How To Make Homemade Mayonnaise Stay Fresh Up to a Month

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Sneak Peek: Find out how to make homemade mayonnaise last longer by adding a small amount of yogurt whey to extend the freshness window from a week to a month.

Homemade Mayonnaise That Stays Fresh For a Month - jar of mayo with ingredientsPin

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You may have a new reason to save the whey you get from draining yogurt. Keep reading to discover how this magical ingredient will help you make homemade fermented mayonnaise that can extend the shelf-life (in your fridge) for up to a month.

Don’t worry. Adding a small amount of whey won’t affect the taste of your mayo.

Three Reasons Why You Should Make Mayonnaise at Home

  1. If you run out of your usual mayonnaise, making it yourself could save you a last-minute trip to the grocery store. All of the ingredients are likely already in your kitchen.
  2. Customize it to your taste or a specific recipe. Add herbs, garlic, and lemon, among other things.
  3. This homemade mayonnaise has an incredibly smooth and velvety texture.

Happy Cooks Speak Up

“This is excellent… I have tried different recipes and nothing compares to this. I used the avocado oil.. very smooth, mild texture.” — STEPH J.

How Long Does Homemade Mayonnaise Stay Fresh?

If you’ve never made mayonnaise before, you may not know that ordinarily, homemade mayonnaise recipes are supposedly only good for a week in the fridge. Of course, commercially-made mayonnaise has preservatives added, so it keeps much longer.

So why make it myself? I don’t know about you, but our mayonnaise usage can be sporadic. I’m afraid I couldn’t use an entire recipe in a week.

How Whey Extends the Freshness of Mayo

As it turns out, adding whey (that yellowish liquid you see collected on top when you first open a container of yogurt) to homemade mayo seems to extend the freshness window up to a month. It’s called Lacto-fermented mayonnaise or fermented mayonnaise.

If you make Greek yogurt at home, save some of the whey you strained from your yogurt.

yogurt whey used to ferment homemade mayoPin

Not into homemade yogurt? No worries! Pour off the liquid you see on top of commercial yogurt when opening it. You only need a tablespoon. Of course, the yogurt should be unflavored.

Tips for Making Homemade Mayo

Most recipes use a blender to mix mayonnaise, but a food processor also works. And guess what? A whisk and a bowl will work if you are in the mood for a little exercise.

In reality, what’s most important about making mayonnaise is that your eggs be at room temperature before you start. A bowl of warm water from the faucet will warm your unshelled eggs in just a few minutes if you haven’t planned ahead.

How To Make Homemade Mayonnaise with Whey for Longer Shelf-Life (In the Fridge)

eggs in blender to make mayoPin
Add the first five ingredients to your blender.
ingredients in a mixerPin
Blend well.
mixing oil into mayo in blenderPin
Slowly drip oil into the blender.
pint of homemade mayoPin
Stir yogurt whey into mayonnaise. Store in a jar. Leave finished mayonnaise at room temperature for 8 hours to activate the enzymes found in yogurt whey and extend the shelf-life of your mayonnaise.
whey mayo as a dip with fresh veggiesPin

FAQs About Homemade Mayonnaise with Yogurt Whey

How can I make this mayonnaise thicker?

I’ve heard from some readers that their mayonnaise wasn’t as thick as they would like. I went back to the kitchen and experimented a bit. If you use 2 egg yolks instead of 1 whole egg and 1 egg yolk and reduce the vinegar to 1 teaspoon instead of 2, your mayonnaise will be thicker if all other things are equal.

Can I use an immersion blender to make this mayo?

If you have an immersion blender, I encourage you to try making mayonnaise with it. Pour the ingredients into the plastic container that often comes with it, or use a quart glass jar.

This is how you do it: Add all the ingredients (except the pepper) in the order given with the oil last. Plunge the blender to the bottom of the jar or container. Turn on the immersion blender and slowly pull it up through the mixture. It takes about 20 seconds to go from the bottom to the top. Then, pump up and down two or three times. Stir in the pepper by hand. Let the mayonnaise stand at room temperature for eight hours before storing it in the fridge.

Why does my mayo look greasy?

If you mix the mayo too long, it will begin to break down. Add one tablespoon of boiling water and mix it with the mayonnaise to make it thick again.

What can I do with mayonnaise?

Try it in my Greek Yogurt Chicken Salad with Poppy Seeds, Ham Salad, or my sister’s famous Potato Salad with Cooked Dressing.

Help at Your Fingertips: For questions or suggestions, email Paula at If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

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Homemade Mayonnaise That Stays Fresh for a MonthPin
Yield: 20 servings (1 tablespoon)

Homemade Mayonnaise that Lasts Longer

This standard mayonnaise recipe has 1 tablespoon of whey added. Instead of a week in the refrigerator, your homemade mayonnaise will keep for a month.

