Homemade Mayonnaise with Lemon and Egg
The fastest, simplest, and most delicious mayonnaise made from ordinary ingredients! Homemade Mayonnaise with Lemon and Egg is a popular sauce loved by everyone, prepared from fresh, natural ingredients. Use it to dress salads, serve with hot dishes, or as a cooking ingredient.
Updated : 26 August, 2025
Easy
About 10 min.
Ingredients
300 milliliters
Vegetable oil
2
Chicken eggs
1 teaspoon
Mustard
1 tablespoon
Lemon juice
0.5 teaspoon
Sugar
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use olive or sunflower oil. The quality and taste of the oil will affect the final flavor of the mayonnaise. You will need the juice of half a lemon. Use tasty mustard, not too spicy.
Step 2
Wash the lemon under hot water with a brush and baking soda to remove the wax layer. Roll it on the table to make juicing easier. Cut it in half and squeeze out the juice, using a sieve to catch seeds.
Step 3
Take a tall glass for an immersion blender. Crack in washed and dried eggs. Since they are raw, choose eggs carefully. Add lemon juice, mustard, sugar, salt, and pepper to taste.
Step 4
Use an immersion blender to blend until smooth. This takes a few seconds.
Step 5
Continue blending while slowly pouring in the oil. The mixture will thicken gradually. Move the blender up and down actively. Adjust oil quantity to reach the desired thickness.
Step 6
Taste the mayonnaise and add spices if desired. Transfer to a clean, dry jar and refrigerate. Keep homemade mayonnaise no more than 4 days. Serve with dishes or in salads.