Homemade easy classic mayonnaise prepared within 5 minutes from scratch with pantry ingredients!
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TL;DR
This is a homemade mayo recipe that you can prepare from scratch within 5 minutes at home.
You will need an immersion blender and a tall jar to do that.
It's a quick and easy basic mayonnaise recipe that you can use instead of the store-bought condiment. So, it's a bit healthier in some ways because you know what's in it.
It's naturally keto/low-carb friendly, sugar-free, and low in sodium compared to commercial variations. Your mayonnaise can be organic too if you choose organic ingredients.
I make this mayo when I'm out of mayo at a garden BBQ party or when I require a bigger quantity of mayonnaise to please a crowd, as it's more budget-friendly.
Ingredient Notes
- Oil — I use sunflower, safflower, or canola oil. You can also make this recipe with vegetable, olive, or coconut oil.
- Egg — whole egg and yes, it's raw. If you worry about that, use pasteurized eggs (for anybody outside North America, use any egg because pasteurized eggs are not available).
- Mustard — Use Dijon mustard for the best result.
- Vinegar — or lemon juice to build the emulsion. Regular kitchen vinegar is ok.
- Salt
How to make it?
Step 1
Break egg into jar.
Add mustard paste and salt.
Step 2
Pour in vinegar or lemon juice, as well as oil.
Step 3
Place immersion blender into jar and blend smooth.
📖 Recipe
How to Make Mayonnaise in 5 Minutes
Ingredients
- 1 Egg *see Notes
- 1 Tablespoon Dijon Mustard or other mustard paste
- ½ Teaspoon Salt
- 1 Tablespoon Vinegar or Lemon Juice regular vinegar
- ¾ cup Oil *see Notes
Instructions
- Break the egg into a tall jar or container.1 Egg
- Add mustard and salt.1 Tablespoon Dijon Mustard, ½ Teaspoon Salt
- Pour in vinegar or lemon juice and also the oil.1 Tablespoon Vinegar or Lemon Juice, ¾ cup Oil
- Place immersion blender into the jar and turn on.
- Don't move too much around with the blender, stick to where you are. The ingredients will slowly combine and the mayonnaise emulsion will get formed.
- Use your mayonnaise like any other store bought mayonnaise.
Notes
- Use raw whole eggs. You can use pasteurized eggs for peace of mind (because of health concerns in North America). Note that pasteurized eggs are not available outside North America, in that case, just use regular eggs. I use regular eggs.
- Use your favorite oil. Vegetable oil, saffola, sunflower, canola, olive oil, and coconut oil.
- Use plain vinegar or lemon juice or lime juice, whichever you prefer. I like to use vinegar for a basic mayo flavor.
- Serve up and use up within hours (up to 5 hours at room temp). It won't hold that long and should be consumed quickly. See the post under FAQs why store-bought mayo can be stored for so long.
- Keep away from heat and sunlight. Store in the fridge for up to 10 hours max covered with plastic wrap.
- 5 servings equal to the quantity of one cup. The servings are just approximated.
Equipment
- Tall jar or container
Nutrition
Flavor Ideas
Flavor your classic mayonnaise to create variations:
- spicy sriracha mayo
- horseradish or wasabi mayonnaise
- stir curry powder into your mayonnaise (my favorite) to make a curried mayonnaise
- use only egg white in your mayo
- add chopped fresh basil herb to your DIY mayonnaise
- drop in some mango habanero hot sauce
- Garlicky version by adding garlic powder or some drops of infused garlic oil
Other World Mayonnaise Recipes:
- French Mayonnaise - with chopped chives
- Japanese Mayonnaise - for sushis
- Russian Mayonnaise
- Dutch Mayonnaise
FAQs
Not that long. Mayonnaise is meant to be consumed in a short timeframe. If you store it in a cold environment, it will be good covered with plastic wrap for up to 10 hours.
They add not-so-healthy stabilizers, emulsifiers, preservatives, and other chemically produced ingredients to their mayonnaise to stabilize it and prevent it from turning bad. They hardly ever use whole eggs, but rather powdered eggs.
No, because the emulsion will break down when it thaws. It won't hold up. Just prepare it fresh, it just takes 5 minutes!
At room temperature, for up to 5 hours max. Don't keep your mayonnaise out in the heat or in direct sun.
No, for the emulsion to work and hold, you will need your egg in this recipe. It's THE main ingredient.
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