Classic Homemade Mayonnaise

A spoon lifted from a clear container completely covered with homemade mayonnaise.

Course: Condiment

Cuisine: American, French, Spanish

Prep Time: 10

Total Time: 10

Servings: people

Calories: 197kcal

Author: Kris Longwell

This Classic Homemade Mayonnaise recipe is fool-proof. It may take a time or two for you to get 100% comfortable with creating perfectly smooth and creamy homemade mayo, but you'll get it. It's so delicious! It's great in our Chicken Salad and our Tuna Salad!

Print Recipe

Equipment

1 Immersion blender
1 jar or vessel about the

Ingredients

1 large egg
1 large egg yolk
1 tsp fresh lemon juice
½ tsp white wine vinegar
½ tsp Kosher salt
¼ tsp onion powder
1 tsp Dijon mustard optional
¾ cup safflower oil plus another 2 tbsps (See NOTES)

Instructions

Place all ingredients in a vessel just large enough to fit the immersion blender.
1 large egg, 1 large egg yolk, 1 tsp fresh lemon juice, ½ tsp white wine vinegar, ½ tsp Kosher salt, ¼ tsp onion powder, 1 tsp Dijon mustard, ¾ cup safflower oil
Place blender all the way in, so the blades are touching the bottom of the vessel.
Turn on the blender, and gently move it upwards, so the egg and egg yolk are incorporated, and the oil and egg begin to emulsify.
Continue, gently moving up and down, until thick. Will keep in the fridge for up to one week.

Video

Notes

See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel.

Using the right oil is critical. Go with any of the following (or a blend of them):

Safflower
Avocodao
Grapeseed

Homemade mayo will keep covered in the fridge for up to 1 week. We don't recommend freezing it.

NOTE: Although the risk of contracting illness from raw eggs is minimal, those with a compromised immune system should avoid consuming them.

Nutrition