5-Minute Homemade Mayonnaise Recipe
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This is the easiest, most fool-proof homemade mayonnaise recipe there is! You’ll love that it’s made with just a handful of simple, real-food ingredients – no additives, no junk, no preservatives – just delicious, creamy goodness. Made in only 5 minutes using an immersion blender, this is the ultimate condiment hack you need in your life!
Mayonnaise might just be the unsung hero of the condiment world. It’s versatile, widely available, and adds a creamy boost to a wide variety of dishes. But here’s the thing – store-bought mayo often comes with a long list of preservatives that you don’t need in your life (or in your sandwich). That’s where this easy mayonnaise recipe comes in to save the day!
We never not have this at home, and when we run out, I can whip up a fresh batch in just a few minutes. I use it on salads, sandwiches, baked goods, and main dishes. Mayo is a staple in my keto Alice Springs chicken and a must-have condiment for avocado tuna melt. When I’m in the mood for a little spice, I make Chipotle mayonnaise. When it comes to condiments, nothing beats homemade, and when mayonnaise is this easy, there’s no excuse not to make it.
Table of Contents (click to view)
Why You’ll Love This Recipe
- Ready in minutes: Just mix and blend – this mayonnaise recipe comes together in 5 minutes or less.
- Wholesome homemade mayo: No preservatives, additives, or hidden sugars – just fresh, wholesome goodness.
- Fresh and flavorful: Say goodbye to bland, store-bought mayo – this homemade version is rich, tangy, and full of fresh flavor.
- Creamy goodness: This mayo is thick, creamy, and ultra-smooth. The texture is unbeatable, making it perfect for spreading, dipping, or mixing into recipes.
- Healthy choice: This mayonnaise is naturally dairy, gluten, and sugar-free – a great choice for anyone with dietary restrictions or food sensitivities. It’s also perfect for those following a clean-eating lifestyle or watching their carb intake.
- Customizable: Make it tangier, milder, or even spice it up with your favorite herbs and seasonings.
How to Make This Mayonnaise Recipe
No more plain old mayonnaise from here on out. Once you taste this thick and creamy homemade version, you’ll want to use it on everything and you’ll never settle for the store-bought stuff again. Bring out your immersion blender and gather 6 basic pantry staples and let’s begin making this easy, ultra-fresh mayonnaise!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Egg yolks: The base of the mayo, egg yolks provide richness and emulsification, helping bind the oil and liquid together for a thick, creamy texture. Only use fresh egg yolks – it’s important to learn how to spot a rotten egg to make sure you only use the freshest in your recipes.
- Neutral oil: Oil creates that smooth, spreadable consistency while carrying the flavors of the other ingredients. We need a neutral oil without a strong flavor for this mayonnaise recipe. Options include avocado oil, canola oil, or light extra virgin olive oil.
- Lemon juice: Brightens the flavor of the mayo and helps stabilize the emulsion. I recommend using fresh, but you can use bottled in a pinch.
- Dijon mustard: Acts as an emulsifier, helping the mayo stay smooth and creamy while adding a subtle, savory depth of flavor.
- Salt
Step-By-Step Instructions
Why make mayo at home when you can easily buy it from the store? Simply because homemade tastes fresher and more flavorful! Plus you can control the quality of your ingredients and skip the processed oils and unnecessary fillers.This amazingly easy mayonnaise recipe follows 3 simple steps and they come out perfect every time.
Step 1: Mix
Add all ingredients to a pint size jar.
Step 2: Blend
Insert the immersion blender into the jar. Push it down to touch the bottom of the jar.
Pulse on low three times before turning on and gently pulling it up through the mixture to the top.
Step 3: Repeat
Repeat the pull from the bottom to the top until the mixture is emulsified. Tip the jar to the side and reach other angles if any part isn’t yet incorporated.
It’s a quick process, I can get a perfectly emulsified texture in 30 seconds or less.
Substitutions
This recipe requires pantry staples, but is still super easy to adapt to what you have available on hand, so no worries if you’re missing an ingredient or two. Here are my recommended substitutions!
- Neutral oil: Any vegetable oil of your choice can be used.
- Lemon juice: Substitute with vinegar (apple cider or white wine vinegar).
- Dijon mustard: Swap with yellow mustard for a milder taste, whole-grain mustard for more texture, or a pinch of dry mustard powder if that’s what you have.
Expert Tips
- Use room-temperature ingredients: Cold eggs and lemon juice can prevent proper emulsification, so let them sit out for a few minutes before mixing.
- Drizzle the oil slowly: Mixing in the oil too fast can cause the mixture to separate. A slow, steady stream is key for a thick, creamy consistency.
- Go for an immersion blender: I’ve tried different ways before, using a regular blender and a food processor. I found that an immersion blender creates a thicker, creamier consistency compared to other methods.
- Fix broken mayo: If your mayo separates, start with a fresh egg yolk in a clean bowl, then slowly whisk in the broken mayo to re-emulsify.
- Make it your own: Try adding garlic, smoked paprika, herbs, or a dash of hot sauce for a custom-flavored mayo.
How to Store This Recipe
Store in an airtight container, preferably in a glass one like a mason jar, for up to 2 weeks in the refrigerator. Do not freeze – the emulsion will likely break, and it will have a chunky texture when thawed.
What to Serve with Homemade Mayonnaise
Homemade mayonnaise is incredibly versatile and can instantly boost countless dishes. My favorite way to enjoy it is with dippers like chips, crackers, French fries, onion rings, roasted veggies, chicken wings, or chicken tenders. Here are other ways you can serve or use mayonnaise:
- Sandwiches and burgers: Spread it on for extra creaminess and flavor. We love it on spinach salmon burgers!
- Salads: Use it as a base for chicken salad, tuna salad, or egg salad, or as a creamy addition to keto salad dressings.
- Dips and sauces: Mix it into aioli, ranch dip, or sriracha mayo for an easy dip.
- Deviled eggs: A must-have ingredient for extra creamy deviled eggs.
- Side dishes: Enhances the texture and richness of classic sides like coleslaw and potato salad.
- Marinades: Adds richness to marinades for grilled meats.
- Baked goods: A secret ingredient that keeps cakes and breads moist and tender.
More Dips And Condiments To Try
5-Ingredient Mayonnaise Recipe
Equipment
- 1 Immersion blender
Ingredients
- 3 yolks egg
- 1 cup neutral oil see note
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
Instructions
- Add all ingredients to a pint size jar.
- Insert the immersion blender into the jar. Push it down to touch the bottom of the jar.
- Pulse on low three times before turning on and gently pulling it up through the mixture to the top.
- Repeat the pull from the bottom to the top until the mixture is emulsified. Tip the jar to the side and reach other angles if any part isn’t yet incorporated.
Notes
- Need a neutral oil without a strong flavor. Options include: avocado oil, canola oil, or light extra virgin olive oil.
- Use room-temperature ingredients, as using cold can prevent proper emulsification, so let them sit out for a few minutes before mixing.
- Mixing in the oil too fast can cause the mixture to separate. A slow, steady stream is key for a thick, creamy consistency.
- Use an immersion blender for this recipe – I found that it creates a thicker, creamier consistency compared to other methods.
- If your mayo separates, start with a fresh egg yolk in a clean bowl, then slowly whisk in the broken mayo to re-emulsify.
- Try adding garlic, smoked paprika, herbs, or a dash of hot sauce for a custom-flavored mayo.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
