If you have an immersion or stick blender, homemade mayo is super easy to make!


Qty Thing
1 egg
1 egg yolk
1 tsp ground mustard
1/4 tsp salt
1 tbsp lemon juice
1 tsp vinegar - white, or apple cider
1 cup neutral oil - like canola


  1. Take eggs out of fridge and let them get to room temperature
  2. Find a jar that your stick blender can fit in that's at least 2 cups in size
  3. Put non-oil ingredients into the bottom of the jar
  4. Drizzle oil on top of the other ingredients. It should stay pretty separated.
  5. Slowly lower stick blender until it's sitting on the bottom of the jar, on top of the egg
  6. Turn on stick blender, let it sit on the bottom for 5 seconds. It will start mixing egg with oil to make an emulsion
  7. With the blender still running, slowly pull it up to the top and let it mix more oil into the emulsion
  8. You're done! Grab a spoon and scrape the mayo out of the blender. Also give the mayo in the jar a stir to make sure all the ingredients are mixed in together

You probably want to eat this within a week, maybe two weeks at most. There's raw eggs in there, and nothing to really preserve it besides the acid from the lemon juice and vinegar.


Iteration Log

Attempt 1 - spicy mayo

The flavor was really good! This mayo has a good kick to it.

Attempt 2 - plain mayo

Used apple cider vinegar, to try to emulate Kewpie mayo. The recipe I found said 1 tbsp of vinegar, or I thought it did at least. That was way too much vinegar!! I found another recipe that said 1 tsp, which sounds better.

Attempt 3 - garlic mayo

Made garlic oil:
- 1/4 cup oil
- 2 cloves garlic, finely minced
- Heat in a pan over low heat until garlic is golden brown
- Pour oil through fine mesh strainer to remove the garlic

Used 1/4 cup garlic oil and 1/4 cup canola oil

I thought that the garlic was too subtle at first, but after a day in the fridge it was actually the right amount.