homemade mayo

Using a hand blender, you end up with a cup full of creamy, perfectly emulsified, real-deal, better-than-anything-you-can-buy mayonnaise.

Two-Minute Mayonnaise Recipe

lemon juice

dijon mustard

garlic, minced

vegetable or canola oil

Kosher salt

Place egg, lemon juice, and mustard in the bottom of cup or jar that just fits the head of your immersion blender. This is vital. the circumference of the jar must be just larger than the head of your blender and the egg/lemon juice mixture must reach the blades for this to work. If the mixture does not reach the blades, double the recipe before attempting.

Add garlic, if using. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Store in a sealed container in the refrigerator for up to two weeks.

Learn how to make homemade mayonnaise in less than 10 minutes with only 4 ingredients. It's a failproof recipe (if you follow my 2 tips) and very easy to make. Homemade mayonnaise can be flavored in many ways and is so much better than store-bought!

How to Make Homemade Mayonnaise

egg yolk (at room temperature)

neutral-flavored oil (I like avocado oil)

sea salt (to taste)

Place the egg yolk in a medium-sized bowl. Add the lemon juice and whisk until frothy.

Very slowly, begin adding the oil in a thin stream while whisking continuously. If the oil starts to build up at all, stop pouring and whisk vigorously until it is incorporated. Continue adding the oil while whisking until all the oil has been used.

Whisk 1/4 teaspoon of salt into the mayo. Taste and add more if needed.

This recipe turned out perfectly. I had no idea it was so easy to make mayo. Thank you!

I made the Chipotle Mayo recipe for my husband's club sandwich and this is really fantastic. I used an electric mixer on low speed and this turned out really well. Thank you, no more store bought Mayo!

I tried the recipe and used an electric beater, it came out really nice. I put a small amount of honey for a hint of sweetness and it tasted really good!  
Thanks a lot for sharing this recipe. 

I'm sixteen and this was my first time making mayo. It was actually pretty easy and fun to do. It also tastes better than the store-bought stuff. 10/10

First time I’ve ever attempted making mayonnaise and it was an incredible success thanks to this recipe! (It’s flawless.) My husband and I both said it is the best mayo we’ve ever tasted!

i made this, and you were not kidding! itʻs so good and so much better than store bought!

I used your tip about putting the egg in a cup of hot water and I heated up my metal bowl on the outside it earned perfectly. Thanks for the tips and recipe.

I made the mayo this morning with a nice large warm freshly laid from egg from 1 of my 2 hens . I only had canola oil but it came out great. I made some egg salad with a few other eggs and had a nice sandwich with my home made bread. ill try some flavored oil next time,Thanks.

Something seems to be missing? Not sure what! 

https://content.jwplatform.com/videos/JTtNIBcg.mp4

If you can&#039;t live without mayonnaise, you don&#039;t have to if you want to eat vegan. Here’s my fave Vegan Mayo recipe! It only takes 5 minutes, tastes incredible and uses easy ingredients!

Vegan Mayo (Thick and Creamy)

soy milk ((125 milliliters))

apple cider vinegar (or lime juice

garlic powder

sea salt

mustard

oil oil

Make sure all your ingredients are room temperature. If your milk is cold, you can microwave it for about 20 seconds.

Add the unsweetened soy milk, apple cider vinegar, garlic powder, sea salt and mustard in the immersion blender beaker/jar and stir together.

Pour the oil over the soy milk mixture. Let it sit for about a minute.

Place your immersion blender into the bottom of the jar. Blend and keep it firmly pressed against the bottom for about 15 seconds while the mixture emulsifies. Slowly move the blender up and down to properly blend and incorporate all the ingredients until thick and fully combined.

Taste and add/adjust any ingredients if needed. Place in a sealed jar in the fridge. It thickens up in the fridge even more. Enjoy!

This Spicy Mayo is a perfect dipping sauce for sandwiches, burgers, French fries and more. Easy to make and you need only simple ingredients like creamy mayo, hot sauce, lemon juice and seasoning.

SPICY MAYO

Creamy mayonnaise- 1/2 cup

Hot sauce

Lemon juice- 1 tsp.

