Description
This Easy Homemade Mayonnaise is rich, silky, and comes together in just minutes with a handful of simple ingredients. Perfect as a base for dressings, spreads, and dips – it’s fresher and tastier than store-bought! All you need is a blender, food processor, or even an immersion blender.
Ingredients
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1 large egg (room temperature)
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1 tbsp Dijon mustard or yellow mustard
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1 tbsp lemon juice or white vinegar
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1 cup neutral oil (like canola, vegetable, avocado, or light olive oil)
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1/2 tsp salt
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Optional: pinch of sugar or garlic powder for extra flavor
Instructions
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Add all ingredients:
In a tall jar or cup that fits your immersion blender, add egg, mustard, lemon juice, salt, and oil (in that order). -
Blend:
Place the immersion blender at the bottom of the jar and blend on high. Keep it still at first—once it starts emulsifying (thickening), slowly raise the blender to incorporate everything.
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Adjust & store:
Taste and adjust seasoning if needed. Store in an airtight container in the fridge for up to 1 wee -
Instructions (Blender/Food Processor Method):
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Combine base ingredients:
Add egg, mustard, lemon juice, and salt to your blender or food processor. Blend for 10–15 seconds. -
Add oil slowly:
With the blender running on low, very slowly drizzle in the oil in a thin, steady stream. The mayo will start to thicken as it emulsifies. -
Finish:
Once thick and creamy, scrape down the sides, give it one last pulse, and taste to adjust seasoning.
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Notes
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Use room temperature ingredients for the best emulsification.
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For a lighter mayo, use half oil and half Greek yogurt.
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Customize with herbs, garlic, sriracha, or chipotle for flavored versions.