How to Make Homemade Mayonnaise (2-Minute Method)

Imagine the sound of a high speed blender suddenly deepening as it catches the oil, turning a golden liquid into a dense, shimmering white cream. That's the moment you realize you'll never settle for the store-bought stuff again.

Honestly, the first time I tried to make this, I ended up with a greasy soup because I was too impatient. I've since learned that the secret isn't just the ingredients, but the way they interact in that split second of blending.

You might be wondering if it is actually worth the effort for something you can buy for five dollars. Trust me on this, the flavor of a fresh egg and high-quality avocado oil is incomparable to the shelf stable jars filled with preservatives.

This Homemade Mayonnaise Recipe is about taking control of your ingredients while saving time.

We are going to walk through the exact steps to get that heavy, scoopable texture every single time. It is a simple process, but the order of operations matters more than you think. Let's get into the specifics so you can stop settling for mediocre sandwiches.

Guide For How To Make Homemade Mayonnaise

Understanding the physics of an emulsion makes you a better cook instantly. When we Make Homemade Mayonnaise, we are essentially forcing two enemies, water and oil, to become best friends.

• Lecithin Power: The egg yolk contains lecithin, a natural emulsifier that keeps the oil droplets suspended in the lemon juice.
• High Shear Force: The immersion blender blades create a vortex that breaks the avocado oil into microscopic beads.
• Mustard Stability: Dijon mustard isn't just for zing, its mucilage acts as a secondary stabilizer to prevent the sauce from breaking.
• pH Balancing: The acidity from the lemon juice helps denature the egg proteins, allowing them to stretch and coat the oil droplets more effectively.

For a different kind of nutty spread, my Cashew Butter recipe uses a similar high speed blending logic to achieve a silky finish.

Selecting Your Best Ingredients

Necessary Kitchen Equipment

You don't need a professional kitchen, but a few specific tools make this Easy Mayonnaise Recipe foolproof. I usually reach for my Breville Control Grip Immersion Blender because it has the power to start the emulsion at the bottom of the jar.

Using a tall, narrow vessel is non negotiable. If the container is too wide, the blades won't pull the oil down slowly enough, and you'll end up with a mess. A standard wide mouth Ball Mason Jar is actually the perfect size for most immersion blender heads.

If you have a KitchenAid Food Processor, you can use it, but you'll need to drizzle the oil in a slow, steady stream which takes longer.

My Foolproof Blending Steps

1. Place the room temperature egg into the bottom of your tall jar. Why this? The egg must be at the bottom so the blender touches it first.
2. Pour 1 cup Chosen Foods Avocado Oil directly over the egg.
3. Add 1 tbsp lemon juice, 1 tsp Maille Dijon mustard, and 1/2 tsp fine sea salt.
4. Sprinkle in 1 pinch white pepper for a clean look without black flakes.
5. Lower the immersion blender all the way to the floor of the jar, trapping the egg.
6. Turn the blender on high speed while keeping it firmly pressed against the bottom.
7. Wait 15 seconds until white ribbons of cream start crawling up the sides.
8. Slowly tilt and lift the blender head to pull in the remaining oil.
9. Pulse a few times until the mixture is thick and no oil streaks remain.
10. Taste and add a drop more lemon if you prefer a sharper tang.

This is the perfect base for a Homemade Tartar Sauce Recipe if you're doing a fish fry Friday.

Fixing Broken Emulsions Fast

Sometimes, despite our best efforts, the sauce separates. This usually happens if the oil was added too fast or the egg was too cold. But don't toss it out, it's still fixable.

Fixing Thin Runny Mayo

If your mayo is liquid, it usually means the emulsion never started or the ratio was off. You can't just keep blending it, you need a fresh start.

Salvaging A Broken Mess

If you see the oil separating into yellow puddles, the bond has snapped. This is the mistake I once made every single time until I learned the "new egg" trick.

Flavorful Variations and Substitutes

You can easily adapt this Blender Mayonnaise Recipe to fit whatever is in your pantry. Just remember that changing the fat source will change the final thickness. To Make Homemade Mayonnaise that tastes like a specific brand, you might need to adjust the sweetener or acid.

Decision Shortcut

• If you want Thick Homemade Mayonnaise for spreading: Use a cold egg and extra mustard.
• If you want a Duke's Mayonnaise Copycat Recipe: Use cider vinegar and add a pinch of sugar.
• If you want a "light" version: Whisk in 2 tbsp of Greek yogurt after blending.

Best Storage Practices

Because this Homemade Mayonnaise with Olive Oil (or avocado oil) contains fresh egg, you must keep it chilled. I find it stays perfect in the fridge for about 7 to 10 days.

• Fridge: Store in an airtight glass jar. Do not store in the door where temp fluctuates.
• Freezer: Do not freeze. The emulsion will shatter upon thawing, leaving you with a curdled mess.
• Zero Waste: If you have leftover mayo that is nearing its end, use it as a marinade for chicken breasts. The fat and acid tenderize the meat beautifully, and the egg helps spices stick.

Scaling The Batch Properly

If you're hosting a big family BBQ, you might need to double the recipe. However, don't just dump everything in and hope for the best.

• To Double (2x): Use 2 eggs and 2 cups of oil. Use a larger vessel but ensure the blender head still reaches the bottom. Increase spices to 1.5x rather than a full 2x to avoid over salting.
• To Halve (1/2): This is tricky. I recommend beating one egg in a bowl, using half of it, and then proceeding with 1/2 cup oil. Using a whole egg for only a half cup of oil can make the mayo too "eggy" and yellow.
• Baking Use: If using this in a cake recipe (it makes them so moist!), ensure you omit the white pepper and Dijon.

Debunking Common Mayo Myths

One big misconception is that you need to drizzle oil drop by drop. While that is true for a hand whisked version, the immersion blender's speed makes it unnecessary. The high RPMs handle the distribution for you as long as the egg is at the bottom.

Another myth is that How to Make Mayonnaise requires special "mayo oil." Any neutral oil with a high smoke point works. In fact, using high-quality oils makes this a healthier choice than the soy heavy versions at the store.

Helpful Mayonnaise Tips

Does room temperature really matter?

Yes, it's vital. Cold eggs don't emulsify as easily because the fats in the yolk are less fluid. If you're in a rush, put the egg in a bowl of warm water for 5 minutes.

Can I use a regular blender?

You can, but the method changes. You must start the blender with the egg and acid, then drizzle the oil through the top hole very slowly. The immersion blender is much more reliable for beginners.

Why is my mayo yellow?

Homemade versions are often more yellow than store-bought because we aren't using bleached oils or whiteners. Use a pinch of white pepper and plenty of lemon juice to keep it as pale as possible.

Is it safe to use raw eggs?

Most grocery store eggs are pasteurized, but if you're worried, you can buy specifically labeled pasteurized eggs. For the best flavor, I always suggest the freshest eggs you can find from a local source.

By now, you should feel ready to tackle this 2 minute wonder. It's one of those kitchen skills that feels like a magic trick every time the liquid turns into a solid. Once you get the hang of it, you'll be experimenting with garlic, herbs, and chipotle in no time!