3/4-1 cup mild-flavored oil- olive oil, or use half avocado oil (make sure your olive oil is not bitter, taste it first!)
Optional additions- 1/2 garlic clove, 1-2 tablespoons fresh herbs (basil, tarragon, etc) , lemon zest, or splash of lemon juice- see notes. My favorite is garlic-tarragon- lemon.
Categories
sauces
Cuisine
French
Steps
and use an immersion blender (right in the jar). Blend on low speed or whisk for 20-30 seconds until frothy. Alternatively, use a food processor, or use a bowl and whisk by hand.
Blend well on the lowest speed for 20-30 seconds. Then add another teaspoon of oil, blending for 20 seconds. Keep adding a teaspoon at a time, blending on the lowest speed between each addition, until it is creamy. Be patient here in the beginning with the first 1/4 cup of olive oil – this initial stage is the key to getting the mayo to emulsify and get creamy and thick. Once it’s creamy, then gradually add a tablespoon at a time, blending or vigorously whisking in between each addition. If done right, the mixture will thicken as you keep adding and blending.
Scrape down sides if need be, and blend until thick and creamy.
Taste and adjust salt and acid. A little splash of lemon juice is nice here.
Place in a 2-cup jar with a lid and refrigerate for up to 3 weeks.
Nutitrion
Serving Size: 1 tablespoon
Calories: 97 calories
Carbohydrates: 0 g
Protein: 0.1 g
Fat: 11.1 g
Saturated Fat: 1.6 g
Trans Fat: 0 g
Cholesterol: 10.2 mg
Sodium: 54.5 mg
Sugar: 0 g
Reviews
Tammy Ross on 2024-10-20 (5 stars): Read a review about warmth from blender affecting emulsification. Had the same problem. Wrapped a gel icepack around the jar and it worked like a charm! Thickened right up!!
Diana on 2024-11-27 (5 stars): Delicious!! I added some horseradish (I eat a lot of seafood) and it's been given the seal of approval by my stolid male friend who is quite conservative - food-wise ( but organic).
Katie Everingham on 2024-12-23 (5 stars): So yummy!!!! Nice and simple too.
Elaine on 2025-01-14 (5 stars): Easy and delicious. Never buying mayo from the store again!
Neil Carrera on 2025-02-23 (5 stars): Thanks so much. My blender is on the way and I will be making your recipe later this week.
Neil Carrera on 2025-03-06 (5 stars): Hello, again. I found total success: perfect texture and taste. I followed your recipe to a tee using my blender on low speed. Thank you for your originality!
James on 2025-05-06 (1 stars): Followed this recipe to a T - that is to say precisely, adding only 1 tsp of oil to the concoction and even blending it a little longer at high speed when it didn't appear to be emulsifying, yet it never fully emulsified. Did not proceed past the 1/4 cup of oil, given it refused to thicken. Found elsewhere on the web that all ingredients (incl. the egg) should first be brought to room temp to avoid this problem, which was not mentioned here. Additionally, acidic ingredients can prevent proper emulsification, which would of course include apple cider vinegar (vs. standard vinegar).
Lynn B. on 2025-06-09 (5 stars): I loved this recipe (and I don't usually like mayo), and I had no problems with the recipe as written. I added the optional garlic and fresh tarragon that I needed to use up. For a while it didn't seem like it was thickening until all of the sudden around 1/3 of a cup in it did. Stay patient and add the oil slowly. I added a pinch of sugar and salt at the end with a squeeze of lemon to adjust for my taste preferences.
Pat on 2025-08-10 (1 stars): This turned into soup. Not mayonnaise
