Homemade Mayonnaise in a Blender: Easy and Foolproof Recipe

This recipe is inspired by my lack of planning. My husband absolutely loves mayo-based salads, and the other day I used up all of our mayo making tuna salad. Fast forward a few days, and I wanted to make honey mustard to go with the chicken tenders I ordered—only to realize I was out of mayonnaise.I remembered seeing Lisa from Farmhouse on Boone making homemade mayonnaise in her kitchen. I didn’t have an immersion blender like she used, so I threw this recipe together with what I had—and it worked perfectly using a regular blender.

If you’re in a pinch like I was, this simple homemade mayonnaise recipe is creamy, tangy, and comes together with just a few pantry staples.

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Ingredients

• Egg – The base of the homemade mayonnaise that helps emulsify the oil and create a thick, creamy texture.
• Whole Grain Mustard – Adds a tangy depth and helps stabilize the emulsion.
• White Wine Vinegar – Provides acidity that balances out the richness of the oil.
• Lemon Juice – Gives a fresh, bright flavor and adds an extra layer of acidity.
• Salt – Enhances all the flavors and brings out the tang.
• Oil – The key to emulsifying the homemade mayonnaise. A neutral oil works best for a mild flavor, but olive oil adds a richer taste if desired.

Tools You Need

To make this homemade mayonnaise, you’ll need a few essential tools:

• Blender – A regular blender works perfectly for this recipe. An immersion blender can also be used, but this version is specifically designed for a standard blender.
• Measuring Spoons and Cups – Accurate measurements help ensure the right balance of flavors..
• Rubber Spatula – Useful for scraping down the sides of the blender to ensure everything blends evenly.
• Airtight Container – For storing the homemade mayonnaise in the refrigerator.

How to Make Homemade Mayonnaise with a Blender

1. Add Base Ingredients
In a blender, combine the egg, mustard, white wine vinegar, lemon juice, and salt. Pulse a few times to mix everything together.

2. Add Oil Slowly (This is Key!)
DO NOT pour in all the oil at once. Slowly drizzle in ¼ cup of oil at a time, pulsing for about 30 seconds between each addition. This allows the mixture to emulsify properly and prevents a watery mess.

Tip: If your blender has a small opening in the lid, use it to slowly drizzle in the oil while the blender is running. This creates the perfect emulsion for homemade mayonnaise.

3. Blend Until Thick
As you add the oil, the mixture will gradually thicken. Continue pulsing and blending until the homemade mayonnaise reaches a smooth, creamy consistency.

4. Taste and Adjust
Once thickened, taste the mayo and adjust the salt or lemon juice if needed.

How to Fix It If It Doesn’t Work

Even when following directions perfectly, homemade mayonnaise can sometimes turn into a watery mess. If this happens, don’t panic. Here’s how to fix it:

Add Boiling Water:
Add 1 tablespoon of boiling water to the mixture and blend again. This can help re-emulsify the homemade mayonnaise.

Add Another Egg:
If boiling water doesn’t work, crack another egg into the mixture and pulse again. The extra egg can help rebind the oil and create that creamy consistency.

Tips for Perfect Homemade Mayonnaise Every Time

• Add Oil Slowly: Adding the oil too quickly will break the emulsion and leave you with a watery mess. Take your time and pulse after each addition.
• Room Temperature Ingredients: Make sure the egg and other ingredients are at room temperature to help the emulsion form more easily.
• Don’t Overblend: Overblending can actually cause the mayo to break. Pulse in short bursts rather than running the blender continuously.
• Use Fresh Ingredients: Fresh lemon juice and high-quality mustard will give the best flavor.

Delicious Recipes That Use Homemade Mayonnaise

1. Potato Salad
   A classic potato salad made with creamy mayo, mustard, boiled potatoes, and crunchy pickles for the perfect side dish.
2. Coleslaw
   Shredded cabbage and carrots tossed in a creamy mayo dressing with a hint of vinegar and sugar for a sweet and tangy crunch.
3. Chicken Salad
   Tender chicken mixed with mayo, grapes, celery, and almonds, making for a satisfying meal or sandwich filling.
4. Tuna Salad
   Canned tuna, mayo, celery, onion, and pickles create this simple yet delicious salad, perfect for sandwiches or served on a bed of lettuce.
5. Egg Salad
   Hard-boiled eggs combined with mayo, mustard, and seasoning for a classic, creamy salad served in sandwiches or on crackers.
6. Deviled Eggs
   Hard-boiled eggs filled with a creamy mayo and mustard filling, seasoned with paprika and a touch of vinegar.
7. Shrimp Salad
   Shrimp tossed in a creamy mayo-based dressing with a squeeze of lemon and chopped vegetables for a refreshing dish.
8. Chicken Wraps with Mayo Dressing
   Grilled chicken, lettuce, tomatoes, and your favorite veggies wrapped in a tortilla with a creamy mayo dressing.
9. Mayo-Based Dips
   A variety of dips, such as ranch, garlic, or creamy spinach dip, made with a mayo base for extra creaminess.

Storage Instructions

Store your homemade mayonnaise in an airtight container in the refrigerator for up to 5–7 days. Since it’s made with fresh eggs, it doesn’t last as long as store-bought mayo, but trust me, you’ll use it up before it has a chance to go bad.

Tip: Place a layer of plastic wrap directly on top of the homemade mayonnaise before sealing the container to prevent it from developing a skin.

Continue to Content

Homemade Mayonnaise

Cook Time: 5 minutes

Total Time: 5 minutes

This homemade mayonnaise recipe uses a blender to create smooth, creamy mayo in minutes. Perfect for sandwiches, salads, and dips, it’s an easy and foolproof alternative to store-bought options.

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Ingredients

• 1 egg
• 1 tbsp whole grain mustard
• ½ tbsp white wine vinegar
• 1 tsp lemon juice
• ¼ tsp salt
• 1 cup neutral oil (avocado or grapeseed oil works best)

Instructions

1. Add egg, mustard, white wine vinegar, lemon juice, and salt to a blender. Pulse a few times until combined.
2. Slowly drizzle in ¼ cup of oil at a time, pulsing for 30 seconds between each addition to ensure the mixture emulsifies.
3. Continue blending until thick and creamy.
4. Taste and adjust seasoning if needed.
5. Store in an airtight container in the refrigerator for up to 5–7 days.

Enjoy your homemade mayonnaise. Perfect for salads, dips, and sauces.

Notes

Room Temperature Ingredients: Ensure the egg and other ingredients are at room temperature to help the emulsion form properly.

Oil Choice: Use a neutral oil like avocado or grapeseed for a mild flavor, or olive oil for a richer taste.

Slow Oil Addition: Add the oil slowly to prevent the mixture from breaking.

Fixing a Broken Emulsion: If the mayo turns out runny, add a tablespoon of boiling water or another egg and blend again.

Storage Tip: Store in an airtight container in the refrigerator for up to 5–7 days.