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Easy 5-Ingredient Creamy Homemade Mayonnaise

A close-up of thick, pale yellow homemade mayonnaise swirled beautifully in a small white bowl.
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Make rich, smooth homemade mayonnaise in minutes using just five simple ingredients. This quick blender recipe delivers superior flavor compared to store-bought versions, perfect for sandwiches, salads, and dips.

Ingredients

Scale
  • 1 large egg yolk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice or white vinegar
  • 1/2 teaspoon salt
  • 1 cup neutral oil (like canola, grapeseed, or light olive oil)

Instructions

  1. Place the egg yolk, Dijon mustard, lemon juice (or vinegar), and salt into the container of an immersion blender or a standard blender.
  2. Blend these ingredients together for about 15 seconds until they are combined and slightly pale.
  3. If using an immersion blender, keep the head submerged at the bottom of the container. Begin slowly drizzling the oil in a very thin, steady stream while the blender runs continuously.
  4. If using a standard blender, start with just a few drops of oil, blending until incorporated, then slowly increase the oil stream to a thin drizzle.
  5. Continue blending and slowly adding the oil. The mixture will begin to thicken rapidly into mayonnaise.
  6. Once all the oil is incorporated and the mixture is thick and creamy, stop blending. Taste and add a small amount of water or lemon juice if you prefer a thinner consistency.
  7. Transfer the rich and smooth mayo to an airtight container.

Notes

  • Use room temperature ingredients for the best chance of a stable emulsion.
  • If your mayonnaise separates (looks watery), place one teaspoon of water or another egg yolk in a clean bowl and slowly blend the separated mixture into it, drop by drop, until it emulsifies again.
  • This fresh condiment tastes best when used within one week.
  • Use this creamy mayonnaise as a base for tartar sauce or aioli by adding garlic or herbs.

Nutrition

Find it online: https://cookingbycarla.com/easy-homemade-mayonnaise-recipe/