Blender Mayonnaise Recipe

Say goodbye to vinegar and hello to this incredibly creamy blender mayonnaise! This allergy-friendly recipe, developed by an allergist, uses fresh lemon juice for a bright, tangy flavor that's perfect for sandwiches, salads, or dipping. Made in minutes with just a few simple ingredients, this homemade mayo is healthier and tastier than store-bought – you'll never go back!

Prep Time 5 mins
Cook Time 7 mins
Calories 320.4 kcal
Protein 3g
Rating 4.7 (3 Reviews)
Blender Mayonnaise 28

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blender Mayonnaise

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How to Make Blender Mayonnaise

  1. Add 2 large eggs, 2 tablespoons fresh lemon juice, and 1 teaspoon salt to a high-powered blender.
  2. Blend on high speed for 1 minute until light and frothy.
  3. With the blender running on medium speed, slowly drizzle in 1 teaspoon of vegetable oil.
  4. Continue drizzling in the remaining 1 cup of vegetable oil, blending continuously until the mayonnaise is thick and emulsified (about 3-5 minutes). If it separates, stop the blender and scrape down the sides.
  5. Taste and adjust seasoning as needed. Add more lemon juice for extra tang or salt to taste.
  6. Transfer the mayonnaise to a clean glass jar. Store in the refrigerator for up to 3 days.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

0g

Fat

24g

Carbs

0g