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 love love this recipe, I have never been lucky with homemade mayonnaise recipes but this a game changer. Thank you so much
So glad you liked it, Vanessa!
I love mayonnaise. I have tried for years to make mayonnaise with NO success- until now. Your recipe made perfect mayo, less than 30 seconds. Thank you. I want to decorate my mayo jar with christmas lights, honestly. Xxx
So glad you liked this recipe, Pat! :)
This recipe made me cry. Like another commenter above, I tried an egg beater, an immersion blender, a mixer. Warm eggs, cold eggs, canola oil, grapeseed oil. An hour of blending to get semi fluffy mayo that became an oily mess with the addition of more oil. So many precious farmer eggs wasted. This recipe was going to be my final attempt… And lo and behold, perfect, exquisite fluffy mayo in 10 seconds. Unbelievable that holding the blender down is the magical potion motion. Thank you!!
So glad you liked this recipe, Dominika! Thank you for the feedback! :)
WOW! This is EXCELLENT. It’s the Best tasting Mayo that I’ve ever had & I can’t believe it was so easy to make. I can’t eat anything with Soy in it and all the Mayo at the market has Soy. I plan to make deviled eggs & potato salad this week! I couldn’t find Sun Flower Oil at my local market but I found a Sun Flower/Coconut Oil mix to use. The outcome was Really Good. Thank you for your recipe.
So glad you liked this recipe, Jamie! Thank you for the feedback
I do this in my regular blender all of the time – also aoli and hollandaise. When I’m making Hollandaise I drizzle warm butter in while the blades are running, but mayo is easy peasy in the blender.
I am so glad I found this recipe. There is just one extra ingredient I add which makes it perfect – 1 tablespoon of ice cold water! Try it – it works!
Thank you for the tip, Lynne! :)
Great and simple recipe thank you!
Glad you liked it! :)
Amazing I cannot believe this works! I’ve done the drizzle many a time and know how easy it is to mess up. I even broke my egg yolk a little and it still turned out great. Also love that it’s whole egg and not a huge batch. I might just have to go back to making homemade on the regular!
Glad you liked this recipe, Emily! Thank you for the feedback! :)
I made lots of mayonnaise before, the old way, and it worked for me, but the time it takes. This is a good time saver and a good mayo. Made it for the first time today, found it a bit on the vinegar side but will start experiencing to make it to my taste.
Good recipe, love it
So glad you loved this recipe, Theo! Thank you for the feedback! :)
This recipe is amazing. Every time I make mayonnaise it never works. I tried this recipe and first go thick creamy mayonnaise. Thanks so much. I will never buy shop mayonnaise again. 5 stars
So happy you liked this recipe, Carmel! Thank you for the feedback! :)
Varied from the recipe a bit by using half avocado oil half light olive oil, then used one T apple cider vinegar and 1 T lemon juice. Blended perfectly and it’s really good, but if I did it again, I’d go with 1.5T vinegar and .5 T lemon juice as it is a bit too lemony. Thanks!
Thank you for the feedback, Bart! :)
Thanks for giving me the confidence…I did it!!!! Yessss…pumps a fist
Well done! :)
Thank you so much! I have never made mayo before, so I had no idea what to expect, but this worked exactly as described!
I adjusted somewhat for my households tastes; lime instead of lemon, olive oil as that was what I had on hand, and added Chipotle flakes because I love the taste, and it worked perfectly! The stronger flavours of the lime and Chipotle worked perfectly with the underlying olive oil taste. I will be experimenting with this for years to come!
Thank you for the feedback, Phillington! :)
Eureka! Like many others who have tried many times to get the mayo right, I have been trying for a long time. I have RA and need to avoid soy everything so Mayo from the store is pretty much out. I am a mayo lover. I eat it on everything. I have made about 6 batches and 5 have failed in the last few months. Today I made yours and am pleasantly surprised at the flavor. Most homemade mayo is bitter tasting but this was pretty good. I still have to tweak it to my personal taste but so much better than the others and even better than my favorite deadly store-bought brand.
So glad to hear that, Mrs Claus! :)
I can’t believe how perfectly in this turned out. Thank you!
Glad you liked this recipe, Courtney! :)