Homemade easy classic mayonnaise prepared within 5 minutes from scratch with pantry ingredients!
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📕 What is this Mayo recipe?
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 need a bigger quantity of Mayonnaise to please a crowd as it's more budget-friendly.
🥚 Ingredients
- oil - I use sunflower, safflower or canola oil. You can also make this recipe with vegetable, olive oil 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?
This is a quick overview of how this mayonnaise comes together. The detailed recipe is the recipe card further below.
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.
📜 Types of Mayonnaise
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 within a short period of time. 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 and prevent the mayonnaise from turning bad. They hardly never 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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📖 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.
- Add mustard and salt.
- Pour in vinegar or lemon juice and also the 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, 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 in room temp). It won't hold that long and should be consumed quickly. See 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
Why is mine so watery?
Hi Jamie, I'm sorry that it didn't turn out as expected. Did you stick to the exact measurements, a little deviation can change the whole recipe. It's important to use Dijon Mustard (if possible original one) and not just any mustard because Dijon Mustard contains mainly mustard and nothing else. The mustard helps it to bind together. I also recommend using the metric measurement system (you can toggle between US and metric measurements on the recipe) because it's more accurate. Just use a measuring cup with millimeter details to use the right oil quantity. When blending with a hand mixer, don't move too much around. This is important because it gives the mayonnaise time to bind and form. Small quantities of oil get more and more mixed and turned into a mayonnaise with the egg and other ingredients. Maybe I can help you to get it to work out next time.