Homemade Mayonnaise

This homemade Mayo recipe only uses a few ingredients and is made in just 5 minutes with an immersion blender! It is creamy, simple, and makes every sandwich better.

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Our homemade Mayo recipe is made with just 5 ingredients in 5 minutes! The flavor is amazing and it instantly elevates every sandwich, burger and more.

Prep Time5

Total Time5

Course: condiment, sauce

Cuisine: American

Servings: servings

Calories: 125kcal

Author: Lauren Allen

Cost: 4

Recipe Link

Equipment

Immersion Blender
Condiment Jar , or mason jar

Ingredients

1 large egg (room temperature)
1 cup neutral oil (light olive oil, avocado oil or vegetable oil)
½ Tablespoon Dijon mustard , or more, to taste
1 Tablespoon lemon juice (or white vinegar)
¼ teaspoon salt , or more, to taste

US Customary - Metric

Instructions

Immersion Blender Method (recommended):

Combine Ingredients: Use a tall jar (a wide mouth mason jar would work or a tall cup that's wide enough for an immersion blender). Add egg to the jar. Then add oil, mustard, lemon juice and salt.
1 large egg (room temperature), 1 cup neutral oil , ½ Tablespoon Dijon mustard, 1 Tablespoon lemon juice , ¼ teaspoon salt
Blend: Place immersion blender at the bottom, over the egg yolk. Blend without moving for 10–15 seconds until thick, then slowly lift blender stick up and down until everything is mixed smoothly. Taste and add additional mustard, salt or lemon juice, if needed. If it's too thick, add 1 tsp of water. If it's too thin, add 1 tsp of oil.

Blender Method:

Combine Ingredients: Add all ingredients to the blender except the oil. Slowly drizzle oil in while blender is running, until thick.

Video

Notes

Yield: About 1 cup. Serving Size: 1 Tbsp (16 servings).

Storage Instructions: Keep in fridge up to 1 week

Oil: It’s important to use high-quality, neutral-flavored oil. I like to use avocado oil or light olive oil. Don’t use extra-virgin olive oil or it will have a strong flavor.

Raw Egg in homemade mayonnaise should be safe when you use a pasteurized egg. (Here's the USDA thoughts about it.) The lemon juice (or vinegar) make the mayo acidic, which helps prevent bacteria from growing. Refrigerate homemade mayo and use it within four days.

Nutrition