Homemade Mayo (takes just 2 minutes!)

Once you try this recipe for 2-minute Homemade Mayo you’ll never buy it at the store again! Takes just a few ingredients and has a wonderful fresh flavor.

Why You’ll Love This Homemade Mayo Recipe

Homemade Mayo vs. Store-Bought Mayo: If you have never tasted the difference between store-bought and diy mayo, you have really been missing out. This recipe has no artificial preservatives and is made with natural ingredients like egg yolks, oil, mustard, and lemon juice. You’ll taste the freshness and the texture and the consistency is creamier and smoother.

Mayo Haters will Become Mayo Lovers: I’ve known quite a many mayonnaise hater in my time. People seem to either love it or hate it, and the ones who hate it seem to be firmly in the ketchup camp. Meh, ketchup is all right, I’ll add some to my burger or fries every blue moon. But I would much rather go the mayonnaise route. Especially when it is mayonnaise made at home.

Easy to Make: Not only does it taste so much better – creamier with a fresh but subtle lemon flavor – it takes just two minutes to make! I’ve been making it for years (disclaimer: I do still keep some Hellman’s around just in case I’m out of eggs or oil) but only recently started using the stick blender method that this recipes uses.

Elevates Meals: If you’re taking the time to make a superior sandwich, macaroni, egg or potato salad, then why not take the extra two minutes and make superior homemade mayonnaise, too?

Flavor: Its mellow, lemony flavor can transform a sandwich or any meal without much effort at all. And that is sexy.

Mayonnaise Ingredients

Egg Yolk: This recipe contains raw eggs while there are many opinions on this topic I personally eat raw eggs. If you have any concerns about eating raw eggs, you can also use pasteurize your eggs.

Water: Water aids in getting the mayo to just the right consistency and texture.

Lemon Juice: The acidity from the lemon juice helps emulsify and stabilize the mayonnaise while adding slightly lemony flavor. Vinegar is also a popular acidic ingredient used.

Dijon Mustard: Mustard adds a tangy, slightly spicy, and sometimes slightly sweet flavor while also helping to emulsify the mayo and enhance the texture.

Vegetable or Canola Oil: Neutral flavored oils are the way to go here. Grapeseed, safflower, or avocado oil would also work. Olive oil in my opinion is too strong but if you choose to use it, look for a lighter olive and not one that is too spicy.

Kosher Salt: The salts draws out the flavors of the other ingredients.

See mayonnaise recipe card below for printable instructions and ingredient measurements.

How to Make Mayonnaise

• Place all the ingredients except the oil in the bottom of an immersion blender cup (or another narrow cup, it won’t work if it’s too wide).
• Pour the oil on top and allow it to settle for 30 seconds. Place the head of the immersion blender at the very bottom of the cup and turn it on.
• As the mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt.
• Store in a sealed container in the refrigerator for up to two weeks.

Be sure to follow the instructions in this recipe exactly or the oil and eggs may not emulsify. Just be sure you let the ingredients settle and place the hand blender at the very bottom of the cup (I make sure it’s even touching). If you do these things, the recipe should come together beautifully.

How Long Does Homemade Mayo Last?

Homemade mayo will last about a week in the fridge in a tightly sealed jar or container. Commercially-made mayonnaise lasts longer because there are preservatives and stabilizers added plus this recipe uses raw egg.

Types of Mayonnaise Flavors

Flavored mayonnaise is a tasty way to upgrade your mayo and adapt it to different dishes. Here are some ingredient ideas to elevate this mayo.

• Herbs: Garlic, basil, cilantro, dill, chives, tarragon or ginger
• Spices & Seasonings: Curry, sesame, paprika, smoked paprika, Za’atar, Takis seasoning
• Condiments: Ketchup, honey, pickle relish or pickles
• Sauces: Aioli, pesto, BBQ sauce, buffalo sauce, chipotle, chimichurri, soy sauce, teriyaki, fish sauce
• Pastes: Miso paste, wasabi, anchovy paste, harissa, Gouchujang
• Dressings: Ranch, blue cheese
• Spicy Mayo: Hot sauce, Sriracha, jalapenos or red pepper flakes
• Fruits: Cranberry, pomegranate, raspberry, apple, capers, sundried Tomato
• Juices: Lime or grapefruit juice or zest
• Cheeses: Parmesan cheese, cheese powder, grated cheddar cheese, crumbled blue cheese, Swiss cheese, Romano, Gouda, Pimento cheese
• Miscellaneous: Bacon bits, sesame oil, horseradish, parmesan cheese, cucumber, Kimchi, truffles

Continue to Content

Homemade Mayo

Yield: 1 1/4 cups

Prep Time: 2 minutes

Total Time: 2 minutes

Once you try this recipe for 2-minute Homemade Mayo, you'll never want to buy it at the store again!

Print

Ingredients

• 1 large egg yolk
• 1 tablespoon water
• 1 tablespoon lemon juice
• 1-2 teaspoons Dijon mustard
• 1 cup vegetable or canola oil (olive oil will be too strong)
• 1/2 teaspoon kosher salt

Instructions

1. Place all the ingredients except the oil in the bottom of an immersion blender cup (or another narrow cup, it won’t work if it’s too wide).
2. Pour the oil on top and allow it to settle for 30 seconds. Place the head of the immersion blender at the very bottom of the cup and turn it on.
3. As the mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt.
4. Store in a sealed container in the refrigerator for up to two weeks.

Notes

You must follow the instructions exactly for this to work (ie. making sure to place blender head at the very bottom of the cup, then turning it on).

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 15Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 73mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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