If you’ve ever stared at an empty mayo jar mid-meal prep and thought, “Ugh, I don’t have time to make this from scratch”—I get it. I used to think the same thing. Homemade mayonnaise sounded complicated, intimidating, and like one more thing I’d mess up.

But after struggling with sensitivity to preservatives and wanting more control over what goes into our food, I finally gave it a try. And Momma? It was so much easier than I expected.

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In this post, I’m sharing:

How to make mayonnaise from scratch in under 5 minutes
My exact recipe using olive oil
How long DIY mayo lasts in the fridge
Real-life tips (and grace!) if you’ve had it break before

Let’s take the pressure off—and bring back a little calm to your kitchen.

This post is all about making mayonnaise from scratch.

Why I Started Making Mayonnaise From Scratch

I didn’t grow up making my own condiments. Honestly, I thought DIY mayo was reserved for the ultra-crunchy or ultra-talented. But as I became more sensitive to preservatives, I started paying attention to what was actually in the foods we used every day—especially store-bought mayo.

So one day, when we ran out and I really needed it for dinner, my husband suggested we try making our own. It felt like one of those “well, it can’t get worse” moments. But guess what? It worked. It took less than five minutes and used ingredients we already had on hand.

I never looked back.

How to Make Mayonnaise From Scratch (With Olive Oil)

This is my go-to method that works every time—and no, it’s not fussy or complicated. I use an immersion blender and make it right in the beaker that came with it.

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🌿 My Best Mayonnaise From Scratch Recipe

Ingredients:

1 whole egg (I use our fresh backyard chicken eggs)
1 cup oil (I use olive oil, but canola or avocado oil work too)
1 tablespoon mustard (regular yellow or Dijon)
1 tablespoon lemon juice
Pinch of salt

🥣 Instructions:

Place everything in the tall cup or beaker that came with your immersion blender.
Make sure your immersion blender catches the egg yolk in the blade at the bottom.
Turn it on and hold it still at the bottom for 30 seconds to a minute—until it thickens and starts to sound like it’s working harder.
Once it starts thickening, slowly move the blender up and down to incorporate the oil from the top.
Blend until it’s fully combined and creamy.

That’s it. It thickens like magic when you do it this way!

What to Do if Your Mayo “Breaks”

If your mayo has ever stayed watery or separated, I’ve been there. Here’s the trick that changed everything for me:

👉 Make sure the immersion blender stays at the bottom and catches the yolk before you move it. That’s where the emulsion starts.

Once it begins to thicken, then you can move it gently up and down to mix in the oil. If you start moving it too soon, it won’t set properly.

How Long Does Homemade Mayo Last?

I store mine in a half-pint mason jar with a tight-fitting lid in the fridge. It usually lasts about 2 weeks for us. It might last longer, but I always toss it once it starts to split or won’t hold together anymore.

Real-Life Ways I Use Homemade Mayo

Here’s how it shows up in our everyday meals:

On sandwiches (and even hot dogs)
In place of butter for grilled cheese (yes—it works!)
For our favorite cilantro-lime dressing
In egg salad and pasta salads
Homemade ranch dressing
On breakfast sandwiches
As a burger condiment

It’s such a versatile staple—and honestly, once I got used to having it on hand, I can’t go back.

Worried About Raw Eggs? Here’s My Take

I use fresh eggs from our chickens, so I know they’re only a few days old and from healthy hens. I feel comfortable using them raw in something like mayo. But if you’re nervous, you can lightly fry the egg (just until the white is set and yolk is still soft) and use that instead.

This is a “you get to decide” moment.

“But Dana… I’m Too Tired to Make My Own Mayo.”

Oh friend—I told myself that for years. Until we ran out one night and I really needed it for dinner. We gave it a try, and when it actually worked… I couldn’t believe how simple it was.

Sometimes we think it’ll be harder than it is—and if it doesn’t work? No harm done. But if it does work, you just gained another kitchen win.

And that matters.

Final Thought: Progress, Not Perfection

Making mayonnaise from scratch doesn’t have to be Pinterest-perfect or gourmet. It can be messy, simple, and real. Just like motherhood.

If you’re craving more simple, nourishing wins like this—check out my From-Scratch, Not Stressed Starter Pack. It’s full of meal rhythms, easy pantry dinners, and encouragement for tired moms trying their best.

👉 Grab the free Starter Pack here

You’ve got this, Momma.
One step, one jar of mayo, one breath at a time.

This post is all about making mayonnaise from scratch.