Southern Style 5-Minute Homemade Mayonnaise

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This Southern Style 5-Minute Homemade Mayonnaise is thick, tangy, and made with simple pantry ingredients using an immersion blender. It creates a firm, scoopable mayonnaise similar to the style used in many Southern kitchens for cakes, salads, and sandwich spreads.

This basic mayonnaise recipe skips added sugar and relies on egg yolks and distilled vinegar for structure and flavor. It comes together quickly and becomes a dependable staple rather than something you buy at the store, especially when you use it as the base for sauces like Chipotle Mayo.

A wooden spoon scoops thick, creamy mayonnaise from a glass jar. Fresh eggs and lemons are scattered around on a kitchen counter in the background.

This recipe is also featured in my Substitutions Guide for making common pantry staples at home.

Why This Basic Mayonnaise Recipe Works

A good mayonnaise depends on proper ratios and technique. Just like Dukes, this formulation uses a higher yolk content and controlled acidity to create a stable, firm emulsion that holds its shape after chilling.

Higher egg yolk content: Extra yolks increase lecithin, which strengthens the emulsion and creates a thicker texture.
Distilled white vinegar: Classic Southern sharpness without sweetness, helping the mayonnaise stay firm.
Neutral pantry oil: Canola or soybean oil creates a smooth, stable base similar to traditional commercial mayonnaise.
Bottom-up immersion blending: Allowing the emulsion to form at the base before lifting the blender ensures consistent thickness.

An open glass jar filled with creamy homemade mayonnaise, with a knife scooping some out. Fresh eggs, a lemon, and the jar lid are visible in the background.

Ingredients Overview

This recipe uses soybean oil such as Wesson, whole eggs, additional egg yolks, distilled white vinegar, salt, and ground mustard. The egg yolks and mustard act as emulsifiers, while the vinegar provides tang and helps stabilize the mixture. If you prefer, you can use a light olive oil instead of the soybean oil.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

A bowl of oil, a whole egg, two egg yolks in a dish, a small bowl of liquid, three measuring spoons with powder, and a white towel with yellow stripes on a white surface.

Using Pasteurized Eggs

If you prefer to use pasteurized liquid eggs, substitute:

¼ cup pasteurized whole egg product for 1 whole egg.
2 tablespoons pasteurized egg yolks for 2 egg yolks.

This keeps the texture and structure similar while providing an extra level of food safety. Use a refrigerated pasteurized product and shake well before measuring.

How To Make Southern Style 5-Minute Homemade Mayonnaise

Making this mayonnaise takes only a few minutes when the ingredients are layered correctly. Follow the step-by-step visual guide below for best results.

Add the whole egg, egg yolks, distilled white vinegar, salt, and ground mustard to the bottom of a tall 32-ounce mason jar.

A green measuring spoon with liquid, likely for homemade mayonnaise, is held over a glass jar containing eggs and other ingredients. White measuring spoons, a wooden spoon, and an egg are nearby on a white surface.

Gently pour the oil over the top, allowing it to settle.

A close-up of a metal spoon lifting honey from a glass jar, surrounded by small bowls with yellow liquid, homemade mayonnaise, and a wooden spoon in the background on a white surface.

A black immersion blender is placed in a glass mason jar containing oil and eggs, ready to whip up homemade mayonnaise. Two brown eggs, a white measuring spoon, a small bowl of seasoning, and a striped towel are nearby on a white surface.

Place the immersion blender flat on the bottom of the jar, leaving very little space between the blade and the jar base.

A black immersion blender is blending ingredients in a Ball mason jar filled with oil and other components. Two brown eggs, a white kitchen towel, a spoon, and a container are nearby on a white countertop.

Blend without lifting until a thick white base forms at the bottom. Slowly lift the blender upward while continuing to blend until all the oil is incorporated.

Stir gently if needed and refrigerate to firm.

A wooden spoon scoops creamy, yellow mayonnaise from a glass jar, with fresh eggs and halved lemons visible in the background.

