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Creamy homemade mayonnaise recipe in a jar on a wooden table with a toasted bread and half of a lemon

Homemade Mayonnaise Recipe (Easy 5-Minute Stick Blender Method)

Markus and Bianca Kuchar
Thick, creamy homemade mayonnaise made with a stick blender in just 5 minutes, from our friend Olga’s family recipe. Add sriracha, sweet chili, horseradish, or herbs for easy flavored mayos.
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Prep Time 5 minutes
Total Time 5 minutes
Course Condiment
Cuisine European, French
Servings 21 tablespoons (about 1 ⅓ cups or 300 grams)
Calories 99 kcal

Equipment

Cuisinart CSB-179 Smart Stick Variable Speed Hand immersion Blender
immersion blender

Ingredients
 
 

  • 1 cup olive oil , light-tasting olive oil
  • 1 piece egg large, at room temperature
  • 1 teaspoon Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon lemon juice
  • ¼ teaspoon sea salt , plus more to taste

Instructions
 

  • Add the egg, mustard, vinegar, lemon juice, and salt to a tall jar.
    Egg, mustard, and vinegar at the bottom of a tall jar with golden olive oil floating on top
  • Pour the oil gently on top and let it settle for 20 to 30 seconds.
    Pouring the oil from a glass over the other ingredients in a tall mixing jar
  • Set the stick blender flat on the bottom of the jar, over the egg. Blend without moving for 10 to 15 seconds, until white mayonnaise starts rising through the oil.
    Stick blender being lifted slowly through the jar as thick white mayonnaise fills it
  • Once the mayo is about halfway up the jar, slowly lift the blender, tilting it slightly. Lower it once or twice to mix in any streaks of oil.
    Stick blender being slowly lifted to mix the homemade mayonnaise
  • Taste and adjust with salt, vinegar, or lemon juice, blending again if needed. Spoon into a clean airtight jar and refrigerate right away.
    Stick mixer lifting a thick peak of finished homemade mayonnaise out of a jar.

Notes

Notes
  • Use light-tasting olive oil, since extra virgin turns bitter when blended.
  • Use a tall, narrow jar just slightly wider than the blender head, or the blender’s mixing cup.
  • If the mayo stays runny, blend a fresh egg yolk in a clean jar and slowly pour the runny mixture in a thin stream.
  • Use a pasteurized egg if serving anyone pregnant, elderly, very young, or immunocompromised.
  • Keep in the fridge for up to 1 week. Do not freeze.
For detailed instructions, flavor variations, and serving suggestions, see the full article above at https://www.earthfoodandfire.com/homemade-mayonnaise-recipe/

Nutrition

Calories: 99kcalCarbohydrates: 0.05gProtein: 0.3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.001gCholesterol: 8mgSodium: 34mgPotassium: 4mgFiber: 0.01gSugar: 0.02gVitamin A: 12IUVitamin C: 0.1mgCalcium: 2mgIron: 0.1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Keyword homemade mayo, homemade mayonnaise recipe, sriracha mayonnaise, stick blender mayonnaise, sweet chili mayonnaise
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