Easy Homemade Mayo Recipe
This simple, easy mayonnaise recipe is made with an immersion blender. Keep it in the fridge for up to 3 weeks!
How to Make the Best Easy Homemade Mayo
Homemade mayonnaise is one of those kitchen staples that tastes infinitely better when you make it yourself. This easy homemade mayo comes together in just 15 minutes with an immersion blender, and the result is a rich, creamy condiment that puts store-bought versions to shame. Once you try fresh mayo, you’ll never want to go back to the jarred stuff.
The secret to perfect homemade mayo is patience during the emulsification process. By adding the oil slowly—just a teaspoon at a time at first—you allow the egg and oil to combine into a smooth, thick emulsion. Rush this step and you’ll end up with a broken, oily mess. Take your time, and you’ll be rewarded with silky, spreadable mayo every time.
What makes this recipe extra special is its versatility. Keep it plain for sandwiches and salads, or customize it with garlic, fresh herbs like tarragon or basil, and a squeeze of lemon for an elevated aioli. Store your homemade mayo in the refrigerator for up to three weeks and use it to elevate everything from burgers to potato salad.
Easy Homemade Mayo
This simple, easy mayonnaise recipe is made with an immersion blender. Keep it in the fridge for up to 3 weeks!
Ingredients
Homemade Mayo
Optional Additions
Instructions
Making the Mayo
- Add the egg, Dijon mustard, apple cider vinegar, and salt to a tall jar. Use an immersion blender right in the jar and blend on low speed for 20 seconds until frothy. Alternatively, use a food processor or whisk by hand.
- Begin adding the oil very slowly, about a teaspoon at a time, blending on the lowest speed for 10-15 seconds between each addition. Be patient in the beginning with the first 1/4 cup of oil—this initial stage is key to getting the mayo to emulsify and become creamy and thick.
- Once emulsified, continue adding the remaining oil a tablespoon at a time, blending or vigorously whisking between each addition. The mixture will thicken as you keep adding and blending.
- If the mayo isn't thickening, it may be too warm from the blender. Cool it off for a few minutes in the freezer, then try again.
- Scrape down the sides if needed and blend until thick and creamy.
- Taste and adjust salt and acid. A little splash of lemon juice is nice here.
- Store in a jar with a lid and refrigerate for up to 2-3 weeks.
Notes
- Make sure your olive oil is not bitter—taste it first before using.
- For a garlic-tarragon-lemon mayo, add 1/2 clove garlic, fresh tarragon, and a splash of lemon juice.
- Use room temperature eggs for best results.
- The key to thick, creamy mayo is adding the oil very slowly at the beginning.
