Easy Homemade Mayonnaise Recipe

This easy homemade mayonnaise recipe is rich, creamy, and made with simple ingredients like egg, Dijon mustard, vinegar, and oil. Prepared in just minutes with an immersion blender, it’s fresher and healthier than store-bought mayo. Perfect for sandwiches, burgers, salads, and dips, this recipe gives you a smooth, flavorful spread that can be customized with garlic, herbs, or spices.

Ingredients

• 1 large egg
• 1 tablespoon Dijon mustard
• 1 tablespoon white vinegar
• 1/2 tablespoon lemon juice (plus more to taste)
• 1/4–1/2 teaspoon fine sea salt, or to taste
• 1/2 teaspoon sugar, optional
• 1 cup extra-light olive oil (or another neutral oil such as canola, avocado, or sunflower)

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Instructions

1. Prepare the container: In a tall jar or glass container, add the egg, Dijon mustard, vinegar, lemon juice, and salt.
2. Add the oil: Pour the oil gently over the mixture and let it sit for about 15 seconds to allow the ingredients to settle.
3. Blend: Place an immersion blender at the bottom of the jar and blend for about 10 seconds without moving it. When the mixture begins to emulsify, slowly lift and tilt the blender to incorporate the remaining oil. Blend until smooth, thick, and creamy.
4. Adjust flavors: Taste the mayonnaise and adjust with more lemon juice, salt, or a pinch of sugar if needed.
5. Store: Transfer to a clean, airtight container and refrigerate. Use within 1 week.

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Why You’ll Love This Recipe

• Quick and easy—ready in just minutes.
• Creamy, rich texture with fresh flavor.
• Made with simple pantry ingredients.
• Healthier and cleaner than most store-bought versions.

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Tips

• Use room temperature ingredients: They emulsify more easily.
• Neutral oil works best: Avoid strong-flavored oils that can overpower the taste.
• Don’t rush blending: Start at the bottom and lift slowly for a smooth emulsion.
• Storage: Keep refrigerated in a sealed container for up to 1 week.

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Variations and Substitutions

• Garlic Mayonnaise (Aioli): Add 1–2 cloves of roasted or fresh garlic.
• Herb Mayonnaise: Mix in fresh parsley, basil, or dill.
• Spicy Mayonnaise: Stir in sriracha, chipotle, or cayenne pepper.
• Lemon Mayonnaise: Add extra lemon juice and zest for a citrusy flavor.
• Vegan Mayonnaise: Replace the egg with aquafaba (chickpea liquid) and use plant-based milk.

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FAQs

Q: Can I make mayonnaise without an immersion blender?
A: Yes. You can use a regular blender or food processor, but the immersion blender method is the easiest and most foolproof.

Q: My mayonnaise didn’t thicken—what went wrong?
A: This usually happens if the ingredients were too cold or blended too quickly. Try adding another egg yolk and blending again.

Q: How long does homemade mayonnaise last?
A: It keeps well for up to 1 week in the refrigerator in a sealed container.

Q: Can I freeze mayonnaise?
A: No. Freezing changes the texture and causes separation.

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Serving Suggestions

• Spread on sandwiches, burgers, or wraps.
• Use as a dip for fries, chicken tenders, or vegetables.
• Mix into coleslaw, potato salad, or pasta salad.
• Use as a base for sauces like tartar sauce, ranch, or aioli.
• Whisk into dressings for a creamy consistency.