Print

Failproof Homemade Mayonnaise: Creamy, Quick, and Better Than Store-Bought

A small white ramekin filled with thick, creamy homemade mayonnaise, sitting on a wooden surface.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make rich, creamy homemade mayonnaise from scratch in minutes using just five simple ingredients. This easy blender method guarantees a thick, perfect emulsion every time you make this kitchen staple.

Ingredients

Scale
  • 1 large egg, room temperature
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice or white vinegar
  • 1/4 teaspoon fine salt
  • 1 cup neutral oil (like canola, grapeseed, or light olive oil)

Instructions

  1. Place the room temperature egg, Dijon mustard, lemon juice (or vinegar), and salt into the jar of an immersion blender or a standard blender.
  2. If using an immersion blender, place the head of the blender directly onto the bottom of the jar, covering the egg yolk.
  3. Begin blending on low speed. Slowly drizzle the oil into the mixture in a very thin, steady stream. Do not pour too fast, or the mayonnaise will break.
  4. Continue blending and slowly adding oil until the mixture starts to thicken and emulsify. This usually takes about 30 seconds.
  5. Once the mixture thickens, you can increase the blender speed slightly and continue drizzling the remaining oil until all the oil is incorporated and the mayonnaise is thick and creamy.
  6. If using a standard blender, blend the egg mixture first. With the blender running on medium speed, slowly pour the oil in a thin stream through the top opening until the mayonnaise forms.
  7. Taste the homemade mayonnaise and add more salt or lemon juice if you prefer a tangier flavor.
  8. Transfer the fresh mayonnaise to an airtight container and chill for at least 30 minutes before serving for the best texture.

Notes

  • Using room temperature ingredients helps the emulsion form correctly.
  • If your mayonnaise breaks (looks thin or watery), place one teaspoon of water or one fresh egg yolk in a clean bowl. Slowly whisk in the broken mixture one teaspoon at a time until it re-emulsifies.
  • For a garlic mayonnaise (aioli), add one small clove of peeled garlic to the blender with the other ingredients.
  • This fresh mayonnaise tastes best when used within one week.

Nutrition

Find it online: https://blissbatter.com/homemade-mayonnaise-recipe-easy-quick-creamy/