Homemade Mayonnaise, Creamy and Quick
Homemade mayonnaise with egg, seed oil, and lemon: creamy, thick, and ready in two minutes with an immersion blender. The base for sauces and salads.
Want homemade mayonnaise that’s creamy and thick, ready in two minutes with no risk of it splitting? Then try this immersion-blender method: it’s nearly foolproof.
Mayonnaise is one of the most used base sauces: it accompanies vegetables and meats, binds salads, and fills sandwiches. Making it at home is simple, and the result is far better than the industrial kind, with no preservatives.
It has at least three real advantages: it’s made with a few ingredients you always have, it’s ready in no time, and it’s the base of many derived sauces (mustard, herb, cocktail).
The most important tip is twofold: use the egg at room temperature, so the emulsion takes well, and with the immersion blender keep the blades still at the bottom until the base thickens, then lift slowly. That’s how the mayonnaise comes out thick the first time.
An important note: it contains raw egg, so eat it within a couple of days and always keep it refrigerated. For maximum safety, use pasteurized eggs.
Ready? Let’s make mayonnaise.
To make this recipe
A small selection of handy tools to keep within reach. Some links may be affiliate links.
Kitchen blender
Ideal for making smooth pestos and sauces. Choose a stable, powerful model for best results.
Steps
- Put the whole egg, the lemon juice, the mustard, and a pinch of salt into the beaker of an immersion blender.
- Pour in the seed oil and let everything settle for a few seconds: the yolk at the bottom, the oil on top.
- Lower the blender all the way to the bottom of the beaker and run it without moving it: in seconds you'll see the mayonnaise thicken from the base up.
- Once the base has emulsified, slowly lift the blender to incorporate all the oil, until you have a thick, smooth cream.
- Taste and adjust the salt or lemon. Transfer to a jar and keep it in the fridge.
Helpful tips
The egg must be at room temperature: that's the secret to a well-emulsified mayonnaise.
The immersion-blender method is nearly foolproof: keep the blades at the bottom until the base thickens, then rise slowly.
If the mayonnaise splits, start over with a fresh yolk and add the broken mayonnaise a little at a time.
It contains raw egg: use within 1 to 2 days and always keep it refrigerated. For maximum safety, use pasteurized eggs.
Average nutrition per serving
- Calories
- 250 kcal
- Carbohydrates
- 1.0 g
- Sugars
- 0.0 g
- Protein
- 1.0 g
- Fat
- 27.0 g
- Saturated fat
- 4.0 g
- Fiber
- 0.0 g
- Sodium
- 180 mg
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