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Easy 5-Ingredient Creamy Homemade Mayonnaise (Blender Method)

A creamy, pale yellow bowl of thick homemade mayonnaise, garnished with fresh parsley on top.

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Make rich, smooth homemade mayonnaise in minutes using only five simple ingredients. This foolproof blender recipe yields a creamy condiment far superior to store-bought versions, perfect for sandwiches and dips.

Ingredients

Scale
  • 1 large egg, room temperature
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice or white vinegar
  • 1/4 teaspoon salt
  • 1 cup neutral oil (like canola, grapeseed, or light olive oil)

Instructions

  1. Place the egg, Dijon mustard, lemon juice (or vinegar), and salt into the jar of an immersion blender or a standard blender container.
  2. Pour all of the oil over the top of the other ingredients. Do not stir.
  3. If using an immersion blender, place the head of the blender all the way to the bottom of the jar. Turn the blender on high speed and keep it at the bottom for about 15 seconds until the mixture starts to thicken and emulsify.
  4. Slowly tilt and lift the blender head up through the mixture until all the oil is incorporated and you have thick, creamy mayonnaise. This takes about 30 to 60 seconds total.
  5. If using a standard blender, start blending on low speed. Very slowly drizzle the oil into the mixture through the top opening in a thin, steady stream. Stop pouring when the mixture thickens significantly. Scrape down the sides and blend until fully combined and smooth.
  6. Transfer the fresh condiment to an airtight container.

Notes

  • Use room temperature ingredients for the best chance of a successful emulsion.
  • If your mayonnaise separates, place one teaspoon of water or one new egg yolk in a clean bowl. Slowly whisk or blend the separated mixture into the new ingredient until it emulsifies again.
  • This homemade mayo tastes best when used within one week.

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