Recipe at a glance
This mayonnaise is blended from an egg, oil, Dijon mustard, vinegar, and seasonings. The immersion blender starts at the bottom of the jar to form the emulsion.
This Homemade Mayonnaise will make you forget about buying it in a supermarket. It takes only a few minutes to make and is very easy, so if you think you don’t have the skill and the patience for it, we challenge you to give it a try!
It is not only quicker to make your own homemade mayonnaise than to travel to the store to buy it, but it is also much healthier. You will definitely know what kind of ingredients you put there, and won’t have to wonder if it contains any unwelcome chemicals. You also wouldn’t need to look for a healthier substitute if you’re trying to pursue a healthy lifestyle.
We used an immersion blender for this recipe, but you are welcome to use food processor with the small bowl attachment, or you can try making it completely by hand.
The recipe uses 6% vinegar as a preservative, and gets its tangy taste from it. However, for even healthier option it can be substituted with 1 ½ tbsp lemon juice. We also recommend using only free range high quality eggs for homemade mayonnaise, as the egg will not be cooked.
By following this recipe you should get about 1 ½ cups of homemade mayonnaise.
How to make it
- 1
Step 1
Begin by placing all ingredients (egg on the bottom, oil above all others) in a wide mouth mason jar of other tall, cylinder shaped container.
- 2
Step 2
Place the immersion blender to the very bottom of the container, sitting firmly and covering the yolk. Turn it on for good 20-30 seconds before moving it. The egg and oil will start emulsifying and turning white. Don’t pull the blender up or out, just allow it to sit at the bottom of the container.
- 3
Step 3
Then slowly lift up the immersion blender to continue emulsifying, moving it up and down to blend the mixture well for 1-2 minutes. Taste for flavor. Feel free to add more salt or vinegar if preferred.
- 4
Step 4
Transfer any unused mayonnaise to a storage container (or leave it in the mason jar and seal it with a lid). Keep in the fridge up to 3 weeks.
Chef’s tips:
● You may change the amount of oil to make the mayonnaise thicker or thinner. The more oil you add, the thicker the mixture will become. If the mayonnaise becomes too thick and you'd like to thin it out, add water, while blending, 1 teaspoon at a time, into the container until you reach your desired thickness.
● It’s better to use room temperature ingredients when making homemade mayonnaise.
● This recipe uses raw egg, you may want to ensure that salmonella is not a problem in your area.
Cooking tips
Keep the immersion blender against the bottom for the first 20 to 30 seconds, then lift it slowly as the mixture thickens.
Ingredient substitutions
Canola or sunflower oil can be used for the neutral oil specified in the ingredient list.
Questions about this recipe
Why start blending at the bottom of the jar?
The recipe keeps the blender over the egg at first so the oil and egg begin to emulsify before the blender moves upward.
What changes the thickness?
The original recipe notes that changing the amount of oil changes how thick the mayonnaise becomes.
