Easy Homemade Mayonnaise Recipe
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.*
Ingredients
- 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)
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 Facts
Easy Homemade Mayonnaise Recipe
Serving Size
1 Tbsp
Amount per Serving
Calories
100
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Trans Fat
0.001
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
8
mg
3
%
Sodium
41
mg
2
%
Potassium
5
mg
0
%
Carbohydrates
0.2
g
0
%
Fiber
0.03
g
0
%
Sugar
0.1
g
0
%
Protein
0.3
g
1
%
Vitamin A
12
IU
0
%
Vitamin C
0.1
mg
0
%
Calcium
2
mg
0
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
