Easy Homemade Mayonnaise (Blender Method, 5 Minutes)

If you have ever wanted to ditch the jarred stuff for good, this easy homemade mayonnaise is about to become your new pantry staple. It comes together in five minutes flat, uses four everyday ingredients, and tastes so bright, silky, and fresh that you will genuinely wonder why you ever bought mayo in the first place.

Fun fact: the word “mayonnaise” is widely believed to come from the port city of Mahón on the Spanish island of Menorca, where French chefs supposedly first tasted an egg-and-oil sauce in the 1750s and carried the recipe back to Paris.

Why this recipe works

• The immersion blender does the tricky emulsifying for you, so you get a thick, glossy sauce every single time — no slow drizzling or sore whisking arm required.
• Only four core ingredients means the flavor is clean, bright, and totally customizable to whatever you are cooking that week.
• You control the oil, the salt, and the acidity, which makes this a much healthier and fresher choice than most shelf-stable versions.

Ingredients

• 1 large egg, straight from the fridge
• 1 cup neutral oil (avocado, light olive, or sunflower work beautifully)
• 1 tablespoon fresh lemon juice
• ½ teaspoon fine sea salt
• 1 teaspoon Dijon mustard (technically optional, but I promise you want it in there)

Instructions

Step 1: Grab the right container

Reach for the tall, narrow cup that came with your immersion blender, or use a wide-mouth pint jar. The width matters — you want the blender head to just barely fit at the bottom so the emulsion forms quickly and stays put.

Step 2: Layer the ingredients

Crack the whole egg gently into the bottom of the cup. Add the lemon juice, mustard, and salt right on top of the egg. Do not stir or swirl anything yet, and try to keep the yolk intact.

Step 3: Pour the oil

Slowly pour the full cup of oil over the top of everything. It will float above the egg and lemon in a clear yellow layer. That separation is exactly what you want, so resist the urge to mix.

Step 4: Blend from the bottom up

Lower your immersion blender all the way to the bottom of the cup so the head sits right over the yolk. Turn it on at full speed and hold it completely still for about 10 seconds. You will see a thick, creamy white sauce form underneath the oil like magic.

Step 5: Lift and finish

Once the bottom two-thirds of the cup is thick and pale, slowly tilt and lift the blender toward the top of the oil over the next 5 to 8 seconds. This pulls the last bit of oil into the emulsion and creates a uniform, glossy mayo throughout.

Step 6: Taste and store

Give it a quick taste and adjust with a pinch more salt or a squeeze of lemon if needed. Transfer to a clean jar with a tight-fitting lid and pop it into the fridge to firm up while you plan what to slather it on first.

Nutrition information

• Calories: 95 per tablespoon
• Fat: 10 g
• Saturated fat: 1.5 g
• Carbs: 0 g
• Protein: 0.5 g
• Sodium: 55 mg
• Yield: about 1¼ cups (20 tablespoons)

Pro tips for the best easy homemade mayonnaise

• Use a room-temperature egg if you have time to let one sit out for 15 minutes. It emulsifies faster and gives you an even thicker finished sauce.
• Steer clear of extra-virgin olive oil as your main oil — the polyphenols turn bitter when whipped at high speed. Save the good olive oil for drizzling and use something neutral here.
• If your mayo ever refuses to come together, do not throw it out. Crack a fresh yolk into a clean cup and slowly blend the broken mixture into it a spoonful at a time to rescue the whole batch.
• Play with flavor add-ins after the base is stable: roasted garlic for aioli, chipotle in adobo for smoky heat, chopped fresh dill and chives for a green goddess-style spread, or a spoonful of smoked paprika for gorgeous color.

Frequently asked questions

How long does homemade mayo keep in the fridge?

Stored in a sealed jar and scooped with a clean utensil every time, it stays fresh for up to 7 days. I like to date the lid with a little piece of masking tape so I never have to guess.

Is it safe to use a raw egg?

Using a fresh, refrigerated Grade A egg from a trusted source keeps the risk very low. If you are pregnant, immunocompromised, or cooking for young kids, look for pasteurized eggs in the shell — they work exactly the same way in this recipe.

Can I make this in a regular blender or food processor?

Yes. Add the egg, lemon juice, mustard, and salt to the base and blend on low. With the machine still running, drizzle the oil in through the feed tube in a thin, steady stream. It takes a bit longer, but the results are just as creamy.

What if I do not have Dijon mustard?

You can leave it out, but a small amount of mustard really does help stabilize the emulsion and rounds out the flavor. Yellow mustard works in a pinch, or try a tiny dab of whole-grain mustard for a more rustic finish.

Can I double the recipe?

Absolutely. Use 2 eggs and 2 cups of oil in a slightly wider jar, and follow the same hold-still-then-lift technique. The timing barely changes, and you will end up with about 2½ cups of the creamiest mayo of your life.