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