Homemade Mayonnaise in 30 Seconds
Make your own quick and easy mayonnaise in 30 seconds with five ingredients you likely have on hand.
Homemade mayonnaise is so creamy and much more flavorful than anything you can buy at the store. It’s also a much healthier option since there is no sugar, no preservatives or other chemicals added.
Try this mayonnaise recipe and I bet you’ll never buy it again!
What is mayonnaise
Mayonnaise is an emulsion notoriously difficult to make. With the classic technique, you start by whisking the egg yolks, a bit of mustard, and lemon juice or vinegar. Then you pour in the oil in a thin stream as you continue to beat rapidly. If you pour in the oil too fast you will end up with a curdled, oily mixture.
The easiest solution? Use a hand blender and, in 30 seconds, you will have a creamy and delicious homemade mayonnaise perfect for burgers, sandwiches, sauces, dips, salads, and a variety of other recipes.
Homemade mayonnaise ingredients
To make this basic mayonnaise recipe, you only need 5 ingredients, an immersion blender, and a jar.
- Egg – Only use the freshest eggs you can buy (the fresher, the better). If you have any concerns about consuming raw eggs, use pasteurized eggs. You can find pasteurized eggs at any supermarket, or you can pasteurize your own.
- Oil – Use a mild flavor oil that will not overpower the other ingredients. Grape seed, safflower, sunflower, avocado, canola, light olive oil. Don’t use extra virgin olive oil as the flavor is too strong.
- Vinegar or lemon juice – It helps to stabilize the mixture.
- Salt – Adds flavor.
- Dijon mustard – You don’t have to add mustard if you don’t love it, it’s optional.
How to make mayonnaise with an immersion blender.
Just 3 easy steps:
1- You need a tall, narrow cylindrical container (the container that came with your immersion blender is perfect!). Add all the ingredients in this order: egg, oil, vinegar, salt, Dijon mustard. Be careful not to break the yolk.
2 – Place the immersion blender in the bottom and turn it on to HIGH speed. Do not move the blender for at least 10 seconds, allow the mixture to thicken.
3 – Once it starts to thicken, you can move the immersion blender up and down to combine the ingredients. Done!
A few tips to get perfect results every time!
- When choosing eggs to make mayonnaise, be sure they are fresh, stored properly, and void of any cracks.
- Make sure that the oil and egg are cold from the fridge.
- This recipe works only with a stick or immersion blender. Don’t try it in a food processor or blender.
- Use a tall and narrow jar, with an opening that’s just wide enough to accommodate your immersion blender. If you use a wide jar, the egg and oil will not emulsify slowly.
Keep homemade mayo in the fridge in a covered container, and use it up within the week.
Frequently Asked Questions
I don’t recommend it as the emulsion will break.
A light, neutral-flavored oil will give the best results. Olive oil is not recommended as its flavor will overpower the rest of the ingredients, but you can use light olive oil.
What yolk-to-oil ratio should I use for homemade mayonnaise?
One egg will emulsify up to one cup of oil.
If you try this recipe, please leave a feedback and rating in the comment section below. I always love hearing how it turns out for you! ♡
More homemade condiments:
How To Make It: Homemade Mayonnaise in 30 Seconds
- 1 whole egg cold from the fridge
- 1 cup (215 g) sunflower oil cold from the fridge
- 1 tablespoon white wine vinegar or lemon juice
- ¼ teaspoon salt
- 1 teaspoon Dijon mustard optional
- Put all the ingredients into a tall, narrow container. I used the one that came with my immersion blender. Follow this order: egg (be careful not to break the yolk), oil, white vinegar, salt, Dijon mustard.
- Insert the immersion blender and push it all the way to the bottom of the jar.
- Turn it on at the highest speed, and DO NOT move the blender for 10 seconds.
- Almost instantly the mixture will begin to emulsify and look like mayo. Now you can move the immersion blender up and down to incorporate any oil sitting on the top.
- Your homemade mayonnaise is ready. Place in a storage container in the refrigerator and use it within one week.
- This recipe makes 1 cup of mayonnaise.
- Nutrition facts: The nutrition facts provided below are estimates. 1 serving equals 1 tablespoon.
I have made this twice now, but the second time I increased the salt to 1/2 tsp. This made all the difference. My first batch was lacking the salty flavour that is typically found in mayonnaise. For acid I used fresh lemon and added about 1 tsp of dijon. The oil I used both times was avocado, because seed oils, like Canola, are not the healthy oils we’ve been lead to believe they are.
This time it’s perfect! No more store mayo for us.