Taco seasoning

In a medium bowl combine all the ingredients: mayonnaise, taco seasoning, lemon juice, hot sauce and garlic powder. Mix well to combine.

Cover with plastic wrap or transfer to an airtight container and refrigerate.

It is so easy to make but so much flavor!We love it on burgers and sushi rolls.Thank you!

This is so simple! Tastes better than any store-bought spicy Mayo! We use on everything.Thss as no you for sharing!

Substituted half of the Mayo with yogurt for a healthier Mayo and it was great!perfect for seafood or tacos!

https://www.youtube.com/watch?v=lwB9oNlyMXk

Homemade Spicy Mayo is 1000 times better than the store bought mayo. Takes just 2 minutes to make. Enjoy it with homemade Popeyes chicken sandwich :https://chefjar.com/2020/10/05/popeyes-chicken-sandwich/ 
or with french fries.

Spicy Mayo Recipe

Paleo 2 Minute Avocado Oil Mayo - Whole30

dry mustard powder

avocado oil

To a tall, wide mouth mason jar add the lemon juice first, then the egg, seasonings, and finally the oil. Let the ingredients rest for 20 seconds or so.

Put the immersion blender all the way at the bottom of the mason jar. Turn it on high speed and leave it at the bottom of the jar for about 20 seconds. The mayonnaise will immediately begin to set up and fill the jar.

After the mayonnaise is almost all the way set, slowly pull the immersion blender towards the top of the jar without taking the blades out of the mayonnaise. Then, slowly push it back towards the bottom of the jar. Repeat this step a couple of times until all of the ingredients are well well incorporated.

I needed some mayo for a recipe since I ran out of the store bought stuff. This recipe was so good! Would you mind if I link it on my blog?

Thanks for the great mayo recipe ! But, tell
Your readers not to use unrefined avocado
Oil ! I didn't realize I bought this kind of
Oil. My mayonnaise was avocado green  !
And a little bitter. I had to doctor it up,and
turned it into Sirancha mayonnaise  !; It is 
Still good !

This comes together so quickly with the emersion blender! I like the dried mustard in it. I have made another recipe without it, but this was better!! Being on the Keto WoE I want to eliminate all the bad oils and additives that are in store mayo's!

Excellent!!!  BEST &amp; easiest one yet. I love it with half extra light tasting olive oil (Bel' Olio)  and half avocado oil (Chosen Foods).

Made this today. First time making mayo and I seriously have to stop myself from eating the whole jar!  Amazing!!! Thank you!

Why have I gone so long not making my own mayo? This stuff is amazing and so creamy! I did add a tsp of vinegar. This is now my go to mayo. Thank you for this incredibly EASY and tasty recipe!

Worked perfectly!  I didn't have high hopes since I've tried mayo recipes out of cookbooks and that was a waste of time and ingredients.  But I have a restricted diet now, so I decided to try again-- it's that or no more mayo for me.  And this came out GREAT!  Thank you!!

Finally, a Paleo Mayo that is easy to make. I've wasted so many (expensive) ingredients with other recipes. Thank you so much for creating this one!

Used light olive oil and turned out great! Fantastic mayo in less than 2 minutes! Thanks Kyndra!

you have all my respect is the best mayo ever very easy  too....  thanks

So simple and easy, came out perfect first try. Will never buy Mayo again 😁

Love this and using it all the time now! Do you have the nutritional information? I just started Keto and would like to track. Thank you

I have a quick question, this mayo is all I ever use / make.  Sometimes it will thicken up and sometimes it doesn't.  I've tried doing it a variety of ways.  Like letting the oil warm up - we have a pantry in the garage so it will thicken, sometimes that works sometimes it doesn't letting the eggs come to room temp, or not once again the same.  I've even added an extra egg.  I follow the recipe exactly - what am I doing wrong????

This delightful Hollandaise has come out perfect every time I've made it, except this last time. It didn't thicken. I didn't have my usual jar and found the immersion blender really does need to snugly fit the jar, hence the pint size Mason.. Remade it and again, perfection. Someone asked about MCT Oil which I've always used; so it works very well and especially so because it has no taste whatsoever. I would dearly love to learn the science behind cooking and how things work together to come delicious - or food for the trash can. Thanks so much for this recipe!!

