2-Minute Homemade Mayonnaise
Rich, creamy, and ridiculously easy homemade mayonnaise that comes together in just 2 minutes using a stick blender. This classic condiment is velvety smooth with a bright, tangy finish — worlds apart from store-bought jars. Perfect for sandwiches, salads, and dips.
For 16 servings
- prep
Gather and measure all ingredients.
Make sure the egg is at room temperature for the best emulsion. Measure out the oil, lemon juice, and mustard.
TIPA cold egg can cause the mayonnaise to split. If your egg is cold, submerge it in warm water for 5 minutes before starting. - mix · ~1 min
Combine all ingredients in the jar.
1.Crack the whole egg into the tall jar.2.Add 1 tablespoon of lemon juice.3.Add 1 teaspoon of mustard and a pinch of salt.4.Carefully pour the oil on top. Let it settle for a moment. - mix · ~1 min
Blend and emulsify into mayonnaise.
1.Place the immersion blender all the way at the bottom of the jar.2.Start blending on high speed without moving the blender. A thick, white cloud of emulsion will form at the bottom (10 seconds).3.Once the bottom third has turned white and thick, slowly tilt and gently pull the blender upwards to incorporate the remaining oil until the whole mixture is thick and creamy (20-30 seconds).TIPPressing the blender to the bottom and not moving it at the start is the secret trick. Don't rush to move it up. - serve
Taste, adjust seasoning, and serve.
Dip a spoon in and taste the mayonnaise. Blend in a little more salt or a few extra drops of lemon juice if needed. Transfer to a clean jar, cover, and refrigerate.
TIPIt will thicken a bit more as it chills in the refrigerator.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use room-temperature egg for a stable emulsion that won't split.
- 2Neutral oil like sunflower or canola keeps the flavor clean; olive oil can turn bitter.
- 3Press the immersion blender firmly to the jar bottom and hold it there until the bottom third emulsifies.
- 4If your mayo splits, blend a fresh egg yolk in a clean jar and slowly drizzle the broken mayo into it.
- 5Homemade mayo keeps 1 week in the fridge; let it sit 10 minutes at room temp before using for best texture.
- 6For a thicker mayo, use only the egg yolk (reserve the white for another use) and reduce lemon juice to 2 teaspoons.
Adapt it for your goals.
Aioli-style
Replace 2 tablespoons of neutral oil with extra-virgin olive oil and add 1 minced garlic clove before blending — gives a Mediterranean garlic punch perfect for grilled vegetables and seafood.
Spicy ChipotleSpicy Chipotle
Blend in 1-2 teaspoons of chipotle pepper in adobo sauce (or to taste) after the emulsion forms — adds smoky heat for burgers and tacos.
Herb & LemonHerb & Lemon
Stir in 2 tablespoons of finely chopped fresh herbs (chives, parsley, dill) and an extra squeeze of lemon after blending — bright and fresh for fish or potato salad.
VeganVegan
Replace the egg with 3 tablespoons of aquafaba (chickpea brine) and use a mild-flavored oil — same 2-minute method works for a plant-based mayo.
Why this is on our healthy list.
Made with Whole Egg
Contains high-quality protein and essential vitamins like A, D, and B12 from the fresh egg, unlike many store-bought mayos that use only yolks or stabilizers.
No Artificial Additives
This recipe uses simple kitchen staples — no preservatives, modified starches, or synthetic emulsifiers found in commercial jars.
Customizable Oil Choice
You control the oil type, allowing you to use heart-healthy options like avocado oil or cold-pressed canola, which provide beneficial monounsaturated fats.
Frequently asked questions
Runny mayo usually means the emulsion didn't form fully. Ensure your egg is at room temperature and start blending at the very bottom of the jar without moving until you see a white thick cloud.
