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Make homemade Mayonnaise with simple ingredients in less than 5 minutes! My no-fail recipe using a whole egg and a blender yields a thick, creamy, and flavorful homemade mayo perfect for salads, sandwiches, or as a base for sauces and dips.
Creamy, rich, and subtly tangy, my homemade mayonnaise recipe is so quick and easy. No endless whisking is required, thanks to your handy stick blender! Just add all the pantry staple ingredients to a jar and blend until it’s perfectly thick. That’s it! You’ll have a fresh batch of mayo to use in a variety of ways in just a few minutes.
Because homemade mayo does not last as long as store-bought versions, making a small batch is ideal so that none goes to waste. This recipe yields 1 cup or 16 tablespoons, which is the perfect amount to use up in about 5 days, especially if you need it to make a mayo-based salad like potato salad. For more homemade condiment recipes, try my pickled red onions, horseradish sauce, and taco seasoning.
Key Ingredients
You only need a handful of ingredients to make my easy mayonnaise recipe! You can find the full list with measurements in the recipe card below.
Egg — traditionally, mayonnaise is made with just egg yolks. I find that using a whole egg is more failure-proof when emulsifying the mayonnaise. The egg white produces a fluffy texture while the fatty yolk blends with the oil for the creamiest mayo.
Lemon juice and white wine vinegar — the acidity from these two ingredients balances the richness of the egg and oil and also adds a subtle tang to the homemade condiment.
Dijon mustard — not only does mustard add flavor, but it also serves as another emulsifier and helps to stabilize the mayo.
Oil — a light or neutral-flavored oil is best, so its flavor isn’t overpowering.
Mayonnaise Recipe
Equipment
- Immersion blender
Ingredients
- 1 whole egg
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon white wine vinegar
- ¼ teaspoon salt
- ¾ cup light or neutral oil (180mL), (such as light olive oil, vegetable, canola, or avocado oil)
Instructions
- Place all the ingredients in the order listed in a tall container or wide-mouthed mason jar. (Be sure the opening of the jar is wide enough to fit the top of an immersion blender.)
- Press the head of the immersion blender into the bottom of the jar. Hold it touching the bottom and blend for 15 seconds. Begin to move the immersion blender up and down throughout the mixture, but not breaking the surface, until the remaining oil has been emulsified into the egg, and the mixture is thick and off-white. Season with more salt or lemon juice to taste. Cover tightly and refrigerate for up to 5 days.
Notes
- If you don’t have an immersion blender, make this in a regular blender or the small bowl of a food processor. Blend all of the ingredients except the oil together. With the blender running on low speed, add a few drops of the oil at a time through the center opening of the lid to the mixture until it starts to look creamy and thicken. Then, add the remaining oil in a slow, steady stream until it is very thick and creamy.
Nutrition
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How To Make Mayonnaise
1. Add the egg, fresh lemon juice, Dijon mustard, vinegar, salt, and oil into a jar that can fit the stick blender.
2. Press the immersion blender into the bottom of the jar.
3. Keep it still and blend for 15 seconds.
4. Move the blender up and down until all the oil is emulsified and you have a thick, creamy, off-white emulsion. Season with more salt or lemon juice if desired.
Why I Use A Blender Instead Of Whisking By Hand
Using an immersion blender for this recipe makes an excellent “no-fail” mayo with the perfect creamy texture. Whisking by hand takes a lot of time and energy and requires you to be more precise with slowly drizzling in the oil to form a proper emulsion.
Because of this, there’s a much higher chance of the mayonnaise splitting. I have never had a stick blender mayo recipe split! Plus, with this method, you add all the ingredients at the same time. So easy!
Use Lightly Flavored Oils For Mayonnaise
You can use lots of different types of oil based on flavor or health preference. A neutral oil like light olive oil (regular, not extra virgin), avocado oil, vegetable oil, or canola oil all work great! These are my go-to oils with the best results, as their flavor is very mild and doesn’t take away from or clash with the other ingredients.
I recommend avoiding extra-virgin olive oils altogether. Not only do they tend to overpower the other flavor components, but they contain flavor compounds that can separate and turn bitter when blended at a high speed.
How To Fix A Broken Mayonnaise
While I have always had luck with this recipe, sometimes issues just happen! If your mayo does break, there are a couple of tricks to try. To fix a broken mayonnaise, add hot water, 1 teaspoon at a time (up to 1 tablespoon total), and blend to recombine. If this does not work, or the mixture is too thin, add 1 egg yolk and mix again with the hand blender until thickened and smooth again.
How To Make Flavored Mayo
Stir in sriracha hot sauce for spicy mayo, or try pesto or mashed air fryer roasted garlic for a flavorful twist to this basic recipe. You can also stir in minced fresh herbs, smoked paprika, powdered seasoning blends like curry powder or ranch seasoning, or seasoning pastes like sambal oelek or curry paste.
Ways To Use
- This easy mayonnaise recipe makes a great base for homemade salad dressings, like ranch and Caesar dressing.
- Use homemade mayo as a creamy base for egg salad, coleslaw, tuna salad, chicken salad, broccoli salad, and potato salad.
- This creamy condiment is wonderful in dips and spreads like spinach artichoke dip, million dollar dip, and pimento cheese.
- Smear it on smash burgers and or use it to crisp up the outside of sandwiches like grilled cheese.
- Spread it on soft white bread along with your favorite sandwich stuffers!
- Drizzle it onto elote or fish tacos for a creamy topping.
Pro Tips For Making The Best Mayonnaise
- Use pasteurized eggs if you are concerned about consuming raw eggs. Pasteurization removes any potentially harmful bacteria by simply heating the fresh eggs. If you buy eggs from the grocery store, they are probably pasteurized!
- Choose a jar that snugly fits the head of your immersion blender. Using a jar with a mouth that’s too wide can negatively affect how the ingredients emulsify by incorporating too much air or taking too much or too little time to emulsify (which can cause it to split).
- Taste before adding additional salt and lemon. Once the mayonnaise is thick and creamy, do a quick taste test before adding additional seasoning so it doesn’t accidentally end up too salty or citrusy.
Frequently Asked Questions
Cover the jar or other airtight container tightly and refrigerate for up to 5 days. Use a clean knife each time you use the mayonnaise to help extend the shelf life.
If you’ve tried this mayonnaise recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