I found a recipe nutrition calculator and entered all the ingredients.  I wrote down the information but can't find it right now and I am having a problem posting the link.

I'm a die-hard Best Foods/Hellman's girl. It's hard to believe this recipe tastes even better! It's so fast and easy to make I wonder why I've been wasting my money on name brands all these years!

I was skeptical of this method after ruining my first batch of aioli a few weeks ago with a different site's recipe, but this is perfect!! Thanks!!

I have to tell you that I have not bought mayonnaise from the store since I found your recipe over a year ago.  I did find that the fresher the eggs the better.  I made a couple batches that failed and the only difference with the third batch was fresher eggs.  Thank you so much for this recipe.

I’ve made this recipe a bunch of times and it turned out perfect but the last 2 times I made it, it was runny &amp; I did nothing different. Do you have any suggestions? Very frustrating!

A homemade avocado oil mayonnaise recipe that’s keto, paleo, and Whole30 compliant—and it tastes better than ANY store-bought mayo I’ve had! How to make mayonnaise with avocado oil using a hand blender.

Homemade Avocado Oil Mayo Recipe

egg ((cold, not room temperature!))

Tbsp lemon juice (about ½ lemon)

Dijon mustard

salt

Add all ingredients into a tall measuring cup or glass jar. (Make sure your egg is cold, not room temperature!)

Using an immersion blender, pulse on low speed for a few seconds, gently moving the blender up and down. Once it starts to emulsify and integrate, switch to high speed, continuing to pulse and lift the blender until it becomes creamy and fluffy. This takes about 15-30 seconds in total.

If concerned about potential bacteria: Allow homemade mayonnaise to rest at room temperature for 24-72 hours before refrigerating.

Enjoy as desired immediately, or store in an airtight container in the fridge for later.

Lasts up to 1-2 weeks in the fridge.

Yields 1 cup homemade avocado oil mayonnaise.

All the flavour of Kewpie mayonnaise - ready in under a minute! This will be the creamiest and tastiest homemade mayo to have on hand. Use Japanese mayonnaise for anything that calls for mayo.

1 Minute Kewpie Mayo - Japanese Mayonnaise [Bullet Blender]

tbsp rice wine vinegar

mirin

dashi stock

tsp dijon mustard (heaped)

100 ml vegetable oil

Blend

Add the egg, salt, mirin, dijon mustard, rice wine vinegar and ¼ of the vegetable oil into the bullet blender cup. Place the lid on tight, then pop on the base and blend for 10 seconds.

Add ½ more of the vegetable oil (e.g. another 2 quarters) and blend again for 10 seconds.

Test

Pour in the remaining ¼ of the vegetable oil, and blend for a final 10 seconds until everything has emulsified and the mixture has turned white and creamy.

Important note: This recipe uses raw egg. If you are in the US or anywhere else that requires raw eggs to be pasteurised before using, please do so before starting this recipe.

Homemade mayonnaise is easy to make and so much more delicious that store bought. Learn how to make mayonnaise at home with this simple recipe. Yields 2 cups finished mayo.

How to Make Mayonnaise

eggs

tsp yellow mustard

juice

tsp salt

Add all ingredients EXCEPT oils to a food processor (or blender) and blend until combined. 

With processor running, slowly drizzle oil into mix. It should take about 1 minute to pour all the oil into the egg mix. 

Once oil has been added, check mayo for consistency. If it is too thin for your liking, add more oil (with machine on) 1 Tbsp at a time until consistency is reached.

Store in a glass container in the fridge for up to 3 months.

Food Processor or Blender:

Add all ingredients EXCEPT oils to a medium size bowl and blend until combined. 

While wisking, slowly drizzle oil into mix. It should take about 1 minute to see emulsification. Once you see the mixture starting to lighten, you can add the oil more quickly.

Once oil has been added, check mayo for consistency. If it is too thin for your liking, add more oil 1 Tbsp at a time and whisk until consistency is reached.

Whisk:

This Homemade Mayonnaise without Mustard recipe is quick and simple. Only 4 ingredients and takes 10 minutes to prepare!

