Easy Homemade Mayonnaise

There’s something undeniably satisfying about making your own homemade mayonnaise. Unlike store-bought versions laden with stabilizers and preservatives, this easy homemade mayonnaise recipe delivers a rich, velvety texture and pure flavor using just six simple ingredients. With an immersion blender, it comes together in under a minute—no tedious whisking required. Perfect for sandwiches, dressings, or as a base for dips, this versatile condiment will quickly become a kitchen staple.

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Preparation Phase & Tools to Use

Essential Tools and Equipment

• Immersion blender (stick blender): The key to effortless emulsification. Its high-speed blades create a stable, creamy texture without separation.
• Tall, narrow jar: A jar slightly wider than the blender head ensures the ingredients stay concentrated for even blending. A mason jar or the blending cup that comes with your stick blender works perfectly.
• Measuring spoons and cups: Precision matters with mayonnaise. Too much acid or too little oil can throw off the balance.
• Airtight storage container: Glass or BPA-free plastic keeps the mayo fresh for up to a week.

Importance of Each Tool

Using an immersion blender is non-negotiable for this recipe. Traditional methods require slow, steady whisking, but the stick blender’s rapid motion guarantees emulsification in seconds. A tall jar prevents splattering and ensures the oil integrates smoothly. Accurate measurements prevent a runny or overly thick consistency, while an airtight container maintains freshness.

Preparation Tips

• Cold ingredients help with emulsification. Take the egg and lemon juice out of the fridge 10 minutes before blending to slightly temper them.
• Layer the ingredients properly: Always add the oil last, pouring it gently over the other ingredients to create distinct layers. This helps the blender incorporate everything evenly.
• Patience with blending: Hold the blender firmly at the bottom of the jar for the first 10–15 seconds before moving it. Rushing this step risks a broken mayo.

Ingredients

This recipe keeps things simple, relying on pantry staples for a flawless result:

• 1 whole egg: Use the freshest egg possible, preferably pasteurized for food safety. The egg’s lecithin acts as a natural emulsifier.
• ½ tablespoon lemon juice: Freshly squeezed is ideal for the brightest flavor, though bottled works in a pinch.
• 1 teaspoon white wine vinegar: Adds subtle tang without overpowering. Apple cider vinegar can substitute if needed.
• ¼ teaspoon Dijon mustard: Enhances flavor and aids emulsification. Yellow mustard works but lacks depth.
• ¼ teaspoon sea salt: Fine salt dissolves easily, evenly seasoning the mayo.
• 1 cup avocado oil (or light olive oil): Neutral oils like avocado or light olive oil yield the best texture. Avoid extra virgin olive oil—its robust flavor dominates.

Step-by-Step Directions

Combine Ingredients

Add the egg, lemon juice, vinegar, mustard, and salt to your blending jar. Slowly pour the oil over the top, aiming to keep it layered rather than mixed. Let it sit undisturbed for about a minute—this helps the ingredients settle for smoother blending.

Start Blending

Insert the immersion blender all the way to the bottom of the jar, ensuring it fully covers the egg yolk. Turn it on to the highest setting and hold it still for 10–15 seconds. You’ll see the mixture begin to thicken and turn opaque at the bottom as the emulsification starts.

Finish Blending

Once the base has thickened, gently tilt and lift the blender up and down to incorporate the remaining oil. Move slowly—overmixing can cause separation. Within 20–30 seconds total, you’ll have a thick, glossy mayonnaise.

Store

Transfer the mayo to an airtight container and refrigerate. It will thicken slightly more as it chills.

Tips & Variations

• For garlic aioli: Blend in 1 minced garlic clove or ½ teaspoon garlic powder.
• Herbed mayo: Stir in chopped dill, chives, or basil after blending.
• Spicy kick: Add a dash of cayenne, smoked paprika, or sriracha.
• Lighter texture: Replace half the oil with aquafaba (chickpea brine) for a fluffier result.

Now that you’ve mastered the basic homemade mayonnaise recipe, let’s explore how to use it, common pitfalls to avoid, and perfect pairings to elevate your meals.

Serving Suggestions

This creamy, versatile condiment works wonders in countless dishes:

• Sandwiches & Wraps: Spread it on turkey clubs, BLTs, or veggie wraps for extra richness.
• Salad Dressings: Thin it with a splash of water or vinegar to make a quick ranch or Caesar dressing.
• Dips & Sauces: Mix in herbs, roasted garlic, or hot sauce for a flavorful dip for fries or crudités.
• Deviled Eggs: Swap store-bought mayo for a fresher, tangier filling.
• Grilled Meats & Seafood: Brush it on chicken or fish before grilling to lock in moisture.

Common Mistakes to Avoid

Even with a simple recipe, small errors can lead to broken or bland mayonnaise. Here’s how to troubleshoot:

1. Using the Wrong Oil

• Problem: Strong-flavored oils (like extra virgin olive oil) overpower the mayo.
• Fix: Stick to neutral oils (avocado, light olive, or grapeseed) for a clean taste.

2. Adding Oil Too Quickly

• Problem: Dumping oil all at once can prevent emulsification, leaving you with a runny mess.
• Fix: Pour the oil slowly in a thin stream while blending, or let it settle in layers as directed.

