Blender Mayonnaise

Preparation info

  • Difficulty


  • About

    1¼ cups


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Mayonnaise may be made in a blender, in which case the whole egg may be used. There is nothing tricky about this if the steps outlined below are closely followed. There is essentially no difference in the texture of the mayonnaise made by hand and that made in the blender. Hand-made mayonnaise, which contains only yolks, may be preferable to blender mayonnaise made with whole egg, but it is a question of taste.


  • 1 whole egg
  • ½ teaspoon dry mustard
  • ½ teaspoon salt
  • 2 tablespoons vinegar or lemon juice
  • 1 cup peanut oil, salad oil, olive oil, or a combination


  1. To the container of an electric blender add the egg, mustard, salt, vinegar, and exactly ¼ cup of oil.

  2. Cover and turn the motor on low speed. Quickly uncover and add the remaining oil in a steady stream. When the mayonnaise is made, spoon it into a small mixing bowl or jar for storage in the refrigerator. Now this is important. Homemade mayonnaise should be stabilized when it is to be stored, if it has been freshly made. To do this beat in a little water, about 1 teaspoon at a time. Do not make it too thin. Use your judgment. One cup of mayonnaise may take about 2 teaspoons of water. Of course, if you want a thin mayonnaise to use as a sauce you may add more but it is not necessary for stability in the refrigerator.