Homemade Mayo That Beats Store-Bought Every Time

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How to make thick, creamy mayonnaise at home with an immersion blender

The First Time I Tried Homemade Mayo

I remember the first time I tried making mayo at home. I was so excited to try my new immersion blender (I will link a similar one here!) to start making homemade sauces and dressings of all kinds. But, as usual, it was one of those chaotic evenings with the kids running around, the house a little messy, and me standing in the kitchen wondering where to start, and wondering if I had gone insane by deciding to start making so many things from scratch. While I already loved using my homemade bread and even sometimes homemade buns for sandwiches, I really felt the desire to try and make even more of our delicious sandwiches homemade… starting with the mayo.

Store-bought had always been my go-to, mostly out of convenience, but every time I read the label I cringed. Oils I didn’t want, preservatives I couldn’t pronounce, and that slightly artificial aftertaste that never felt quite right.

So, I was determined to try. And in just a few minutes, I had the creamiest, richest mayo I had ever tasted… and something clicked. In a way, it brought my commitment to healthy living to a new level. I realized that this wasn’t just about condiments, it was about slowing down, choosing wellness for my family, and bringing intentional living even into the smallest corners of our home… like mayonnaise.

Homemade vs Store-Bought Mayo: The Difference

Let’s be honest, store-bought mayo is convenient. Especially when you get the massive Costco sized ones that last forever. But here’s the truth: homemade mayo isn’t just better for you, it tastes completely different.

• Store-bought: Often made with soybean or canola oil, preservatives, sugar, and stabilizers. It’s shelf-stable, but at the cost of quality.
  
• Homemade: Just a few ingredients — egg, oil, vinegar or lemon juice, mustard, and salt. No fillers, no hidden sugars. You control the oil, which means you can choose avocado oil, olive oil, or even a blend, depending on how strong you like the flavour. I usually choose avocado oil.

The difference shows up immediately. Homemade mayo has this light, creamy texture that almost melts in your mouth. It tastes fresh, not flat. And once you start making it, store-bought just feels… blah.

The Immersion Blender Method: Foolproof Every Time… Once You Master It

If you’ve ever been nervous about emulsifying oil, I promise you, the immersion blender is your best friend. Traditional whisking takes forever, but with this method, you’ll have mayo in just a few minutes, and without the sore arms.

If you read my recipe for homemade ranch dressing, I explain a little more about how to properly use an immersion blender so you aren’t making the recipe 3 times over. Because I’ve definitely been there.

Here’s the main secret: add your ingredients in the right order and don’t move the blender until it thickens.

I repeat, DO NOT MOVE THE BLENDER! If you move it too soon, the emulsification will break and it cannot be fixed, and you will be forced to start over.

Here are the steps for this homemade mayonnaise recipe:

1. In a tall jar or container just a bit wider than your blender, add:
   
   • The egg
   • Neutral tasting oil (like avocado, grapeseed or light olive oil)
   • Apple cider vinegar or lemon juice
   • Dijon mustard or yellow mustard (or a small amount of mustard powder like my recipe below)
   • Fine sea salt
     
2. Place the immersion blender at the very bottom of the jar.
   
3. Turn it on and hold it still. Within seconds, the mixture will start to emulsify — creamy mayo forming at the bottom, bubbling to the top. Do not move the blender until the mixture is almost entirely emulsified.
   
4. Slowly lift the blender as the emulsion rises. This will literally make or break your recipe. If you do it correctly, within a minute, you’ll have thick, luxurious mayo.

Recipes to Try With Your Homemade Mayo

One of my favourite things about making my own mayo is how versatile it is. It becomes the base for so many other recipes in our everyday meals.

• Spread it on my Easy Burger Buns for a summer BBQ or Easy Homemade Bread for sandwiches.
  
• Stir it into my Homemade Ketchup for a quick fry sauce.
  
• Whisk it into my creamy Ranch Dressing for veggies or chicken.
  
• Use it as a base for my tangy Honey Mustard recipe.

I also love to use it in things like chicken or egg salad or even macaroni salad. Then it’s not just mayo anymore! It’s the foundation for flavour, the start of meals that feel special without being too complicated.

Why This Matters for Busy Moms

At first glance, mayo might seem like a small thing. But as a Canadian mom who has learned the hard way that survival mode can creep in without warning, I know that these little choices matter. Making mayo at home is about more than saving money or skipping preservatives. It’s about slowing down, practicing intentional living, and reclaiming joy in homemaking. My favourite part is just the sense of pride I get knowing that what my family is eating was made with my own hands.

Want More Recipes and Glow Living Tips?

If this kind of homemaking rhythm speaks to you, I’d love to invite you to subscribe to Let’s Glow. You’ll get exclusive discount codes, wellness tips for busy moms, and updates whenever a new recipe or intentional living post goes live. Because this journey is so much better when we walk it together.

Some Glow Encouragement

Like I always say, you don’t have to overhaul your entire pantry to start living with intention. It honestly just starts with one choice. And sometimes it begins with something as small as choosing homemade mayo over store-bought. Step by step, choice by choice, you can move from survival to thriving. And I promise, it tastes better too. 😉

Here is my favourite homemade mayo recipe. I’d love to hear if you try this recipe — let me know in the comments!