All you need to make Homemade Mayonnaise is just five ingredients and a few minutes of time. It tastes so much better than anything from a jar. Once you try it you will never go back. Use it on sandwiches, in dressings, or anywhere you want rich, creamy flavor.
Homemade Mayo just HITS and it couldn't be easier to make.
The real kicker for me is that Homemade Mayo tastes amazing and so fresh, using ingredients I always have on hand. The trick is using a good neutral oil like (like Bertolli extra light olive oil or even avocado oil) and make sure your egg is at room temperature so it emulsifies perfectly.
An immersion blender is really essential here! And from there you can add a little more mustard, lemon juice, or salt, to taste, for the best mayo recipe that tastes just how you want it.
Homemade Mayo is more than just a condiment. It makes the best deviled eggs and egg salad, chicken bacon wraps, and pimento cheese.
Try more of my pantry condiments and sauces, like Pesto, Ranch Dressing, Salsa, Ricotta Cheese, Teriyaki Sauce, BBQ Sauce, and Ketchup!
How to make Homemade Mayo:
Combine: Start with a tall wide-mouth jar or cup that fits your immersion blender. (I love these jars –I usually double or triple the mayo recipe). Add the egg first, then pour in the oil, Dijon mustard, lemon juice, and salt.
Blend: Place your immersion blender all the way at the bottom of the jar, directly over the egg yolk. Blend without moving for 10 to 15 seconds until you see it thickening, then slowly lift the blender up and down until smooth and creamy throughout.
Taste and Adjust: Give it a taste and add more mustard, salt, or lemon juice if needed. If it is too thick, stir in a teaspoon of water. Store in the fridge for up to one week and use it on everything!
You Use Raw egg in mayo? It may seem weird, but raw eggs 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. Use a pasteurized egg and refrigerate mayo immediately. Use it within four days.
Homemade Mayonnaise
Equipment
- 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
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
Nutrition
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