Homemade Mayonnaise
About This Homemade Mayonnaise
This Homemade Mayonnaise is silky, rich, tangy, and unbelievably easy thanks to the immersion blender method. With just a handful of ingredients and one minute of blending, you get a mayo that’s fresher, creamier, and more flavorful than anything you can buy at the store. Use it for sandwiches, sauces, dressings, dips — or turn it into garlic basil mayo, aioli, or flavored spreads. Once you make mayo this way, it becomes a kitchen staple.
Why You’ll Love This Recipe
Ready in under 2 minutes
Just one container + an immersion blender
Made with clean, simple ingredients
Perfectly creamy and stable
Customizable with herbs, spices, or citrus
Much cheaper and better-tasting than store-bought
Ingredients You’ll Need
1 large room-temperature egg
Dijon mustard
Garlic
Lemon juice
Apple cider vinegar
Neutral oil (grapeseed, safflower, or canola)
Kosher salt
How to Make It
Add the egg, Dijon, grated garlic, lemon juice, vinegar, and salt to a tall, narrow container. Pour the oil on top and let it settle. Insert the immersion blender all the way to the bottom and blend without moving it until it starts to emulsify. Then slowly lift and lower the blender until the mixture becomes thick, creamy, and fully blended.
Tips for Success
Use a room-temperature egg: Helps the mayo emulsify instantly.
Don’t move the blender at first: Keep it at the bottom until the base thickens.
Use neutral oil: Strong oils (like extra virgin olive oil) can make mayo bitter.
Adjust thickness: Add a small splash of water or lemon juice to thin if needed.
Store properly: Keep refrigerated in an airtight container for up to 1 week.
Customize it: Add herbs, chili crisp, chipotle, roasted garlic, or spices for variations.
Frequently Asked Questions
Is it safe to eat raw egg?
Use very fresh eggs or pasteurized eggs for peace of mind.
Can I use olive oil instead of a neutral oil?
If you do, use a light olive oil — extra virgin will turn the mayo bitter.
Why didn’t my mayo thicken?
Try blending again from the bottom, or slowly drizzle in more oil while blending.
Can this be made in a food processor or blender?
Yes, but immersion blender is the easiest and most reliable method.
How long does homemade mayo last?
About 1 week in the fridge.
What to Use It With
Sandwiches and wraps
Egg salad, tuna salad, chicken salad
Burgers and fries
Garlic basil mayo
Salad dressings and sauces
Fish tacos
Potato salads
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Homemade Mayonnaise
1 large egg at room temperature
1 tablespoon Dijon mustard
1 medium garlic clove, grated
2 teaspoon lemon juice
2 teaspoon apple cider vinegar
1 cup neutral flavored oil, grape seed, safflower or canola are best
1/4 teaspoon kosher salt, or more to taste
In a container wide enough to fit an immersion blender, add the egg, lemon juice, apple cider vinegar, dijon mustard, garlic clove, and salt and then pour the safflower oil in the container and let it sit for a minute or two to settle. Then, stick your immersion blender at the bottom of the container and turn it on and leave it at the bottom until it starts to emulsify and then slowly move the blender up & down until it’s creamy.
