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A light blue bowl brimming with creamy homemade mayonnaise, glistening in sunlight on a marble countertop.
Maryam

Classic Homemade Mayonnaise

Whip up a batch of rich, creamy homemade mayonnaise with just a few simple ingredients and an immersion blender. This versatile condiment is far superior to store-bought varieties and incredibly easy to make.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1.5 cups
Course: Condiment, Sauce, Side Dish
Cuisine: American, European, French
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

For the Mayonnaise
  • 1 large egg yolk at room temperature (crucial for emulsification)
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice or white wine vinegar
  • 1/2 tsp salt
  • 1 pinch white pepper optional
  • 1 cup neutral oil such as canola, grapeseed, sunflower, or light olive oil

Equipment

  • Immersion Blender
  • Tall, narrow jar or beaker (wide enough for blender head)
  • Measuring cups and spoons
  • Airtight container (for storage)

Method
 

Preparation
  1. Ensure all your ingredients, especially the egg yolk, are at room temperature. This is key for a successful emulsion. Gather your tall, narrow jar or beaker and immersion blender.
Combine Base Ingredients
  1. In the tall, narrow jar, combine the room temperature egg yolk, Dijon mustard, fresh lemon juice (or vinegar), salt, and optional white pepper. Stir them briefly with a spoon to combine.
Add Oil and Blend
  1. Pour the entire cup of neutral oil directly on top of the yolk mixture in the jar. Do not stir it in; let it rest on top.
  2. Insert the head of your immersion blender all the way to the bottom of the jar, encasing the yolk mixture. Turn the blender on high speed and hold it steady at the bottom without moving it. You will see a thick, white emulsion forming at the bottom within 15-20 seconds.
  3. Once a stable emulsion has formed at the bottom, very slowly begin to lift the immersion blender upwards, allowing the oil from the top to gradually incorporate into the thickening mayonnaise. Continue moving the blender up and down gently until all the oil is fully emulsified and the mayonnaise is thick, creamy, and uniform.
Final Touches
  1. Taste the homemade mayonnaise and adjust seasoning if necessary. You might want a little more salt, lemon juice, or even a tiny dash of hot water if it's too thick (stir in a teaspoon at a time).
  2. Transfer the finished mayonnaise to an airtight container and refrigerate immediately. It will thicken slightly more as it chills.

Notes

For the best results, ensure your egg yolk is at room temperature; this is critical for a stable emulsion. If your mayonnaise breaks (separates), don't despair! You can often fix it by whisking another egg yolk (at room temperature) in a clean bowl, then very slowly whisking in the broken mayonnaise a teaspoon at a time until it re-emulsifies. Store homemade mayonnaise in the refrigerator for up to 5-7 days.