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Hand-Mixer Mayonnaise

Scott Phillips

Yield: Yields about 1 cup.

You don’t have to beat a whisk until your arm aches to enjoy homemade mayonnaise: whipping up a fresh batch takes just a few minutes with a hand mixer.


  • 1 large egg yolk, at room temperature*
  • 2 tsp. cider vinegar
  • Kosher salt
  • 1 cup neutral-flavor vegetable oil (like canola or soybean oil) or pure olive oil (not extra-virgin)
  • Fresh lemon juice to taste (optional)

Nutritional Information

      Nutritional Sample Size per 1 Tbs.
      Calories (kcal) : 130
      Fat Calories (kcal): 130
      Fat (g): 14
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 15
      Sodium (mg): 170
      Carbohydrates (g): 0
      Fiber (g): 0
      Protein (g): 0


  • In a medium-small mixing bowl, combine the egg yolk with 1/2 tsp. of the vinegar, all of the mustard, and 1/4 tsp. kosher salt. Blend with an electric hand mixer on medium-low speed until well combined. With the mixer running on medium-high or high speed, begin to very slowly drizzle in the oil. Start with just a few drops, then increase the speed at which you add the oil as the mixture becomes creamy-looking and the emulsion takes hold. Once you’ve added about half the oil, add the remaining 11/2 teaspoons vinegar, then continue to add the remaining oil. Once all of the oil is added, season with more salt to taste and a few drops of lemon juice, if using. If the mayonnaise seems too thick, mix in a teaspoon or two of cold water to thin. Cover and refrigerate if not using right away. The mayo will thicken as it chills, so you may want to thin it a little more than you would if using immediately.


*If the slight risk of salmonella is a concern for you, use a pasteurized egg yolk.


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