Easy Homemade Whole Egg Mayonnaise

mayonnaise in glass bowl

milanfoto / E+ / Getty Images

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 16 servings
Nutrition Facts (per serving)
251 Calories
28g Fat
0g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 16
Amount per serving
Calories 251
% Daily Value*
Total Fat 28g 36%
Saturated Fat 2g 11%
Cholesterol 23mg 8%
Sodium 100mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 1g
Vitamin C 0mg 0%
Calcium 4mg 0%
Iron 0mg 1%
Potassium 10mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Wondering how to make mayonnaise? This whole egg mayonnaise recipe is quick and easy with the help of a food processor. An immersion blender is even easier. Avoid using a regular blender, however, as it does not work as well.

Home cooks concerned about salmonella may prefer to use pasteurized eggs. In general, select only very fresh eggs and ones with no cracks in the shell. Be sure the shells are clean and free of impurities before cracking open the eggs.

For extra flavor, try using some olive oil in place of vegetable oil or add a pinch of cayenne pepper.

Yields 2 1/2 to 3 cups of mayonnaise. Discard unused mayonnaise after 10 days.


  • 2 large eggs

  • 2 tablespoons vinegar, or lemon juice

  • 1 tablespoon Dijon mustard

  • 1/2 teaspoon salt, or to taste

  • 1/2 teaspoon white pepper

  • 2 cups vegetable oil

Steps to Make It

Immersion Blender Mayonnaise

  1. Measure all ingredients into a tall mixing cup.

  2. Insert the blender and process on high speed until mayonnaise forms, usually in half a minute. Move the blender up and down and in a circular motion to be sure that everything is fully mixed.

  3. Taste; if desired, adjust salt or lemon juice. If you feel the mayo is too thick, thin it by blending in very hot water one teaspoon at a time. If it's a bit thin, blend in a little more oil, a tablespoon or two at a time.

Food Processor Method

  1. Measure out the eggs, vinegar, mustard, salt, and white pepper into the bowl of a food processor. Blend on slow speed until well combined. 

  2. Increase the speed to high and add the vegetable oil in a slow, continuous trickle through the feeder tube until the mayonnaise thickens. How much oil this takes depends on how large the eggs were.

  3. Taste the mayonnaise; adjust the seasoning and lemon juice or vinegar to taste. Briefly blend again to incorporate any additions.

  4. If you feel the mayonnaise is too thick, simply add hot water one teaspoon at a time with the motor running until the mayonnaise has the desired consistency.

Storing Homemade Mayonnaise

Immediately store the homemade whole egg mayonnaise in a jar or plastic container in the refrigerator. Discard unused homemade mayonnaise after 10 days.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

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