Rate this recipe

(5 stars if you loved it)

5 from 41 votes
Prep time: 10 minutes
Total time: 10 minutes


  • 2 large (36 g) egg yolks (room temperature)
  • 1 teaspoon apple cider, white vinegar, or lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon whey drained from plain yogurt
  • pinch sea salt
  • 1 cup (198 g) avocado oil or vegetable oil
  • dash of cayenne red pepper


  • Combine 2 large (36 g) egg yolks (room temperature), 1 teaspoon apple cider, white vinegar, or lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon whey, and a pinch sea salt, in a
    bowl, a blender, or a medium mixing bowl.
  • Drip or barely trickle 1 cup (198 g) avocado oil into the egg mixture with the machine on or while you whisk vigorously by hand.
  • Add a dash of cayenne.
  • Pour finished mayonnaise into a glass jar and cover. Allow to sit on the kitchen cabinet at room temperature for 8 hours, then refrigerate.


This mayonnaise will stay fresh for about a month when refrigerated.
One of the reasons I like to make my own mayonnaise is so I can use one of my favorite foods, avocado oil. You can substitute vegetable oil or grapeseed oil. I don’t personally care for olive oil in my mayonnaise because of the strong flavor.


Serving: 1tablespoon | Calories: 105kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 5mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a

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Recipe Rating


  1. 5 stars
    This was great! I used MCT oil for no flavor. It was fantastic.

    1. Hi Charleen,

      Fantastic! Glad you loved it. Thank you for taking the time to write.

  2. Hi – why are you only using the yolks? Can you put the whole eggs in?
    Thanks, Judy

    1. Hi Judy,

      That’s a good question, and I should add something to the post about this. I’m an angel food cake maker, so I’m always happy to freeze the whites and save them for my next cake, but not everybody does that.

      As far as the mayonnaise, using only yolks makes it richer and better tasting, but I’m sure that may be a personal preference, depending on who you talk to. Some people say using the whole egg gives a different texture, possibly fluffier. I have not tested whole eggs in this recipe, so I can’t speak from experience.

      It’s worth a try.

    2. Where can I get whey so I too can make this?

      1. Hi Marty,

        Go to the grocery store and buy plain regular or Greek yogurt (fat content doesn’t matter). Pour a cup into a fine strainer and wait for the whey to strain out into the bowl below the strainer. You might get lucky, and there will be enough whey sitting on top of the yogurt when you open it, so you won’t have to strain it. That’s it.

  3. I make mine with unflavored coconut oil and use an immersion blender using a wide mouth pint jar. Much easier than scraping out of blender.
    I whole egg (from chickens fed no corn of soy)
    1 1/2 T lemon juice
    1t white wine vinegar
    1/2 dijon mustard
    1/4t sea salt
    1 cup unflavored coconut oil.
    1T whey (I make from Raw Milk and freeze in 1T cubes)
    I don’t like Olive oil for the same reason, it’s to strong and so is avocado oil. But I don’t use any seed oils. I avoid all polyunsaturated oils. I am glad you use whey.

    1. Thank you for taking the time to share. I agree with you. Immersion blenders are the best!

  4. 5 stars
    I’m definitely going to make this – (gave a 5 star review because I already know I’m going to love it 😉 – it sounds yummy! And what I like, too, is it has *0* sugar! I’m tired of added sugar in store-bought items (as I’m sure many others are, as well)…when, meanwhile, I’ve all but given it up (99.9%)! That it gets a bit of fermentation is an added bonus, too!

    1. Hi Lynne,
      Making mayonnaise can be tricky sometimes. I’m hoping yours turns out perfect. Thanks for the high rating.

  5. Rebecca Jenner says:

    5 stars
    This was my first try at making mayonnaise and it was easy!! I was worried because the cayenne pepper came out of the jar faster than I had anticipated but the mayonnaise tastes great! Thank you for the recipe!!!

    1. Hi Rebecca,
      Thank you for the exellent feedback. Mayonnaise can be a bit tricky but I’m so happy it worked out for you.

  6. Not sure if it was the avocado oil or the additional liquid from the whey, but mine came out pretty thin/runny. I used in immersion blender and fresh eggs from my chickens. Even if it’s a little runnier, it’s definitely worth the shelf life!

    1. Were any of the ingredients you used cold? You could always try adding another egg yolk (room temperature, of course). Fresh eggs? You are blessed!

  7. 5 stars
    This is excellent… I have tried different recipes and nothing compares to this. I used the avocado oil.. very smooth, mild texture.

    Thank you. I have not failed with any of your recipes 😊

    1. Hi Steph,
      I’m so glad this worked for you. Thank you for the five-star rating.

  8. Will grapeseed oil work in making this mayo? I’m planning on using whey from sour cream and omit the yolk and see how it goes.

