Can I use olive oil instead of neutral oil?

Technically yes, but I don't recommend it for your first try. Olive oil has a strong flavor that can overpower the delicate mayo taste. If you must, use light olive oil and blend it with a neutral oil - half and half works nicely.

Why did my mayonnaise break?

Oh honey, we've all been there! Usually it's because the oil went in too fast. Remember - slow as molasses! If it separates, don't toss it. Start with a fresh egg yolk in a clean bowl and slowly whisk in the broken mixture. It'll come back together like magic.

Is raw egg safe in homemade mayo?

This one makes people nervous, I know. Use fresh, properly refrigerated eggs from a source you trust. Some folks pasteurize their eggs first (you can do this at home in warm water). Personally? I've made this hundreds of times with regular eggs and never had an issue.

Can I make it without a blender?

Absolutely! A whisk and some elbow grease work too - it's how my grandmother did it. Just be prepared for an arm workout as you slowly drizzle and whisk. The blender just makes life easier.

How do I know when it's done?

When it looks like... well, mayonnaise! Thick, creamy, and able to hold its shape on a spoon. If it's still runny, keep blending - sometimes it just needs a little more time to come together.

5-Minute Homemade Mayonnaise That Beats Store-Bought Every Time

Print Recipe

Learn how to make creamy, delicious homemade mayonnaise with simple ingredients. Perfect for sandwiches, salads, and dips.

Author: Sophia Collins
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 1 cup 1x
Category: Condiment
Method: Blending
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 large egg
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 cup neutral oil (like canola or avocado)
1/4 teaspoon salt

Instructions

Combine egg, lemon juice, and mustard in a blender.
Blend for 10 seconds until smooth.
While blending, slowly drizzle in oil until thick.
Add salt and blend for another 5 seconds.
Store in an airtight container in the fridge.

Notes

Use room-temperature ingredients for best results.
Adjust lemon juice for tanginess.
Store for up to a week.

Nutrition

Serving Size: 1 tablespoon
Calories: 94
Sugar: 0g
Sodium: 30mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 0g
Cholesterol: 10mg

Keywords: homemade mayonnaise, easy mayo recipe, blender mayonnaise

Find it online: https://kitchenuser.net/homemade-mayonnaise-recipe-easy-creamy-3/