Mayonnaise is one of those condiments that seem to have an almost magical quality to them. Creamy, tangy, and versatile, it’s a staple in many kitchens around the world. While store-bought mayonnaise is convenient, there’s something special about making your own from scratch. Not only does homemade mayonnaise offer a fresher taste, but it also allows you to control the quality of ingredients and customize flavors to your liking. Use it when making your favorite sandwiches, such as our Breakfast BLT.

Ingredients and Substitutions

You can easily tweak the ingredients to suit your preferences and dietary preferences.

  • Canola oil: Substitute with grapeseed or vegetable oil.
  • White wine vinegar: Try apple cider vinegar or white vinegar as alternatives.
  • Dijon mustard: Use yellow mustard for a milder taste.

How to Emulsify Mayonnaise

This process involves very slowly combining oil with other ingredients while whisking or blending to create a creamy texture. The egg yolks act as emulsifiers, stabilizing the mixture. Adding the oil gradually and mixing continuously helps the oil droplets disperse evenly, resulting in a smooth emulsion. Patience and attention are key to achieving perfect mayonnaise.

A close-up image of a mason jar filled with homemade mayonnaise.

Storage Tips

To keep your homemade mayonnaise fresh, store it in a clean, airtight container in the refrigerator. It will stay good for up to one week. Since it contains raw eggs, it’s important to store it below 40°F (4°C) to prevent bacteria growth. If you notice any changes in color, texture, or smell, it’s best to discard it. Enjoy your homemade mayonnaise in various dishes and make sure to store it properly for freshness.

a mason jar filled with homemade mayonnaise.


Prep Time 15 minutes
Total Time 15 minutes
Mayonnaise is creamy, tangy, and versatile, and a staple in many kitchens! Make your own from home with just a few simple ingredients!


  • 2 large eggs, room temperature
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon granulated sugar
  • 2 cups canola oil


  • To the bowl of a food processor, add eggs, vinegar, lemon juice, mustard, salt, and sugar. Process for 30 seconds, or until smooth & combined.
  • With the food processor on, gradually add the oil in a thin stream, until the liquid thickens & lightens.
  • Store in a sealed container in the refrigerator for 3-4 days.


Attention Readers: The USDA advises caution regarding recipes that contain raw eggs. Although the likelihood of illness from consuming raw egg products is generally low, for added safety, consider using pasteurized eggs, which can be purchased and used confidently in this recipe.

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