Once You’ve Made this Mayonnaise, You’ll Never Buy It Again

If you’ve never tried making your own mayonnaise at home, you’re in for a treat. Store-bought mayo is convenient, sure, but homemade mayonnaise? It’s on a whole other level. It’s creamier, fresher, customizable, and you know exactly what’s going into it.

This simple mayonnaise recipe (with a garlicky aioli twist) takes just a few minutes with a stick blender, and the result is rich, velvety, and absolutely delicious spread on sandwiches, dolloped onto grilled meats, or served alongside roast veggies.

👉 In this post, you’ll get:

  • A quick and foolproof mayonnaise recipe made with everyday ingredients
  • Tips to prevent your mayo from splitting (and how to fix it if it does)
  • Fun variations and serving ideas to try

Why Make Homemade Mayonnaise?

Once you make mayo from scratch, you’ll probably never look at the store-bought jar the same way again. Here’s why it’s worth whipping up:

  • Fresher flavor – when it’s homemade, you can be sure that there are no preservatives or fillers that tarnish the flavour.
  • Customizable – to this basic recipe, you can add herbs, garlic, spices, or even swap the vinegar for lemon juice. The world is your oyster, and you can have lots of fun.
  • Budget-friendly – homemade mayonnaise costs less to make, especially if you go through mayo as fast as most families do!
  • Foolproof – with a stick blender, homemade mayo comes together in under 5 minutes.

Ingredients You’ll Need

mayonnaise recipe

Here’s what makes this mayonnaise recipe extra special — it’s flavored with garlic, smoked paprika, and parsley, giving it that gorgeous aioli vibe.

  • 2 eggs
  • 2 tablespoons white vinegar
  • 1 – 1 ½ cups neutral oil (canola, vegetable, or rice bran)
  • 1 teaspoon chicken stock powder
  • 2–3 cloves garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon parsley
  • ⅓ teaspoon erythritol sweetener (like Truvia — optional, add at the end)

Step-by-Step Instructions

  1. Start with the base
    Crack your eggs into a wide-mouthed jar (big enough to fit your stick blender). Add vinegar, garlic, chicken stock powder, smoked paprika, and parsley.
  2. Blend until smooth
    Using your stick blender, pulse the mixture until the garlic is completely pulverized. This ensures your mayo doesn’t have big chunks of garlic floating around.
  3. Add the oil slowly
    With the blender running, drizzle in the oil in a thin, steady stream. This is the secret to a thick, creamy mayo that doesn’t split. Keep going until it reaches your desired consistency (I usually use between 1 and 1 ½ cups of oil).
  4. Taste and sweeten
    Once thick, taste the mayonnaise. If you like a hint of sweetness, stir in a little erythritol. Start small — a little goes a long way!

Chef’s Tips for Perfect Mayonnaise

  • Use a wide jar – it needs to fit your stick blender snugly to emulsify properly, plus the jar then doubles as storage. Screw the lid on, and you’re all set!
  • Oil choice matters – stick to neutral oils (canola, rice bran, sunflower). Olive oil can make it bitter.
  • Go slow with the oil – pouring too fast is the number one reason mayo splits.
  • Fixing a broken mayo – if it does separate, start with a new egg yolk in a clean jar and slowly blend the broken mayo into it.

Flavor Variations

Once you’ve mastered this base mayonnaise recipe, the fun begins. Try these twists:

  • Lemon & Dill Mayo – swap vinegar for lemon juice and stir in fresh dill.
  • Chili Mayo – add a teaspoon of sriracha or chili paste.
  • Mustard Mayo – whisk in Dijon for a tangy kick.
  • Herb Mayo – fresh basil, chives, or coriander make it bright and fresh.

Storage and Shelf Life

Homemade mayonnaise doesn’t last as long as the jarred stuff because it doesn’t contain preservatives (it’s worth it for the elevated flavour and health benefits, though!). Store it in a clean, airtight jar in the fridge for up to 1 week.

Serving Ideas

This garlicky mayonnaise recipe is so versatile. Use it as:

  • A spread for sandwiches and wraps
  • A dip for fries, roast potatoes, or veggie sticks
  • A drizzle over grilled chicken or fish
  • A creamy base for salad dressings

Mayonnaise Recipe (Printable)

Homemade Mayonnaise (Garlic Aioli Style)

  • Servings: ~1 ½ cups
  • Prep time: 5 minutes
  • Cook time: 0 minutes

Ingredients:

  • 2 eggs
  • 2 tbsp white vinegar
  • 1–1 ½ cups neutral oil
  • 1 tsp chicken stock powder
  • 2–3 cloves garlic
  • 1 tsp smoked paprika
  • 1 tsp parsley
  • ⅓ tsp erythritol (optional, to taste)

Instructions:

  1. Crack eggs into a wide jar. Add vinegar, garlic, chicken stock, smoked paprika, and parsley.
  2. Blend with a stick blender until garlic is smooth.
  3. With blender running, drizzle in oil slowly until thick.
  4. Taste and stir in a pinch of erythritol if desired.

Chef’s Tip: For the creamiest mayo, add the oil in a thin stream. If it splits, restart with a fresh egg yolk and blend slowly.

Notes

  • Use a wide jar with a tight-fitting lid (an old peanut butter jar works perfectly).
  • This mayonnaise recipe should always be stored in the fridge.
  • Taste and adjust as you go — that’s the beauty of homemade mayo!

💬 Have you ever tried making your own mayonnaise recipe at home? If so, did it turn out creamy or did you have to rescue a split batch? Let me know in the comments below — I’d love to hear your tips and tricks!

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