Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Blender Mayonnaise

Scott Phillips

Yield: Yields 1-1/2 cups

Homemade mayonnaise contains raw egg yolk. If you’re concerned about the safety of your yolks, buy pasteurized eggs.


  • 2 Tbs. fresh lemon juice
  • 1 large egg yolk
  • 1/2 tsp. Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • 1-1/4 cups canola oil

Nutritional Information

  • Calories (kcal) : 110
  • Fat Calories (kcal): 100
  • Fat (g): 12
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 10
  • Sodium (mg): 15
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 0


  • Combine the lemon juice, egg yolk, mustard, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 tsp. water in a blender. With the machine running, very slowly pour in the oil in a steady stream through the hole in the blender’s cap. Once the mixture thickens, you can add the remaining oil more quickly. Season to taste with salt and pepper. Use immediately or store covered in the refrigerator for up to 5 days.

Herbed mayonnaise Stir 1 to 2 Tbs. finely chopped herbs into the finished mayonnaise.

Aïoli (garlic mayonnaise) Replace the mustard with 2 cloves coarsely chopped garlic.

Tartar sauce Stir 1/4 cup finely chopped cornichons, 1 Tbs. minced shallots, and 1 to 2 tsp. prepared horseradish into the finished mayonnaise.

Rémoulade Stir 1 Tbs. each finely chopped capers and cornichons; 1 tsp. each finely chopped chives, chervil, and tarragon; 1/4 tsp. each anchovy paste and Worcestershire sauce; and hot pepper sauce to taste into the finished mayonnaise.


Rate or Review

Reviews (3 reviews)

  • beartrouble | 02/28/2018

    This is a better method presentation than most mayo recipes but is still missing crucial information.

    Bottled lemon juice has more consistent acidity; why use fresh?
    Egg fresh or old? Right out of the refrigerator or room temperature?
    Will olive oil work? Corn? Sunflower? Avocado? Any particular brand?
    Blender speed?
    How much mixing is "Combine"?
    How fast is "Very slowly pour"?
    Add more quickly? Whaaaaatt?

    Forty years making blender mayonnaise has shown me those are crucial considerations for success.

    I always use the same brand of oil; viscosity changes less often.
    Eggs should be room temperature and the fresher the better.
    I do 1/4 c. oil with the egg/vinegar/lemon juice/spices, start at high speed and immediately start DRIZZLING in the rest of the oil. Aim for a 3 minute drizzle period for 3/4 c. oil.
    Instead of hand drizzling, cut the top off of a 2 qt pop bottle, drill a 3/64 to 5/64 hole in the lid and use it as a funnel. The hole size needed will vary with oil viscosity; I have one for my regular oil and another for high-end EVOO.
    I find that I can get about half the oil in before the mayo thickens so much that the drizzle will not mix in. With the machine at half speed, you have to pull the mix away from the jar walls into the center with a spatula. Put it back to full speed to mix in that whole bulb of garlic.

    Regardless of the flavourings and ingredient proportions, the excruciatingly slow oil DRIZZLE is always key.

  • User avater
    KFaitour | 04/18/2014

    I could not get this to work. Too much oil broke the emulsion--it was more like I needed two egg yolks and that amount of oil, or one yolk and far less (maybe less than half).

  • jpreed | 10/28/2011

    It would be helpful if you listed the amount of canola oil. I am assuming about l - 1 1/2 cups.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial