Homemade mayonnaise is creamy, rich, and shockingly easy to make from scratch. With just one egg, some oil, vinegar, and mustard, you can whip up a deliciously smooth spread that puts the store-bought version to shame. This recipe is foolproof and can be made in minutes using a food processor, immersion blender, or even by hand.
Table of Contents
💛 Why You’ll Love This Recipe
- 10-minute method – Quick and easy for any level cook
- Healthier ingredients – No preservatives or artificial thickeners
- Customizable flavor – Adjust acidity, salt, or herbs to your taste
- Multiple tools – Works with food processor, immersion blender, or whisk
- Versatile use – Great for sandwiches, dressings, sauces, and more
🛒 Ingredients
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar (or white wine vinegar)
- ¼ teaspoon fine sea salt
- 1 cup safflower oil or vegetable oil
- 1 teaspoon fresh lemon juice (optional)
👨🍳 Instructions
Method 1: Food Processor (Recommended)
- Start the Base
Add egg to the bowl of a small food processor. Blend for 20 seconds. - Add Flavor
Add mustard, vinegar, and salt. Process for another 20 seconds. - Emulsify
With the processor running, very slowly drizzle in oil—start with tiny drops. After about ¼ of the oil is added and the mixture begins to thicken, continue with a slow, steady stream. - Finish & Adjust
Once all oil is incorporated and mayo is thick, add lemon juice or additional vinegar to taste. Process 10 seconds more. Taste and adjust salt if needed.
Method 2: Immersion Blender
- Layer Ingredients
In a tall, narrow jar, add egg, mustard, vinegar, lemon juice (if using), and salt. Pour the full cup of oil directly on top. - Blend Without Lifting
Insert the immersion blender to the bottom of the jar and turn it on. Keep the head pressed to the bottom until a white, creamy layer forms. - Incorporate Fully
Slowly move the blender up and down to blend in all remaining oil. Stop when smooth and thick. Taste and adjust as needed.
Method 3: Whisk by Hand
- Whisk the Base
In a mixing bowl, combine egg, mustard, vinegar, and salt. Whisk until blended. - Drizzle & Whisk
Slowly add oil a few drops at a time, whisking constantly. Once it thickens, drizzle in the rest of the oil in a thin stream while whisking vigorously. - Finish & Taste
Stir in lemon juice (optional), taste, and adjust seasoning.
⏱ Recipe Details
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: Makes 1 cup
- Difficulty: Easy
📊 Nutrition Facts (per 1 tbsp)
- Calories: 126 kcal
- Fat: 14g
- Saturated Fat: 1g
- Cholesterol: 12mg
- Protein: 0g
- Carbs: 0g
- Sugars / Fiber: 0g
💡 Tips & Variations
- Choose the right oil: Use mild oils like safflower, sunflower, or canola. Avoid strong-tasting oils like extra virgin olive oil.
- Make it garlicky: Add 4–5 roasted garlic cloves before blending.
- Spicy mayo: Mix in Sriracha, chipotle, or hot sauce for heat.
- Herb mayo: Blend in fresh herbs like dill, parsley, or chives.
- Fix broken mayo: Start with a new egg yolk in a clean bowl, then slowly whisk in broken mayo to re-emulsify.
- Too thin? Add more oil slowly.
- Too thick? Whisk in a teaspoon of cold water to loosen.
❓ FAQs
How long does homemade mayonnaise last?
Up to 2 weeks in the refrigerator, stored in an airtight container.
Is it safe to use raw eggs?
Use pasteurized eggs for safety. Fresh eggs stored properly reduce risk as well.
Can I use olive oil?
Yes—but use a light, fruity olive oil and replace only half of the total oil to prevent bitterness.
Homemade Mayonnaise in 10 Minutes (Fail-Proof)
Creamy, customizable mayonnaise made from scratch in 10 minutes. Use a food processor, immersion blender, or whisk to make this classic condiment at home.
Equipment
- – Food processor or immersion blender
- – Mixing bowl and whisk (if by hand)
- – Tall jar (for stick blender)
Ingredients
- – 1 large egg
- – 1 tbsp Dijon mustard
- – 1 tbsp red or white wine vinegar
- – ¼ tsp fine sea salt
- – 1 cup safflower or vegetable oil
- – 1 tsp lemon juice optional
Instructions
- **Food Processor Method**
- Add egg to food processor. Blend 20 seconds.
- Add mustard, vinegar, and salt. Blend 20 more seconds.
- With machine running, slowly drizzle in oil—start with drops, then stream.
- Once thick, add lemon juice. Taste and adjust seasoning.
- **Immersion Blender Method**
- In a tall jar, add all ingredients. Pour oil on top.
- Place blender at bottom. Blend 15–30 sec without moving.
- Once thick, move blender up/down to finish blending.
- **Hand Whisk Method**
- Whisk egg, mustard, vinegar, and salt until blended.
- Slowly whisk in oil, starting with drops, then a stream.
- Add lemon juice and taste.
Notes
– Store in fridge for up to 2 weeks
– Pasteurized eggs recommended
– Add flavor with garlic, herbs, or spices
– Fix broken mayo by restarting with a new yolk
– Pasteurized eggs recommended
– Add flavor with garlic, herbs, or spices
– Fix broken mayo by restarting with a new yolk
🏁 Conclusion
There’s nothing quite like homemade mayonnaise—fresh, customizable, and impossibly smooth. Whether you’re making sandwiches, dressings, or dips, this quick recipe will elevate every bite. Try it once, and you might never go back to store-bought!