Pro Tip

If you don't have an immersion blender, you can make this basic mayonnaise recipe in a standard blender. Add the eggs, vinegar, mustard, and salt first. With the blender running on low, slowly drizzle in the oil in a steady stream until thick and fully emulsified.

Serving Suggestions

This mayonnaise works anywhere you want a rich, tangy spread. Use it in classic potato salad for a firm, creamy base, or spread it generously on your cold roast beef sandwich for added depth and moisture.

It also makes an excellent binder for chicken salad, deviled eggs, or as the base for a quick homemade dressing when mixed with a little extra vinegar and seasoning.

Slices of ham on a piece of bread, another bread slice spread with homemade mayonnaise, a knife, a whole egg, a halved lemon, and a jar of mayonnaise are arranged on a white surface with a yellow-striped cloth.

Substitutions and Variations

Some useful tips and substitutions when making this recipe:

Use avocado or light olive oil: For a slightly richer flavor, substitute avocado oil or light olive oil for the canola or soybean oil.
Add lemon for brightness: Replace 1 tablespoon of the vinegar with fresh lemon juice for a slightly brighter finish.
Increase tang: Add an extra teaspoon of vinegar if you prefer a sharper Southern flavor.
Garlic variation: Blend in a small clove of garlic for a quick homemade aioli style spread.

Tips for Success

Helpful tips to help you when making this recipe:

Use room temperature eggs: Eggs at room temperature emulsify more reliably and produce a thicker mayonnaise.
Do not lift the blender too soon: Let the emulsion fully form at the bottom before moving upward to prevent separation.
Use a tall narrow jar: A mason jar helps concentrate the oil for a stronger initial emulsion.
Chill before judging thickness: The mayonnaise firms noticeably after refrigeration.

Storage Options

Here is how I store leftovers when making this recipe:

Refrigerate promptly: Store in a tightly sealed jar in the refrigerator for up to 1 week.
Keep it cold: Always return the jar to the refrigerator immediately after use.
Do not freeze: Freezing can break the emulsion and affect texture.

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Frequently Asked Questions

Why did my homemade mayonnaise not thicken?

The immersion blender may have been lifted too soon before the emulsion formed. Keep the blender pressed firmly at the bottom of the jar until the mixture turns thick and white before slowly lifting.

Can I fix broken mayonnaise?

Yes. In a clean jar, add one fresh egg yolk and slowly blend the broken mayonnaise into it a little at a time until it thickens again.

Do the eggs need to be room temperature?

Room temperature eggs emulsify more easily and help the mayonnaise thicken properly. Cold eggs can sometimes slow down the process.

Can I use only whole eggs instead of extra yolks?

You can, but the mayonnaise will be slightly softer. Extra yolks create a firmer, thicker texture similar to Dukes Southern style mayonnaise.

What oil is best for homemade mayonnaise?

Neutral oils such as canola or soybean oil produce the smoothest flavor and most traditional texture. Avocado or light olive oil can also be used.

Can I use apple cider vinegar instead of white vinegar?

Yes, but the flavor will be slightly milder and less sharp. Distilled white vinegar gives the classic Southern tang.

How long does homemade mayonnaise last in the refrigerator?

When stored in a sealed container in the refrigerator, it will keep for about one week.

Is it safe to use raw eggs in homemade mayonnaise?

This recipe uses raw eggs. Many home cooks use fresh eggs without issue, but if you prefer additional food safety assurance, use pasteurized liquid eggs as noted above.

Why is my mayonnaise too thin?

Too much acid or lifting the blender too early can cause a thinner texture. Chilling the mayonnaise will also help it firm up.

Can I add lemon juice to this recipe?

Yes. Replace one tablespoon of the vinegar with lemon juice if you prefer a brighter flavor.

Can I make this without an immersion blender?

Yes. A standard blender works well if you slowly drizzle in the oil while blending.

Why does my mayonnaise taste bitter?

Using extra virgin olive oil can cause bitterness. A neutral oil such as canola or soybean produces a smoother flavor.

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A glass mason jar filled with creamy yellow homemade mayonnaise is being blended with an immersion blender. Nearby are two brown eggs, a white spoon, and a striped kitchen towel on the countertop.

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