How to Make Mayo

Mayo is a super simple, super versatile condiment. There’s no need for you to buy mayo from the store when you can make it in under two minutes! This is a basic mayo recipe that can be modified to suit all tastes and preferences – don’t be afraid to add random spices or ingredients to see how it turns out.


  • 1 egg (I used a pasteurized egg)
  • 1 tbsp lime juice (can use lemon or vinegar as well)
  • 1 tbsp mustard (I used spicy, you can use dijon)
  • Kosher Salt
  • Black pepper
  • 8 oz Canola/Vegetable oil (don’t use olive oil because it will be bitter due to the aggressive blending)


  • Container with a mouth that is barely wider than your immersion blender’s head
  • Immersion blender/hand blender


  1. Add your egg to the container (I use a mason jar)
  2. Add the acid (lime juice), mustard, salt, and black pepper
  3. Slowly add your oil – you don’t want to mix up the ingredients
  4. Submerge your immersion blender to the bottom so that it is touching the egg
  5. Turn the blender on high. As the mixture begins to emulsify and turn white, slowly raise the head of the blender to incorporate the rest of the oil
  6. Once the mixture has completely emulsified, give it a good blend again to make sure it’s all mixed.
  7. Taste, adjust the spice levels, and enjoy!

The chances of catching salmonella from raw eggs is extremely low, but it IS a possibility. If you don’t feel safe taking that risk, use a pasteurized egg!

This mayo will last about 2 weeks in the fridge.

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Mayo - Black Tie Kitchen