🥚 Homemade Mayonnaise – lightning fast & foolproof

Creamy, fresh & 1000 times better than from the supermarket

❤️ Why you will love this recipe

Homemade mayonnaise is a little revelation. You only need a few ingredients, a minute of your time – and you will never want to reach for the tube again. This mayo is super creamy, mild in flavor, and completely customizable: Classic, with garlic as aioli, or with herbs, mustard, or chili – anything is possible.

And the best part: You know exactly what’s in it. No preservatives, no additives – just real craftsmanship.

🧾 Ingredients for a jar (about 300 ml)

• 1 fresh egg (room temperature)

• 200 ml neutral oil (e.g., sunflower or canola oil)

• 1 tsp medium hot mustard

• 1–2 tsp lemon juice or white wine vinegar

• 1 pinch of salt

• Optional: 1 pinch of sugar or some pepper

👉 Important: All ingredients should be room temperature!

⏱️ Preparation time

• Preparation: 5 minutes

• Ready in: 1 minute (no joke!)

👩‍🍳 Step-by-step preparation

Step 1 – Put everything in a tall container

Place the egg, mustard, lemon juice, salt, and all the oil in a tall mixing container (e.g., a liter measuring cup).

💡 Pro tip: The egg must be fresh and at room temperature; otherwise, the mayonnaise will curdle more easily!

Step 2 – Insert the immersion blender & go

Set the immersion blender all the way to the bottom. Blend on the highest setting – first hold it down, then slowly pull it up until everything is combined.

After about 10–15 seconds, your mayo is ready. Yes, really!

💡 Pro tip: Don’t stir or swirl from the beginning – hold it down first, then slowly pull up so that the oil and egg emulsify perfectly.

Step 3 – Season & fill

Now taste and adjust with a bit more salt, lemon juice, or mustard – just as you like. Fill into a clean screw-top jar and store in the refrigerator.

🧂 Variants & ideas

• Aioli: Blend in 1 small clove of garlic

• With herbs: e.g., finely blend basil, parsley, or chives

• With yogurt: For a lighter consistency, fold in 1–2 tbsp of plain yogurt

• With chili: A splash of Sriracha or cayenne pepper – for fiery mayo!

❄️ Storage & shelf life

• In the refrigerator max. 4–5 days

• Always scoop out cleanly – no bread crumbs or fingers!

📚 What is important for homemade mayonnaise?

Mayonnaise is an emulsion – oil combines with egg yolk when the right speed, temperature, and technique are considered. The mustard acts as a natural emulsifier.

What can go wrong?

• Ingredients too cold → mayo curdles

• Blended too quickly → separates

• Immersion blender moves → no stable emulsion

What to do if it happens?
Add a new egg yolk base to a clean container, slowly incorporate the curdled mayo with the immersion blender – this can often save it!

✅ Who is it suitable for?

• Vegetarian: ✅

• Gluten-free: ✅

• Lactose-free: ✅

• Low Carb / Keto: ✅

• Not vegan (but possible with substitutes, e.g., soy milk instead of egg)

🌍 Classic meets Modern

Mayonnaise originally comes from France or Spain (the origins are disputed), but it has long since made its triumphant journey worldwide. Whether with fries, sandwiches, potato salad, or fish – mayo is a true all-rounder that enriches every kitchen.

🧪 Nutritional values per serving (about 30 g)

Nutritional valueAmount

Caloriesabout 215 kcal

Fatabout 24 g

of which saturated fatsabout 2.5 g

Proteinabout 0.6 g

Carbohydratesabout 0.3 g

of which sugarsabout 0.1 g

Fiber0 g

Saltabout 0.2 g

Anyone who has ever tried real homemade mayonnaise will never reach for the tube again. This simple basic recipe always works – and can be refined as you wish. Give it a try and give your food the final creamy touch!