Homemade Mayonnaise Five Minutes (Print View)

Creamy homemade mayonnaise ready in minutes. Best for dips, salads, and sandwiches with an immersion blender.

# Components:

→ 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, such as sunflower, canola, or light olive oil

→ Seasoning

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

# Preparation Steps:

01 - Place the egg, Dijon mustard, vinegar or lemon juice, sea salt, and black pepper (if using) into a tall, narrow blending container.
02 - Pour the neutral oil over the other ingredients in the container.
03 - Insert the immersion blender all the way to the bottom of the container.
04 - Turn on the blender and blend at the bottom for approximately 10 seconds until the mixture begins to emulsify and thicken.
05 - Slowly raise and lower the blender to fully blend the oil. Continue blending until the mayonnaise is thick and smooth, about 30 seconds.
06 - Taste and adjust the seasoning with additional salt, pepper, or acid if desired.
07 - Transfer the mayonnaise to a clean jar and seal tightly. Refrigerate immediately and use within 1 week.

# Expert Advice:

01 -
  • It feels like magic when mayonnaise emulsifies in just seconds—no arm workout needed.
  • You control the flavor (and can sneak in garlic or extra lemon) for a mayo that's uniquely yours.
02 -
  • If your mayo doesn’t thicken, your egg might’ve been too cold; let ingredients warm up before blending.
  • Adding the oil all at once works with immersion blenders, but for stand mixers, slow drizzle is crucial.
03 -
  • The secret is to fully submerge the blender at the start—emulsion kicks in instantly this way.
  • If you want extra glossy mayo, whisk in a teaspoon of boiling water right at the end.
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