Easy Mayo Reicpe | Creamy Homemade Mayonnaise in 2 Minutes

A spoon lifting homemade mayonnaise from a jar to show texture.

4.93 from 27 votes

Easy Mayo Reicpe | Creamy Homemade Mayonnaise in 2 Minutes

Skip the store-bought jar and make this easy mayo recipe at home in just 5 minutes. Rich, creamy, fresh, and perfect for sandwiches, dips, dressings, and salads with simple pantry ingredients.

Prep Time1

Mixing Time1

Total Time2

Course: Condiment

Cuisine: American

Keyword: easy mayo recipe, homemade mayo, homemade mayonnaise, mayonnaise recipe

Servings: servings

Calories: 93kcal

Author: Melissa Norris

Cost: Varies

Equipment

immersion blender

Ingredients

1 whole egg
1 teaspoon mustard
½ teaspoon salt
2 teaspoons lemon juice
1 teaspoon organic white vinegar
¾ cup oil

Instructions

Crack an egg into a pint-sized wide-mouth Mason jar.
Add mustard, salt, lemon juice and white vinegar.
Add oil on top and allow it to sit for a few seconds so the ingredients separate and the oil floats on top.
Gently place your immersion blender into the jar until it's to the bottom.
Turn the immersion blender on and leave it at the bottom until the mayonnaise begins to emulsify.
Slowly bring the immersion blender up and back down, incorporating the remaining oil until all the contents are thick, creamy and completely emulsified.
Add a lid to the jar and store it in the refrigerator for up to two weeks (see my tips on storing below).

Notes

Recipe Tips:

Use room temperature ingredients to prevent the mayo from breaking
Start blending from the bottom to help the emulsion form quickly
If your mayo is too thick, add a teaspoon of water to loosen it
If it doesn’t emulsify, try blending in another egg yolk to bring it back together
Choose a mild oil for the best flavor

Serving Suggestions:

Spread on homemade sandwiches or wraps
Mix into chicken, egg, or this red potato salad recipe
Use as a base for homemade buttermilk ranch dressing or garlic aioli
Add to burgers for extra richness
Stir into deviled eggs for a creamy filling
Use as the secret ingredient in this velvety, delicious chocolate mayo cake recipe.

Storage Instructions:

Store your homemade mayonnaise in an airtight container in the refrigerator for up to one week. Because this recipe uses raw egg, it’s best enjoyed fresh and kept properly chilled. Do not freeze, as it will separate and lose its creamy texture.

Nutrition