The Easiest Homemade Mayonnaise

Artisan Cider Vinegar and mustard flavour this versatile sauce

No more drizzling oil in the thinnest of streams, no more endless whisking: this is a relatively fool-proof method for preparing luscious home-made mayonnaise in about 2 minutes. The vinegar can be replaced by lemon juice if desired.

Use this mayo on its own as a dip, spread or sauce, or put it to all manner of other uses: whisk it together with some spices, roasted garlic or sriracha to create a quick dip; use it as the base for a wonderfully moist egg mayo; turn it into a Caesar salad dressing...


  • 1 cup olive oil (I like to use 2/3 light and flavourless olive oil and 1/3 extra virgin olive oil, but feel free to blend according to your preference – the more extra virgin olive oil you include, the pepperier and more 'olive oil-flavoured' it will be)
  • 1 egg + 1 egg yolk at room temperature
  • 1 tbsp + 1 tsp Artisan Cider Vinegar
  • 1 tsp Dijon mustard
  • 1/2 teaspoon fine salt


Pour the oil into the tall plastic container that came with your immersion blender. Often, these have measuring lines on the side, doing away with the need to dirty a measuring cup. Add all the remaining ingredients.

Blend the ingredients with the immersion blender for a total of 40 seconds, as follows: Push the blender all the way to the bottom of the container before starting. Hold it stationary there while blending for 20 seconds (make sure to grip both container and blender with steady hands). Then, still blending, start drawing up the blender slowly within the container until you reach the surface of the mayonnaise. This should take you 20 more seconds. So: 20 seconds of blending at the bottom followed by 20 seconds of blending while pulling up.

If traces of oil remain once you have done this, feel free to blend for a few more seconds. The mayo should be thick and glossy. Store in a clean jar in the fridge.

— Beatrix Swanson

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