I love this recipe. The first two times I made it, it went beautifully. My third time was a fail, as it was liquidy and did not emulsify. BUT I didn’t want to give up, so I googled fixes for thin mayonnaise. Tried adding a couple teaspoons of boiling water–didn’t work. Tried heating in the microwave for 8 – 10 seconds at a go–didn’t work. And then I started with a fresh egg yolk in a bowl, whisking in a little of the thin mayo at a time–still didn’t work. Finally I put another fresh egg yolk in my immersion blender beaker, adding the thin mayo, 1 T. of vinegar and a 1/4 tsp of salt (per your recipe), whizzed away with the immersion blender–and it WORKED! I’m glad I persevered. I’m not sure why I ended up with thin mayo; maybe a little careless in adding too much oil the first time around??? Happy now :o)
Paula! You are a life (and mayo) saver! I’ve made this recipe at least 20 times and it has always been perfect, until today. I think I got a little lemon juice happy. Thought I’d check the comments to look for a resolution and there you were. Worked like a charm, thank you so much!
I am allergic to mayo on the shelf, all citrus fruit, mustard, ketchup, citric acid etc. I am so happy I found this . Now I can eat a hamburger with mayo on it. I miss the mustard and ketchup though.
I can send you the recipe for homemade mustard and ketchup. :) You can give it a try!
That would be great. Thank you.
I have always bought Hellmanns mayo over other brands; it has the taste I love and remember. I live in Canada where Kraft “Miracle Whip” is a popular brand as well. But it’s a salad dressing, there’s a difference, and it just doesn’t taste the same. Last year some time ago, I needed some mayo for a recipe I was making; I didn’t realize I’d run out of it until after I’d already started preparing my recipe. I looked online and found this quick recipe. I made a batch of it following the recipe. I used the vinegar in 1 batch and then made another using the lemon juice. OMG they were both delicious and tasted as close to the Hellmanns as you could get. I will still continue to buy my Hellmanns, but I will also use this recipe on occasion when need to. It’s an excellent recipe!
Amazing! Ran out of shop bough Mayo and googled how to make quick homemade Mayo. Absolutely beautiful results.
I Had a craving for a tuna sandwich today but quickly realized i did not have any hellman’s.
I searched for a quick recipe, came across this, tried it, worked out amazing!
It used ingredients you usually have in your fridge/cabinet, except the sunflower oil. I just used canola oil instead and it seemed to work.
The flavor was slightly bland for me(i used the mustard) so i will spend sometime tweaking it a bit, perhaps adding a bit more salt, or using vinegar instead of lemon juice.
I thank you for this recipe : )
Hi! I never leave comments ever, but this recipe definitely deserves it! Thank you very much!
I add 150g of oil and 3 tbsp of vinegar(I love sour taste in the mayonnaise) and 5 grams of mustard and it turned out just great, and that’s was my first attempt to make a mayonnaise:)
I thought that I will screw it, since I played around the numbers(but the egg I used was tiny actually) but it really turned out just great:)
Thank you for the feedback, Tugce!
Wow, this recipe is fantastic! I have tried to make mayo before and failed miserably, but had immediate success using your recipe. Living in a small rural town in SE Asia, I was unable to find white wine vinegar so I used pineapple vinegar which is about the closest thing (and does not taste like pineapple). The mayo turned out great and the whole family loves it!
Glad you liked this recipe, Axel! Thank you for the feedback! :)
WOW!!! Just WOW! Thank you SO much! I’ve been doing the “drizzle method” with a blender for a few years, but because it takes time i often just go back to store bought. I did this method in SECONDS! Literally from the moment I opened the fridge to turning off the immersion blender it wasn’t 2 minutes! Thank you!!!
Glad you liked this recipe! :)
Easiest mayo ever. Lived in Belgium many years, where mayo is a staple. My wife, son and I spent hours beating the mixture by hand, sometimes with success many times a do over. Your recipe is magic. but some comments. Made it several times with EVOO, and was bitter. Reduced the mustard, still bitter. Added some white balsamic vinegar to the mixture and that made it better. Used avocado oil, and that made it perfect. Thanks so much for making our life better. This evening, I’ll be adding a dollop of ketchup and use that as a dip for some cold or maybe slightly lukewarm lobster
Thank you for the feedback, Danny! :)
The best and simplest mayo recipe. We have been making it on a weekly basis for 6 months now. Perfect for tailoring to individuals dietary requirements. Add in Avocado for a great green dip, chipotle peppers for a creamy hot dipping sauce, mustard and honey to accompany fried chicken. Variations are limited only by your imagination
Thank you for the suggestions! :)
I realised I had no mayonnaise in the kitchen so I looked for a mega fast recipe. Found one! The ingredients are in most kitchens. This is amazing. I’ll never get store bought again. Thank you.
Glad you liked this recipe, Jackie! Thank you for the feedback!