Homemade Mayonnaise
Skip the store-bought jar and whip up this creamy, tangy, and rich homemade mayonnaise in just 5 minutes! You only need a few basic ingredients to make this kitchen staple at home.
Mayonnaise is one of those condiments we often grab off the shelf without thinking twice, but once you try making it from scratch, there’s no going back.
This recipe comes from my early days of experimenting in the kitchen—when I ran out of mayo mid-sandwich prep and decided to make my own.
The result?
A fresher, better-tasting version that instantly upgraded every dish it touched.
It became a go-to trick I now always use to impress guests or just elevate everyday meals.
Why You’ll Love This
- Tastes better than store-bought: Creamy, rich, and perfectly tangy—nothing compares to the homemade version.
- Quick and easy: Takes less than 5 minutes from start to finish with a few pantry staples.
- No preservatives: Just clean, simple ingredients you can pronounce.
- Customizable: Add herbs, garlic, or lemon zest to suit your flavor preferences.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Cuisines: American, French
Servings: 1 cup
Estimated Cost: $1.50
Equipment:
- Immersion blender or food processor
- Measuring spoons and cups
- Tall jar or mixing bowl
Ingredients
- 1 large egg (room temperature)
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar or lemon juice
- 1 cup neutral oil (like avocado, grapeseed, or light olive oil)
- Salt, to taste (about 1/4 teaspoon)
Step-by-Step Instructions
- Start with the egg: In a tall jar or mixing bowl, crack the egg and make sure the yolk stays intact.
- Add flavor: Add Dijon mustard and vinegar (or lemon juice) on top of the egg.
- Pour in oil: Gently pour in the oil. Let the mixture settle for a few seconds so the oil floats above the egg.
- Blend: Insert the immersion blender into the bottom of the jar. Turn it on and hold it still for 10–15 seconds until the mixture emulsifies. Then slowly lift the blender to incorporate the rest of the oil.
- Season: Add salt to taste and blend again briefly to combine.
- Store: Transfer to a jar and refrigerate. Use within 5–7 days.
Nutrition Facts (Per Tablespoon, Approximate)
- Calories: 90
- Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 10mg
- Sodium: 60mg
- Carbohydrates: 0g
- Protein: 0g
Tips for Success
- Room temperature is key: Use room temperature ingredients for the smoothest emulsion.
- Use a tall, narrow jar: This helps the immersion blender emulsify the mayo faster.
- Don’t skip the acid: Vinegar or lemon juice is essential to help stabilize the mixture and add tang.
- Add oil slowly (if using a food processor): If you’re not using an immersion blender, drizzle the oil in slowly while blending for best results.
Homemade Mayonnaise
Ingredients
- 1 large egg room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar or lemon juice
- 1 cup neutral oil like avocado, grapeseed, or light olive oil
- Salt to taste (about 1/4 teaspoon)
Instructions
- Start with the egg: In a tall jar or mixing bowl, crack the egg and make sure the yolk stays intact.
- Add flavor: Add Dijon mustard and vinegar (or lemon juice) on top of the egg.
- Pour in oil: Gently pour in the oil. Let the mixture settle for a few seconds so the oil floats above the egg.
- Blend: Insert the immersion blender into the bottom of the jar. Turn it on and hold it still for 10–15 seconds until the mixture emulsifies. Then slowly lift the blender to incorporate the rest of the oil.
- Season: Add salt to taste and blend again briefly to combine.
- Store: Transfer to a jar and refrigerate. Use within 5–7 days.
Notes
- Room temperature is key: Use room temperature ingredients for the smoothest emulsion.
- Use a tall, narrow jar: This helps the immersion blender emulsify the mayo faster.
- Don’t skip the acid: Vinegar or lemon juice is essential to help stabilize the mixture and add tang.
- Add oil slowly (if using a food processor): If you’re not using an immersion blender, drizzle the oil in slowly while blending for best results.
Common Questions
Can I use olive oil instead of a neutral oil?
Yes, but keep in mind that extra virgin olive oil has a strong flavor. Light olive oil is a better choice for a milder taste.
How long does homemade mayo last?
Stored in an airtight container in the fridge, it lasts up to 1 week.
Is it safe to use raw eggs?
If you’re concerned about raw eggs, use pasteurized eggs or look for eggs labeled safe to eat raw.
Can I make this mayo without an immersion blender?
Yes, you can use a food processor or blender, just make sure to pour the oil in very slowly while blending to ensure proper emulsification.
Thanks for stopping by and trying out this easy homemade mayonnaise recipe!
I hope it becomes a kitchen staple for you, just like it did for me.
Happy blending and enjoy every creamy bite!