# Homemade Mayo

Learn how to make homemade mayonnaise three ways: with an immersion blender, a food processor, and by hand, saving money on store-bought condiments.

- Total time: 5 min
- Cuisine: American
- Category: Drink
- Language: en

## Ingredients

- 1 Whole egg
- 1 teaspoon White wine vinegar or Red wine vinegar
- 1 teaspoon Dijon mustard
- 0.5 half a lemon Lemon juice
- 1 pinch Salt
- 1 cup Canola oil, vegetable oil, or avocado oil

## Instructions

1. Crack one whole egg into a big jar.
2. Add one teaspoon of white wine vinegar or red wine vinegar.
3. Add one teaspoon of Dijon mustard.
4. Squeeze in the juice from half a lemon.
5. Add a pinch of salt.
6. Gently pour in one cup of canola oil, vegetable oil, or avocado oil.
7. Let the mixture settle for at least 30 seconds.
8. Place the immersion blender directly over the yolk and Dijon, keeping it flat on the bottom.
9. Blend without moving the immersion blender until the mayonnaise starts to form at the bottom.
10. Once mayonnaise starts to form, slowly bring up the immersion blender to incorporate more oil until it is thick and creamy.
11. For the food processor method, start with the egg.
12. Add one teaspoon of Dijon mustard.
13. Add one teaspoon of white wine or red wine vinegar.
14. Add juice from half a lemon.
15. Add a pinch of salt.
16. Blend these ingredients together until it emulsifies (combines with no separation).
17. Add the oil slowly, starting with a couple of drops, and blend.
18. Once that's mixed evenly, add about a tablespoon of oil at a time, blending after each addition until creamy and smooth.
19. For the hand-whipped method, crack one egg into a bowl.
20. Add a teaspoon of Dijon mustard.
21. Add a teaspoon of white or red wine vinegar.
22. Add juice from half a lemon.
23. Add a pinch of salt.
24. Whisk this until you get one smooth consistent color.
25. Start adding the oil, just a drizzle at first.
26. Whisk until the oil is gone (no separation), then add more oil, about a tablespoon at a time, and continue whisking until thick, smooth, and creamy.
27. Store the homemade mayonnaise in a jar for up to 10 days or freeze it.

## Equipment

- Immersion blender
- Food processor
- Whisk
- Jar
- Bowl

## Tips

- For immersion blender, ensure the blender is directly over the yolk and Dijon, keeping it flat on the bottom until the mayonnaise starts to form before moving it.
- When using a food processor, add the oil slowly and in parts, starting with a few drops and then about a tablespoon at a time.
- When whisking by hand, ensure there is no separation; whisk until the oil is completely incorporated before adding more.

## Source

- Original video: https://vt.tiktok.com/ZSA2meMCR/
- Recipe page: https://www.cliprecipe.com/recipe/e872c1bc-31e5-4a2e-89d8-bfcd7538a449
- Extracted: 2025-08-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt