Homemade Mayo
on Mar 09, 2023, Updated Aug 16, 2024
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My Homemade Mayo takes only 1 minute to make and is way better than store bought! If you love mayonnaise and have wanted to try making your own, this is the recipe for you. This recipe is made with only great quality ingredients, you won’t find a long list of ingredients like a bottle from the store! I love knowing exactly what ingredients go into my mayo, and it can be more affordable than store-bought. The key here is a mild-tasting oil, such as 🥑 avocado oil or light olive oil, and a high-quality, pasture-raised egg cold out of the fridge. This recipe is perfect for 🥪 sandwiches, wraps, tuna and chicken salad, and beyond!
Why You’ll Love Homemade Mayo
You will not believe how quick and easy it is to make Homemade Mayo. This recipe couldn’t be simpler and the results couldn’t be more 😋 delicious. The ingredients list is totally streamlined and only uses a few high-quality items. You know exactly what is going into this jar. It’s creamy and tangy, thick and beautifully spreadable. Absolutely perfect in sandwiches, 🌯 wraps, salads and more.
How to Prepare
🥚 Gently add a whole egg into a wide-mouth mason jar or tall liquid measuring cup, making sure the yolk doesn’t break.
🍋 Next, add the salt, pepper, mustard, lemon juice, and avocado oil.
🌀 Then take the immersion blender and trap the egg fully. Turn it on and as soon as it starts to emulsify you can start moving it around until the mayo is fully done. This takes less than 1 minute.
🫙 Store the mayo in a tightly sealed a mason jar, then pop it in the fridge, and enjoy! Homemade mayo can last in the fridge up to 2 weeks if stored properly.
Nonna’s Tip 🥚
A good quality egg is key here: we like pasture-raised.
Variations and Substitutions for Homemade Mayo
- Feel free to use any oil you enjoy. I personally rotate between 🥑 avocado or olive oil. Olive oil will have a much stronger taste depending on the type so I like LIGHT olive or avocado oil as the mayo will taste exactly like the oil you use.
- If you like a thinner mayo, use extra 🍋 lemon juice. Freshly squeezed lemon juice is a MUST here, nothing bottled as it will alter the taste.
- Lemon juice/apple cider vinegar are all to taste and options in here as long as the mayo has some sort of acidic component to it.
- Once the mayo is done you can add things like finely chopped fresh chives.
- For a spicy twist, try adding some 🌶️ Sriracha or any hot sauce you like, as seen in my Spicy Mayo recipe.
Similar Recipes
Best Served With
- Use this Homemade Mayo in any 🌯 wrap or sandwich, such as my Ham and Cheese Sandwiches, Italian Chopped Sandwich, or Lettuce Wrap.
- Use this Homemade Mayo to make a delicious tuna salad or 🍗 chicken salad.
- Use the mayo to make any dressing or dip you love, like caesar or ranch.
Common Questions
You can use any light or mild-flavored oil you like, such as light avocado oil, sunflower, grapeseed, or olive oil. Avoid using strongly flavored oils like extra virgin olive oil, as they can overpower the taste.
Yes, you can certainly add your own flavor twist. Try adding chopped fresh chives, garlic powder, chopped roasted red peppers, hot sauce, or smoked paprika.
A good quality egg is key here (we like pasture-raised). According to the USDA raw eggs are not safe for consumption so this is my disclaimer to please do your own research. Many people including my family have made homemade mayo like this for years. In the pasteurization process, eggs are heated in their shells to an exact temperature to kill any bacteria or viruses but I encourage you to do your own research or enjoy my Egg Free Mayo recipe.
Using a cold egg helps with the emulsification process, resulting in a thicker, creamier mayo.
You can also use a regular blender or food processor. Just be sure to add the oil slowly while blending to ensure proper emulsification.
Homemade Mayo
Ingredients
Instructions
- Gently add the whole egg (making sure the yolk doesn't break) into a wide-mouth mason (glass) jar or tall liquid measuring cup. Add the salt, pepper, mustard, lemon juice, and avocado oil. The salt, pepper, mustard, and lemon should be to taste, so feel free to add more or less, according to your preference.
- Take the immersion blender (hand blender) and trap the egg fully. Turn it on and as soon as it starts to emulsify you can start moving it around until the mayo is fully done. This takes less than 1 minute.
- Store the mayo in a tightly sealed a mason jar, pop it in the fridge, and enjoy! Homemade mayo can last in the fridge up to 2 weeks if stored properly.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Worked a treat, will be using from now on.
This makes me so happy, Elspeth!
Total failure. Would not emulsify
What a bummer, Cecilia! Did you make sure to trap the egg in the hand blender and begin blending in that position? My video may be a helpful reference: https://www.youtube.com/watch?time_continue=4&v=e-XbjenD6yA&embeds_referring_euri=https%3A%2F%2Fthemodernnonna.com%2F&source_ve_path=MzY4NDIsMjM4NTE&feature=emb_title
just made this mayonnaise in a mug. Am gobsmacked. With lemon and garlic and english mustard it tastes fantastic. Seasoning needed adjusting, but brilliant result. Will never buy mayonnaise again.
Omg Celia, the ultimate compliment, thank you! So happy you loved it!
Mine tasted like mayo but was too thin. I thought maybe I put too much lemon juice in so I tried again, but it was still too thin. Maybe it wasn’t emulsified on the bottom before I move the blender around or maybe it wasn’t over the egg properly. Any tips because I’d love to be able to make my own mayonnaise.
Hi Krissy, the trick here is to trap the egg first until it starts to emulsify, please also take a look at my video as well. Don’t move the hand blender around until the emulsification starts. Also, make sure the egg yolk is in tact and not broken prior to trapping it.
What can you do if it’s too runny?
Make sure the mayo is emulsified before moving the blender around the jar.
This is fantastic! If I had known it was so easy to make your own delicious and healthier Mayo, I would have made this a long time ago!
Thank you.
Hi Chris! Thanks soooo much for this review. Means a lot
How long does it keep?
at least 2 weeks if stored properly in the fridge and depending on the fridge temperature.