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.