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.
Storage instructions
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
Ingredients
- 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
Instructions
- 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.
Notes
- This recipe makes 1 cup of mayonnaise.
- Nutrition facts: The nutrition facts provided below are estimates. 1 serving equals 1 tablespoon.
Nutrition
I just got done making your mayo. I loved how easy it was to make and I loved it. My son said something was missing the pow the lemon gives it. Next time I’ll do half vinegar and half lemon. My go to recipe for Mayo from now on.
Glad to hear that, Carol! :)
I tried this. The texture was perfect. Unfortunately, I used olive oil and the taste was awful. I used olive oil and lemon juice – it was bad. Then I used olive oil and vinegar and it was a little better, but still not good. I was trying to use a healthier oil but I will need try something else, maybe avocado oil? The process was amazingly easy and the texture was perfect.
I think avocado oil will work well. I’ve tried it as well with olive oil, and I didn’t like the taste.
Please let me know how it goes :)
Thank you for posting this. I just saw this recipe and I was going to use olive oil. I guess I will stick to sunflower oil .
Oh my goodness ! !! How easy and fast! Loved the flavor!! Thank you for this wonderful recipe ! !
I am glad you liked this recipe, Diana! :)
I made mayor with your recipe, but I added garlic, black pepper and little horseradish. It was good.
Thanks for basic recipe.
That sounds so good, Irina! :)
Andrea, that’s exactly how I felt when I moved to Bahrain…and homemade is always better, anyway :)
I hope you will enjoy my recipes and if you have any question don’t hesitate to contact me. :)
Hi, green apple! Yes, you can. In this recipe they use only yolks :)
Yes, you can use vegetable oil.
No, you can’t. Sorry! :/
Yes, Janet :)
A 200 grams jar (7 ounces)
As quick and easy as mentioned. Very tasty!
Have you used olive oil instead of sunflower oil?
Lisa, you can use a light tasting olive oil otherwise it will taste too strong.:)
EVOO will work but makes a bitter mayo. The lighter the oil, the sweeter the mayo.
I was skeptical especially since I didn’t have any sunflower oil so was using a mix of vegetable and olive oil but wow it really was as easy as you said and came together in literal seconds! Thank you!
Happy to hear that, Maria! :)
Yes, of course! :)
Thank you for stopping by Thalia :)
I was wondering why we need to be careful not to break the yolk since whizzing it with the immersion blender and the rest of the ingredients will surely do the job anyway.
When you make mayonnaise with the traditional method, you start by whisking together the egg, mustard and vinegar.Then you add the oil in a thin steady stream. With the hand blender, the blades are in direct contact with the egg, vinegar or lemon juice and mustard. As the emulsion forms the blender motion creates a vortex that gradually pulls the oil down into the mixture a little bit at a time (replicating the slow oil-adding process). So you break the yolk only when you put the blender stick in the jar and turn it on. Does it make sense?
Yes it does! I just made some. So easy!
I am glad you liked it :)
You will not be disappointed! :) Thank you for stopping by!