Mayonnaise recipe made with a hand blender.

Featured in Beginner

Prep time: 10 Min

Mayonnaise is just egg yolks, oil and a squeeze of lemon juice. Using an immersion blender, you can have it ready in under five minutes. Making mayonnaise at home is really easy!

However, there is a trick to it: patience. You can’t just throw all the ingredients in and blend. Oil and egg yolks need to be worked gently to make mayonnaise. You have to add oil to the egg yolks one teaspoon at a time. If you want to do it by hand, just whisk constantly while adding oil and you’ll get mayonnaise, but if you’re in a rush or you just want to speed up the process, you can use an immersion blender. 

Tip: Don’t make too much mayonnaise at once. Homemade mayonnaise doesn’t last as long as store-bought mayonnaise, so it’s better to make a small container each time rather than making too much and letting it go to waste.

Keep in mind that making mayo involves using raw eggs, so try to use the freshest eggs you find (even better if they are free-range or organic). If you can’t consume raw eggs for health reasons, you can get pasteurized egg yolks at most stores. 


  • 2 egg yolks
  • 1 cup olive oil (or any other oil)
  • 1 tsp lemon juice or vinegar
  • 1/2 tsp salt
  • 1/2 tsp dry spice (for spicy version)


  1. Combine the yolks, lemon juice/vinegar, salt, and spices in the blender cup. First, pulse the immersion blender once or twice to break up the yolks.
  2. Start blending. With the immersion blender running, add ½ cup of oil, one tablespoon at a time. Wait until each tablespoon of oil is completely incorporated to the mayo before adding more. The mayonnaise should start to thicken at this point. 
  3. Continue adding oil, but now pour it in a steady stream. Add oil until the mayonnaise reaches the consistency you like (for a thicker mayo, add more oil). You don’t have to use all the oil.
  4. If your mayo is too thick for your taste or you want to thin it out, add one tablespoon of water at a time until you reach the right texture. 
  5. Transfer the mayo to a container and store in the fridge. Homemade mayonnaise will last approximately one week in the fridge.

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