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Easy Blender Homemade Mayonnaise: A Failproof Recipe

A white bowl filled with thick, creamy, pale yellow homemade mayonnaise, resting on a wooden surface.
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Make creamy, thick homemade mayonnaise in minutes using this simple, failproof blender recipe. You get superior flavor compared to store-bought versions using just five basic ingredients.

Ingredients

Scale
  • 1 large egg, room temperature
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1 cup neutral oil (like canola, grapeseed, or light olive oil)

Instructions

  1. Place the egg, Dijon mustard, lemon juice, vinegar, and salt into the jar of an immersion blender or a standard blender.
  2. If using an immersion blender, place the head all the way to the bottom of the jar. If using a standard blender, add the oil last.
  3. Begin blending on medium speed. Slowly, drizzle the oil into the mixture in a very thin, steady stream. This slow addition is the secret to a perfect emulsion.
  4. Continue blending and slowly adding oil until all the oil is incorporated and the mixture thickens into a creamy mayonnaise. This usually takes 1 to 2 minutes.
  5. Stop the blender. Scrape down the sides if needed and blend for a few more seconds to ensure everything is combined and thick.
  6. Transfer the fresh mayonnaise to an airtight container and refrigerate. It will thicken slightly more as it chills.

Notes

  • Use room temperature ingredients. Cold eggs are more likely to cause the mayonnaise to break or fail to emulsify.
  • If your mayonnaise seems too thick, whisk in 1 teaspoon of warm water until you reach your desired consistency.
  • This homemade mayo is best used within one week when stored in the refrigerator.
  • Use this creamy mayonnaise as a base for dips, sandwich spreads, or salad dressings.

Nutrition

Find it online: https://tastethisplate.com/easy-homemade-mayonnaise-recipe/