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Homemade Mayonnaise
Isabella

Easy Homemade Mayonnaise

This homemade mayonnaise is creamy, rich, and incredibly fresh, made in under 10 minutes with simple pantry ingredients. Far better than store-bought, it’s perfect as a spread, dip base, or dressing foundation with no preservatives and full control over flavor.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 16 tablespoons
Course: Condiment
Cuisine: American
Ingredients Method Notes

Ingredients
  

Mayonnaise Base
  • 1 large egg room temperature
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar or white wine vinegar
  • 0.25 teaspoon fine sea salt or to taste
  • 1 cup safflower oil or vegetable oil neutral-flavored
  • 1 teaspoon fresh lemon juice optional, added at the end

Method
 

  1. Add the egg to a small food processor bowl and blend for about 20 seconds until broken down.
  2. Add the Dijon mustard, vinegar, and salt. Blend again for 20 seconds until fully combined.
  3. With the processor running, drizzle in the oil very slowly for the first portion to begin the emulsion.
  4. Once thickened, continue adding the remaining oil in a thin, steady stream until creamy and smooth.
  5. Scrape down the bowl, blend briefly, then taste and adjust seasoning with salt or lemon juice as desired.
  6. For immersion blender method: Place all ingredients in a tall jar, add oil last, blend from the bottom without moving, then slowly lift once emulsified.

Notes

Use room-temperature ingredients for best emulsification. If the mayo is too thick, blend in 1–2 teaspoons of warm water. For flavored mayo, add garlic, herbs, or spices once fully emulsified.