Sauces & dressings
Homemade Mayonnaise
Homemade mayonnaise with a hand blender in 10 minutes: egg, sunflower oil, lemon and mustard. Thick, creamy and it will not split.
- Total time
- 10 min
- Servings
- 20
- Difficulty
- Easy
- Cuisine
- International
Ingredients
For the mayonnaise
Method
Gather the ingredients
Take the egg out of the fridge 30 minutes ahead so it is at room temperature, and have ready a tall blender jar only slightly wider than the head of the hand blender.
Add the base to the jar
Crack the whole egg into the jar and add 1 teaspoon mustard, 1/2 teaspoon salt and 1 tablespoon lemon juice.
Add the oil
Pour the 250 ml sunflower oil on top without stirring: the oil floats above the egg.
Emulsify at the bottom
Lower the hand blender to the bottom so it rests over the egg and run it on high without moving it for 10 to 15 seconds, until you see a white cream forming at the base.
Lift the blender slowly
Without switching it off, lift the blender very slowly over about 20 seconds so it draws in the oil from above. Finish with a few up-and-down movements.
Check the texture
The mayonnaise should be thick and glossy and hold a peak on a spoon. Taste it and add a pinch of salt or a few drops of lemon if needed.
Transfer to a jar
Use a silicone spatula to move the mayonnaise into a clean, dry glass jar.
Store and serve
Close the jar and refrigerate it right away. Serve with fries, sandwiches or salads and use within 3 days.
The step photos are illustrative.
Notes
Nutrition facts
1 tablespoon (≈ 15 g, 1/20 of the recipe)
- Protein
- 0.3 g
- Carbohydrates
- 0.1 g
- Fat
- 11.7 g
- Sodium
- 64 mg
Estimate per tablespoon. The Dijon mustard is calculated with values for prepared mustard.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Homemade mayonnaise is made by emulsifying an egg with sunflower oil, lemon juice, mustard and salt using a hand blender: hold the blender at the bottom of the jar until the emulsion forms, then lift it slowly to draw in the rest of the oil.
It is ready in 10 minutes and makes about 300 g, roughly 20 tablespoons.
Frequently asked questions
Why does mayonnaise split?
Usually because the blender is moved before the emulsion forms at the bottom, or because the egg is very cold. Keep the blender still at the bottom until you see the white cream, and use the egg at room temperature.
How long does homemade mayonnaise keep?
Up to 3 days in the fridge in a closed jar. Because it contains raw egg, do not leave it out of the fridge for more than 2 hours.
Can I make it with olive oil?
Yes, but use a mild olive oil or mix it half and half with sunflower oil: extra virgin olive oil can turn bitter when blended at high speed.
