Failproof 1-Minute Homemade Mayonnaise (Better Than Store-Bought!)
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I don’t think I’ll ever buy mayo again after making this homemade version—it’s that good! Store-bought mayonnaise just can’t compare to the fresh, creamy taste you get from whipping up your own in literally 60 seconds. This failproof immersion blender method is life-changing: no whisking, no dripping oil slowly, and it almost never breaks.
Once you try this ultra-creamy homemade mayonnaise, you’ll be spoiled forever. It’s perfect for sandwiches, potato salad, aioli, or anywhere you need a rich, tangy spread.
Why Make Homemade Mayonnaise?
- Tastes amazing: Fresh ingredients mean brighter flavor—no weird preservatives.
- Super easy: The immersion blender does all the work.
- Customizable: Adjust the tang, add garlic for aioli, or herbs for fun variations.
- Healthier options: Use avocado oil or light olive oil for better fats.
Ingredients (makes about 1 cup)
- 1 large whole egg (room temperature; use pasteurized if concerned about raw eggs)
- 1 tablespoon lemon juice (freshly squeezed) or white wine vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt (or to taste)
- 1 cup neutral oil (avocado oil, light olive oil, canola, or vegetable oil—avoid strong extra-virgin olive oil)
How to Make Homemade Mayonnaise (Step-by-Step)
This immersion blender method is truly failproof!
- Pour the oil on top. Let everything settle for 15–30 seconds so the oil floats above the other ingredients.
- Insert the immersion blender all the way to the bottom, covering the egg yolk.
- Turn the blender on high and keep it firmly on the bottom for 10–15 seconds without moving it. You’ll see the emulsion start forming (it turns creamy white at the bottom).
- Once it begins to thicken, slowly tilt and lift the blender up and down to incorporate the remaining oil. Blend until fully thick and creamy (total time: 30–60 seconds).
- In a tall, narrow jar (like a wide-mouth mason jar or the cup that came with your immersion blender), add the egg, lemon juice (or vinegar), Dijon mustard, and salt.
- Taste and adjust with more salt, lemon juice, or mustard if needed.
Tips for Success
- If it breaks (becomes runny): Start over with a new egg yolk in a clean jar, blend it with a bit of acid, then slowly add the broken mixture while blending.
- Store in an airtight jar in the fridge for up to 1–2 weeks (it thickens more when chilled).
- Customize: Add roasted garlic for aioli, fresh herbs, or a dash of hot sauce.
Easy Homemade Mayonnaise
Homemade mayonnaise is incredibly simple, tastes far better than store-bought, and uses just a few fresh ingredients. The easiest and most foolproof method uses an immersion blender.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 16 (makes about 1 cup)
Yield: 1 cup
Equipment
- Imersion blender
Ingredients
- 1 large whole egg room temperature; use pasteurized if concerned about raw eggs
- 1 tbsp lemon juice freshly squeezed or white wine vinegar
- 1 tsp Dijon mustard
- ¼ tsp sea salt to taste
- 1 cup neutral oil avocado oil, light olive oil, canola, or vegetable oil—avoid strong extra-virgin olive oil
Instructions
- In a tall, narrow jar (like a wide-mouth mason jar or the cup that came with your immersion blender), add the egg, lemon juice (or vinegar), Dijon mustard, and salt.
- Pour the oil on top. Let everything settle for 15–30 seconds so the oil floats above the other ingredients.
- Insert the immersion blender all the way to the bottom, covering the egg yolk.
- Turn the blender on high and keep it firmly on the bottom for 10–15 seconds without moving it. You’ll see the emulsion start forming (it turns creamy white at the bottom).
- Once it begins to thicken, slowly tilt and lift the blender up and down to incorporate the remaining oil. Blend until fully thick and creamy (total time: 30–60 seconds).
- Taste and adjust with more salt, lemon juice, or mustard if needed.
Notes
Notes
Store in an airtight jar in the fridge for up to 1–2 weeks (it thickens more when chilled).
If it breaks (becomes runny): Start over with a new egg yolk in a clean jar, blend it with a bit of acid, then slowly add the broken mixture.
Customize: Add garlic for aioli, herbs, or hot sauce.
Oil choice: Avocado or light olive oil gives a healthier twist without strong flavor.
Store in an airtight jar in the fridge for up to 1–2 weeks (it thickens more when chilled).
If it breaks (becomes runny): Start over with a new egg yolk in a clean jar, blend it with a bit of acid, then slowly add the broken mixture.
Customize: Add garlic for aioli, herbs, or hot sauce.
Oil choice: Avocado or light olive oil gives a healthier twist without strong flavor.
I love that by making our own staples, we can control what we eat. With ever evolving nutritional information, we can adapt this recipe to our liking. For instance, I used to use canola oil. These days, it’s often said that seed oils aren’t good for us. By making this at home, I can use olive oil or avocado oil (are those not seeds, too?!) and, at the very least, have peace of mind knowing it is made with “clean” ingredients.