In cooking school, I developed many an arm muscle whisking oil, egg yolk, lemon juice, and mustard into an emulsion by hand. If you've got a food processor or an immersion blender and three minutes, you can get the same dreamy results with none of the anguish. Here's how.
Why this recipe works
Historically, homemade mayo required tedious attention to the snail-paced dribbling of oil into a bowl of egg yolk, acid, and seasonings while whisking as if your life depended on it. That process requires three arms and a steely mental prowess, making it appropriate for only a small fraction of home cooks.
Lucky for us, we've got options. Whether you have a food processor or an immersion blender, you can make luscious mayo in minutes. Here's why it works:
- Mayo is all about emulsification — basically, forcing oil and water to mix and stay mixed
- In this recipe, the agitation caused by the food processor or stick blender disperses and suspends tiny droplets of one throughout the other
- The egg yolks (which contain lecithin) and mustard are natural emulsifiers. They keep the particles suspended together even after the agitation has stopped.
- The tiny hole at the bottom of a food processor's plunger controls the speed at which the oil drips into the mixture. The tight fit of the immersion blender in the mixing container plays a similar role.
- This recipe has generous ingredient ratios that both taste great and give you a bit of wiggle room to ensure emulsification.
- You'll also have all ingredients at room temperature. This maximizes the emulsification potential of the yolks.
A few notes on the history of this post
I first published the food processor mayo recipe, adapted from Mark Bittman, way back in 2011. Although most people have success with this method, it can be finicky depending on the exact specs of your food processor. I've gotten occasional comments about the recipe not working, and since I replaced the blade on my Cuisinart after a recall, I've had less consistent results myself.
I've since updated the post for clarity and also to add the immersion blender mayo method. This is another fantastic option for making quick, excellent homemade mayonnaise if your food processor doesn't do the trick — in fact, I use it more frequently now than the original. Our immersion blender Hollandaise sauce has been a popular game-changer for a long time now, so I'm not sure why I didn't think to include immersion blender mayonnaise before.
What you'll need
Here's a glance at the ingredients you'll need to make this recipe.
- You can choose between a mild-tasting olive oil and a neutral oil like safflower for this recipe. Both the color and flavor profile will be lighter with safflower oil, but both versions are super.
- Use impeccably fresh egg yolks from a source you trust. Technically you can use just one egg yolk to emulsify the amount of oil in this recipe, but I prefer to use two for the additional richness and a bit of "insurance." It's VERY important that the egg yolks be at room temperature to unlock their full emulsification potential.
- Use freshly squeezed lemon juice, or half lemon juice and half champagne vinegar.
- Feel free to swap in truffle salt or herb salt if you like.
How to make it
Here's an overview of what you'll do to make a great batch of homemade mayo in the food processor or with an immersion blender. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
Food processor mayo
- Have ingredients at room temperature. Place the yolks, mustard, lemon juice, salt, and pepper Into the bowl of a food processor fitted with the blade. Measure the oil into a liquid measuring cup with a spout.
- Turn on the food processor. Pour about half of the oil into the white plunger in the feed tube. The tiny hole at the bottom of the plunger will dribble the oil into the bowl of the processor, allowing the mayo to emulsify.
- When the oil level in the plunger gets low, pour in the remaining oil. The whole process should take about two to three minutes.
- When all the oil has dribbled into the bowl, stop the processor. Stir with a rubber spatula to incorporate any last bits of oil.
Immersion blender mayo
- Have ingredients at room temperature. Place egg yolks, mustard, lemon juice, salt, and pepper into the mixing jar that came with your immersion blender or a 2-cup liquid measuring cup (such as a standard Pyrex) that fits the bottom of the blender snugly.
- Pour in the oil.
- Wait a minute until the oil separates, rising to the top and leaving the other ingredients at the bottom. Then place the stick blender into the mixing container, lowering all the way and holding vertically so that the bottom of the blender is completely resting on the bottom of the container. Blend until the bottom of the mixture has substantially emulsified.
- At this point, slowly raise the blender to allow a little more oil at a time to be drawn into the emulsion. Continue until all oil is incorporated. Give mayo a stir and taste for seasoning.
Recommended variation: aioli
Mince two medium cloves of garlic and stir into the mayo after blending. That's it!
Expert tips and FAQs
Although most people have success with this method, it can be finicky depending on the exact specs of your food processor. Slight variations in bowl shape, blade texture, and heat level generated by the motor can be the difference between success and failure. After a recall, I replaced the blade on my standard Cuisinart processor that had been making fabulous mayo for years, and it stopped working reliably. So if you've tried a few times and it hasn't worked, that's probably why.
See the section below on how to rescue broken mayo.
I find this method to be extremely reliable. There are only two major variables, which shouldn't be in play if you're following this recipe — but equipment varies, so it's not impossible.
First: Did you not use one of the recommended containers fits the business end of your stick blender snugly? If you didn't, that's the issue.
Second: Did the egg yolk, lemon juice, and mustard not reach the level of your stick blender's blade before mixing? If there's too much oil at blade level, the emulsion may never get off on the right foot. This shouldn't happen with the recommended equipment setup, but if your blender is different and it does, you can double the recipe.
If you have a sous vide cooker, you can. Learn how in this post.
Yes. Homemade mayo keeps well in an airtight container in the fridge for a week.
How to rescue broken mayo
If your mayo fails to emulsify, here's a trick from Cook's Illustrated that you can use to bring it back together.
- Transfer mayo into a liquid measuring cup with a spout.
- Place four teaspoons of water (or, if you're not opposed to a little extra flavor, lemon juice or champagne vinegar) into a mixing bowl.
- While whisking vigorously, very slowly pour in about ½ cup of the runny mayo. This should create a sauce with the approximate consistency of heavy cream.
- Transfer to the food processor or immersion blender cup and slowly drizzle in the rest of the broken mayo. Process briefly until thickened.
- Rescued mayo won't be quite as thick as usual, but it should still be good.
Where to use it
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Immersion Blender or Food Processor Mayonnaise
I first learned about using the food processor to make homemade mayonnaise from Mark Bittman way back in the mid 2000s. I've since added the immersion blender method to this post as well and now use that device more often. It is hard to overstate the genius of these methods. Here's how to use them to make homemade mayo in minutes.
Ingredients
- 2 egg yolks, at room temperature
- 1 tablespoon Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 cup safflower oil or mild-tasting olive oil
Instructions
Food processor method
- Into the bowl of a food processor fitted with the blade, place the egg yolks, mustard, lemon juice, salt, and pepper.
- Measure the oil into a liquid measuring cup with a spout.
- Turn on the food processor.
- Pour about half of the oil into the white plunger in the feed tube. The tiny hole at the bottom of the plunger will dribble the oil into the bowl of the processor, allowing the mayo to emulsify.
- When the oil level in the plunger gets low, pour in the remaining oil. The whole process should take about two to three minutes.
- When all the oil has dribbled into the bowl, stop the processor. Stir with a rubber spatula to incorporate any last bits of oil.
- Taste mayo for seasoning, adding more salt, pepper, or lemon juice to taste.
Immersion blender method
- Place egg yolks, mustard, lemon juice, salt, and pepper into the mixing jar that came with your immersion blender or a 2-cup liquid measuring cup (such as a standard Pyrex) that fits the bottom of the blender snugly.
- Pour in the oil.
- Wait a minute until the oil separates, rising to the top and leaving the other ingredients at the bottom.
- Place the stick blender into the mixing container, lowering all the way and holding vertically so that the bottom of the blender is completely resting on the bottom of the container.
- Blend (on high speed if your device has options) until the bottom of the mixture has substantially emulsified.
- At this point, slowly raise the blender to allow a little more oil at a time to be drawn into the emulsion. Continue until all oil is incorporated.
- Give mayo a stir and taste for seasoning.
Notes
- Recommended variation: To make aioli, mince two medium cloves of garlic and stir into the mayo after blending. That's it!
- Store homemade mayo in an airtight container in the fridge for up to a week.
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Nutrition Information:
Serving Size:
1 tablespoonAmount Per Serving: Calories: 129Total Fat: 14.6gCarbohydrates: 0.2gFiber: 0gProtein: 0.6g
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Linda Ann says
I followed your instructions step by step, instead of making it my usual way and the only thing is made was a dirty and greasy food processor. Is there a way to rectify this problem or should I toss it. I noticed in the food pusher for my food processor that there are two holes, not one and I do not think they are that small. Could this be the reason I have a food processor full of slop?
Linda Ann says
I was writing without my glasses. Please pardon the typos. Thank you.
Carolyn Gratzer Cope says
Hi, Linda Ann, I'm sorry to see that this happened. The food processor method works for most people, but for the occasional person, the shape of your processor bowl and blade and the heat generated by the machine will conspire to prevent it from working.
I've updated the post with more information, an additional method, and some rescue tactics for broken mayo. Hope that helps.
Carol says
At what point would you address garlic? Has anyone had garlic mayo? (Certainly not on everything) On some sandwiches, it's the only thing I want! YUM! What I have had, could only be better by homemade mayo?
babs says
mmmmmm. i made the with avocado oil. So smooth and delicious!
Kathleen says
I've been looking for a god mayo recipe and this sounds and looks easy and good! Thanks!
chef aicha says
Thank you for your efforts I'll try this recipe
John says
Most say homemade mayo has to be used within 7 days.
A web site I read if pasteurized eggs are used the mayo will keep several weeks.
To pasteurize an egg place in 160-165% water for 3 minutes from room temp
dee says
I noticed you used a small g in your comment "(And thank god for that, am I right?)" I was wondering if that was a typo you want to correct.
Larry Steverson says
Do you have a recipe for making 1 or 2 qts of mayo at a time?
Charlotte Mwagbe says
I agree with you Carolyn, homemade mayo is a real game changer! So good and so easy in a food processor! Love!
propecia generic online order says
If you're reading this, you're all set, pardner!
Winston says
I use the egg white instead of the yolk and lime juice instead of the lemon, same receipt just substitute the two. I also add 1/4 teaspoon of garlic powder and onion powder each. Great for an egg restricted diet
Maenadgrrl says
This yr I discovered homemade mayo & I've been making it in my blender bi-wkly. It breaking had me try my food processor; thankfully, it's just as simple & tastes great. If you bypass this recipe, know I once was a mayo hater, I despised it & still think even the sight of it is disgusting. But homemade is literally NOT the same condiment, it's different in color, texture & Def, taste. Homemade mayo is very close to an aioli, more so depending on how much you very proportions of whole egg to egg yolks & you can actually use this as a base for other tasty aiolis. I always use 1 whole egg : 2 egg yolks for the creamiest result. It's very similar to Japanese Kewpie mayo which many people prefer to American style mayo. One point I can't stress enough: room temp eggs. In a hurry? Just bathe them in warm water, hot might start the cooking process. You can use any oil or a mix of oil but lighter is better & I found olive oil overpowering. Traditionally, Dijon mustard & white pepper are used in recipes and it what I prefer but I've used what was on hand before & still gotten great taste. Last, be very careful adding the salt and acid, the lemon;both can overpower the other. This recipe is simple but delicious & so worth it esp when you make that first BLT with it. Use arugula & your Fav type of tomato for a real dish to remember!
serena says
This sounds great, how much does this make? I would like to use it to make my ranch dressing! Thanks in advance????
Disney says
The exestripe shines through. Thanks for taking the time to answer.
Aslan says
It's always a relief when someone with obvious exprstiee answers. Thanks!
Chuckles says
Super inotvmafire writing; keep it up.
Cheri says
Oh mine dismally failed in my Cuisinart...everything room temp, used out own duck eggs, but I suspect my little hole on top of food processor was drizzling in too quickly. So thanks to Annette's comment about how to fix it and worked like a charm. Got my clean blender out and cracked a fresh duck egg in, started it up and drizzled my "failed" try into the top of the blender and thickened up right away! I make my own hollandaise sauce and this is very similar. Thanks!
Winston says
Start with one tablespoon of oil in with the egg, after you begin to see a color and consistency change add the other oil in a slow drizzle.
Karen says
Good idea to use the first failed attempt for a second try! I'm going to do that next time I fail instead of throwing all that oil away, like I did on my first two failed attempts.
MA McCandless says
same experience. hole is too big and its steady stream is too fast. numerous failures
Liz says
The suggestion to slowly re-add a broken emulsion into a cleaned and dried blender with a new egg yolk is the MOST AMAZING SAVE ever!!!!!!! Thank you so much!! 🙂
Pattie says
Raw egg whites pose a risk of Salmonella!!!
http://www.cdc.gov/Features/SalmonellaEggs/
You can avoid this if you buy pasteurized egg whites.
I haven't tried this, but the recipe sounds more like a diluted mustard than real mayo. Which is OK with me, I prefer mustard anyway. On the plus side, mustard has zero grams of fat!
Cori says
I liked this method too -I have used my vitamix and stick blender before. My processor is a Cuisinart prep 7 and the hole is too big to let the oil through by drips. I just placed my hand over the veggie pusher to slow the oil.
Deb says
Hi I use large 12c Cuisinart. I slow pour - not drizzle the oil. Turns out great. Been doing this for many years. The drizzle is too slow for me and I learned the method using large opening and slow pour at a cooking class. Maybe give it a try?
Amanda says
I've put together a round up of 13 Ways to use your food processor & 20 recipes to prove it. I've included your post in the collection, thanks for the great recipe!
http://amandascookin.com/2013/03/the-food-processor-13-ways-to-use-it-20-recipes-to-prove-it.html
Carolyn says
Hi Lizzie, I've never tried this without the mustard. It adds not only flavor but help to the emulsification process. If you do try it, please report back.
Mikelle says
Hi,
I just made your recipe, but I added some mustard powder instead of Dijon mustard, and it turned out perfectly! I also substituted vinegar for lemon juice and used avocado oil. And my plunger didn't have a hole in it, so I used a measuring cup with a spout and poured it super slow
Lizzie Curle says
this looks great, but, do you have to use the mustard?
Cathy says
I wanted to know what brand of food processor you are using? I would like a small one because now I have only the hand blender and a blender. I wonder, do all the processor have the hole that yours does? If so, wonder if they all mix at the same speed? I tried another persons receipt and it came out water! I had everything out on my counter but I keep my apt. 72 degrees. Maybe that isn't warm enough?
I am willing to do anything to be able to make my own mayo!
Thanks for the receipe, I'll try it when I get your answers and can buy the processor!
Thanks for being so nice as to share!
lola says
DON'T USE EXTRA VIRGIN OLIVE OIL! I tried this twice and couldn't figure out why it was so bitter. Apparently it's only extra virgin,- this article explained it pretty well.
http://summertomato.com/tag/mayonnaise/
christina says
Be careful with mixing olive oil too fast or too long for anything....pesto etc. It will definitely get bitter...especially EVOO!
Charity Scott says
Hi. Can this recipe be canned? If so, how? Also, can I use grapeseed oil instead of olive oil?
Annette says
If your mayonnaise doesn't come out right it is probably because everything wasn't room temp, or the oil was added too rapidly. But don't throw it out till you try this
Pour the broken emulsion into another container. Wash and dry blender container Break one egg into container and run on slow speed. While the blender is running, slowly add the broken emulsion. When mixture reaches top of blender blases, run on high speed, continuning to add the seperated mayonnaise slowly.
It seems room temperature and slow are the main things to making mayo. I have been making mine for several years but my reecipe calls for vinegar also and that makes it acidy. I think I will like this recipe better
Nancy says
I'm so glad I came back here to read the comments after my first attempt failed. This tip was a lifesaver--or at least a mayo saver! Thanks for sharing your expertise, Annette.
Shelley says
This recipe was awesome and so easy! Thank you so much for the wonderful recipe. I'm going to use it again with deviled eggs.
Stephanie says
I'd love to try this recipe! Just curious, how long does the mayo usually stay good?
Cat says
I can't stand store-made mayo, never buy the stuff. This sounds like a great method for getting tasty mayo into my life, but...raw egg yolk. What about salmonella?
Lauren says
I'm so upset - I tried this 2 times and it didn't work!!!
Carolyn says
Hi Lauren, I'm sorry you had trouble with the recipe. It really should work if you follow it exactly. Can you provide more information on what you did and what happened?
Lauren says
I'm pretty sure I followed it exactly, maybe you can figure out where I went wrong.
Put in my egg yolk, mustard and lemon, put it on and added my oil through the insert. It wouldn't thicken, just kept splashing around! I even tried it another time with the same result 🙁 Help!
Lauren says
But I used plain old olive oil in stead of extra-virgin - could that have been it?
Carolyn says
Hmm. Sounds like you were on the right track, and plain olive oil definitely should not pose a problem. The critical factors in emulsifying mayo are usually to have your egg yolk at room temperature and to add the first bits of oil (the first 1/3 cup or so) very slowly. My food processor plunger (and Bittman's, it seems) dribbles the oil in slowly enough for an emulsion to form. I wonder whether yours is streaming it in too quickly? Does the mayo come together at the beginning and then break, or never come together at all?
Lauren says
The mayo never came together, just keeeeept on splashing. I think I'll have to agree with you on the speed of the oil- must have been too fast! It was a pretty steady and constant stream. Thanks for your help identifying the problem! I don't know if I have the heart to try it again so soon...
Alexander Livingston says
I have also failed in making this mayo. Tried three times, once following it exactly, once with a different oil, and once with a different brand of egg. Just a soupy mess... I'd try again, but an hour has passed, and I'm out of ingredients.
Maybe it's just me, but I shouldn't try this if I actually NEED mayo for something.
Karen says
It didn't work for me, either. I used a food processor and all the ingredients as listed. I poured the oil in very slowly at first, and after that in a slow and steady stream. This is my 2nd attempt at making it. The first time I used a slightly different recipe, but it called for a food processor like this one does. That's a lot of oil down the tubes! Sigh.
Kita says
I can't wait to try this. I've always wanted to make my own mayo but I never realized how easy it really could be. Thank you so much for this post!
Carolyn says
Hi Kita, thanks for visiting. Hope you like it!
City Share says
I have made mayonnaise in my food processor before, and it is always delicious. My only problem is that I never quite use it up that day and I feel bad about wasting the delicious stuff. (it needs to be eaten the same day, right?)
Carolyn says
We keep it in the fridge for up to a week and have never had any issues. I'm sure you're already using the freshest, healthiest eggs, so as long as you store it in the fridge promptly, I think you can keep it longer than a day.
roxanne says
The recipe says it will keep in the fridge for a week.
Tanya says
I just discovered the meaning of the hole in the feeder tube thingy also, and it was a glorious day! My husband likes about a quarter cup of mayo per sandwich, so we go through the stuff...
Carolyn says
Tanya, you're lucky -- your husband has solved the only remaining problem with homemade mayo: how to use it all up.
Chez Us says
I have been meaning to try making homemade mayo. We aren't big mayo eaters, but every so often it is nice spread on a turkey sandwich or even a melted cheese one. This would have gone perfectly in my macaroni salad over the weekend; instead I used WF Canola mayo. I wonder the same thing, why is it sweet? Great post!
Carolyn says
Hey, Denise! Yes, I saw your macaroni salad the other day. Looked great. I think a simple recipe like that is a perfect place for homemade mayo. Let us know if you try it!
Memoria says
Using the food processor is definitely the most popular way to make homemade mayonnaise. I've yet to try it out, but I've seen many people use the processor. Thank you for the detailed photos. I'm trying not to allow mayo in my place right now, but once I can be less strict on my diet, I will try out this recipe before buying my favorite store-brand mayo, Hellman's. 🙂
Carolyn says
Hi Memoria, thanks for your comment. I do like the taste of Hellman's, too -- but homemade is just a totally different ballgame.
Anne says
Can't wait for the deviled egg recipe.
Carolyn says
Thanks, Anne. It's up!
Kalynskitchen says
Okay, I am sold! Definitely going to try it.
Carolyn says
Kalyn, I'd be so proud to be your homemade mayo tipping point. Let me know if you try!
karen says
mayonaise was very runny
Carolyn says
Sorry to hear that, Karen. That's not the typical outcome.
Lauren says
Looks delicious! I've actually never made my own, but when I run out of this jar I will definitely give this recipe a shot. Thanks for sharing.
Carolyn says
Thanks, Lauren. Hope you give it a try!