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9 Comments This easy recipe for making your own homemade mayonnaise cannot be easier. It will take you roughly 5 minutes to make and can be adjusted easily!
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How to make a really quick homemade mayonnaise
The very first time I made my own mayonnaise I was kind of annoyed by how long it took. Endless whisking and while the end result was totally delicious I seriously wondered who would make the time to do this.
But then I watched an episode of Masterchef Australia and I saw judge Gary Mehigan make that same creamy mayonnaise in something like 5 minutes. And I was what??? And so obviously I had to try it for myself. And have never looked back.
Few things to keep in mind
When you start making your first batch of homemade mayonnaise there are a few points that could help you make a successful mayo. First of all; make sure all your ingredients are at room temperature. I have also done it several times with cold mustard or cold eggs and most of the time it works fine. But to avoid a potential issue it’s best to have it at room temperature.
What do you need for making homemade mayonnaise
While you can make endless variations in flavor of which I will give you a few tips below, the basics needed are:
- 1 egg
- mustard
- lemon
- oil
- pepper and salt
In all the hundreds of times I have made this recipe it has gone wrong exactly twice. But even if that happens you can still make mayonnaise with your split mixture. Check out how to do that at the bottom of this post.
One note on the use of the whole egg for the mayonnaise. You will see loads of recipes out there using only the egg yolk. I’ve never used anything else than the whole egg. I find it works perfectly so why split it if you don’t need to? You can do it if you want and the mayonnaise will probably thicken a bit quicker.
Variation on mayonnaise
Once you’ve mastered the basics of homemade mayonnaise there are so many options. You can mix it with your favorite spicy sauce, like chipotle, harissa, gochujang or piri piri sauce.. Or keep it simple and add fresh herbs. You could even add something like a parsley oil or rosemary oil for a more subtle flavor and color! I use mayonnaise all the time as part of my favorite salad dressings too. Check more options below.
You can even make an easy vegan mayonnaise with either soy milk or aquafaba or chickpea fluids.
What to do if the mayonnaise is split?
You can start over. Pour your split mixture into a separate measuring cup, clean the bowl you used and start fresh. Instead of adding the oil you add the split mixture. That way you won’t have to throw any ingredients away and the end result is still the same. You will have a larger quantity of homemade mayonnaise though.
Which oil can I use for the mayonnaise?
Can the mayonnaise also be made in the food processor?
I don’t have a bowl with the stick blender.
Endless variations
Now the fun part of making your own homemade mayonnaise is that there are endless options. Try a few of the ones below:
- Wasabi ginger mayonnaise – 200 g mayonnaise, 2 tsp wasabi paste, 2 tsp grated ginger and 1/2 tsp pandan coloring (optional)
- Chipotle mayonnaise – 200 g mayonnaise, 1/2 clove garlic, 1/2 tsp smoked paprika, 1 tsp lime juice, black pepper, 2 chipotle peppers in adobo sauce (chopped finely or use a stick blender)
- Tropical mayonnaise – 200 g mayonnaise, 1 tbsp sweet vinegar, 2 tbsp malibu liqor, 1/2 tbsp orange juice, zest of 1 orange
Homemade mayonnaise in 5 minutes
Ingredients
- 1 eggs
- 1 tsp mustard heaped teaspoon
- 1 tbsp lemon juice
- pinch of salt
- 500 ml avocado oil or use mild olive oil (approximate quantity)
How to make homemade mayonnaise
- Take a tall measuring cup and break the egg in it. You use the whole egg.
- Add a heaped teaspoon of mustard. Any mustard you like.
- Add a little salt and 1 tablespoon of lemon juice. Immediately add a decent splash of oil to it and turn the stick blender on for about 10 seconds.
- Add splashes of oil into the measuring cup and blend briefly in between splashes until the consistency starts to thicken. Repeat until the desired texture. If it is too thick you can add a bit more lemon juice. Too thin you need to add more oil.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Homemade mayonnaise is quick, easy, and endlessly customizable!
Absolutely amazing. I didn’t have a stick blender and I’m not much of a cook, I stuck it all in the NutriBullet. Turned out amazing. Friends think it’s the best ever mayonnaise. Thanks
Ah that’s great to hear Jai!
You have prep time listed at 15 hours 56 mins; and cooking – might want to correct that.
O boy that is not entirely right… I switched to a different recipe template and I think some things got lost in translation. Thanks for letting me know. Correcting it now!
I LOVE this mayo and use his recipe all the time too, also great as a base for tartare 🙂
O yes that would work beautifully as a tartarbase for sure! Sounds good!
Complete flop! How do you add 2 eggs to a stick blender? Do you blend the eggs before adding the rest of the ingredients? Usually thhe oil to make mayo should be added drop by drop? How much is a splash? Not happy having wasted good ingredients!
He Mariza. Sorry to hear it was a complete fail. With adding the eggs to the stick blender I mean adding them into one of those containers that usually come with a stickblender. Sort of like a small foodprocessor. You add the eggs, all the other ingredients and a splash of oil. The amount is really not that important as it should emulgate alright. I’ve made this mayonnaise a zillion times and it did fail twice for whatever unknown reason. But most of the times it works like a charm. It’s a well known recipe too from Masterchef Australia so really, it can work.. 🙂