Homemade Mayonnaise Without Mustard

sunflower oil

tsp white vinegar

Egg should be added to a small food processor bowl and processed for 20 seconds. Add salt and vinegar. 20 more seconds are spent processing.

After cleaning the bowl&#39;s sides and bottom, switch on the food processor, and start adding the oil carefully, a little at a time, until about a quarter of it has been added (this is critical for proper emulsification).

You can relax your rules a bit after you see that the mixture is starting to thicken and emulsify. Continue adding it gradually while the processor is running, but increase the amount to a very thin stream rather than drips of oil.

After adding all the oil, scrape the bowl&#39;s bottom and sides, then process for an additional 10 seconds. Once the mayonnaise has been properly seasoned, add salt, lemon juice, or additional vinegar as desired.

Remember to gradually feed in extra oil while the processor is running if the mayo seems too thin.

What&#39;s better than a perfect BLT sandwich? A hearty and flavorful pasta salad version, with applewood-smoked bacon and homemade bacon-infused mayo.

Over-the-Top BLT Pasta Salad Recipe

½ teaspoon kosher salt

pasta

applewood smoked thick-cut bacon

sourdough bread

whole-grain mustard

apple cider vinegar

½ teaspoon smoked paprika

black pepper

head romaine lettuce,

tomatoes

chives

Bring a large pot of water to a boil with 1 tablespoon kosher salt.

Add the pasta and cook until just al dente (do not overcook).

Immediately drain the pasta and rinse with cold water.

Transfer the pasta to a large bowl and toss with 1 tablespoon avocado oil.

Line a baking sheet with parchment and a rack to fit.

Lay the bacon slices over the rack and on the pan, if needed.

Bake for 10 minutes, then turn the slices and bake for an additional 10-15

Remove the pan from the oven and allow it to cool.

Pour off ¼ cup rendered bacon grease from the pan to a glass jar or other heat-proof container and cool to room temperature in the refrigerator.

To make the breadcrumbs, tear the bread into smaller pieces and place in the bowl of a food processor.

Heat 1 tablespoon avocado oil in a saute pan over medium heat.

Add the breadcrumbs and cook, stirring frequently, until deep golden brown (about 5 minutes). Remove from heat and cool.

To make the bacon mayo dressing, whisk together the remaining ½ cup avocado oil and cooled bacon fat in a small bowl.

Add the egg yolks, mustard, vinegar, paprika, black pepper, and remaining ½ teaspoon kosher salt to the food processor bowl (wiped down to remove any remaining crumbs).

With the food processor running, slowly drizzle in the avocado and bacon fat blend until the mixture emulsifies and thickens. Transfer the mayo dressing to a jar or other container and chill for about 20 minutes.

To assemble the salad, stir the tomatoes and chives into the chilled pasta.

Finish with half of the toasted breadcrumbs.

Serve the over-the-top BLT pasta salad in bowls with a sprinkle of the remaining breadcrumbs.

Make creamy Homemade Mayonnaise in ONE minute using just 5 ingredients that you already have in your kitchen. Homemade mayo tastes much better than store-bought, it&#039;s super creamy, fresh, and easy to make.

Homemade Mayonnaise

egg (fresh, at room temperature)

lemon juice vinegar

garlic

sugar

Use a small jug or if your immersion blender comes with a jar then use that. Add all of the ingredients, and wait for 30 seconds for everything to settle and the oil to float to the top (you need the egg and mustard to be at the bottom underneath the blender).

Place the stick blender in the jug so it covers the egg yolk and touches the bottom, and run it for 15-20 seconds without moving it. Once you start seeing an emulsion, you can start moving it up and down until everything is incorporated. Remove the blender, stir the mayo and that's it!

This is so delicious and easy! Thank you!

Easy peasy.
Used extra virgin olive oil. It was all we had. Amped up crushed black pepper to counteract the taste.
Will make again with another oil.

https://content.jwplatform.com/videos/yzhPmmkD.mp4

Make creamy Homemade Mayonnaise in ONE minute using just 5 ingredients that you already have in your kitchen. Homemade mayo tastes much better than store-bought, it's super creamy, fresh, and easy to make.

