Quick & Easy Homemade Mayo Recipe with Olive Oil

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This might be the easiest kitchen staple recipe you’ve ever made! It’s a favorite recipe of mine simply because it’s low effort. Once you make this simple homemade mayo, you’ll never go back to store-bought again. Seriously — it’s that good and that easy. You only need 5 minutes, a handful of ingredients, and an immersion blender. 

Rich, creamy, and full of flavor, homemade olive oil mayo is easy to make and free from the preservatives and additives found in most commercial store-bought versions. And I don’t know about you, but I just never have mayo on hand when I need it. No problem when you can whip it up quickly using simple ingredients you already have at home. 

Whether you’re spreading it on a sandwich, mixing it into a dressing or salad, or using it as a base for a sauce, this homemade mayo is a healthy recipe that will elevate anything you put it on. 

You might also like our recipes for other kitchen staples like: Homemade Chorizo Seasoning, Homemade Taco Seasoning, or Hot Cocoa Mix.

Why You’ll Love This Homemade Mayo Recipe

Making your own mayo isn’t just about better flavor. It’s about better ingredients. Store-bought mayo often contains soybean oil, preservatives, or even added sugars. When you make it at home, you control the quality of the oil (bye-bye canola and vegetable oil), the type of seasoning, and the overall flavor. Plus, the fresh taste is unbeatable!

Use those basic pantry ingredients you probably already have on hand to make this homemade mayo recipe in under 5 minutes. You’ll have a clean and natural — no artificial ingredients, preservatives, gums, or added sugars — spread in no time. This mayo works great as a base for salads, dips, or dressings and has a creamy and rich flavor with a little tang.

Tools 

• Immersion blender (stick blender) with a mixing cup – for quick and even emulsification
• Measuring spoons and cups – for measuring out ingredients
• Airtight jar or container – for storing your mayo
• Spatula – to scrape down the sides of the cup

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Ingredients

• 1 large egg, room temperature
• 1 cup olive oil (or another neutral oil like avocado oil)
• 1/2 teaspoon mustard powder
• 1 teaspoon lemon juice (or vinegar)
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon garlic powder (optional)
• Pinch of Black pepper

Instructions for Homemade Mayonnaise Recipe

Prepare the Ingredients: Crack the egg into a tall jar or immersion blender cup. Add 1/4 cup of the olive oil, mustard powder, garlic powder, lemon juice, salt, and pepper.

Blend Mayo: Place the immersion blender at the bottom of the jar. Mix the ingredients by pulsing the blender a handful of times. Slowly drizzle a thin stream of oil (from the remaining 3/4 cup) as you continue to blend. Move the stick blender up and down to make sure you incorporate all the ingredients into your mayo. Blend until thick (don’t over blend).

Taste and Use: Taste your mayo and adjust the seasoning as needed. You may want to add more salt or extra lemon juice for more tang. Use right away or transfer to a jar and store in the fridge.

NOTES

• Makes about 1 Cup of Mayo
• You can alternatively try using a food processor if you don’t have an immersion blender, but I have not personally made it this way

Tips for Perfect Creamy Mayo

• Use Room Temperature Ingredients: Cold eggs or oil can prevent emulsification.
• Blend Slowly: Starting slowly helps the oil and egg combine properly.
• Neutral Oil Works Best: Avocado oil or light olive oil will give the best flavor — avoid strong-flavored oils like extra virgin olive oil.
• Add Flavor: Mix in garlic, herbs, or sriracha for a custom mayo.

Variations and Add-Ins

This simple homemade olive oil mayonnaise can be zhuzhed up to make it a fancy aioli or a great dip. Try these suggestions for more flavor:

• Garlic Mayo: Add one minced garlic clove while blending
• Spicy Mayo: Mix in 1 teaspoon of sriracha or hot sauce
• Herb Mayo: Add 1 tablespoon of chopped fresh herbs like parsley, dill, or basil
• Honey Mustard Mayo: Add 1 teaspoon of honey, and 1 teaspoon Dijon mustard for a sweet and tangy flavor
• Truffle Aioli: Add 1/2 teaspoon minced garlic and 1/2 teaspoon truffle salt

Serving Suggestions

We love using this mayo in chicken salad or tuna salad recipes, or just to spread on sandwiches. You can also use it for:

• Spread on burgers or wraps
• Dipping fries, chicken tenders, or veggies 
• Potato salad or macaroni salad
• Add milk or oils to thin out the mayo and add seasonings for a creamy dressing

Troubleshooting Homemade Mayo

• Oil Separating: This can happen if you add the oil too quickly — go slow and drizzle it in while blending!
• Runny Mayo: If your mayo seems too thin, try adding another egg yolk and blending again.
• Over-Blending: Over-mixing mayo can cause the mayo to break and separate — stop blending as soon as it’s creamy and thick.

Storing Your Mayo

This mayo will not last forever like store-bought mayo, so be sure to use it quickly or just make what you need. Refrigerate any leftover homemade mayo in a sealed airtight container in the fridge for up to 1 week. We do not recommend freezing. 

Homemade mayo is one of those small kitchen wins that makes a big difference in your meals. This simple recipe is creamy, rich, and so much fresher than anything you can buy at the store. Plus, it’s quick! Once you master this easy recipe, you’ll never want to go back to the jarred stuff.

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