Easy 5 minute homemade mayonaise

I used to buy mayo without a second thought — until I tried making it myself. Now I can’t go back! This homemade mayo is fresh, silky, and so customizable. Once you make your own, you’ll wonder why you ever settled for the jarred stuff.

Homemade Mayonaise

Classic homemade mayo that’s fresh, creamy, and free from preservatives — ideal for elevating any dish.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 1

Calories: 100

Ingredients Equipment Method Notes

Ingredients

  

• 250 g Sunflower oil
• 1 medium egg
• 1 tsp lemon juice
• 1 tsp mustard
• 1 pinch black pepper
• 1/2 tsp sea salt

Equipment

• Mixing bowl
• Whisk/hand mixer
• Measuring cups/spoons
• Rubber spatula/spoon
• Jar or container (for storing)

Method

 

1. Add the egg to a clean mixing bowl (or blender).
2. Add 1 teaspoon mustard, 1 tablespoon vinegar or lemon juice and a pinch of salt.
3. Whisk or blend briefly until the mixture is combined.
4. Very slowly, drizzle in 250 ml of oil – whisking/blending continuously to form an emulsion. Start with just a few drops at first, then gradually increase to a steady stream.
5. Continue until all oil is added and your mayo is thick and creamy.
6. Taste and adjust seasoning if needed.
7. Store in a sealed jar in the fridge up to 1 week.

Notes

• Use room temperature ingredients to help the emulsion form properly — cold eggs or oil may cause the mayo to split.
• If your mayo breaks (looks separated), try blending in 1 teaspoon of warm water or start over with a new egg and slowly whisk in the broken batch.
• You can use different oils — light olive oil, avocado oil, or sunflower oil all work well. Avoid extra virgin olive oil for this recipe as it can taste bitter.
• Store in a clean jar in the fridge for up to 1 week.
• For a garlic twist, add a small grated clove for quick homemade aioli.

Tried this recipe? I’d love to hear how it turned out for you! Leave a comment and a star rating below.