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Homemade Mayonnaise

This homemade mayonnaise blends one egg, lemon juice, vinegar, Dijon mustard, and oil with an immersion blender into a thick, creamy, restaurant-quality mayo in under 5 minutes.
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Prep Time 5 minutes
Servings: 1 cup
Course: Condiments, Dips
Cuisine: American

Ingredients
  

  • 1 large egg room temperature
  • ½ tablespoon fresh lemon juice
  • ½ tablespoon vinegar
  • 2 teaspoon Dijon mustard
  • ½ teaspoon kosher salt to taste
  • 1 cup olive oil or avocado oil

Instructions
 

  1. Add the egg, lemon juice, vinegar, Dijon mustard, and salt to a tall narrow jar or the cup of an immersion blender.
  2. Pour the oil on top. Do not stir.
  3. Place the immersion blender at the very bottom of the jar directly over the egg yolk. Blend on high without moving the blender for 20 to 30 seconds until the mixture emulsifies and turns thick and white at the bottom.
  4. Slowly begin lifting the blender upward while continuing to blend, drawing the remaining oil into the emulsion until the entire jar is thick, creamy, and fully combined.
  5. Taste and adjust salt as needed. Use immediately or transfer to a sealed jar and refrigerate.

Notes

  • The egg must be at room temperature. A cold egg is one of the most common reasons homemade mayonnaise fails to emulsify properly.
  • Do not move the immersion blender for the first 20 to 30 seconds. Keeping it stationary at the bottom is what starts the emulsion before the rest of the oil is incorporated.
  • A tall narrow jar or the immersion blender cup works best. A wide bowl allows the oil to spread too far from the blade and prevents a proper emulsion from forming.
  • Avocado oil produces a more neutral flavor. Olive oil adds a slightly grassy, peppery note. Use whichever suits the recipe you are making it for.