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Creamy Homemade Mayonnaise

You know that food processor and immersion blender you have tucked away? Bring them out because we've got an easy homemade mayonnaise recipe worth testing for yourself. 

This recipe can be considered healthier than your typical store-bought version, depending on your choice of oil. We recommend using light olive oil for a healthier version and a more subtle taste. While canola oil and sunflower oil are great for a milder flavor, avocado oil or extra virgin olive oil can give it a much more robust taste. 

With this recipe, you could take two routes: food processor vs. immersion blender. The immersion blender is a fool-proof way of getting your mayo just right and preventing your mayo from "breaking," aka, being too runny. 

However, it's all about patience and pouring in the oil carefully when working with a food processor. Your contents won't emulsify correctly if you pour your oil too quickly into the mix.


  • 1 egg
  • 1 tsp of salt or to taste
  • 2 pinches of citric acid 
  • 1 cup of oil 
  • 1/2 tsp of dry mustard or to taste


With an Immersion Blender:

  • Place all ingredients in a jar or container that fits tightly to your immersion blender, allowing ingredients to settle. 
  • Turn on the blender and hold still at the bottom. Do not move until white and creamy mayo forms at the base; this will probably take at least 30 seconds. 
  • Begin tilting the head to one side slowly, allowing the mayo to emulsify before slowly shifting it around in a circle. Then slowly lift the immersion blender to blend in the remaining oil at the top of the jar. And you're all set! 

In a Food Processor:

  • Add all ingredients except oil to your food processor, and process for a couple of seconds or until creamy.
  • With the food processor still running, slowly begin adding the oil. Start off with just a couple of drops. Wait 30 seconds and add a few more drops. Continue this process until you see that the mixture is starting to thicken.
  • When the mix thickens, pour in the oil in a steady and thin stream. (Pouring too much, too fast will break the mayo and make it runny). Ensure that the mayo has enough time to incorporate all of the oil before continuing.
  • When all the oil is incorporated, taste to check consistency and seasonings. 

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