Easy Homemade Mayonnaise Recipe

Name: Easy Homemade Mayonnaise Recipe
Prep time: 4 min
Total time: 5 min
Yield: 20 Tbsp (makes 1 cup)
Ingredients: 1 large egg; 1 Tbsp Dijon mustard; 1 Tbsp white vinegar; 1/2 Tbsp lemon juice; ¼-½ tsp fine sea salt; ½ tsp sugar; 1 cup extra light olive oil

User Reviews

4.8

39 reviews

Excellent

Prep Time
4 mins
Additional Time
1 min
Total Time
5 mins
Servings
20 Tbsp (makes 1 cup)
Calories
100 kcal
Course
Condiments
Cuisine
American

Easy Homemade Mayonnaise Recipe

Nolan Clark

Report

Replace store-bought mayonnaise with your own creamy, delicious homemade mayonnaise—simple, fresh, and perfect for everything from sandwiches to salads and more! I marked the sugar as optional, but sugar makes it taste more like commercial mayo. The easiest way to make mayonnaise is with an immersion blender, but I also shared detailed instructions in the notes for making mayo in a food processor.*

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

1 large egg
1 Tbsp Dijon mustard
1 Tbsp white vinegar
1/2 Tbsp lemon juice plus more to taste
¼-½ tsp fine sea salt or added to taste
½ tsp sugar optional
1 cup extra light olive oil or other neutral oil (e.g., canola, avocado, or sunflower oil)

Add to Shopping List

Instructions

Combine Ingredients: In a tall container, such as a mason jar, add the egg, Dijon mustard, vinegar, lemon juice, and salt.
Pour the oil over the top of the ingredients and let it rest for 15 seconds so the ingredients can settle.
Insert the immersion blender into the container, touching the bottom. Start blending without moving the blender for about 10 seconds until the mixture begins to emulsify. Slowly lift and tilt the blender to incorporate the rest of the oil. Continue blending until thick and creamy.
Taste the mayonnaise. Add more lemon juice, sugar, or salt to balance the flavors, if desired. Transfer the mayonnaise to a clean, airtight container. Refrigerate and use within 1 week.

Notes

*To Fix Broken Mayonnaise: If your mayo does break and looks separated or runny, add a new egg yolk and blend it into the broken mayo, and it should come back together.
*To make mayonnaise in a food processor - This works best in a small food processor because it is a small batch; otherwise, the blade won’t reach the ingredients to emulsify correctly. If you have a small bowl attachment, that will work well.
In the small bowl of a food processor, add the egg, Dijon, vinegar, lemon juice, salt, and sugar, and process for 15 seconds.
With the food processor running, slowly add the oil, just a small drizzle at a time, until about 1/4 of the oil is added. This step is important for the emulsification process to work properly so the mayo doesn’t break.
Gradually increase the oil stream until the mayonnaise is fully thickened. Taste and adjust the seasoning with lemon juice, salt, and sugar if needed.

Nutrition Information

Show Details

Serving 1Tbsp Calories 100kcal (5%) Carbs 0.2g Protein 0.3g (1%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 0.001g Cholesterol 8mg (3%) Sodium 41mg (2%) Potassium 5mg (0%) Fiber 0.03g (0%) Sugar 0.1g (0%) Vitamin A 12IU (0%) Vitamin C 0.1mg (0%) Calcium 2mg (0%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 20Tbsp (makes 1 cup)

Amount Per Serving

Calories 100 kcal

% Daily Value*

Serving	1Tbsp
Calories	100kcal	5%
Carbs	0.2g
Protein	0.3g	1%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Trans Fat	0.001g	0%
Cholesterol	8mg	3%
Sodium	41mg	2%
Potassium	5mg	0%
Fiber	0.03g	0%
Sugar	0.1g	0%
Vitamin A	12IU	0%
Vitamin C	0.1mg	0%
Calcium	2mg	0%
Iron	0.1mg	1%