Mayonnaise is Easy to Make with These Tricks!

Perfect, Fast, and Fresh Every Time in Less Than 1 Minute

Mayonnaise is great with seafood, on sandwiches and in potato salads. And it is the basis of so many other sauces, salad dressings, and condiments as well that it pays to learn how to whip up a quick batch for yourself in less than a minute.

I had a difficult time with my first attempts at homemade mayonnaise. Okay, the truth is my first attempts at making homemade mayo were epic fails! But then my friend E.J. showed me his perfect recipe with an immersion blender. I have made my own successful batches ever since.

  • I use 2 egg yolks. This gives more body and sets up better than just one.
  • I really like a light oil. Heavier oils do not work as well for me. Extra Light olive oil or Avocado oil, as opposed to the heavier vegetable oil blends is the trick. The beneficial fats and other compounds found in these oils warrant the extra bit of money you will spend on them.
  • All ingredients must be room temperature. If any of the ingredients are cold the mayo won’t thicken up. So, pull the eggs and lemons out of the fridge in advance and set them on the counter for an hour.
  • And lastly, an immersion blender makes quick work of emulsifying your ingredients into smooth, creamy mayo. Although I tried making mayonnaise in a regular blender, food processor, and with a hand whisk, it was a real challenge. But I have success every time using the immersion blender. And you don’t have to worry about getting the whole “drizzling” thing right with an immersion blender!


You will notice that homemade mayonnaise isn’t a pure white like commercial brands. That is because healthy oils have color. Both avocado and olive oils are a bit green and egg yolks are yellow, so homemade mayonnaise has a sunny yellow color, much prettier to me.

One thing I know for sure—once you make your own fast, easy, preservative-free, omega-3 rich, delicious mayonnaise, you will never want to buy another jar of the commercial stuff!

Perfect Homemade Mayonnaise

Makes 1 cup

2 egg yolks at room temperature
2 tablespoons lemon juice at room temperature
1 cup Extra Light olive oil or Avocado oil
1/8 teaspoon salt


  1. Place ingredients into a jar with an opening wide enough to accommodate the immersion blender. A wide-mouth Mason  jar works very well for this.
  2. Place the immersion blender in jar touching the bottom of the jar. Turn blender on high-speed. The mayo will thicken almost immediately.
  3. Keep the blender on the bottom of the jar for 20-25 seconds, if needed, move the blender up and down the last few seconds.
  4. Store the mayonnaise in a sterilized jar or airtight container in the refrigerator for up to 1 week.



Some people may be concerned about the raw egg yolk used. The acid in the lemon juice used in the recipe helps to kill any potentially harmful bacteria. Nevertheless, it is best to buy eggs that have been heat-treated (pasteurized) in the shell.

If, for some unearthly reason—the moon is NOT in your 7th house, Jupiter is out of alignment with Mars, you are experiencing a bad hair day, etc.—your mayonnaise did not thicken, add another egg yolk to it and hit it with the immersion blender again. That should clear your problem right up.


  • For a Hellmann’s-style mayonnaise, replace 2 tablespoons lemon juice with 1 tablespoon lemon juice 1 tablespoon white wine vinegar.
  • Add a teaspoon of spicy brown or Dijon mustard or 1/2 teaspoon dry mustard for more flavor.
  • Add 1 minced garlic clove or 1/8 teaspoon garlic powder to make aioli.
  • After making mayo add smashed avocado for avocado mayo.
  • Replace 1/8 teaspoon salt with 1/2 teaspoon Sriracha Salt for a spicy mayo. Or try Smoked Salt or Wine Salt!
  • Add dried chipotle powder to taste and use lime instead of lemon juice for chipotle lime mayo
  • Add wasabi for a hot Asian mayo treat served with tempura Serve with tempura vegetables.
  • Replace 2 tablespoons lemon juice with 1 tablespoon lemon juice 1 tablespoon balsamic vinegar for a rich balsamic mayonnaise.
  • Add mirepoix powder to taste for a delicious dip for vegetables.
  • Try 1 teaspoon of dried cranberry powder for a great spread for turkey or chicken sandwiches. Pineapple powder works great as well.
  • Add 1 teaspoon of pickle powder, 1 teaspoon of sugar, and 1/2 tablespoon tomato powder for a great grilled burger topping!
  • Try flavoring your mayo with ANY of your favorite herb/spice blends to spread on sandwiches and use as dips.

©2017 21st Century Simple Living

10 thoughts on “Mayonnaise is Easy to Make with These Tricks!

  1. KarenS says:

    Have you tried making mayo with dehydrated (powdered) egg yolk? I bought some powdered egg yolk recently, and I’ve been thinking about trying it, but I’m scared! 🙂

    1. Admin says:

      No I have not because I have never had powdered egg yolks here.But I would give it a whirl if I did. Why not try it? It will either be a success or a failure. Either way, you are only out a few bucks 🙂

      1. Admin says:

        Sometimes you have to take a leap of faith in yourself Karen 🙂

        1. KarenS says:

          Haha! True. I’m happy to report that it turned out AWESOME. I actually bought the powdered egg yolks a long time ago with the express purpose of using them to make mayonnaise, I just hadn’t tried it yet. Your post reminded me that I’ve been meaning to give it a whirl (haha). I made it this morning, and it looks like perfect mayo. Thank you!!

          1. KarenS says:

            And also– I said I bought the egg yolks recently and a long time ago. It was 6 months ago. 😀 Which is recently long ago.

          2. Admin says:


          3. Admin says:

            Thanks for letting us know. I am so happy it worked out well for you !!!

  2. Penny says:

    Its very runny. Will it thicken in fridge?

    1. Admin says:

      It should not have been runny. It will not thicken in the fridge. What oil did you use?

    2. Admin says:

      add another egg and emulsify again. That should heal any problem.

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