Homemade mayonnaise is one of those simple recipes that feels a little magical. Everything goes into one tall jar, the immersion blender does the work, and within about a minute you have thick, smooth mayo ready to use.

This version is made with a fresh egg, refined sunflower oil, lemon juice and mustard for a mild, classic flavor. It’s perfect for sandwiches, burgers, potato salads, dipping sauces and homemade dressings.

The best part is how easy it is to customize. Keep it classic, add garlic for extra flavor, or turn it into a quick tartar-style sauce.

Why You’ll Love This Recipe

Quick and easy to make
Thick, creamy and smooth
Made with simple pantry ingredients
Great base for flavored sauces
Perfect for sandwiches, salads and dipping

Ingredient Notes

Egg:
Use one fresh large egg.

Sunflower oil:
Refined sunflower oil gives the mayonnaise a mild, neutral flavor and works especially well for this immersion-blender method.

Lemon juice:
Fresh lemon juice adds acidity and balances the richness of the oil.

Mustard:
Adds flavor and helps support the emulsion.

Sugar:
A small amount balances the acidity without making the mayonnaise taste sweet.

Salt:
Start with the listed amount, then taste and adjust after blending.

How to Make Homemade Mayonnaise

Pour the sunflower oil, lemon juice, mustard, sugar and salt into a tall, narrow jar.

Carefully crack the egg on top, keeping the yolk intact if possible.

Place the immersion blender directly over the yolk and press it firmly against the bottom of the jar.

Turn the blender on at high speed and do not move it for the first 10–15 seconds.

You’ll see thick, pale mayonnaise begin forming at the bottom.

Once the lower portion has emulsified, slowly lift the blender upward so the remaining oil is gradually incorporated.

Continue blending until the mayonnaise is thick, smooth and completely combined. The entire process usually takes about 30–60 seconds.

Taste and adjust the salt or lemon juice if needed.

Tips for the Best Homemade Mayonnaise

Use a tall, narrow jar rather than a wide bowl. The immersion blender should fit fairly closely inside the container.

Keep the blender completely still at the bottom when you first turn it on. This is the key to creating the emulsion.

Don’t begin lifting the blender until you can clearly see thick mayonnaise forming underneath it.

Use refined sunflower oil for a mild, classic flavor.

If the finished mayonnaise is thicker than you prefer, blend in 1–2 teaspoons of water.

Variations

Garlic Mayonnaise

Blend one small garlic clove into the finished mayonnaise.

Tartar-Style Sauce

Stir finely chopped pickles, fresh dill and a few chopped capers into the finished mayonnaise.

Extra Tangy Mayonnaise

Add a little extra fresh lemon juice to taste.

Pepper Mayo

Add freshly ground black pepper for a slightly bolder flavor.

Storage

Transfer the mayonnaise to a clean airtight jar and refrigerate immediately.

Because this homemade mayonnaise contains raw egg, keep it refrigerated and use it within 3 days.

Homemade Mayonnaise

Recipe by VitaRei Everyday

0.0 from 0 votes

Course: Sauces u0026amp; Dressings

Servings

tablespoons

Prep time

minutes

Calories per Tablespoon

105

kcal

Thick, smooth homemade mayonnaise made in minutes with a fresh egg, refined sunflower oil, lemon juice and mustard using an immersion blender.

Ingredients

Mayonnaise
1 large egg
250 mL refined sunflower oil
1 tablespoon fresh lemon juice
1 teaspoon mustard
1 teaspoon granulated sugar
1/3 teaspoon salt

Directions

Add the ingredients
Pour the sunflower oil, lemon juice, mustard, sugar and salt into a tall, narrow jar. Carefully crack the egg on top, keeping the yolk intact if possible.
Position the blender
Place the immersion blender directly over the egg yolk and press it firmly against the bottom of the jar.
Start the emulsion
Turn the blender on at high speed and keep it completely still for 10–15 seconds, until thick, pale mayonnaise begins forming at the bottom.
Blend the mayonnaise
Once the bottom has thickened, slowly lift the blender upward so the remaining oil is gradually incorporated.
Finish
Continue blending until the mayonnaise is thick, smooth and evenly combined, about 30–60 seconds total.
Taste and store
Taste and adjust the salt or lemon juice if needed. Transfer to a clean airtight jar and refrigerate immediately.

Notes

Use a tall, narrow container so the immersion blender fits closely around the ingredients and creates the emulsion properly.
Keep the immersion blender completely still for the first 10–15 seconds. Begin lifting it only after the mayonnaise has clearly formed at the bottom.
Refined sunflower oil gives the mayonnaise a mild, classic flavor.
If the finished mayonnaise is too thick, blend in 1–2 teaspoons of water until it reaches your preferred consistency.
Store in a clean sealed jar in the refrigerator and use within 3 days.

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