How to Make Mayonnaise

How to Make Mayonnaise

Smooth, creamy mayonnaise in 60 seconds — the Vitamix emulsifies it reliably and keeps it stable.

5 minEasySauce-dressingVegetarianGluten-FreeLactose-Free

Homemade mayonnaise is one of the things a high-performance blender does particularly well. The reason comes down to physics: mayonnaise is an oil-in-water emulsion in which tiny oil droplets have to stay suspended permanently in the egg-and-acid mixture. The classic technique of drizzling in oil by hand — drop by drop, over several minutes — can be replaced by the Vitamix in about 60 seconds: as it runs, the rotation creates a steady shear flow that breaks the oil into the right droplet size automatically and activates the lecithin in the egg yolk as a natural emulsifier. The result is a stable, creamy mayo that does not split — with no effort and no guesswork while drizzling in the oil.

The base recipe uses five ingredients: egg, oil, mustard, acid, and salt. The mustard adds more than flavor — it provides additional emulsifiers (lecithin, mucin) and stabilizes the emulsion further. All ingredients should be at room temperature; cold oil or a cold egg make emulsifying harder.

Instructions

  1. 1

    Take the egg, mustard, and vinegar out of the refrigerator and let them come to room temperature for at least 30 minutes — this is the most important step for a stable emulsion. For the aioli variation: peel the garlic cloves and halve them roughly.

  2. 2

    Add the whole egg to the Vitamix container. Add the mustard, vinegar (or lemon juice for aioli), salt, and — if using — the garlic cloves. Put on the lid and insert the lid plug.

  3. 3

    Start the blender on the lowest setting (speed 1). Remove the lid plug and pour the oil through the lid-plug opening in a thin, steady stream — about 45 to 60 seconds for the full amount. The Vitamix emulsifies the oil into the egg-yolk-and-mustard base automatically and stably. Once all the oil is in, increase to speed 2 to 3 for 5 to 10 seconds, until the mayo reaches the creaminess you want.

  4. 4

    Stop the blender, transfer the mayonnaise from the container into a clean jar, and season with salt. If needed, adjust with a few more drops of vinegar or lemon juice. Refrigerate the finished mayonnaise right away.

Chef's Note

Food safety: This recipe contains raw egg. Use only fresh eggs in sound condition (no broken, cracked, or dirty shells). Store homemade mayonnaise in the refrigerator and use it within 3 to 4 days. Not suitable for at-risk groups: pregnant women, children under 3, older adults, and people with a weakened immune system should use products made with pasteurized egg or choose store-bought mayonnaise.

Aioli variation: For classic aioli (Provençal or Catalan style), add 1 to 2 peeled garlic cloves to the container along with the other ingredients. Lemon juice works better than vinegar here — it fits the Mediterranean profile. The result is intense and aromatic, and goes well with grilled vegetables, fish, or seafood, or as a dip for fresh bread. For a milder aioli, use just 1 small clove, or sweat it briefly in a little oil and let it cool.

Choice of oil: Canola oil or sunflower oil give a mild, neutral flavor. For a richer mayo, you can use olive oil for half of the total — but be careful: pure olive oil can turn bitter in the blender (polyphenols are released), so mix it no more than 50/50. Consistency: For a thicker mayo, use less oil (180 ml). For a lighter version, stir in more vinegar or 1 tsp water.

Container tip: For small batches of mayonnaise (up to about 300 ml), the Vitamix Aer Disc container is the better tool: the rotating disc emulsifies without chopping — ideal for the lid-plug oil-pour technique with small quantities. The standard container with the blade works too, but leaves a larger dead zone with small amounts. Note: the Aer Disc does not purée — it is not a replacement for the standard container when making smoothies or purées.

Nutrition per 100 g

Energy 615 kcal2573 kJ
Fat 67.8 g
of which saturated fat 5.8 g
Carbohydrates 1.0 g
of which sugars 0.4 g
Protein 2.5 g
Salt 1.0 g

Values per EU FIC Regulation (1169/2011). Values are averages and may vary depending on ingredients and preparation.

Frequently Asked Questions

Is homemade mayonnaise made with raw egg safe?
Homemade mayonnaise contains raw egg and should be made only from fresh, undamaged eggs. Store it in the refrigerator and use it within 3 to 4 days. For pregnant women, children under 3, older adults, and people with a weakened immune system, it is advisable to use store-bought mayonnaise (made with pasteurized egg).
Why won't my mayonnaise set — what went wrong?
The most common reason is oil or egg that is too cold: cold fats are more viscous and spread less easily, which makes the emulsion harder to form. All ingredients should be at room temperature. The second reason is adding the oil too fast. In the Vitamix, it helps to start on a low setting and let the oil run in slowly through the lid-plug opening.
How long does homemade mayonnaise keep?
In the refrigerator, in a clean, airtight jar, homemade mayonnaise keeps for 3 to 4 days. Because it contains raw egg, it calls for more care than store-bought mayo. Always take it out with a clean spoon and do not leave the jar out at room temperature.
What is the difference between mayonnaise and aioli?
Classic mayonnaise is made from egg, oil, mustard, and acid. Aioli (Provençal for "garlic oil") is originally an emulsion of garlic and olive oil without egg — but today the term usually refers to a mayonnaise flavored with garlic. For the blender version, simply add 1 to 2 garlic cloves to the container.
Which oil works best for homemade mayonnaise?
Neutral-tasting oils such as canola oil or sunflower oil work best. Pure olive oil can turn bitter in a high-performance blender, because the rotation releases polyphenols. If you want an olive-oil character, mix it no more than 50/50 with a neutral oil.
Can you freeze mayonnaise?
No — mayonnaise should not be frozen. Freezing splits the emulsion, the texture turns watery and grainy, and it cannot be restored after thawing. It is best to make only as much as you will use within 3 to 4 days.
Can I use only the egg yolk for homemade mayonnaise?
Yes. Two egg yolks (without the whites, about 36 g) make a particularly thick, intense mayonnaise with a fuller egg flavor, because egg yolk has a higher fat content and more emulsifying substances than the whole egg. With the Vitamix, the whole egg works well too — the blender is strong enough to turn either into a stable emulsion.

Knowledge
Grüne Smoothies selber machen: im Vitamix cremig, 5 Rezepte

Make Your Own Green Smoothies: Creamy in the Vitamix, 5 Recipes