2 Minutes and 5 ingredients stand between you and making epic homemade mayo. My easy Mayonnaise recipe is made with a stick blender and gives you a thick, luscious, creamy mayo that is perfect for serving as is, or for using as the base of a salad dressing. Tweak it to your liking, and add herbs and other flavorings for a twist on the perfect mayo!
Hi hi! I am just popping in to share this easy homemade mayonnaise recipe with you! If you have ever wondered how to make mayonnaise, you have come to the right place. I know I am a baking blogger, but hear me out. I make this at home all the time, and it is so good I figured it was finally time to share it with you! I often make a rosemary version to serve with potatoes or fries, but the plain homemade mayo as is is also just so, so good, and you feel like a total pro.
This recipe is designed to be made with a stick blender - you just pop everything into a jar, hit it with the stick blender, and in two minutes you can have mayo thick enough that you can hold the jar upside down. Just the best.
The best part about making your own mayo is that you can tweak the recipe as you like. If you would like a garlic version, my homemade garlic aioli is perfect!
Tweaking the flavours in homemade mayonnaise
You can mix and match things with my mayo recipe depending on personal preference. I prefer mine quite lemony so use 30g of lemon juice, but you can drop this down to as little as 15g if you like - you can also use vinegar of your choice if you don't have lemon juice. Mustard is included in mayonnaise to help emulisify the mayo and stop the mix from separating. I like to use a dijon mustard to keep things smooth, but if you would like visible mustard seeds, just use wholegrain.
You can also add herbs if you like - I love making rosemary mayo if I feel like dinner feels a bit boring and needs a little something something. The steps are exactly the same, you can just add in the herbs before you blend. Adding herbs makes an amazing condiment to have with fries, or the perfect base for a salad dressing - potato salad with a homemade herb mayo as the base is SO good.
Yes, weigh your ingredients.
The most annoying part about making mayo? Measuring everything out and dirtying a bunch of measuring spoons and cups. Not here. You can do the whole thing on the scale - just zero the scale between each ingredient. SO easy.
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
2 minute Mayonnaise
- Author: Erin Clarkson
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Prep Time: 2 minutes -
Cook Time: 0 minutes
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Total Time: 2 minutes
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Yield: 12 servings 1x -
Category: Condiments -
Method: Blended -
Cuisine: American
Pin RecipeDescription
2 Minutes and 5 ingredients stand between you and making epic homemade mayo. My easy Mayonnaise recipe is made with a stick blender and gives you a thick, luscious, creamy mayo that is perfect for serving as is, or for using as the base of a salad dressing. Tweak it to your liking, and add herbs and other flavorings for a twist on the perfect mayo!
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Ingredients
- One large egg (about 50g not including shell)
- 10g mustard (I used Dijon)
- 3g salt
- 30g lemon juice (use less if you like, or use vinegar if you prefer that)
- 220g neutral oil
Instructions
- Use a jar just wide enough to fit your stick blender. If your stick blender came with a jar, something that size will work. You don't want to use a super wide jar or the mayo may split. I used a weck jar. Place the jar on the scale. Add the ingredients in the order listed.
- Take the jar off the scale. Place the end of the stick blender into the jar, right to the bottom. Turn the stick blender on high, and hold it on the bottom until the mayo starts to emulsify, about 20 seconds, then slowly move the end of the blender up through the mayo until it is fully emulsified.
- Taste and adjust flavour as desired.
- Store in an airtight container in the fridge for up to 5 days.
Notes
To add herbs, add after the egg. For rosemary I do 12g of chopped fresh rosemary - you can experiment with other herbs too if you like.
Yes, this recipe has raw egg in it. I'm fine with that, if you're not, this might not be the recipe for you.
This recipe is designed to be made with a stick blender / immersion blender. It doesn't work as well made with a regular blender - I would find a recipe designed for that.
Neutral oil means anything neutral tasting - canola oil, grapeseed oil, rice bran oil etc.
If you are after a garlic version, make my easy garlic aioli!
If the mayo does split, the only reason that this has happened to me was that the container I used to make it was the wrong size. Transfer it into something narrower, and then add another egg and blend again, it should thicken up.
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