Mayonnaiseis one of those essential condiments used in numerous ways. But did you know that homemade mayo is ridiculously easy to make at home?!
Truth be told, mayo was one of the first recipes I learned how to make when I was beginning to look at ingredients and the foods I was consuming. This was over a decade ago and mayos made with avocado oil and olive oils weren’t really a thing.
This homemade mayonnaise recipe is super easy to make and filled with good-for-you fats as opposed to some store-bought kinds that can be filled with preservatives, processed oils, and added sugar. And the taste is 100% better than store-bought!
Even though times have changed and there are more brands out there at the store, I still always fall back on this recipe. And once you make it, I know you will feel the same.
Why we love this homemade mayo recipe
- ready in 60 seconds– no slow streaming of the oil or waiting for the egg to get to room temperature. Simply blend everything in a jar!
- thick and creamy
- made from wholesome ingredients
- the taste and flavor are unmatched– I find it’s so much better than store-bought!
Ingredients
- avocado oil– the best neutral-tasting oil
- large egg
- dijon mustard
- lemon juice
- apple cider vinegar
- salt
How to make homemade mayo
- Add all your ingredients to a small-mediumwide-mouth jar.Add egg, oil, dijon, lemon juice, apple cider vinegar, and salt in the order listed. I like to use a jar that I will be storing the mayo in and love these weck jars.
- Blend.Place animmersion blenderover top of the egg yolk at the bottom of the jar. Turn on the blender. After about 5-10 seconds, you will see the mixture start to make an emulsion and thicken. Continue blending and after about 30-45 seconds, slowly raise the immersion blender so all the oil is incorporated.
- Store in a tightly sealed jar in the fridge.
The best oil for homemade mayo
When making homemade mayo, a light, mild, and neutral-flavored oil is best. I love using avocado oil, but you could also use light olive oil. I do not recommend extra virgin olive oil as it is too strong and will completely change the taste of your mayo.
Is homemade mayo safe?
Yes, homemade mayo is safe to eat when using the right ingredients. I recommend high-quality eggs, like pasture-raised eggs, as thechickens are free to roam around the pastures, eat the grass and bugs (which is what they are supposed to be eating), and nothing is treated with herbicides or pesticides.
If you buy eggs this way it is fine to use a raw egg. My favorite brand is Vital Farms buying from your local farm.
How long does homemade mayo last?
Homemade mayo will last in the fridge for as long as the egg you used will last. Use the expiration date on your egg carton to determine when to use your mayo by. Make sure to store it in a tightly sealedglass jarfor optimal freshness.
How to use homemade mayonnaise
The ways to use this condiment are endless. Here are some ways to use homemade mayo:
- chicken salad, egg salad, or tuna salad
- in potato salad or coleslaw
- on sandwiches or burgers
- in salad dressings, dips, or sauces
Tips for the best homemade mayonnaise
While homemade mayo is super easy to make, there are definitely a few tips to keep in mind while making it to achieve the best results. Here are some of my tips:
- neutral tasting oil– use want to use oil with a light and very mild flavor. I love using avocado oil, but you could also use light olive oil. I do not recommend extra virgin olive oil as it is too strong and will completely change the taste of your mayo.
- pasture-raised eggs– ensuring high-quality eggs to make the best-tasting mayo, but also making sure it is safe to eat. I recommend pasture-raised eggs, which eat their natural diet and have a nutrient-dense yolk. My favorite brand is Vital Farms or buying from your local farm.
- use the right size jar– you want to use a large enough jar that the immersion blender fits in, but small enough that the oil sits on top of the egg. This ensures that the oil and egg yolk mix, making an emulsion. I love these.5 liter weck jarsor.25 liter weck jars.
- immersion blender– using an immersion blender is the EASIEST way to make homemade mayo in my opinion. No slowly streaming in the oil, using a whisk, or anything like that. Just place everything into a jar and blend away.
Substitutions and additions
- avocado oil– light olive oil will work instead of avocado. You want a light and neutral-tasting oil.
- whole egg– you need to use egg yolk as that is what creates an emulsion with the oil.
- lemon juice– lime juice will work instead of lemon, but the flavor will change slightly.
- apple cider vinegar– white vinegar will work instead or you can just use all lemon juice.
And here are some flavor additions to spice it up:
- chipotle mayo– add in 1-2 teaspoons of chipotle paste or chipotle powder to give it a spicy kick.
- garlic aioli– blend in a bulb of roasted garlic for maximum garlic flavor.
- herb– blend in 1/4 cup of freshly chopped herbs for some freshness.
- BBQ– mix in 1/4 cup of BBQ sauce for a sweet and smokey sauce.
More sauce recipes
- spicy red pepper sauce
- creamy lemon garlic sauce
- burger sauce
- red enchilada sauce
- buffalo sauce
- chipotle mayo
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREEHow to Build a Balanced Plate Guide!
5 from 3 votes
Homemade Mayo
Author: Kelly Nardo
This quick and easy homemade mayo recipe is made in 60 seconds with just 6 ingredients and is practically foolproof. It’s way better than store-bought, keeps well in the refrigerator, and is so easy to whip up! Paleo and Whole30 approved.
Print RecipePin Recipe
Course: Side Dish
Calories: 96kcal
Protein: 0.4g
Carbs: 0.1g
Fat: 10.6g
Servings: 1 cup
equipment
ingredients
- 1 large egg
- 3/4 cup avocado oil
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon apple cider vinegar
- pinch of sea salt
instructions
Add all your ingredients to a small-mediumwide-mouth jar.Add egg, oil, dijon, lemon juice, apple cider vinegar, and salt in the order listed. I like to use a jar that I will be storing the mayo in and love these weck jars.
Blend.Place animmersion blenderover top of the egg yolk at the bottom of the jar. Turn on the blender. After about 5-10 seconds, you will see the mixture start to make an emulsion and thicken. Continue blending and after about 30-45 seconds, slowly raise the immersion blender so all the oil is incorporated.
Store in a tightly sealed jar in the fridge.
video
notes
- a light, mild, and neutral-flavored oil is best. I suggest avocado oil (I love this brand for the best light flavor), but you could also use light olive oil. I do not recommend extra virgin olive oil as it is too strong.
- homemade mayo will last in the fridge for as long as the egg you used will last. Use the expiration date on your egg carton to determine when to use your mayo by. Make sure to store it in a tightly sealedglass jarfor optimal freshness.
nutrition
Nutrition Facts
Homemade Mayo
Amount Per Serving (1 tablespoon)
Calories 96Calories from Fat 95
% Daily Value*
Fat 10.6g16%
Saturated Fat 1.3g8%
Polyunsaturated Fat 1.4g
Monounsaturated Fat 7.4g
Cholesterol 11.6mg4%
Sodium 37mg2%
Potassium 6.7mg0%
Carbohydrates 0.1g0%
Protein 0.4g1%
Vitamin A 5IU0%
Vitamin C 0.2mg0%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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