This homemade Lemon Mayonnaise recipe is a tangy and creamy emulsion with a rich texture and bright, zesty flavor. Mayonnaise from scratch is a fresher taste compared to store-bought versions and is so much easier than you would think.
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Homemade lemon mayonnaise is super versatile! Use it on sandwiches, in dressings, and even as a base for various sauces like Homemade Tartar Sauce or this Spicy Dipping Sauce. Check out all of our Healthy Dressings, Dips, and Sauces for more inspiration.
I once worked with a chef who warned me never to trust a restaurant that didn’t make its own mayonnaise. “It’s oil and egg!” he’d exclaim. With his British background, his tone carried a touch of Gordon Ramsay-esque disdain. I’ve made my own ever since.
Why YOU will love this recipe
- Homemade versions can be tailored to individual preferences, allowing for experimentation with different lemon varieties, levels of tanginess, and even additional seasonings.
- This recipe strikes a balance of richness and citrusy freshness that elevates the overall taste experience.
- With homemade mayonnaise, you control the quality of ingredients, ensuring that only fresh and high-quality eggs and oil are being used. You can avoid unnecessary additives and preservatives and feel good about what you are eating and feeding your loved ones.
- This lemon mayo is naturally gluten-free. Bonus!
- egg – It is important to use a room-temperature egg for this recipe as they blend much easier than cold ones. Leave the egg on the counter for about 30 minutes or so to bring it to room temp or submerge it in warm water for 5 minutes.
- light olive oil – We recommend using light olive oil over extra virgin olive oil for homemade mayo. The extra virgin has a stronger flavor and because we are using the oil as a healthy emulsifier, not something to add flavor, using the neutral-flavored light oil is preferred. You could also use avocado oil but I discovered through using different products that good quality, cold-pressed avocado oil tends to have a cleaner and more delicate taste compared to lower-quality or refined avocado oils.
- lemon juice – this is the acid to add balance to the creamy components. You could use vinegar if you wanted a less citrusy version.
- dried mustard – This helps to bind the oil and the egg while adding a touch of color. You could also use Dijon mustard.
- sea salt – is always a crucial ingredient to marry the flavors of your recipe.
- food processor – Making the mayonnaise in a blender is possible, but you will need a blender that has an opening on top for adding the oil gradually.
- You could also try using an immersion blender. We recommend using a tall mason jar if you do to prevent any splattering.
- measuring cup with a pour spout – for adding the olive oil.
Start by placing 1/4 cup of the oil, the room-temperature egg, mustard powder, and salt into the food processor or blender.
Next, blend on low to mix together until the egg is incorporated.
Then, while the food processor or blender is running on low, very slowly drizzle in the remaining olive oil.
If you add the oil too quickly you also run the risk of broken mayo.
This is how thin the stream should look:
Finally, add the lemon juice while still mixing on low.
Turn off the appliance and taste for seasonings and adjust for your liking. You can add a pinch more salt or more lemon juice if prefer your mayo with more tang.
We like 4 tablespoons of fresh lemon juice.
Here is the clue: Let the oil stream into your blender or food processor super slowly. This ensures it emulsifies properly which results in a creamy, lush texture.
This is KEY! Make sure your stream is slow and thin. The thinner the better, based on my firsthand experience making a million batches of homemade mayo – haha. This is a fool-proof way to achieve this and creamy mayonnaise.
We also recommend using fresh eggs for this recipe. The fresher they are the creamier the egg yolk will be.
Another great tip is using small spatulas to scrape every last bit of goodness from the food processor. It helps if they are cute colored spatulas too!
- For a fresh twist, add finely chopped fresh herbs like basil, dill, or parsley and lemon zest to the mayo.
- Incorporate a bit of minced garlic into the mayo for a flavorful kick that’s perfect for sandwiches and burgers.
- Grate fresh ginger and add it with lemon juice to create a zesty aioli, excellent for seafood dishes like crab cakes.
- I love to enjoy this mayo by embracing my European side and using it as a dip for Oven Baked French Fries or Roasted Potato Wedges. Just portion it into small side bowls and start dipping! It is worth the calories.
- Use this homemade lemon mayonnaise as the creamy component for potato salad, chicken salad, egg salad, or tuna salad. Flake cooked salmon and mix it with your lemon mayonnaise to create a creamy salmon salad.
- It is perfect for use as a base for homemade Caesar salad dressing.
Freezing can cause it to separate and change in texture, so we don’t recommend it. That is why we suggest making this small batch recipe to ensure you’re using it within its shelf life.
Crafting your own mayonnaise lets you control the ingredients, flavors, and freshness. You can avoid additives and customize the lemony tang to your liking.
Store in an airtight container in the fridge for 1 to 2 weeks. It’s essential to keep it cold to maintain quality.
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**This recipe was originally posted on May 15, 2015, updated on December 29, 2020, and updated again on August 13, 2023, with recipe notes, writing, and photos.**
If you’ve tried our Homemade Mayonnaise Recipe, please rate it and let us know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Homemade Lemon Mayonnaise
- First, place ¼ cup of the olive oil in the food processor or blender and set the rest aside. Add the egg, mustard powder, and fine sea salt, and start to blend on low.
- Then, very slowly drizzle in the rest of the olive oil. Make sure that the stream of oil is really thin as you drizzle it in and that you pour very slowly. This is important for thick and creamy mayo. Once all of the oil has been added, blend in 2 tablespoons of lemon juice.
- Next, turn off the appliance and taste for seasoning. Add more lemon juice or salt to taste.
- It is important to use a room-temperature egg for this recipe. Leave it on the counter for about 30 minutes to bring it to room temp or submerge it in warm water for 5 minutes.
- Store in an airtight container in the fridge for 1 to 2 weeks. It’s essential to keep it cold to maintain quality.