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Delicious creamy mayonnaise in a glass jar, serving with a white spoon.
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How to Make Mayonnaise From Scratch

Mayonnaise is a classic staple to sandwiches as a spread - make it at home!
Prep Time2 minutes
Cook Time1 minute
Total Time3 minutes
Course: Dipping Sauce, Dressing
Cuisine: American
Diet: Gluten Free, Vegetarian
Allergy: Dairy Free, Gluten Free, Sugar Free, Vegetarian
Servings: 10
Calories: 199kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 1 large egg, room temperature
  • 1 cup olive oil
  • 1 Tbsp dijon mustard
  • ½ tsp salt
  • 1 Tbsp lemon juice

Instructions

  • 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
    Egg in a glass with an immersion blender on the side.
  • 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
    Blended egg with oil, mustard, salt, and lemon juice in a cup with the immersion blender on the side.

Notes

  • Always bring your egg to room temperature before starting the mayo recipe for better emulsion.

Nutrition

Calories: 199kcal | Carbohydrates: 0.2g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 140mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.2mg