Homemade Mayonnaise in One Minute!

How to make mayonnaise in only one minute! Thick, creamy and ultra easy to make with a stick blender. This recipe is fail-proof!

Watch our video to see how we make mayonnaise from scratch, along with a few tips and tricks to make it even better!

Why should you make your own mayo?

The main reasons to make mayonnaise at home are:

You control the ingredients! If you care about what goes into your food, this is a great recipe to make. (We've cut all GMO soybean oils out of our diet.)
The ingredients are simple. You probably have everything you need to make homemade mayonnaise right now!
It only takes 1 minute using an immersion blender to turn the ingredients into a thick, creamy spread that's much healthier than store bought.
It's perfect for sandwiches, salad dressings, baked goods and more!

Oil: A neutral flavored oil such as avocado oil is a good choice. You don't want the mayo to taste "oily". Extra light TASTING olive oil works well too. (Don't confuse it with extra virgin olive oil.)
Egg Yolk: Adding a room temperature egg yolk to the oil helps to emulsify it and keep the mayo from breaking. In the past I made mayonnaise with a whole egg but, after some trial and error, I found that using only the egg yolk makes a creamier, thicker end result. (Make sure to use a pasteurized egg.)
Dijon Mustard: Mustard adds a depth of flavor to the mayo and helps to emulsify the oil along with the egg yolk.
Acid: Lemon juice and apple cider vinegar are added to help brighten up the flavor and to inhibit bacterial growth.

Place the ingredients into a pint-sized, wide-mouth mason jar. Insert the immersion blender all the way to the bottom of the jar.
Start blending and leave the blender at the bottom for 10-20 seconds, allowing the mixture to start emulsifying.
Pull the stick blender up and down to incorporate the ingredients.
Keep processing until completely blended. Use a spatula to stir the mayo vigorously after blending the help smooth it out.

How long is homemade mayo good for?

Store the mayo covered in the fridge for up to 4-5 days. Freezing is not recommended.

Is homemade mayo safe?

The USDA say that as long as you use pasteurized eggs, you should be safe.

Make homemade mayonnaise in only one minute! Thick, creamy and ultra easy to make with a stick blender, this recipe is fail-proof!

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5 from 5 votes

Print Pin Recipe

Prep Time: 5

Blending Time: 1

Servings: 12 tablespoons

Place the ingredients into a pint-sized, wide-mouth mason jar. Insert the immersion blender all the way to the bottom of the jar.
Start blending and leave the blender at the bottom for 10-20 seconds, allowing the mixture to start emulsifying.
Pull the stick blender up and down to incorporate the ingredients.Keep processing until completely blended. Use a spatula to stir the mayo vigorously after blending the help smooth it out.
Store in the fridge for 4-5 days.

Be sure to get EXTRA LIGHT TASTING OLIVE OIL rather than extra virgin olive oil if not using avocado oil. It has a more neutral flavor so that your mayo doesn't taste like olive oil.