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A glass mason jar filled with creamy yellow homemade mayonnaise is being blended with an immersion blender. Nearby are two brown eggs, a white spoon, and a striped kitchen towel on the countertop.
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5 from 1 vote

Southern Style 5-Minute Homemade Mayonnaise

This Southern Style 5-Minute Homemade Mayonnaise is thick, tangy, and made with simple pantry ingredients using an immersion blender. It creates a firm, scoopable mayonnaise similar to the Dukes style used in many Southern kitchens for cakes, salads, and sandwich spreads.
Prep Time10 minutes
Total Time10 minutes
Course: Condiments
Cuisine: American, American Southern
Servings: 28 oz
Calories: 145kcal
Author: Kelly Bloom
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Equipment

  • Immersion Stick Blender
  • 32 oz Mason Jars, wide mouth

Ingredients

  • 1 large egg
  • 2 egg yolks or pasteurized liquid eggs. See Notes for amounts.
  • 3 tablespoons distilled white vinegar
  • ½ teaspoon salt
  • ½ teaspoon ground mustard
  • 2 cups soybean oil or light olive oil
US Customary - Metric

Instructions

  • Add the whole egg, egg yolks, distilled white vinegar, salt, and ground mustard to the bottom of a tall 32-ounce mason jar.
    1 large egg, 2 egg yolks, 3 tablespoons distilled white vinegar, ½ teaspoon salt, ½ teaspoon ground mustard
  • Gently pour the oil over the top, allowing it to settle.
    2 cups soybean oil
  • Place the immersion blender flat on the bottom of the jar, leaving very little space between the blade and the jar base.
  • Blend without lifting until a thick white base forms at the bottom.
  • Slowly lift the blender upward while continuing to blend until all the oil is incorporated.
  • Stir gently if needed and refrigerate to firm.

Notes

  • Use room temperature eggs: Eggs at room temperature emulsify more reliably and produce a thicker mayonnaise.
  • Do not lift the blender too soon: Let the emulsion fully form at the bottom before moving upward to prevent separation.
  • Use a tall narrow jar: A mason jar helps concentrate the oil for a stronger initial emulsion.
  • Chill before judging thickness: The mayonnaise firms noticeably after refrigeration.
If you prefer to use pasteurized liquid eggs, substitute:
  • ¼ cup pasteurized whole egg product for 1 whole egg.
  • 2 tablespoons pasteurized egg yolks for 2 egg yolk.

Nutrition

Serving: 2tablespoon | Calories: 145kcal | Carbohydrates: 0.1g | Protein: 0.4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 45mg | Potassium: 4mg | Fiber: 0.004g | Sugar: 0.02g | Vitamin A: 28IU | Vitamin C: 0.003mg | Calcium: 3mg | Iron: 0.1mg
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