Easy Homemade Mayonnaise Recipe in Just 5 Minutes Flat

Why You’ll Love This Recipe

If you’ve only ever had store-bought mayo, you’re in for a delightful surprise. This homemade mayonnaise recipe is a total game changer! Not only is it unbelievably quick and easy—ready in just 5 minutes—but it also tastes richer, creamier, and fresher than anything you’ll find on a shelf.

Why do people fall head-over-heels for this mayo?

It’s foolproof—even if you’re new in the kitchen, this method just works.

Only 5 basic ingredients—and you probably already have them.

Customizable—add garlic, herbs, or spices to make it your own.

Healthier option—no preservatives, no weird additives, just real food.

Once you whip up a batch, you may never go back to the jarred stuff. Isn’t it awesome when simplicity tastes so luxurious?

Essential Tools and Equipment

You don’t need a kitchen full of gadgets to make this—just a few essentials:

Immersion blender (stick blender) – the key to quick emulsification

Wide-mouth glass jar or container – makes blending and storing easier

Measuring spoons and cups – for accuracy

Rubber spatula – perfect for scraping up every creamy bit

Whisk or food processor (optional) – traditional methods if no immersion blender available

Pro tip: If you’re using an immersion blender, make sure the jar’s bottom fits snugly around the blending head. This helps it emulsify beautifully.

Preparation Tips

Want to get it right the first time? These tips make all the difference:

Room temperature ingredients—Egg yolks blend and emulsify better when not cold.

Add oil slowly—especially if blending by hand or food processor.

Use a neutral oil—Strong-flavored oils like extra-virgin olive oil can overpower the mayo.

Fresh lemon juice—Not only adds brightness but also stabilizes the emulsion.

Dry your container—Any leftover water can break the emulsion.

Working ahead? You can prep your lemon juice and measure out the oil up to a day in advance. Just keep them separate and covered until ready to use.

Ingredients List

Here’s what you’ll need to whip up a creamy batch of homemade mayonnaise:

1 large egg (room temperature)

1 cup neutral oil (like avocado oil, canola oil, or safflower oil)

1 tablespoon lemon juice (freshly squeezed is best)

1/2 teaspoon Dijon mustard (adds depth and stabilizes the emulsion)

1/2 teaspoon sea salt (adjust to your taste)

Optional add-ins:

1 clove garlic (for a garlicky aioli twist)

A pinch of white pepper (adds subtle flavor without changing color)

1 teaspoon honey or sugar (if you like it slightly sweetened)

Step-by-Step Directions

Ready? Here’s how to make mayonnaise from scratch in minutes:

Crack the egg into the bottom of a clean, dry wide-mouth jar.
Add the mustard, lemon juice, and salt on top of the egg.
Pour the neutral oil on top, covering the mixture but not stirring.
Place your immersion blender at the bottom of the jar and turn it on.
Hold it steady for about 10–15 seconds as the mayo begins to emulsify at the bottom.
Slowly lift the blender, moving it upward as you go, blending the rest of the oil in.
Once all the oil is blended and it looks thick and creamy, you’re done!
Taste and adjust with extra salt, lemon, or Dijon to your preference.

Bonus: If you’re adding garlic or herbs, blend them in at the end for the freshest flavor.

Common Mistakes to Avoid

Mayonnaise is simple, but it can go south fast if you’re not careful. Watch out for these common missteps:

Using cold ingredients—They won’t blend properly. Always use room temperature!

Poor container choice—Wide jars work better than bowls for immersion blending.

Moving the blender too soon—Let the base emulsify before lifting the blender.

Wrong oil—Strong-flavored oils will throw the taste off. Stick to neutral ones.

Over-blending—When using a food processor or whisk, too much agitation can break the emulsion.

Save yourself a headache and follow the technique closely—especially on your first try.

Best Side Dishes

This creamy homemade mayo is more than just a condiment—it’s a flavor builder, and it works beautifully with so many dishes! Here are a few ideas to make your meal shine:

1. French Fries or Sweet Potato Chips

That rich, velvety mayo is perfect for dipping crispy potatoes. Add garlic or paprika for a fancy aioli feel.

2. Grilled Veggie Platters

Use it as the base for a herby dip for roasted peppers, zucchini, and eggplant.

3. Chicken or Tuna Salad

Substitute store-bought mayo with your homemade version and watch your old recipes sing.

4. BLTs or Turkey Sandwiches

Elevate your sandwich game with REAL mayo—smear it on thick and feel the difference.

Expert Recipe Tips

Let’s level things up with some pro kitchen tricks:

Add acidity carefully—More lemon, white vinegar, or even pickle juice can brighten the taste without making it runny.

Make spicy mayo—Stir in sriracha, chipotle powder, or cayenne for a little heat.

Prefer egg-free?—Use aquafaba (chickpea water) as a vegan alternative. It whips up beautifully too!

Use pasteurized eggs—If you’re worried about raw eggs, opt for pasteurized ones for peace of mind.

Make ahead flavor bases—Mix with pesto, chimichurri, or roasted red peppers for easy flavored spreads.

Don’t be afraid to play around. Homemade mayo is like a blank canvas for creativity.

Storage and Reheating Instructions

Mayo doesn’t like heat—that’s a fact. But once made, proper storage keeps it fresh for up to a week or more.

Store in an airtight container (like a mason jar) in the refrigerator.

Lasts 7–10 days if stored properly and ingredients were fresh.

Do not freeze—Mayo separates and loses its texture when thawed.

If it separates, re-blend with a teaspoon of water or lemon juice to bring it back together.

Make a batch on Sunday, and you’ve got delicious spreads and dips all week!

Frequently Asked Questions (FAQs)

1. Can I make this without an immersion blender?

Yes! A regular blender or food processor works fine—just add the oil slowly in a thin stream. You can also whisk the traditional way, though it takes muscle and patience.

2. Is it safe to eat raw eggs in mayo?

Most people are fine with raw, fresh eggs from a reliable source. For extra safety, you can use pasteurized eggs or heat the base slightly over a double boiler to reduce risk.

3. My mayo didn’t thicken. What happened?

Chances are your ingredients were too cold, or you moved the blender too early. Try again with room temperature items and follow steps closely.

4. Can I use olive oil instead?

You can—but be aware that extra-virgin olive oil has a strong taste and can turn the mayo slightly bitter. For a milder taste, mix it with a neutrally flavored oil.

5. What if I want it sweeter or tangier?

Adjust to your liking! A bit of honey, vinegar, or additional lemon can change the flavor easily. Just add small amounts and taste as you go.

Final Thoughts

There you have it—your guide to making lusciously creamy, incredibly easy homemade mayonnaise in just 5 minutes.

Isn’t it amazing how a few simple ingredients can turn into something so luxurious? Whether you’re making a gourmet sandwich, a zippy dip, or just want a better version of a classic condiment, this recipe delivers every time.

Try it today, and let your taste buds do a happy dance!

Got your own twist on this recipe? Leave a comment below—I’d love to hear how you make it your own. And don’t forget to share this with fellow foodies who still think mayo only comes in a jar 😉

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Love making things from scratch? Check out these delicious DIY condiments:

Happy blending!