    1. Hi Vee,

      I feel certain the grapeseed oil will work just fine. I can’t say about omitting the yolk and using whey from sour cream. You’re on your own with those modifications. I would love to know how it turns out.

  9. Can you use the whey from sour cream in this recipe instead of using yogurt whey? Thanks!

    1. Hi Katelyn,
      I haven’t tried that, but I will now. If it works, I’ll come back and add it to this post. Meanwhile, if you try it, let me know if it seems to make a difference in how long mayo stays fresh.

  10. christian says:

    Hi, will the mayo with whey last longer without using a refigirator?

    1. Hi Christian,
      Mayonnaise should be kept refrigerated whether it has mayo or not. No difference.

  11. ii have always made my own mayonnaise with raw egg ,but for health reasons i no longer do not want to use uncooked yolks, can i mke this by cooking the yolks

    1. Hi Elle,

      I have not tried it with my recipe. I found this recipe online from “The Incredible Egg.” I don’t know if the whey trick would work with their recipe, but it’s worth an experiment. Let me know if you try it and it works.

  12. Kathleen Forrest says:

    I just attempted to make this mayo, everything at room temperature, and I got soup! It refuses to thicken! Do I have to toss it and start over? It has never failed me before. The only thing I did differently is, I was low on avocado oil, so I used half avocado oil and half peanut oil.
    Is there a save for this?

    1. Hi Kathleen,

      I’m so sorry about your mayonnaise. I found this article online that has several good suggestions you might try to save it.

  13. What an amazing tip this is. I’m so glad to have come across it. However, I only have one concern, do you think this would work with vegan/healthy mayo made using cashews or white bean milk? I personally can’t figure out just by thinking 😅🌸

    1. Hi Mila,

      I’m sorry, but I have no idea. Vegan recipes are out of my lane. You might ask somebody who blogs about vegan food.

  14. This method is indeed interesting, I’m going to try this but I’ll pasteurize the eggs first and get the pH to 4.7, that should in theory give at least 2-3 months shelf life and kill off any salmonella if present in the eggs.

    I’ll report back after a few months..

    1. 2-3 months? I can’t recommend keeping it for that long. I’ll be interested to hear back from you.

  15. Debbie Berry says:

    Oh no I didn’t see the last instruction to leave on counter for 8 hrs and I put it in the fridge, it’s been there about 40 minutes did I ruin it????

    1. Hi Debbie,

      Retrieve it from the fridge and let it sit on your counter for 8 hrs. Your mayo should be fine.

  16. Hi Paula,
    I’m allergic to eggs, so I make eggless Mayo, which is basically just replacing the egg yolk with milk. So do you think the whey would make the eggless Mayo last as much longer too? Sorry if this sounds weird, but I really liked the idea and don’t know if it will work similarly with eggless mayo. I can try with a small batch and see how long it keeps with whey, right? Thank you.

    1. Hi Maya,
      Worth a try. Let me know how it turns out. My guess would be, “yes.”

  17. 5 stars
    Hello, should I let it sit for 8 hours with the jar open or closed ?

    1. Hi Arnaud,
      I recommend you cover the mayo loosely. For example, lay a plate on top. You don’t want to cut off the oxygen but you also don’t want any foreign bodies or dust to contaminate your mayo. Hope that helps.

  18. I tried using my stand mixer but it’s still liquidity. Any troubleshooting thoughts?

    1. Hi Lyndsay,
      I’m so sorry about your mayonnaise. Let’s troubleshoot:
      1. Were your eggs fresh?
      2. Were they room temperature or slightly warmer?
      3. Is it possible that you mixed too long? Mayonnaise will separate and become runny if you beat it for too long.
      4. I have never made mayonnaise with a stand mixer. But if I did, I would use the whisk attachment. Which attachment did you use?

      Meanwhile, I went back to the kitchen and tried a few things with the recipe. Instead of 1 egg and 1 egg yolk, I used 2 egg yolks. I also reduced the vinegar to 1 teaspoon instead of 2. I put it all together with an immersion blender. It came out much thicker. I loved it. I added the details in the FAQ at the end of the post and also revised the recipe.

      Hope this is helpful.

  19. Pingback: Can You Reheat A Sandwich With Mayo On It? –
  20. Great recipe. Thank you, Any suggestions for those that are lactose intolerant and trying to avoid mike products?

    1. Hmmm. Some people make yogurt and incubate it for 24 hours because it is supposedly lactose-free when you incubate that long. Haven’t tried it myself.

  21. Thanks for the recipe, but I want to ask some say we should use lime juice instead of vinegar. Is it right? But if you don’t have whey can you still make the mayonnaise.

