My Homemade Mayonnaise Recipe makes rich, creamy mayo in 5 minutes with 6 ingredients using a blender, food processor, hand mixer or whisk.
- 1 large egg , at room temperature
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- 2 teaspoons freshly squeezed lemon juice
- ¼ teaspoon salt
- 1 cup (8 fl oz/240 ml) vegetable oil
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Add the egg, mustard, vinegar, lemon juice, and salt to a tall, narrow jar.
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Place the immersion blender head firmly against the bottom of the jar, completely covering the egg mixture and blend on high for 30 seconds to combine.
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Slowly start to pour the oil into the jar in a steady stream without moving the blender from the bottom of the jar, until a thick emulsion forms at the bottom without moving the blender, about 1 - 2 minutes
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Once most of the oil has been added, slowly lift and lower the blender until all the oil has been incorporated and the mayonnaise is smooth and creamy.
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Using the small bowl attachment for your food processor, add the egg, mustard, vinegar, lemon juice, and salt and process for 20 seconds.
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With the processor running, very slowly pour in a thin steady stream until all the oil has been incorporated and you have thick mayonnaise.
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Serve as a sandwich spread, dressing base or for any recipe that requires mayonnaise. Store in an airtight container in the refrigerator for up to 2 weeks.
- This recipe uses a raw egg. If you are uncomfortable with this, look for pasteurized eggs still in the shell at your grocery store.
- If using the electric mixer method, the oil must be incorporated very slowly or the mixture will not emulsify.
- If the mayonnaise breaks, start with 1 fresh egg yolk and ½ teaspoon vinegar or freshly squeezed lemon juice, then slowly blend in the broken mayonnaise.
- If the mayonnaise is too thin, slowly blend in additional oil.
- If it is too thick, blend in 1 to 2 teaspoons cold water until the desired consistency is reached.
- You can make this recipe by hand with a wire whisk. Use the same method as with the electric mixer.