Mayo fails because people add oil too fast—drizzling one drop per second creates the emulsion that prevents breaking.
Fail-Proof Homemade Mayo
Whip up a luscious batch of creamy homemade mayonnaise in just five minutes with this foolproof recipe! Using just a handful of simple ingredients like fresh eggs and zesty lemon juice, you'll create a rich, velvety spread that's perfect for sandwiches or as a dip. Say goodbye to store-bought mayo and hello to your new kitchen favorite!
Prep
0
min
Cook
5
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Juice of 1 large lemonbottled lemon juice can be used
🥛Dairy & Eggs(1)
- Whole Eggsuse pasteurized eggs
🫙Pantry Staples(1)
- Extra Light Olive Oil (240 ml)can use other neutral oils
🧂Spices & Seasonings(1)
- Kosher Salt (5 ml)reduce for low-sodium mayo
👨🍳 Instructions
- 1
In a wide-mouth jar, layer the ingredients as follows: lemon juice, salt, egg, and finally, extra light olive oil.
- 2
Wait about one minute, or until the egg is at the bottom of the jar and the oil is sitting at the top of the jar.
- 3
Place the head of the immersion blender in the jar, all the way to the bottom.
- 4
With the immersion blender at the bottom of the jar, press the button to 'go' and let it blend for 20 seconds, keeping the blender sitting at the bottom of the jar.
- 5
After 5 seconds, you’ll have mayo at the bottom.
- 6
At the 10-15 second mark, you’ll notice the mayo creeping to the top.
- 7
In about 20 seconds, you’ll have mayo near the top of the ingredients with a very thin layer of oil right on top.
- 8
Very slowly (and carefully), bring the immersion blender up the side of the jar while still blending.
- 9
Keep bringing your immersion blender almost to the top, stopping just short so you don’t splatter mayo everywhere.
- 10
Taste the mayo and add more salt and/or lemon juice if desired.
💡 Pro Tips
- ✓Use oil at exactly 65-70°F because cold oil creates unstable emulsions while warm oil (above 75°F) breaks the lecithin bonds in egg yolk that hold mayo together.ingredient65-70°F
- ✓Maintain the immersion blender at exactly 20,000+ RPM speed to create droplets smaller than 2 microns, which is the critical size for stable mayo emulsion formation.equipment20,000+ RPM
- ✓Wait the full 60 seconds for ingredient layering because egg lecithin needs time to hydrate and position at the oil-water interface for proper emulsification.timing60 seconds
- ✓Use a jar diameter no wider than 2.5 inches to ensure the immersion blender head covers 80% of the bottom surface area for maximum shear force.equipment2.5 inches diameter
- ✓Lift the blender at exactly 1mm per second during the final phase because faster movement breaks the emulsion while slower movement creates air pockets that destabilize the mayo.technique1mm per second
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