With just a few simple ingredients, this thick and creamy homemade mayo can be made in less than two minutes!
Although this quickly became a weekly staple in our home, I catch myself making this easy homemade mayo more often these days. How could I not when it helps make the most delicious salad dressing, ranch dip and deviled eggs? Dare I say, this mayo just might make that boring sandwich, the best you’ve ever had. Slightly dramatic? Nah. This homemade mayo is THAT good!
what i love about this recipe
A healthy swap. Most mayo available in the store, are filled with preservatives, unnecessary sugar and either vegetable oil, canola oil or soybean oil. By making mayo at home, I can choose fresher, healthier ingredients and it tastes better!
It’s quick. Within minutes, the freshest mayo is ready. It’s quick, easy and doesn’t require much skill. After all, swapping out store bought shouldn’t be daunting or difficult. So, let’s go for it, beginner!
prepare your supplies
- Wide Mouth Mason Jar
- Measuring Cups and Spoons
- Immersion Blender – Also known as a Stick Blender
gather your ingredients
- One Whole Egg – at room temperature
- Ground Mustard
- Freshly Squeezed Lemon Juice or White Distilled Vinegar- at room temperature
- Salt
- Avocado Oil – Any neutral and mild oil will do, though!
let’s get to it: How to Make Easy Homemade Mayo
- Add ingredients to a jar. Place egg, ground mustard, lemon juice, salt and avocado oil into a wide mouth mason jar, in the order listed. Let the ingredients settle for a minute or two.
- Immerse. Place the immersion blender on the egg, allowing the blender to sit on the bottom of the jar. Blend for 5 seconds or until the egg has emulsified and turns white and creamy. Slowly work your way up the jar, watching the ingredients solidify, for about 30 seconds. If you find pockets of oil, continue to run your immersion blender through the jar until all of the ingredients have come together into a thick but creamy mayo.
- Enjoy or store. Serve mayo right away or store in the fridge, in an airtight container for up to two weeks.
top recipe questions
Q: Is it safe to use a raw egg?
A: We use our own farm fresh eggs. We ensure our hens are cared for, have ample space to avoid overcrowding and their living space is kept clean. Overall, this is just good practice in keeping, and loving, backyard chickens. With all of that said, if you are interested in using a raw egg, be sure it is a high quality, farm fresh egg, from a trusted source. If you’re still on the fence about using a raw egg, you can pasteurize the egg.
Q: Why is my mayo a runny mess?
A: I had this happen several times! It’s a dreadful situation. But, no worries… it is salvageable. I have found that broken mayo happens for three reasons; I’m too impatient and don’t let all of the ingredients come to room temperature OR I blend the egg too short or too long OR I didn’t use proper measurements. To fix broken mayo, add another room temperature egg to a new, clean mason jar. Add a few drops of room temperature lemon juice, a pinch of ground mustard and a tablespoon of oil. Then add the broken mayo to the top and blend it again.
Q: Can I use olive oil?
A: If olive oil is the only thing you have on hand and you’re in a pinch, you can substitute avocado oil for olive oil however, your mayo will have a little stronger taste.
Easy Homemade Mayo
Ingredients
- 1 whole egg
- 1/4 tsp. ground mustard
- 1/4 tsp. salt
- 1 tbsp. freshly squeezed lemon juice or white distilled vinegar
- 1 cup avocado oil or any neutral, mild oil
Instructions
- Add ingredients to a jar. Place egg, ground mustard, lemon juice, salt and avocado oil into a wide mouth mason jar, in the order listed. Let the ingredients settle for a minute or two.
- Immerse. Place the immersion blender on the egg, allowing the blender to sit on the bottom of the jar. Blend for 5 seconds or until the egg has emulsified and turns white and creamy. Slowly work your way up the jar, watching the ingredients solidify, for about 30 seconds. If you find pockets of oil, continue to run your immersion blender through the jar until all of the ingredients have come together into a thick but creamy mayo.
- Enjoy or store. Serve mayo right away or store in the fridge, in an airtight container for up to two weeks.
