Homemade whole-egg lemon mayonnaise
A homemade mayonnaise made with an immersion blender, using one egg, sunflower oil, and a squeeze of lemon. It’s creamy in seconds.
This mayonnaise can be made in seconds using an immersion blender, with just one whole egg and a small amount of oil.
Ingredients and directions
- Prep time5 min
- Cook time—
- Total5 min
- DifficultyHard
- CostBudget
- Cooking methodEmulsion made with an immersion blender
- Estimated cost$0.70 $0.18 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
- Gluten-free
Ingredients
people
- $0.40
- $0.16
- $0.03
- $0.11
Prices from US supermarkets for 3 of 4 ingredients; Belgian prices for the rest.
Directions
- In a narrow container suitable for an immersion blender, pour in the whole egg. ≈ 3 min
- Add the oil, a pinch of salt, and a few drops of lemon juice. ≈ 3 min
- Gently lower the immersion blender to the bottom of the bowl, then blend at full speed for a few seconds, until the mixture begins to thicken. ≈ 4 min
- Tilt the container so that the top layer of oil mixes, and the mayonnaise is then ready. ≈ 3 min
- For a more flavorful version, add a teaspoon of mustard. ≈ 3 min
- You can also add finely chopped onions. ≈ 3 min
The bill
Homemade whole-egg lemon mayonnaise
- 1 whole egg, at room temperature$0.40
- sunflower oil, in double the volume of the egg$0.16
- salt$0.03
- A few drops of lemon$0.11
Total$0.70
that's $0.18 per person
Estimated price; varies by store.
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