Easy Vegan Mayo

Neutral Oil ((Vegetable, Canola, Avocado etc))

Unsweetened Soy Milk ((Room Temperature))

Dijon Mustard ((or Yellow Mustard))

((more

Make sure all the ingredients are at room temperature. If the milk is cold you can microwave it for 20 - 30 seconds.

For a milder tasting mayo, use 1 tsp of Dijon, 1 Tbsp of Vinegar, and 1/4 tsp of Lactic Acid. For a tangier mayo, simply double them to 2 tsp, 1 Tbsp and 1/2 tsp respectively.

Add everything to a wide mouthed jar. Blend with an immersion blender. Don&#39;t move the blender for 15 - 20 seconds. Slowly move the blender up after this time, you can slowly move it up and down to emulsify everything. You will only need to blend for about 30 seconds or so.

Taste and adjust for seasoning.

Use right away or store in the fridge and use within 2 weeks.

Oops sorry to add another comment - but I needed to add that even though you said soy milk is a must, I used ripple pea protein milk and it was perfect 👌

OMG this recipe literally blew my mind. I’ve made “real” mayonnaise with eggs and it was so difficult, but this recipe is incredibly easy with cheap ingredients that I always have on hand. And it tasted exactly like real mayonnaise!!! Maybe even better because I added some MSG and garlic powder. Thank you so much for this recipe!!! I was so close to buying vegan mayo for TEN DOLLARS the other day but I just couldn’t do it. This probably cost me less than a dollar and only took 5 minutes. Thank you again!!

I will never buy mayonnaise again. This mayonnaise is perfect in texture and flavor. I've already made it 3 times in a week (lol I don't think I should eat it so much).

If it happens to you that the mayonnaise is completely liquid, it is because you have not used the maximum power of the blender, as it happened to me. But there is a solution! Transfer most of the mayonnaise to another glass and leave some in the jar. Pour a little soy milk into the jar (very little) and start blending until it emulsifies, gradually add the rest of the mayonnaise and emulsify it in turns, until you are done.

The mayonnaise is "lumpy" after beating so I stir it with a fork to make it smooth.

I used 80% liquid lactic acid and it worked well.

I always add 1/4 tsp of black salt and another 1/4 tsp of sea salt. The egg flavor is super subtle, it is not relevant at all.

I have also tried adding 3 cloves of garlic because I love garlic. I love the flavor it gives although it doesn't taste like aioli, maybe more garlic is needed.

At first it didn’t work and was very sad. Tried it again like 10 or 15 minutes later and it worked. Very cool.

Ive made this with soy milk and love it but wondering if you could use another plant milk?

This is SO embarrassing, but the reason it didn’t work the first time was because I didn’t realize my immersion blender had two speed settings. I was blending on low. Blending it on high speed did the trick! This is indeed the quintessential vegan mayo recipe!

Made it today. It’s awesome 😍🥰. 
Now I don’t have to buy the vegan mayo in the stores 😋.

Top 12 homemade mayo recipes from across the web

The most viewed homemade mayo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Two-Minute Mayonnaise Recipe

How to Make Homemade Mayonnaise

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SPICY MAYO

Paleo 2 Minute Avocado Oil Mayo - W...

Homemade Avocado Oil Mayo Recipe

1 Minute Kewpie Mayo - Japanese May...

How to Make Mayonnaise

Homemade Mayonnaise Without Mustard

Over-the-Top BLT Pasta Salad Recipe

Homemade Mayonnaise

Easy Vegan Mayo

Top 12 homemade mayo recipes from across the web

The most viewed homemade mayo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Two-Minute Mayonnaise Recipe

How to Make Homemade Mayonnaise

Vegan Mayo (Thick and Creamy)

SPICY MAYO

Paleo 2 Minute Avocado Oil Mayo - W...

Homemade Avocado Oil Mayo Recipe

1 Minute Kewpie Mayo - Japanese May...

How to Make Mayonnaise

Homemade Mayonnaise Without Mustard

Over-the-Top BLT Pasta Salad Recipe

Homemade Mayonnaise

Easy Vegan Mayo

The most viewed homemade mayo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine