Serving size

2 tablespoons
<30 minutes

This recipe will keep well, refrigerated, up to seven days.



1 large Egg(s)
4 tsp.. Lemon juice
1 tsp.. White wine vinegar
1/4 tsp. Ground mustard
1/8 tsp. Salt
1 cup Olive oil


Place the egg, lemon juice, vinegar, mustard, and salt in a tall cup.

Using an immersion blender, blend the mixture for one minute.

Add the olive oil 2 tablespoons at a time while blending continuously.

After about 1/2 cup of the oil has been added, begin moving the immersion blender up and down in the tall cup while adding the remaining oil 2 tablespoons at a time.

Blend continuously, moving the blender up and down, until the mayonnaise thickens. This will take about 8 to 10 minutes.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Every kitchen should have an immersion blender. It is an essential piece of equipment if for no other reason than making your own mayonnaise.

It is pretty easy to mess up making mayonnaise with a whisk but this immersion blender version makes it almost impossible to mess up. The continuous blending of the blender blade, coupled with the up and down motion to incorporate air, makes emulsification of the egg, vinegar, and oil super simple.

You can use a virgin olive oil for less of the bright grassy flavor than you might get with an extra virgin olive oil. You’ll still get tons more Omega-3 fats in your mayonnaise than you might from the store bought versions that are made with soybean or other oils high in Omega-6 fatty acids.

"Europe's the mayonnaise, but America supplies the good old lobster."

D.H. Lawrence