Easy Homemade Mayonnaise Recipe Ready in Just 5 Minutes

Why You’ll Love This Recipe

There’s just something magical about homemade condiments, isn’t there? Once you try making your own mayonnaise, you may never go back to the store-bought jars again. This easy homemade mayonnaise recipe is a real game-changer! It’s creamy, rich, tangy, and ready in just 5 minutes—yes, really!

Here’s why you’ll love this recipe:

Quick & Easy: You only need a few ingredients and 5 minutes.
Incredible Taste: Homemade mayo has a fresher, bolder flavor than anything from a jar.
Versatile: Use it as a base for dressings, dips, aioli, or spread it on your favorite sandwich.
Customizable: Add garlic, herbs, or lemon zest to personalize your blend.
Clean Ingredients: No preservatives, fillers, or artificial flavors—just good, honest food.

Whether you’re building burgers, mixing coleslaw, or dipping fries, this mayonnaise will elevate your dish every time.

Essential Tools and Equipment

Making mayo at home doesn’t require fancy gear—just a few everyday kitchen tools:

Immersion blender – This is the secret weapon for perfect emulsification every time.
Wide-mouth mason jar or cup – Use something deep and narrow that fits your immersion blender snugly.
Measuring spoons and cups – Accuracy matters for consistency.
Spatula – For scraping out every creamy bit from the jar.
Optional: Food processor or blender – You can use them instead of an immersion blender, though you’ll need to stream the oil slowly.

Tip: If you’re making this for the first time, go with the immersion blender—it’s practically failproof.

Preparation Tips

Before you dive into making this ultra-creamy mayo, keep these helpful tips in mind:

Use room temperature ingredients. Cold eggs or lemon juice can cause the mayo to split.
Crack the egg into the jar first. This prevents yolk breakage and keeps the process clean.
Use a neutral oil. Strong-flavored oils like olive oil can make your mayo bitter—use avocado, canola, or sunflower instead.
Use light, steady pressure with your immersion blender. Start at the bottom and slowly pull up as it emulsifies.
Make it ahead of time. This mayo keeps in the fridge for about a week, so you can prep it before a party or busy week.

Ingredients List

Here’s all you need to whip up your batch of fail-proof homemade mayonnaise:

1 large egg (room temperature)
1 cup neutral-flavored oil (canola, avocado, or sunflower)
1 tablespoon lemon juice or white vinegar
1/2 teaspoon Dijon mustard (optional but adds delicious depth)
1/4 teaspoon sea salt or kosher salt

Optional add-ins once your mayo is emulsified:

1 garlic clove (blended or minced for garlic aioli)
A dash of hot sauce for a spicy kick
Fresh or dried herbs (basil, dill, or parsley)

Step-by-Step Directions

Ready to blend up creamy magic? Follow these simple steps:

Crack the egg into a clean, dry, wide-mouth jar.
Add the lemon juice (or vinegar), mustard, and salt. Pour in the oil last; it should float above the rest.
Insert your immersion blender. Push it all the way down to the bottom of the jar.
Blend! Without moving the blender, blend for 15–20 seconds until the bottom begins to emulsify and turn white.
Slowly pull the blender upward to incorporate the oil as it emulsifies. This takes about 30 more seconds.
Stop blending once fully emulsified. Your mayo should be light, thick, and creamy.
Taste and adjust seasoning. Want more tang? Add another splash of lemon. Craving zip? More mustard works wonders.
Transfer to an airtight jar. Store in the fridge for up to 1 week.

Tip: If you’re using a food processor or blender, stream the oil slowly while blending to ensure emulsification.

Common Mistakes to Avoid

Even though this recipe is simple, a few pitfalls can trip you up. Here’s how to steer clear of them:

Using cold ingredients: Cold eggs or oil disrupt emulsification. Let everything reach room temperature first.
Poor-quality oil: Avoid extra virgin olive oil unless you want a very strong taste. Neutral is better.
Going too fast: If you’re using a food processor, don’t dump all the oil in at once—it won’t emulsify properly.
Moving the immersion blender too early: Keep it still at first, then slowly lift.
Over-blending: Once it turns creamy, stop. Over-mixing can cause separation.

Best Side Dishes

Homemade mayonnaise is beyond versatile. Pair it with these amazing dishes:

Sweet Potato Fries: Dip those crispy, roasted wedges straight into garlic mayo for next-level flavor.
Coleslaw: Use this mayo as the creamy base for a crunchy slaw—perfect for BBQs!
Grilled Chicken Sandwiches: Slather it on buns, or use it as a sandwich spread alternative to butter or mustard.
Fresh Veggie Platter: Serve your mayo as a healthy dip with carrots, cucumbers, and bell pepper strips.

Feeling adventurous? Try using it in a deviled egg filling or as a creamy potato salad dressing.

Expert Recipe Tips

Want to take your homemade mayonnaise to gourmet levels? Check out these tips:

Use pasteurized eggs if you’re worried about raw egg safety.
For a keto version, use avocado oil and skip sugar-based condiments.
Add umami depth with a splash of Worcestershire or anchovy paste for aioli-style flavor.
Lemon zest adds brightness and a touch of aromatics.
Try smoked paprika or chipotle powder for a smoky, spicy twist.

Storage and Reheating Instructions

Since this mayo uses fresh ingredients, you’ll need to store it properly:

Refrigeration: Store homemade mayo in a sealed glass jar or airtight container.
Shelf life: About 7 days. If your eggs are super fresh and pasteurized, maybe 1–2 days more.
Don’t freeze it: Mayo doesn’t freeze well—it separates and gets watery.
Stir before using: If it’s sat a while, give it a gentle stir to bring back the consistency.

And since mayo is eaten cold, there’s no need to reheat—just scoop and enjoy.

Frequently Asked Questions (FAQs)

Is it safe to eat raw eggs in homemade mayonnaise?

Great question! Most people use fresh, store-bought eggs without issue. However, if you’re concerned, use pasteurized eggs to reduce the risk of salmonella.

Can I make this mayonnaise without an immersion blender?

Absolutely. Use a food processor or blender. Just make sure to add the oil slowly in a thin stream to allow emulsification.

Why did my mayonnaise separate?

It could be due to cold ingredients or too fast mixing. Ensure your egg and oil are at room temperature and follow the blending steps slowly.

How do I fix broken mayonnaise?

Don’t toss it! Add a teaspoon of warm water or another egg yolk and blend again to re-emulsify.

Can I double the recipe?

Yes—you can double or even triple it, but make sure your blending container and tool can handle the volume.

Final Thoughts

There’s something incredibly empowering about making your own condiments. This 5-minute homemade mayonnaise recipe is here to revolutionize your fridge and your meals! It’s easy, customizable, and way more flavorful than store-bought options.

Give it a try and see the difference for yourself. Have fun experimenting with herbs and spices to make your signature spread. And if you do whip up a batch, I’d love to hear how it turned out—drop a comment below or tag your creations on social media!

Ready for more simple, delicious recipes? Check out my easy homemade aioli or classic potato salad that’s perfect with this mayo as a base.

Happy blending! 🥄✨