Name: Easy Homemade Mayonnaise
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 large egg; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper (optional); 3/4 cup light olive oil

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A smooth, creamy mayonnaise you can whip up in minutes with just a handful of simple ingredients. This recipe delivers fresher flavor than anything you can buy, and once you try it, you may never go back to store-bought mayo again.

Why You’ll Love This Recipe

This recipe creates rich, velvety mayonnaise using an immersion blender for a quick, fuss-free emulsification. You’ll appreciate the clean ingredients, the ability to adjust the flavor to your liking, and the convenience of having fresh mayo ready in under 10 minutes. It’s perfect for sandwiches, dressings, dips, and more.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large egg
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper (optional)
3/4 cup light olive oil

Directions

Place the egg, lemon juice, Dijon mustard, salt, and pepper into a tall container or bowl.
Pour the olive oil on top of the mixture without stirring.
Insert the immersion blender so the blade rests at the bottom. Blend for about 15 seconds without lifting the blender to allow the mixture to emulsify.
Slowly raise the blender as the mayonnaise thickens, continuing to blend until smooth, creamy, and fully emulsified.
Transfer the mayonnaise to a clean jar or airtight container and refrigerate until ready to use.

Servings and timing

This recipe makes approximately 1 cup of mayonnaise and yields 8 servings.
Prep time: 10 minutes
Total time: 10 minutes

Variations

Substitute avocado oil for a more neutral flavor.
Add garlic powder or minced fresh garlic for an aioli-style mayo.
Increase the Dijon mustard for a tangier, sharper finish.
Add fresh or dried herbs for a flavored spread.
Mix in a bit of chili sauce or Sriracha for a spicy version.

Storage/Reheating

Store homemade mayonnaise in an airtight container in the refrigerator for up to 1 week. Do not freeze, as freezing breaks the emulsion. If the mayo begins to separate, let it rest and blend again briefly to restore texture.

FAQs

Can I use a regular blender instead of an immersion blender?

Yes, but the immersion blender offers more reliable emulsification. A regular blender may require slowing down and adding oil gradually.

Is it safe to eat mayonnaise made with raw egg?

Use fresh, clean eggs and refrigerate the mayo immediately. Individuals with weakened immune systems should avoid raw eggs unless pasteurized eggs are used.

Can I use avocado oil or another oil?

Yes, avocado oil, sunflower oil, or any neutral-flavored oil works well.

My mayonnaise separated. Can I fix it?

Often yes. Let it rest a few minutes, then blend again. If needed, start a new emulsion with one egg and slowly add the separated batch.

How can I make the mayo thicker?

Blend a little longer or add a small amount of extra oil gradually.

How can I make the mayo tangier?

Increase the lemon juice or Dijon mustard.

Can I reduce the salt?

Yes, adjust salt levels to your taste without affecting the recipe.

Can I double the recipe?

Yes, as long as your container and immersion blender can handle the volume.

Why is my mayo too runny?

It may not have emulsified fully. Continue blending or add more oil slowly.

Can I flavor this mayonnaise for dips?

Absolutely. Add herbs, spices, garlic, chili sauce, or lemon zest for custom dips and spreads.

Conclusion

This easy homemade mayonnaise is fast, flavorful, and endlessly customizable. With just a few simple ingredients and an immersion blender, you can enjoy fresh, creamy mayo in minutes—perfect for elevating everyday meals.