Homemade Mayonnaise with Eggs and Lemon
Equipment
- Immersion blender This is hands-down the easiest and most foolproof way to make mayonnaise. It blends and emulsifies everything right in the jar.
- Wide-mouth mason jar or a tall container Make sure it fits your immersion blender snugly. This keeps all the ingredients concentrated at the base during blending.
- Measuring Spoons For accurate seasoning and acid ratios.
- Optional: Food processor or standard blender These work too, though they're slightly trickier to control and require a slow drizzle of oil.
Ingredients
- 1 large egg room temperature – The base of your emulsion. Pasteurized eggs are recommended for food safety.
- 1 tablespoon Dijon mustard – Adds tang and helps stabilize the emulsion.
- 1 tablespoon fresh lemon juice – Brightens the flavor and adds acidity to balance the richness.
- 1 cup light olive oil or neutral oil – For an olive oil mayonnaise recipe use light olive oil for a mild flavor, or try half olive oil and half avocado oil for a smooth finish.
- 1/2 teaspoon fine sea salt – Enhances the overall flavor.
- Optional: pinch of white pepper or a splash of apple cider vinegar – For a little extra complexity.
Instructions
Start with Room Temperature Ingredients
- This is crucial. Cold eggs and oil can cause the emulsion to break. Let your egg and lemon juice come to room temp before starting.
Add Ingredients in the Right Order
- Into your wide-mouth jar, add: 1 egg, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, and 1/2 teaspoon salt. Pour in 1 cup of light olive oil last. Do not stir or mix yet.
Insert Immersion Blender
- Place your immersion blender all the way at the bottom of the jar. Hold it still and start blending. After about 10 seconds, you'll see the mayo forming at the base.
Slowly Lift the Blender
- As the emulsion forms, gently lift the blender upwards to incorporate the remaining oil. In about 20–30 seconds, you’ll have thick, creamy mayonnaise.
Taste and Adjust
- Add more lemon juice or salt if needed. If you want a tangier mayo, consider a splash of apple cider vinegar.
Store It Right
- Transfer the mayo into a clean jar with a lid. It will keep in the fridge for up to 1 week. Label it with the date—homemade mayo doesn't have preservatives like store-bought versions.