Homemade Mayonnaise

Name: Homemade Mayonnaise (5-Minute Food Processor)
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 2 eggs; 2 tablespoons organic lemon juice; 1 teaspoon dry mustard; 1/2 teaspoon fine sea salt; 1 1/4 cups mild cooking oil (light olive oil, sunflower oil, avocado oil, or safflower oil)

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This homemade mayonnaise comes together in just 5 minutes using a food processor or blender, yielding creamy, additive-free mayo superior to store-bought versions. The key is slowly drizzling oil while blending to achieve the perfect thick consistency.

🌍American 🥗Keto 🥗Paleo 🥗Gluten-Free 🥗Dairy-Free Low-carb

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🏷️Homemade mayonnaise

Total

5 min

Difficulty

Easy

Recipe Source

View original recipe

From Theprairiehomestead

Ingredients

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2 eggs
2 tablespoons organic lemon juice
1 teaspoon dry mustard
1/2 teaspoon fine sea salt
1 1/4 cups mild cooking oil (light olive oil, sunflower oil, avocado oil, or safflower oil)

5 Ingredients

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Instructions

1
Place the eggs in a food processor or blender and blend for 30 seconds.
2
Add the lemon juice, salt, and dry mustard and blend for an additional 15 seconds.
3
Slowly drizzle in the oil while the processor or blender runs on high (the slower you drizzle, the thicker the mayo). If the plunger of your food processor lid has the magical hole, simply fill it and let the oil drain out before re-filling with the remainder of the oil.
4
Blend until the mayo is creamy and thick.
5
Taste and add more lemon juice and/or salt, if needed.
6
Store in the refrigerator for up to one week.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Drizzle oil very slowly for thicker mayo; faster drizzling yields thinner consistency. Use the food processor's plunger hole if available for hands-free, controlled oil addition.
Ensure all ingredients are at room temperature before blending for best emulsion and texture.
Blend eggs alone for 30 seconds to create a stable base before adding acidic ingredients; this prevents breaking.
Taste and season after blending—homemade mayo allows easy final adjustments of lemon juice and salt to match your preference.

Substitutions

Organic lemon juice → fresh-squeezed lemon juice (same amount; juice lasts shorter than bottled)
Dry mustard → Dijon mustard, 1 teaspoon (adds tanginess; use same amount)
Sea salt → kosher salt or table salt (use same amount; adjust to taste)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to one week.

Equipment

food processor or blender

Common Questions

Written automatically by CookOS, not by the creator.

Why is my homemade mayonnaise breaking or separating?

Mayonnaise breaks when oil is added too quickly. Always drizzle oil slowly while the processor runs on high; the slower you drizzle, the thicker and more stable the emulsion becomes.

Can I use a regular blender instead of a food processor?

Yes. Both work equally well for this recipe. A food processor's plunger hole allows hands-free oil dripping, making it slightly more convenient, but a blender achieves the same creamy result.

How long does homemade mayonnaise keep?

Store in the refrigerator for up to one week in an airtight container.

What oils work best for homemade mayo?

Use mild cooking oils like light olive oil, sunflower oil, avocado oil, or safflower oil. Avoid strongly flavored oils like extra-virgin olive oil, which can overpower the mayo.