Homemade Mayonnaise Five Minutes (Printable version)

Creates creamy, rich mayo quickly; ideal for sandwiches, salads, and dips. Easy blending for perfect texture.

# What You'll Need:

→ Base

01 - 1 large egg, room temperature
02 - 1 tablespoon Dijon mustard
03 - 1 tablespoon white wine vinegar or lemon juice

→ Oil

04 - 1 cup neutral oil (sunflower, canola, or light olive oil)

→ Seasoning

05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper (optional)

# How to Prepare:

01 - Combine egg, Dijon mustard, vinegar or lemon juice, salt, and pepper in a tall, narrow blending container suitable for an immersion blender.
02 - Carefully pour neutral oil over the mixture.
03 - Insert immersion blender to the bottom of the container. Switch on and hold steady for 10 seconds until mixture starts to thicken and emulsify.
04 - Gradually move the blender upward and cycle up and down to fully integrate oil. Blend for 30 seconds until thick, stable, and smooth.
05 - Taste and adjust salt, pepper, or acidity as needed.
06 - Spoon mayonnaise into a clean jar, seal tightly, and refrigerate immediately. Consume within 1 week.

# Expert Tips:

01 -
  • Making mayo from scratch takes less time than finding store-bought in the supermarket aisle& and tastes so much fresher.
  • The control to adjust flavor& thickness& and salt makes every batch feel just right for you.
02 -
  • If the ingredients or oil are too cold& the mayo might not thicken& so let them sit out before starting.
  • Once I tried olive oil for all the oil and realized it made the mayo much more bitter - now I mix in only a tablespoon or two if I want that flavor.
03 -
  • Let your eggs come fully to room temperature for seamless emulsification.
  • Adding the oil in one layer& not in drips& speeds up the process and prevents separation.
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