Homemade mayo made in under two minutes with an immersion blender — faster and cheaper than store-bought, and noticeably fresher-tasting. The immersion blender technique works because you start with everything layered in the jar, blender touching the bottom, and pull it up slowly as the emulsion forms. Mustard isn't just for flavor; it's a backup emulsifier that prevents the mayo from breaking.
Ingredients
- 1 cup neutral oil
- 1 egg
- 1 tablespoon lemon or lime juice or wine vinegar or apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (optional)
- 1/2 teaspoon ground mustard or Dijon mustard (optional)
Instructions
- Blend your mixture really well (about 2-3 minutes). Works best with a immersion blender.
Note: Acid helps to stabilize the mixture.
Note: Mustard adds a bit of flavor, but it also helps to keep the mayonnaise stable. Along with the egg yolk, mustard helps emulsify the mixture, reducing the risk of our mayo breaking.
Note: play around with spices to add flavor. For example, adding 4-5 roasted garlic cloves adds flavor similar to garlic aioli.
Note: Fixing Broken Mayonnaise: Transfer your broken mayo to a measuring jug, and clean the food processor bowl and blade. Add an egg yolk and 1/2 teaspoon of vinegar or lemon juice to the clean food processor bowl.
Seasonings
Options:
- Black pepper, onion powder, dry dill
- 4-5 Roasted garlic cloves, fresh chives and parsley, rosemary infused oil
Kewpie Mayo
This Japanese mayo uses only the egg yolks instead of whole eggs. Dijon mustard is required. A good sprinkle of MSG and a teaspoon of sugar.
Storage
Refrigerate in an air-tight jar for up to 1 week
Notes
Came out really well. We don't buy mayo anymore from store.
Variations
- Garlic aioli — blend with 4–5 roasted garlic cloves.
- Kewpie style — use only egg yolks, add MSG and a teaspoon of sugar.
- Herb mayo — fold in fresh chives, parsley, and a little tarragon.
Added Aug 27, 2026 · Updated Oct 26, 2026