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Dairy Free
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Gluten Free
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Sugar Free
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Vegetarian
How to Make Mayonnaise From Scratch
Creamy, velvety, and utterly fresh—this homemade mayonnaise elevates sandwiches, salads, and dressings instantly. Whipping it up requires only an egg, olive oil, mustard, lemon juice, and salt using an immersion blender.
Making your own mayonnaise at home may seem like an extra step to making your favorite sandwich. I understand completely: but knowing what ingredients are in my food makes it so worth it. On top of that, it takes only 5 minutes!
This traditional mayonnaise recipe starts by layering a raw egg and lemon juice in a jar before pouring in olive oil. The olive oil sits on top until it’s ready. Holding the immersion blender still for 15 seconds kickstarts the high-speed emulsion, turning the mixture thick and creamy.
As you slowly lift and move the blender, the oil fully integrates. A splash of Dijon mustard and a sprinkle of salt finish the mix. This will brighten the flavor without overpowering the olive oil’s fruitiness.
With little effort, you get silky, homemade mayo free from preservatives and artificial flavors! This homemade mayonnaise recipe is perfect for anyone who loves real food.
Table of Contents
Key Ingredients
Egg adds richness and acts as the emulsifier binding oil and liquid.
Olive oil is always the main body of the mayo; choose extra-virgin for rich flavor.
Dijon mustard helps the emulsion and adds a tangy note.
Lemon juice brings brightness and freshness.
Salt balances and boosts flavor.
Find the full printable recipe with specific measurements below.
How to make Homemade Mayonnaise
Step 1: Layer and rest
Add egg (at room temperature) and lemon juice to a jar of your immersion blender. Pour oil over the egg. Let it rest for 30 seconds, oil should separate on top.
Step 2: Emulsify and finish
Place the blender into the jar and press it to the bottom of the jar. Turn it on and hold it for about 15 seconds. It should begin to emulsify and get thicker. Then, move it up and down while emulsifying to mix it completely. Add mustard and salt, and beat again to mix all ingredients.
Expert Tips
- Always bring your egg to room temperature before starting the mayo recipe for better emulsion.
- For blending, stick to a tall, narrow jar that matches the size of your immersion blender for best blending control.
- Prepare a mason jar or two of mayonnaise in the fridge ahead of time if you plan to make a homemade sandwich!
- Feel free to substitute the lemon juice for apple cider vinegar.
Recipe FAQs
Layering oil over egg and acid helps start a steady emulsion once blending begins.
An immersion blender works best for this quick and easy mayonnaise recipe. Alternately, a nutribulllet could work but you’ll have to continuously scrape the sides between blending.
Enjoy these tasty recipes from the blog to use with your jar of homemade mayonnaise:
- Make yourself a Grilled Cheese Sandwich, the perfect comfort food.
- Mix some mayonnaise into a Simple Olivier Salad, a unique and delicious side dish salad.
- Whip up a Homemade Carrot Salad with Mayonnaise and Dill in under 20 minutes!
More Mayonnaise Recipes To Try
If you tried this Homemade Mayonnaise or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
How to Make Mayonnaise From Scratch
Equipment
Ingredients
- 1 large egg, room temperature
- 1 cup olive oil
- 1 Tbsp dijon mustard
- ½ tsp salt
- 1 Tbsp lemon juice
Instructions
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Add egg (at room temperature) and lemon juice to a jar of your immersion blender. Pour oil over the egg. Let it rest for 30 seconds, oil should separate on top.1 large egg,, 1 Tbsp lemon juice, 1 cup olive oil
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Place the blender into the jar and press it to the bottom of the jar. Turn it on and hold it for about 15 seconds. It should begin to emulsify and get thicker. Then start to move it up and down to mix it completely. Add mustard and salt, and beat again to mix all ingredients.1 Tbsp dijon mustard, ½ tsp salt
Notes
- Always bring your egg to room temperature before starting the mayo recipe for better emulsion.