Homemade Mayo (A Simple Pantry Staple You’ll Use Again and Again)

There was a time when mayonnaise wasn’t a specialty item or a brand name—it was just something you made. A few eggs, good oil, a splash of acid, and a steady hand. That was it.

This homemade mayo recipe brings that kind of kitchen confidence back. It comes together in about two minutes, uses simple pantry staples, and creates a creamy, clean mayonnaise that tastes fresher than anything you can buy at the store.

More than that, this is a foundation recipe. It’s the base for chicken salad, potato salad, deviled eggs, creamy dressings, slaws, and sandwich spreads. If you cook from scratch—or want to—this is one of those recipes worth learning once and keeping forever.

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Why Homemade Mayo Belongs in a From-Scratch Kitchen

Homemade mayonnaise isn’t about being fancy or complicated. It’s about control, flavor, and knowing what’s in your food.

When you make mayo at home, you:

• Skip preservatives and unnecessary fillers
• Control the salt, tang, and richness
• Use ingredients you already trust
• End up with a mayo that actually tastes fresh

For many home cooks—especially those who’ve spent years feeding families and keeping a working kitchen—this recipe fits naturally into everyday cooking. It’s fast, reliable, and genuinely useful.

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Why This Homemade Mayo Works Every Time

This recipe is designed to be dependable, not temperamental.

• Whole eggs create a stable, thick emulsion
• An immersion blender removes guesswork and eliminates the need for slow drizzling
• Balanced fat and acid ensure good flavor and texture
• Dry mustard helps the mayo emulsify properly

If you’ve ever had mayo break on you before, this method will feel like a revelation.

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Ingredients for Homemade Mayo

You likely already have everything you need.

Ingredients

• 2 large eggs
• 1 cup olive oil
• 1 tablespoon lemon juice
• 1 tablespoon white vinegar
• ½ teaspoon dry mustard
• ½ teaspoon salt
• ¼ teaspoon paprika
• 1 teaspoon sugar

Why Each Ingredient Matters

• Eggs: Provide structure, richness, and stability
• Oil: Creates body and creaminess
• Lemon juice & vinegar: Add brightness and balance while helping preserve the mayo
• Dry mustard: Acts as a natural emulsifier
• Salt, paprika & sugar: Round out the flavor without overpowering

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How to Make Homemade Mayo (Immersion Blender Method)

This is the simplest and most reliable way to make mayonnaise at home.

1. Add the eggs, olive oil, lemon juice, vinegar, dry mustard, salt, paprika, and sugar to a wide-mouth jar or tall blending container.
2. Place an immersion blender all the way at the bottom of the jar.
3. Turn the blender on and hold it steady for 15–20 seconds, until the mixture thickens and emulsifies at the bottom.
4. Slowly lift the blender to incorporate the remaining oil until smooth and creamy.
5. Taste and adjust salt, sugar, or acid if needed.

That’s it. No whisking. No broken mayo. No stress.

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Texture, Oil Choices, and Storage Tips

• Texture: Using two eggs creates a thicker, richer mayonnaise that works well for salads and spreads.
• Oil Options: Olive oil gives a bold flavor. If it’s too strong, substitute part or all of it with avocado oil for a more neutral taste.
• Storage: Store homemade mayo in a sealed jar in the refrigerator for up to 7 days.

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Recipes That Use Homemade Mayo

This homemade mayonnaise is the base for many other recipes here at The Bluegrass Table. If you’re building a from-scratch kitchen, this is where it starts.

This mayo is used in:

• Classic Southern chicken salad
• Old-fashioned potato salad
• Deviled eggs
• Creamy coleslaw
• Homemade ranch and other dressings
• Simple sandwich spreads

As new recipes are added, they will all link back to this page—making this your go-to reference point.

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Frequently Asked Questions

How long does homemade mayo last?
Up to 7 days when stored in the refrigerator in a sealed container.

Is it safe to use raw eggs?
Use fresh, high-quality eggs and keep the mayo refrigerated. Home cooks have safely used this method for generations.

Can I use a different oil?
Yes. Avocado oil works very well and has a mild flavor.

Why did my mayo turn out thick immediately?
That’s exactly what you want. The immersion blender creates instant emulsification.

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A Pantry Staple Worth Keeping

This isn’t just a recipe—it’s a skill. Once you’ve made mayonnaise this way, it becomes second nature. You stop buying jars you don’t love and start building meals from simple, dependable basics.

If you cook from scratch, this is a recipe worth printing, bookmarking, and coming back to again and again.