A Spoon Full of Lovin' · March 2025
Homemade Mayonnaise
Rich, creamy, and made from scratch
Rich, creamy, and made from scratch — this homemade mayo will change the way you think about condiments. Store-bought mayonnaise is fine, but homemade is on a completely different level. It takes about 5 minutes with an immersion blender, and the result is silky, tangy, and deeply satisfying. Once you taste it on a BLT or spread on sourdough, you'll be making it every week.
Ingredients
- 1 large egg, room temperature
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp white pepper (or black pepper)
- 1 cup neutral oil (avocado, light olive, or vegetable oil)
- Optional: 1 small garlic clove (for aioli-style)
Instructions
Immersion Blender Method (Easiest)
Place the egg, lemon juice, mustard, salt, and pepper in a tall narrow jar or the cup that came with your immersion blender. Pour all the oil on top. Place the immersion blender at the very bottom of the jar.
Blend
Turn the blender on and hold it still at the bottom for 10–15 seconds without moving it. You'll see white mayo forming at the bottom. Then slowly pull the blender upward through the oil, emulsifying as you go.
Check Consistency
The mayo should be thick, creamy, and pale yellow. If it's too thin, blend a few more seconds. Taste and adjust salt and lemon juice.
Store
Transfer to a jar with a lid. Refrigerate immediately. Homemade mayo keeps for up to 1 week in the fridge.
Robin's Tips & Variations
- Room temperature egg is key — cold eggs can prevent proper emulsification.
- Avocado oil gives the mildest, most neutral flavor. Extra virgin olive oil can taste bitter.
- For garlic aioli, add 1–2 roasted garlic cloves or a small raw clove before blending.
- Add a pinch of smoked paprika and a dash of hot sauce for a smoky chipotle mayo.
- The immersion blender method is nearly foolproof — much easier than the traditional drizzle method.
Make it from scratch!
If you make this, I'd love to hear how it turned out. Drop me a note on the blog page. Happy cooking — with a spoon full of lovin'!