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Blender Mayonnaise

recipe at a glance
Rating: 5/5
3 reviews
1 comment

ready in: under 30 minutes
serves/makes:   1 cup

recipe id: 28283

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1 1/2 teaspoon lemon juice (or vinegar)
1 large egg
1 cup oil

Optional: any of the following

1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon paprika
1 dash cayenne pepper


Place the egg and lemon juice (or vinegar) in a blender. Blend at a high speed until the mixture starts to lose some of its yellow color and become a bit whiter. Pour the oil in slowly (in a constant stream over the course of about half a minute). Keep the lid on the blender as you do this (just lift the corner to pour in the oil) or else it will spatter everywhere.

cook's notes

Many years ago I got tired of store-bought mayonnaise, because for me it was too sweet and had a rather odd texture. Learning how to make mayonnaise turned out to be a challenge, with many failures along the way (which usually resulted in something on the order of mayonnaise soup). I find this recipe consistently works well. And surprisingly it, too, has a rather sweet taste.

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125 calories, 14 grams fat, 0 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at

REVIEW: 5 star recipe rating
I can no longer have commercially made mayo so I need to make my own from now on. This is the easiest and best tasting version I've tried. I like it because it's so simple and I don't have to worry about storing it safely, it makes a cup of mayo with only dirtying the blender each time.

Guest at

REVIEW: 5 star recipe rating
I used one AA egg, which I washed well before cracking, therefore truly lessening any chance of getting salmonella. I added 1 cup olive oil, salt, pepper, and cider vinegar. It was yummy as is, and would be wonderful, but I was headed for potato salad, added another 3 tablespoons vinegar, 2 tablespoons sugar, a tablespoon of yellow mustard, a heavy dash of cayenne, and an additional teaspoon salt because potatoes really suck up the salt. I used this as a dressing on a dozen potatoes potatoes, boiled in the jackets until just done and then peeled and cubed, 6 stalks of chopped celery, one chopped regular, medium-sized onion, and 4 chopped, hard-boiled eggs. After it mellowed overnight, I tasted and adjusted the seasoning - yep, more salt. My family gave it rave revues.

Guest at

REVIEW: 5 star recipe rating
This is a very clear and simple recipe. The person who found it confusing because of doubled ingredients may have been having computer problems.

Guest at


This is very confusing as oil is listed twice, 1 large egg is listed twice and lemon juice is listed twice. The instructions are not very clear.

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