Key Points:
- Creates 1 cup of fresh mayonnaise (perfect for 4 servings)
- Uses simple ingredients you already have
- No arm-tiring whisking needed – uses an immersion blender
- Stays fresh for 1 week in the fridge
Making your own mayonnaise sounds scary, right? Many home cooks have faced the dreaded “broken mayo” – that sad, soupy mess that happens when the oil and eggs won’t combine. But I’ve cracked the code for perfect homemade mayonnaise every time, and I’m sharing all my secrets with you.
Time Needed
- Prep time: 2 minutes
- Total time: 5 minutes
Equipment
- Immersion blender (stick blender)
- Tall narrow jar or container
- Measuring spoons
- Measuring cup
Ingredients
- 1 large egg, at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1 cup neutral oil (like canola or light olive oil)
- Optional: 1/8 teaspoon white pepper
Step-by-Step Instructions
Before You Start (30 Minutes Ahead)
- Remove your egg from the refrigerator
- Place it on your counter
- Set a timer for 30 minutes
- Room temperature eggs are crucial for proper emulsion
- Gather all your equipment
- Find a jar that’s just wider than your immersion blender head
- Make sure the jar is at least 3 inches taller than the blender head
- Clean and dry all equipment thoroughly
- Any water drops can prevent the mayo from forming properly
- Measure all ingredients
- Use proper measuring spoons, not regular silverware
- Level off each measurement with a knife
- Have everything ready before you start blending
Making the Base (2 Minutes)
- Crack the egg
- Tap the egg firmly on a flat surface (not the bowl edge)
- Open the egg directly into your jar
- Make sure no shell pieces fall in
- Check for any shell fragments – remove them if found
- Add the seasoning ingredients
- Measure 1 tablespoon lemon juice – fresh is best
- Add 1 teaspoon Dijon mustard (make sure it’s not grainy)
- Sprinkle in 1/4 teaspoon salt
- These ingredients help stabilize the mayo
- Pour in the oil
- Measure exactly 1 cup of oil
- Pour it all in at once
- Don’t worry – it’s supposed to sit on top
- The oil will look separated from the egg – this is normal
Blending Process (1 Minute)
- Insert the immersion blender
- Place it straight down into the jar
- The head should touch the bottom
- The blades should completely cover the egg yolk
- Keep the blender perfectly upright
- Let ingredients settle (20 seconds)
- Don’t skip this step
- Watch as the egg settles at the bottom
- The oil will float on top
- This layering is important for proper emulsion
- Start blending
- Turn blender on high speed
- Don’t move it yet
- Keep it pressed against the bottom
- Watch the magic happen from the bottom up
- Watch for changes (20-30 seconds)
- White creamy mayo will form at the bottom
- A clear line will move up the jar
- Wait until you see mayo at the top
- Don’t move the blender until you see mayo at the top
- Complete the mixing
- Very slowly lift the blender
- Move it up and down gently
- Tilt slightly to catch any oil pockets
- Total blend time: about 45 seconds
Final Steps (1 Minute)
- Check the consistency
- Mayo should be thick and creamy
- It should hold its shape on a spoon
- No oil should be visible on top
- If needed, blend 5 more seconds
- Taste and adjust
- Use a clean spoon
- Check for salt
- Add optional white pepper
- Stir in any extras (garlic, herbs, etc.)
- Transfer and store
- Scrape sides of jar with rubber spatula
- Transfer to storage container if needed
- Cover surface directly with plastic wrap
- Put the lid on tightly
Troubleshooting Tips
If Your Mayo Is Too Thin
- Add an extra 1/4 teaspoon mustard
- Blend again briefly
- Never add more oil to thin mayo
If Your Mayo “Breaks”
- Put a fresh egg yolk in a clean bowl
- Slowly blend in your broken mayo
- This usually fixes the problem
Variations
- Garlic Mayo: Add 1 minced garlic clove
- Herb Mayo: Mix in 2 tablespoons fresh chopped herbs
- Spicy Mayo: Add 1 teaspoon hot sauce
- Extra Tangy: Use extra lemon juice or add vinegar
Storage
- Keep in sealed container in fridge
- Use within 1 week
- Don’t freeze – it will separate
- If liquid forms on top, just stir it back in
Safety Notes
- Use fresh, clean eggs
- Keep mayo refrigerated
- Watch for any off smells
- Don’t let mayo sit out more than 2 hours
- Not safe for pregnant women or people with weak immune systems
Your homemade mayo will be thicker, fresher, and tastier than store-bought. Plus, you control the ingredients – no preservatives needed! Try this recipe once, and you’ll never go back to jarred mayo again.
Don’t be afraid to play with the flavors. Once you master the basic recipe, you can create all sorts of tasty variations. I love adding fresh herbs from my garden or making a spicy version for sandwiches.
Remember: the key to perfect mayo is room temperature ingredients and patience with the blending process. Don’t rush it, and you’ll have perfect results every time.