3. Blending Too Fast or Moving the Blender Too Soon

• Problem: Yanking the blender up prematurely can break the emulsion.
• Fix: Keep the blender pressed to the jar’s bottom for the first 10–15 seconds until the mixture thickens.

4. Skipping Acid or Mustard

• Problem: Without enough acid (lemon juice/vinegar) or mustard, the mayo tastes flat or separates.
• Fix: Measure precisely—these ingredients add tang and stabilize the emulsion.

5. Using Cold Eggs or Oil

• Problem: Ice-cold ingredients resist emulsifying.
• Fix: Let the egg and oil sit at room temperature for 10–15 minutes before blending.

How to Fix Broken Mayonnaise

If your mayo turns out thin or curdled, don’t toss it! Try these rescues:

• Whisk in hot water: Add 1 teaspoon of hot water while whisking vigorously to rebind the mixture.
• Start over with a new egg yolk: Place a fresh yolk in a clean bowl and slowly whisk in the broken mayo.

Perfect Pairings: 8 Side Dishes

Complement your homemade mayonnaise with these dishes:

1. Crispy Oven Fries: Dip them in mayo mixed with smoked paprika.
2. Grilled Asparagus: Drizzle with lemon-infused mayo.
3. Classic Coleslaw: Toss shredded cabbage with mayo, vinegar, and celery seed.
4. Fish Tacos: Spread mayo on tortillas before adding grilled fish and slaw.
5. Avocado Toast: Swirl mayo on toast before layering avocado slices.
6. Roasted Potato Salad: Substitute mayo for heavy dressings.
7. Fried Green Tomatoes: Serve with spicy mayo for dipping.
8. Chicken Salad Sandwiches: Bind shredded chicken, grapes, and almonds with mayo.

Now that you’ve perfected your homemade mayonnaise and discovered its many uses, let’s cover how to keep it fresh, answer common questions, and share final expert advice.

Storage & Shelf Life

Proper storage is crucial for food safety and maintaining quality:

• Refrigeration: Store in an airtight container in the refrigerator for up to 1 week. The acidity (from lemon juice/vinegar) helps preserve it, but discard if it develops an off smell or color.
• Avoid Freezing: Mayonnaise separates when frozen and thawed, becoming grainy and watery.
• Prevent Contamination: Always use a clean spoon to scoop out mayo to avoid introducing bacteria.

For longer shelf life (up to 2 weeks):

• Increase acidity slightly with an extra ½ teaspoon vinegar or lemon juice.
• Use pasteurized eggs for added safety.

Recipe Tips for Customization

Tailor your mayonnaise to suit different dishes:

• Garlic Aioli: Blend in 1–2 minced garlic cloves or ½ teaspoon garlic powder.
• Herb-Infused: Stir in 1 tablespoon chopped fresh herbs (dill, chives, or tarragon) after blending.
• Spicy Chipotle: Add 1 teaspoon chipotle powder or 2 tablespoons adobo sauce.
• Citrus Twist: Replace lemon juice with lime or orange juice for a bright flavor.
• Vegan Option: Substitute the egg with 3 tablespoons aquafaba (chickpea brine) and increase mustard to ½ teaspoon.

Troubleshooting Recap

If your mayonnaise:

• Is too thick: Whisk in 1 teaspoon water or lemon juice to thin.
• Is too thin: Slowly blend in 1–2 tablespoons extra oil until thickened.
• Separates: Start with a fresh egg yolk in a clean bowl and gradually whisk in the broken mayo.

Frequently Asked Questions

1. Can I make mayonnaise without an immersion blender?

Yes, but it requires more effort:

• Use a food processor or stand mixer with a whisk attachment.
• For hand-whisking, add the oil drop by drop at first, then in a slow stream.

2. Is raw egg in homemade mayonnaise safe?

The risk is low if you:

• Use fresh, pasteurized eggs (look for “pasteurized” on the label).
• Refrigerate mayo immediately and consume within 1 week.
• Avoid serving to pregnant individuals, young children, or immunocompromised people.

3. Why did my mayo turn out bitter?

• Cause: Over-blending or using bitter-tasting olive oil.
• Fix: Use light olive oil or avocado oil and blend just until combined.

4. Can I use bottled lemon juice instead of fresh?

Yes, but fresh lemon juice provides brighter flavor. If using bottled, reduce the quantity slightly (by ¼ teaspoon) to avoid overpowering acidity.

5. How do I know if my mayo has gone bad?

Signs include:

• A sour or rancid smell.
• Mold or discoloration.
• Separation that doesn’t recombine when stirred.

Nutrition & Dietary Notes

• Calories: About 100 kcal per tablespoon (varies by oil used).
• Dairy-Free: Naturally contains no dairy.
• Keto/Low-Carb: Fits keto macros (0g net carbs per serving).
• Paleo: Use avocado oil and omit mustard for strict Paleo compliance.

Final Thoughts

Making homemade mayonnaise is a game-changer—it’s fresher, healthier, and more customizable than store-bought versions. With just a few ingredients and a minute of blending, you get a silky, flavorful condiment that elevates everything from sandwiches to salads.

Pro Tip: Double the batch and experiment with flavors (like sriracha or roasted garlic) to keep meals exciting. Once you try this method, you’ll never go back to the jarred stuff!