Homemade Mayonnaise Five Minutes (Printable Version)

Creamy mayonnaise ready in five minutes using an immersion blender for sandwiches, salads, and dips.

# What You'll Need:

→ Base

01 - 1 large egg, room temperature
02 - 1 tablespoon Dijon mustard
03 - 1 tablespoon white wine vinegar or lemon juice

→ Oil

04 - 1 cup neutral oil, such as sunflower, canola, or light olive oil

→ Seasoning

05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper, optional

# How to Make It:

01 - Add the egg, Dijon mustard, white wine vinegar or lemon juice, sea salt, and black pepper (if using) to a tall, narrow blending container.
02 - Pour the neutral oil directly over the other ingredients.
03 - Position the immersion blender at the bottom of the container.
04 - Switch on the blender and hold it at the container base for approximately 10 seconds, until the mixture begins emulsifying and turns creamy.
05 - Gradually raise the blender, moving it up and down until all oil is fully incorporated and the mixture is smooth and thick, about 30 seconds.
06 - Taste and adjust seasoning as required.
07 - Transfer the mayonnaise to a clean jar, seal tightly, and refrigerate. Consume within 1 week.

# Expert Tips:

01 -
  • The texture is so creamy and fresh, you’ll wonder why you ever bothered with jarred mayo.
  • It’s unbelievably fast—five minutes flat—and you can customize flavors to suit your mood.
02 -
  • If your ingredients are too cold, the mayo won’t emulsify—I learned this the messy way.
  • It’s easier to fix a runny mayo with a new egg than trying to ‘blend’ the problem away.
03 -
  • Always start with your immersion blender at the bottom—it gives a foolproof creamy base.
  • Use pasteurized eggs if you’re worried about safety, especially for kids or seniors.
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