Homemade Mayonnaise Recipe

Homemade mayonnaise made with eggs, oil, vinegar, and lemon juice. Smooth, creamy, and ready in 5 minutes with an immersion blender.

Prep Time7

Course: Condiment

Keyword: Homemade Mayonnaise Recipe

Servings: ounces

Calories: 142kcal

Author: Carolyn

Equipment

Immersion blender
32-ounce mason jar or similar tall container

Ingredients

2 cups olive oil or avocado oil
2 large eggs
2 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
1/2 teaspoon ground mustard
1/2 teaspoon salt

Instructions

Place all of the ingredients except the oil in the bottom of a large mason jar or other tall container.
Gently pour the oil over the ingredients without disturbing them too much.
Place the immersion blender gently into the jar, all the way to the bottom, leaving just a tiny space between the blender and the bottom of the jar.
Turn on the blender and hold it in place until you see the ingredients aren't being stirred anymore. Part way up the jar, you'll see that some of the ingredients have already become mayo. Slowly lift the blender upward while continuing to blend, moving it up and down through the jar until all of the ingredients are fully incorporated.
Give it one last gentle stir to ensure the mayonnaise is fully mixed.
Use immediately or store in the refrigerator.

Notes

The immersion blender is key to ensuring this recipe turns out. Be sure to start at the bottom as directed or the mayo will break and become chunky.
Any fresh, neutral-flavored oil will work, but be sure not to use old or rancid oil, as that will ruin the flavor of your mayo.
You may substitute prepared Dijon mustard for the ground mustard but very strong mustards can quickly overpower the delicate mayo flavor.
Store in an airtight container in the refrigerator for up to 2 weeks. Do not freeze.

Nutrition