Mayonnaise Recipe

Close-up of a jar of mayo with lemon wedges next to it.

Homemade Mayonnaise comes together in no time at all with simple pantry ingredients and an immersion blender. This no-fail recipe yields a creamy, rich, flavorful mayo.

Course condiment

Cuisine French

Prep Time 5

Total Time 5

Servings cup

Calories 1518kcal

Author John Kanell

Equipment

Immersion blender

Ingredients

1 whole egg
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
¼ teaspoon salt
¾ cup light or neutral oil (180mL), (such as light olive oil, vegetable, canola, or avocado oil)

Instructions

Place all the ingredients in the order listed in a tall container or wide-mouthed mason jar. (Be sure the opening of the jar is wide enough to fit the top of an immersion blender.)
Press the head of the immersion blender into the bottom of the jar. Hold it touching the bottom and blend for 15 seconds. Begin to move the immersion blender up and down throughout the mixture, but not breaking the surface, until the remaining oil has been emulsified into the egg, and the mixture is thick and off-white. Season with more salt or lemon juice to taste. Cover tightly and refrigerate for up to 5 days.

Notes

If you don't have an immersion blender, make this in a regular blender or the small bowl of a food processor. Blend all of the ingredients except the oil together. With the blender running on low speed, add a few drops of the oil at a time through the center opening of the lid to the mixture until it starts to look creamy and thicken. Then, add the remaining oil in a slow, steady stream until it is very thick and creamy.

Nutrition

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