Homemade Mayo

5 from 3 votes

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My homemade mayo takes only 1 minute to make! If you love mayo, but have wanted to try making your own, this is the recipe for you. This recipe is made with great quality ingredients and tastes delicious. It’s creamy and can be made according to taste. 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.

Table of Contents

This recipe is perfect for sandwiches, wraps, tuna and chicken salad, and beyond!

Homemade Mayo

Just one minute to homemade mayo perfection! I love knowing exactly what ingredients go into my mayo, and it can be more affordable than store-bought.
5 from 3 votes
Servings: 1 cup
Author: The Modern Nonna
Prep Time: 5 minutes

Equipment

tall, wide-mouth mason (glass) jar or a tall liquid measuring cup

Ingredients 

  • 1 large egg, cold out of the fridge, (pasture-raised is preferred)
  • pinch of salt and pepper
  • 1 teaspoon Dijon mustard
  • juice of 1/2 a lemon
  • 1 cup light avocado oil , or any light or mild oil you like

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

Notes

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. 
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 wait for my egg-free mayo recipe if you’re worried. 
Once the mayo is done you can add things like finely chopped fresh chives, or anything you like to make it fun! 
For a spicy twist, try adding some Sriracha or any hot sauce you like, as seen in my Spicy Mayo recipe. 
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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10 Comments

  1. 5 stars
    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.

  2. 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.

    1. 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.

  3. 5 stars
    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.