Homemade Mayonnaise

Once you taste homemade mayonnaise, you'll never go back to store-bought. It’s rich, creamy, and made with simple ingredients you can recognize. Perfect for sandwiches, dressings, and dips!

Course Condiments

Cuisine American

Prep Time 2

Cook Time 4

Total Time 6

Servings servings

Calories 165kcal

Author Diane Gail

Ingredients

1 large egg room temperature
1 tablespoons white vinegar
1 tablespoons fresh squeezed lemon juice room temperature
1 teaspoon Dijon mustard room temperature
1/2 teaspoon salt
1 cup olive oil

US Customary - Metric

Instructions

Combine base ingredients: Place the egg, vinegar, lemon juice, mustard, and salt into a mason jar or the container that came with your immersion blender.
Blend base mixture: Use the immersion blender on low to mix the ingredients thoroughly.
Add oil carefully: Lift the blender slightly, pour in the oil, then submerge the blender back to the bottom of the jar in one motion.
Emulsify slowly: Blend on low, raising the blender slowly through the mixture. Do not move the blender up and down at this stage.
Finish blending: Once you reach the top, switch to an up-and-down motion to fully incorporate any remaining oil.
Refrigerate: Transfer to the fridge to allow the mayonnaise to thicken before using.

Notes

Oil matters: Use a mild-flavored oil like light olive oil, grapeseed oil, or sunflower oil—avoid strong-tasting extra virgin olive oil.
Temperature is key: Make sure all ingredients are at room temperature for the best emulsification.
Raise blender slowly: Slowly lifting the immersion blender through the mixture after adding the oil is key to making homemade mayonnaise. This step ensures proper emulsion, creating a thick and creamy texture without separation.
Storage tip: Store in an airtight container in the refrigerator and use within 5-7 days.
Flavor variations: Mix in garlic, herbs, or a pinch of smoked paprika for a custom flavor twist.

Nutrition