Homemade Mayonnaise Without Mustard (Blender Recipe)
Delicate, silky, aromatic. Makes any dish tastier! This homemade mayonnaise is made without mustard using a blender and turns out fresh, mild, and very pleasant in flavor. A touch of lemon juice gives it a gentle zing. You can also add garlic or herbs for extra flavor.
Updated : 06 June, 2025
Easy
About 10 min.
Ingredients
1
Eggs
150 milliliters
Vegetable oil
1 tablespoon
Lemon juice
1 tablespoon
Sugar
1 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Take a large egg and remove it from the refrigerator about 30 minutes before cooking — a room-temperature egg blends better. Use refined vegetable oil. Cold-pressed oils may create a bitter taste in the final mayo.
Step 2
Use the cup from an immersion blender. Crack the egg into it carefully, trying not to break the yolk. Always wash the eggs before use, even if they seem clean — harmful bacteria may be present on the shell. It's best to use food-safe detergent and a brush. Add 2.5 fl oz (75 ml) of vegetable oil — that's half the total oil amount.
Step 3
Gently lower the blender stick so the bell (the “skirt”) covers the yolk. Blend the egg and oil until you get a uniform, pale mixture. Add sugar and salt, then pour in lemon juice. You can adjust the salt and sugar to taste. Blend again to combine all ingredients.
Step 4
Pour in the remaining oil (another 2.5 fl oz or 75 ml). Lower the blender stick again and blend until the mixture thickens. If the mayo is still too thin, add a bit more oil. What if it still doesn’t thicken? Start over using the current thin mayo as a base: add another egg and all the oil at once, then blend again. You’ll get a good sauce — just in a larger quantity.
Step 5
This mayonnaise will be moderately thick, similar in texture to medium-fat sour cream. It thickens further after chilling in the fridge. You can adjust the final flavor after blending by adding more ingredients to taste.
Step 6
Homemade mayo doesn’t last long — store it in the fridge for no more than 3 days due to the raw egg. It’s excellent for dressing salads. Enjoy!