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
AWESOME. Perfect thank you so much.
Glad you liked it, Cynthia! :)
Fantastic foolproof recipe! Having had bad experiences making my own mayo before, I could not believe the yummy result. Have made it a second time – just in case my first attempt was an absolute fluke :) – and it’s perfect again! Even adjusted the mustard to a teaspoon, a little more salt and tried apple cider vinegar.
So glad to hear that, Gwynneth! :)
Being the world’s worst mayo-maker, I followed your directions with vegetable oil, great doubt, and little confidence. Eureka! First time success! Absolutely incredible. Will never buy mayo from the store again. Thank you! Note to first timers: Keep that immersion blender going until it gets nice and fluffy. Thank you!
I am so glad to hear that, Barbara! Thank you for the note! :)
Just made a double batch with lime juice, it’s perfect. In France we only use flavor neutral oils for mayonnaise bases. This was very nice and will make it again. Thank you for the recipe.
So glad to hear that, Tony! Thank you for the feedback! :)
Just as you said, mayo in 30 seconds! Thank you!
Glad you liked this recipe, Estie! :)
I make my own mayo to avoid seed oils/vegetable oils…and always DREAD it because it takes so long and I’m afraid of breaking it by adding too much oil too fast. I was skeptical when I read this but I tried it and it works! Mayo in 20 seconds or so… THANK YOU!
So glad to hear that, Emily! Thank you for the feedback! :)
Super easy and tastes great! Thanks for sharing.
Thank you for the feedback, Ian!
No, I do not approve only positive comments as you can see. :) I am sorry the recipe didn’t work out for you. Several people made the recipe successfully.
By the way, I do not use stock photos, I take all the picture after I make the recipe. My eggs have a pale yolk, that’s why the color is not bright yellow.
I hope this clears all your doubts!
The recipe says it makes 1 cup. When you list the nutrition, are you talking about the whole cup as the serving size or a lesser amount? I have to limit my fat intake.
Nutrition information is for 1 tablespoon
I love adding mayonnaise to my scrambled eggs before frying them. I keep running out of mayonnaise because of this, but I will make a big container of mayo and maybe share some to my friends. Thank you so much for sharing this, Elena!
Crazy Easy, Crazy Good!!!
Thank You!
Glad to hear that, Jeri! :)
Where did I write that you need only egg yolks to make this recipe? Sorry, I can’t find it!
Yes, that’s right! :)
I’m so angry about this. All of the wasted eggs. All of the wasted oil. All of the wasted TIME. I’ve used a stand mixer, a food processor, a blender, and even whisked by hand. Hours of mixed, inconsistent results and cleaning up oil splatters.
When all I had to do for perfect mayo was pull out my immersion blender and a wide mouth mason jar. Sigh. Live and learn. Thank you SO MUCH for this recipe; it works perfectly. I added more vinegar and salt to suit my taste. No more store bought mayo… But I’m still frustrated that it’s seriously THIS EASY after I tried for SO LONG to make homemade mayonnaise with my extra eggs lol. Good Lord.
I was worried when I started reading this! :D
I am so glad to hear that, Marie! Thank you so much for the feedback.
I just did a Japanese mayo using 70gm toasted sesame oil and 130gm sunflower oil. The flavor is outstanding! Thank you for posting this.
Thank you for the feedback, Eric! :)
Sure was amazed at how quick and fast so very good
Thank you for your feedback, Arliene! :)