Foolproof Homemade Mayonnaise Recipe Ready in Minutes
Hi, I’m Alex, and I’m so glad you’re here. I believe that incredible, soul-satisfying food doesn’t have to be complicated. Learn how to make rich, creamy homemade mayonnaise from scratch using an immersion blender. This quick recipe is perfect for beginners and results in a thick condiment that tastes much better than store-bought versions.
- Prep Time: 2 min
- Cook Time: 0 min
- Total Time: 2 min
- Yield: About 1 cup 1x
- Category: Condiment
- Method: Immersion Blending
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 large egg yolk (room temperature)
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice or white vinegar
- 1/4 teaspoon fine sea salt
- 1 cup neutral oil (such as avocado oil or light olive oil)
Instructions
- Place the egg yolk, Dijon mustard, lemon juice (or vinegar), and salt into the bottom of a tall, narrow container, like the jar that often comes with an immersion blender.
- Pour the entire 1 cup of oil over the top of the egg mixture. Do not stir or mix yet.
- Insert the head of the immersion blender all the way to the bottom of the container, ensuring it completely covers the egg yolk.
- Turn the blender on high speed and keep it steady at the bottom for about 15 to 20 seconds until you see the mayonnaise start to form and thicken.
- Slowly begin to tilt and lift the immersion blender up through the oil mixture, allowing the remaining oil to incorporate until the mixture is thick and creamy. This should take less than one minute total.
- Stop blending. Scrape down the sides if needed. Taste the mayonnaise and add more salt or a small squeeze of lemon juice if you want more tang.
- Transfer your homemade mayonnaise to an airtight container and refrigerate.
Notes
- Use room temperature ingredients for the best chance of a stable emulsion.
- If you do not have an immersion blender, you can use a food processor, but you must drizzle the oil in a very slow, steady stream while blending continuously.
- This healthy homemade mayo is best used within one week when stored in the refrigerator.
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 90
- Sugar: 0
- Sodium: 60
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0.5
- Cholesterol: 25