Homemade Mayonnaise

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This homemade mayonnaise is thick, smooth, and dependable. Made using an immersion blender for quick results, it's a practical from-scratch staple that fits into everyday cooking.

Course Condiments, Keto Condiments

Cuisine American

Keyword easy homemade mayonnaise, homemade mayo recipe, Homemade Mayonnaise, immersion blender mayonnaise, mayonnaise from scratch

Prep Time 7

Total Time 7

Servings tablespoons

Calories 71kcal

Author Shelby Law Ruttan

Equipment

Ingredients

2 cups olive oil
2 large eggs
2 ½ tablespoons white vinegar
2 ½ tablespoons lemon juice
½ teaspoon ground mustard
½ teaspoon salt

Instructions

Place all the ingredients, except the oil, in the bottom of a large mason jar or taller container similar to a jar.
Gently pour the oil over the ingredients (you don’t want to upset the ingredients much with the oil).
Place the immersion blender gently into the jar, all the way to the bottom, leaving just a tiny space between it and the bottom of the jar.
Blend until the blender starts to not stir the ingredients anymore. Some of the ingredients part way up the jar will already be mayo, so lift the top of the blender to where the ingredients aren’t mixed and slowly move it up and down while blending, until all the ingredients have been blended.
Gently stir to ensure it’s fully mixed.
Use immediately or store in the fridge to chill.

Notes

Raw eggs can be worrisome in homemade mayo, but it’s important to note the science behind the recipe. The vinegar, lemon juice, and salt all foster a safe environment where bacteria like salmonella are unlikely to grow.
It’s vitally important that you don’t start mixing at the top of the jar where most of the oil is sitting. You want to start with the ingredients at the bottom, and once they’re fully mixed, you can move up. Otherwise, your mayo will turn chunky and break apart.
Be sure to use quality oil that isn’t old. If not, your mayo will taste entirely like gross oil and nobody can afford wasting ingredients.
I cannot recommend any substitute for the immersion blender. It does the best job out of all the options.
You can use the same amount of dijon mustard in place of the ground mustard. Don’t use a super strong mustard or it can easily take over your mayo flavor.

Nutrition