Legit Mayonnaise

Legit Mayonnaise

An immersion blender will save you time and money and make your mayo so easy.  I’m so serious it’s legit.  Please don’t waste your ingredients and your time trying to drizzle oil through the little hole at the top of your blender or hand cramps from whisking by hand. You deserve an immersion blender.  For real.  I would give you one, but it’s not in my budget.  I like this one.  It’s spiffy because it comes with the tall jar and a lid for it.  I like it when life is simple.

Legit Mayonnaise

Prep Time: 1 min.
Chill Time: 60 min.
Yield: 1 ½ cups


  • 1 large or extra-large egg
  • 1 Tbsp. lemon juice
  • ¼ tsp. salt
  • 1 cup extra light tasting olive oil or avocado oil

Optional add-ins:

  • ¼ tsp. freshly ground black pepper
  • 1 Tbs. Dijon mustard
  • 1 garlic clove, peeled and coarsely chopped


  • Immersion blender
  • A tall, narrow jar or glass, wide enough to accommodate the head of your immersion blender without much extra space

Add all the ingredients to your jar, in order, and let them sit for a few seconds, just long enough for the egg to settle comfortably at the bottom of the jar, underneath the oil.

Insert the blender and push it all the way down.  It should be in contact with the bottom of the jar.

Turn the blender on and do not move it for 20 seconds. Almost instantly, the oil will begin to emulsify and slowly incorporate all the ingredients in the jar.

After 20 seconds, start moving the blender around and up and down to ensure all of the oil is incorporated.

Store in the refrigerator an airtight container for up to 2 weeks.

Options and Notes:  There is no need to let the egg come to room temperature – fresh from the refrigerator will work beautifully.   A medium lemon will yield 2-3 tablespoon of juice.  So, either cut it shy of half and squeeze or give it a light squeeze or, you know, juice, strain, and measure.  If you don’t have a lemon a lime or a vinegar will suitably substitute.  Do not substitute extra virgin olive oil for the oil.  It has a distinct taste that will not mix well with other things – for instance if you are using the mayo to make ranch dressing or remoulade sauce.

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