Homemade Mayonnaise
This homemade mayonnaise recipe is creamy, rich, and ready in just 2 minutes! Made with simple pantry ingredients, it’s completely failproof and perfect for sandwiches, dips, dressings, and salads.
Equipment
- Immersion blender (preferred), food processor, or blender
Ingredients
- 1 large whole egg (room temperature)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice or white wine vinegar
- ¼ tsp salt (or to taste)
- ¾ - 1 cup 3/4 to 1 cup neutral oil (avocado, sunflower, or canola oil)
- 1 tsp extra lemon juice for brightness (optional, but I use it)
Instructions
(Immersion Blender Method – Fastest)
- Add the egg, mustard, lemon juice, and salt into a tall jar or cup that fits the blender head.
- Pour the oil on top and let it settle for 10–15 seconds.
- Place the immersion blender at the bottom of the jar, covering the egg completely.
- Blend without moving for 10–20 seconds until the mixture starts to thicken.
- Slowly lift the blender upward until all the oil is fully emulsified.
- Taste and adjust salt or lemon juice if needed.
Notes
- This is the quickest and most failproof homemade mayonnaise method.
- Use a neutral oil for best flavor.
- Store in the fridge in a sealed jar for up to 5–7 days.
- If using a blender or food processor, add oil very slowly to avoid breaking the emulsion.