Easy Homemade Mayonnaise
Why make your own? In about two minutes, you’ll have creamy, real-deal, better-than-any-store-bought mayonnaise. So, why not!
- 1 whole raw egg* or ¼ cup (60 mL) aquafaba (the liquid drained from a can of chickpeas)
- 1 tbsp (15 mL) lemon juice
- 1 tsp (5 mL) Dijon mustard
- ¼ tsp (1 mL) salt
- 1 cup (250 mL) vegetable oil (or any neutral oil)
Place all the ingredients, in the order listed, into the blending container; let the oil float to the top. Blend on low, keeping the blender stationary until mayonnaise begins to form, about 30 seconds.
Slowly pull the blender up and side to side until the oil is emulsified and the mayonnaise is thick and smooth, about 30 seconds. Store refrigerated up to one week.
- 10 servings
Nutrients per serving:
U.S. nutrients per serving (2 tbsp/30 mL): Calories 200, Total Fat 23 g, Saturated Fat 3.5 g, Cholesterol 20 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugars 0 g (includes 0 g added sugars), Protein 1 g
*Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella, you can use ¼ cup (60 mL) of pasteurized whole eggs, pasteurized egg alternatives, or aquafaba (from regular or low-sodium chickpeas).
Any mildly-flavored oil can be used in this recipe, but avoid extra virgin olive oil as the flavor is too strong and may become bitter.
This recipe was developed in our Test Kitchen to showcase the power and functionality of our cordless Flex+ system. This recipe will also work in your kitchen with your current hand mixer, immersion blender, and/or food processor.
Want to learn more about a cordless solution that will take up less space in your kitchen cabinets than your current tools? Check out the Flex+ Multi-Prep Set!