I love making homemade mayonnaise because it comes together quickly, tastes fresher than store-bought versions, and lets me control every ingredient. In just 10 minutes, I can create a creamy, rich spread that works perfectly for sandwiches, salads, dips, and burgers.
Why You’ll Love This Recipe
I enjoy this recipe because it uses simple pantry ingredients and requires very little effort. The texture turns out silky and smooth every time, and I can easily adjust the flavor by adding more lemon juice, mustard, or seasoning. I also like that this mayonnaise contains no unnecessary preservatives and tastes incredibly fresh.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 large egg, at room temperature
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon white vinegar
1 cup neutral oil (such as sunflower, canola, or vegetable oil)
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
I place the egg, Dijon mustard, lemon juice, vinegar, salt, and black pepper into a tall jar or mixing cup.
I slowly pour in the oil over the other ingredients.
I place an immersion blender at the bottom of the jar and begin blending without moving it for about 15 seconds.
Once the mixture starts thickening, I slowly move the blender upward to fully combine the mayonnaise.
I continue blending until the mayonnaise becomes smooth, thick, and creamy.
I taste the mayonnaise and adjust the seasoning if needed.
I transfer it to a clean jar and refrigerate it before serving.
Servings and Timing
Servings: About 1 cup
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Variations
I sometimes add minced garlic to create a quick garlic aioli.
I like mixing in chopped herbs such as parsley or dill for a fresh flavor.
I occasionally use lime juice instead of lemon juice for a slightly tangy twist.
I add a little smoked paprika or hot sauce when I want a spicy version.
Storage/Reheating
I store homemade mayonnaise in an airtight container or jar in the refrigerator for up to 5 days. Since it contains fresh egg, I keep it chilled at all times. I do not reheat mayonnaise because the texture can separate and become oily.
FAQs
Why did my mayonnaise not thicken?
I find that mayonnaise usually fails to thicken if the ingredients are too cold or if the oil was added too quickly. Using room-temperature ingredients helps create a stable emulsion.
Can I make mayonnaise without an immersion blender?
Yes, I can use a regular blender, food processor, or even a whisk, although whisking by hand takes more effort and time.
What oil works best for homemade mayonnaise?
I prefer neutral oils like sunflower, canola, or vegetable oil because they create a mild and balanced flavor.
Can I use olive oil?
I can use light olive oil, but extra virgin olive oil may taste too strong or slightly bitter in mayonnaise.
How long does homemade mayonnaise last?
I usually keep it refrigerated for up to 5 days in a sealed container for the best freshness and flavor.
Conclusion
I enjoy making homemade mayonnaise because it is quick, creamy, and far more flavorful than many store-bought options. With only a few ingredients and about 10 minutes, I can prepare a versatile condiment that works with countless meals and snacks.
