so the immersion blender can pull everything together without splashing.

Hard-boiled eggs olive oil lemon juice water and salt for homemade mayonnaise recipe

  • 2 hard-boiled eggs – These give the mayo body and a mellow egg flavor.
  • 2 tablespoons water – Helps the blender move and loosens the texture.
  • 1 tablespoon fresh lemon juice – Adds brightness and balances the richness.
  • 1/2 cup olive oil – Creates a rich, smooth finish. Use a mild olive oil if you want a gentler flavor.
  • A pinch of salt – Start small, then adjust after blending.

Fresh lemon juice is worth it here. Bottled lemon juice can taste sharper, while fresh lemon keeps the mayonnaise clean and balanced. If lemon is your favorite brightener, my golden lemon lentil soup is another cozy way to use it.

How to Make Homemade Mayonnaise

The whole method happens in the jar. The most important detail is using a container that fits your immersion blender closely enough to blend the eggs and oil into a thick, smooth mayo.

Step 1: Add the Eggs

Place the peeled hard-boiled eggs directly into a tall, wide-mouth mason jar. If your eggs are large, cut them in half so the blender can catch them more easily.

Step 2: Add Water, Lemon, Oil, and Salt

Pour in the water, lemon juice, and olive oil. Add a small pinch of salt. It is better to start lightly because you can always add more after blending.

Step 3: Blend Until Creamy

Lower the immersion blender into the jar, then blend for 30 to 60 seconds. Move the blender slowly up and down until the mixture turns thick, pale yellow, and creamy.

Step 4: Taste and Adjust

Taste the mayonnaise. Add a little more salt if it tastes flat, or a small squeeze of lemon if you want it brighter. Transfer it to a clean jar, cover, and refrigerate.

Immersion blender making homemade mayonnaise in a mason jar until thick and creamy

Best Tips for Creamy Mayo

  • Use a tall jar – A narrow container helps the blender work efficiently and keeps splashing down.
  • Blend slowly at first – Give the eggs a few seconds to break down before lifting the blender.
  • Choose your olive oil carefully – Extra virgin olive oil gives a fruity flavor, while mild olive oil tastes more neutral.
  • Adjust after blending – Salt and lemon are easier to balance once the mayonnaise is creamy.
  • Keep it chilled – Homemade mayo should be stored covered in the refrigerator.

Flavor Variations

Garlic Mayo

Add 1 small grated garlic clove before blending. This makes a quick garlic mayo that is lovely with roasted vegetables, sandwiches, fries, or grilled chicken. For a stronger garlic sauce idea, see my garlic parmesan sauce.

Dijon Mayo

Add 1 teaspoon Dijon mustard for a French-style twist. It makes the mayo sharper and especially good in egg salad, chicken salad, or a turkey sandwich.

Herb Mayo

Blend in chopped parsley, chives, dill, or basil after the mayo is smooth. Fresh herbs make it taste lighter and turn it into an easy spread for wraps.

Lemon Pepper Mayo

Add extra lemon juice and a few grinds of black pepper. This version is especially good with seafood, including chilled salads like my seafood salad.

How to Use Homemade Mayo

Once you have a jar of homemade mayo in the fridge, it becomes a tiny shortcut for fast meals. Spread it on sandwiches, whisk it into dressings, or use it as the creamy base for simple salads.

Fresh homemade mayonnaise in a mason jar with hard-boiled eggs lemon olive oil and salt

  • Use it in tuna salad, egg salad, chicken salad, or seafood salad.
  • Spread it on burgers, wraps, or breakfast sandwiches.
  • Thin it with lemon juice for a quick salad dressing.
  • Mix it with garlic, herbs, or mustard for a dipping sauce.
  • Use a spoonful to make creamy classics like Waldorf salad.

If you are already boiling eggs, this mayo pairs nicely with other egg-forward recipes too. For a breakfast idea, try these mini egg burgers.

Storage and Food Safety

Store homemade mayonnaise in a clean, covered jar in the refrigerator and use it within 3 to 4 days. Because this recipe is homemade and does not contain commercial stabilizers or preservatives, make a small batch and keep it cold.

Use clean utensils each time you scoop from the jar. If the mayo smells off, separates in an unusual way, or tastes sour beyond the lemon, discard it and make a fresh batch.

Common Mistakes

  • Using a jar that is too wide – The blender may not catch the ingredients well enough.
  • Using a very bitter olive oil – Strong oil can overpower the mayo.
  • Adding too much salt at the start – Season lightly, then adjust after blending.
  • Skipping the lemon – Lemon keeps the flavor bright and balanced.
  • Making too much at once – A small batch is better because homemade mayo is best fresh.

Frequently Asked Questions

Can I make mayonnaise with hard-boiled eggs?

Yes. This version uses hard-boiled eggs for a creamy, sturdy mayo-style spread. It is different from classic raw-egg mayonnaise, but it is very easy and beginner-friendly.

Does it taste like store-bought mayo?

It tastes fresher, richer, and more egg-forward. If you want it closer to store-bought mayo, use a mild olive oil and keep the lemon modest.

Can I use avocado oil instead?

Yes. Avocado oil makes a milder mayonnaise and is a good option if you do not want a strong olive oil flavor.

How long does homemade mayonnaise last?

It is best used within 3 to 4 days when stored covered in the refrigerator.

Can I make it without an immersion blender?

An immersion blender is the easiest tool for this recipe. A small food processor can also work, but you may need to stop and scrape the sides until the mixture becomes smooth.

Final Thoughts

This homemade mayonnaise recipe is one of those tiny kitchen wins that changes how you think about condiments. Five ingredients, one jar, and a minute of blending gives you a creamy mayo that tastes fresh and real.

Try it once as written, then make it your own with garlic, Dijon, lemon pepper, or fresh herbs. It is simple enough for a weekday sandwich and good enough to make a basic salad feel special.