    1. Hi Hannah,
      Good to hear from you. You need something acid. Lime juice, lemon juice, vinegar…they all work. Each will taste slightly different so use whatever tastes good to you. You do not have to have whey to make this mayonnaise. Whey just makes it stay fresh a little longer.

  22. And another question what if I put yogurt in my mayo garlic sauce(not the whey only),do I still need to wait for 8hrs (in room temperature)for fermentation?
    Sorry for my bad english 😓,I hope you can help me

  23. Hello I just want to ask,what if I make a lot of homemade mayo garlic sauce(for shawarma)how many tbsp of whey should I add in it?I hope I can get a reply from you ….

    1. Add 1 tablespoon to 1-1/4 cups of mayo. Your sauce sounds delicious. Yes, you could add yogurt. And yes, you should let it sit for 8 hrs at room temperature. Little yogurt bodies go to sleep when they get cold. Since you actually want some fermentation, you will have to give it some warmth to activate the process. Glad you wrote.

      1. Hi! I’m going to try your recipe as it’s so hard to find mayo without soybean oil in the market.
        I wanted to say the reader that asking about leaving garlic sauce at room temperature for 8 hours. It’s very dangerous to let garlic oil sit at room temperature… it can lead to botulism fyi.

  24. I always make mayo with “extra light” olive oil, which has NO taste–so it can be used for baking as well. Also, pure olive oil is non-GMO. When I do mayo in a blender, I add 1/4 cup of the oil with the other ingredients, blend for 30 seconds, and then blend while adding the rest of the oil in a steady stream (takes about 25 seconds to empty the other 3/4 cup of oil). Works perfectly every time! I’m so glad to know that whey will extend the life of my mayo, because I don’t use it all that fast.

    1. Hi Pat,

      I love hearing about your method and I’m sure others will, too. I like the extra light olive oil for salad dressing. Avocado oil works good for the mayonnaise, too. So grateful for all the choices we have. Right?

  25. I made mayo first time last week. Similar recipie except no whey. It’s on its 10th day and looks and tastes fine. I’m wondering if I could use whey powder instead of the liquid from yogurt. Any thoughts on that?

    1. Hi Barb,

      Good question. From what I’ve read, whey powder is made from the whey produced by cheese. This is a sweet whey compared to yogurt whey which is an acid whey. I don’t think it would work, but I haven’t actually tried it so can’t say with 100% certainty.

  26. Theresa P. says:

    I have been making homemade mayonnaise for a few years now.and the way I make my no fail mayonnaise is put COLD WHOLE egg(s), yes cold! straight from fridge. into a jar that just fits my stick blender (immersion blender) in it. add salt ACV or vinegar of choice or lemon juice, mustard if you like. and choice of oil (I use a combination of evoo, avocado,and coconut oil, melted and slightly cooled. insert the stick blender into the jar all the way down til it sits on the bottom of jar. keep it there for the first 20 seconds of blending, til you can see the mixture at the bottom turning white,(into mayonnaise) then slowly move the stick blender around and up and down til all the ingredients are blended into works every time! and is fast. if you have a problem your jar may be too big. try adding in another WHOLE egg and blend some more.Then stir in the whey. Or can try blending it in with rest of ingredients. and

    1. Hi Theresa,
      So glad you wrote. I have tried this stick blender method and you’re right. IT WORKS! Thanks for going to the trouble to write this out. Paula

  27. How safe is it to use raw eggs in a recipe?

    1. The US Department of Agriculture (USDA) considers it safe to use raw eggs if they are pasteurized. Bottom Line: Raw eggs may contain a type of pathogenic bacteria called Salmonella, which can cause food poisoning. However, the risk of an egg being contaminated is quite low. Quoted from Healthline.

      If people eating this food are very young, very old, or immuno-compromised, I would stick to pasteurized eggs. Otherwise, decide for yourself.

  28. Mary Davis says:

    How can you leave it at room temp for 8 hrs and not have any negative affect? Would it still have this shelf life if I refrigerated it right away?

    1. Hi Mary,
      The 8 hours give the whey time to “ferment” the mayo so it will last longer. I know that word doesn’t sound very appetizing but it seems to work and doesn’t affect the flavor. The mayonnaise has enough acid to keep it safe for 8 hours. Refrigerating right away would most likely not allow or encourage the little yogurt bodies in the yogurt-whey to multiply.

  29. Well, I love this idea, Paula! I like the idea of making my own mayo and have done so, but there are only 2 of us, so it often went bad before I could use it all. This will get me making it more regularly. Does the whey cause the flavor to change significantly? Just wondering. You know I love my yogurt, so a bit of change in the flavor will not discourage me. I am excited to try this with my next available whey. Thanks, Paula.

    1. Hey Becky,
      I can tell absolutely no difference in the flavor. But that is a really good question. So glad you brought it up.