In only 5 minutes, with just a few super common pantry staple ingredients, you can make your own Homemade Mayonnaise that is creamy and delicious!A QUICK CONDIMENT RECIPEOnce youve made Homemade Mayonnaise, you will see just how easy it is to whip up! Now, I have added some additional flavor to this version but all you really need is eggs, oil and vinegar (or lemon juice) and maybe a bit of salt. Thats it! The flavor of this homemade mayo is absolutely delicious and the fact that you can whip it up in just a few minutes means its the perfect recipe to have on hand. Youll never run out of mayonnaise ever again! FREQUENTLY ASKED QUESTIONS:My mayonnaise is too thin, what do I do? If you find that your mayo is thinner than you desire, try adding a little more oil and blend to adjust the consistency. Help! The mayo is too thick, how can I fix it? If your mayo is too thick, add a teaspoon of water at a time and then blend again until it is properly thinned. What do I do if my Homemade Mayonnaise for breaks? Broken Mayo? If your mayo looks curdled and the oil is separated, there is a way to fix it! Place an egg yolk into a food processor and while it is processing, slowly add the broken mayo until it re-emulsifies. You can also do this by hand, but itll be a workout! I dont have an immersion blender, can I still make this? You can also use a food processor if you dont own an immersion blender. If you use a food processor, make sure to use the small bowl that comes with it unless you make a double batch. A single batch in the large bowl will make it difficult to have everything blend together correctly. How long does Homemade Mayonnaise last? This mayo will last approximately two weeks in the refrigerator while covered tightly. Can you freeze Homemade Mayonnaise? No, I dont recommend trying to freeze DIY Mayo. It will most likely break once frozen and thawing. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)large egg You do use a raw egg for this mayo. I recommend using fresh eggs that are pasteurized.vegetable oil You can use other neutral-flavored oils (like safflower or sunflower oil) You may need to experiment to see if the flavor is altered too much for your liking. Some folks like olive oil or avocado oil but make sure you enjoy those flavors in your mayonnaise. You use a lot in making mayonnaise so you want to make sure its something you enjoy the taste of.Dijon Mustard this actually does more than add flavor, it acts as a stabilizer for the mayonnaise and helps keep the mayo from breaking. It brings great flavor without you tasting it as a strong separate ingredient. Its not recommended to use regular mustard. The flavor is just a bit too strong. You could actually leave out the mustard if necessary but it really helps the mayonnaise taste great and keeps it stabilized.red wine vinegar I like the flavor the red wine vinegar brings but you could swap this out for white vinegar.fresh lemon juice please do not use the bottled lemon juice for this recipe. The bottled stuff doesnt bring the correct flavor, it tastes too much like chemicals and wont bring the proper lemon citrus zing. If necessary, you can leave it out. The red wine vinegar will be bringing enough acidity. salt if you are trying to cut back on salt, just leave it out but I will say this mayonnaise is not salty at all.HOW TO MAKE HOMEMADE MAYONNAISEAdd all ingredients to a wide mouth pint-size mason jar.Insert an immersion blender and blend slowly moving up and down until you reach the desired creamy consistency.Taste the mayonnaise and add more salt or lemon if desired.WANT MORE HOMEMADE INGREDIENTS?Homemade Caesar DressingHomemade RanchHomemade Yum Yum SauceHomemade BBQ SauceHomemade Ranch SeasoningHomemade Everything But The Bagel SeasoningHomemade Apple Pie SpiceHomemade Pumpkin Pie SpiceHomemade Cream of Chicken SoupHomemade Cream of Mushroom SoupHomemade Nacho Cheese SauceBeau Monde SeasoningTaco SeasoningHomemade Ranch DressingHomemade Velveeta PrintHomemade MayonnaiseJust takes a few minutes to make some Homemade DIY Mayonnaise that aims with only a few ingredients.Course CondimentsCuisine AmericanPrep Time 5 minutes minutesTotal Time 5 minutes minutesServings 16Calories 125kcalAuthor Brandie SkibinskiIngredients1 large egg1 cup vegetable oil1 Tablespoon Dijon Mustard1 Tablespoon Red Wine Vinegar1 teaspoon fresh lemon juice teaspoon saltInstructionsAdd all ingredients to a wide mouth pint-size mason jar. Insert an immersion blender and blend slowly moving up and down until you reach the desired creamy consistency. Taste the mayonnaise and add more salt or lemon if desired. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 125kcal | Carbohydrates: 0.1g | Protein: 0.4g | Fat: 14g | Sodium: 51mg | Fiber: 0.04g | Sugar: 0.03g