My homemade mayo takes only a 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 too. This recipe is perfect for sandwiches, wraps, and beyond!

Homemade mayo by the modern nonna homemade mayo

Homemade Mayo

This recipe is perfect for sandwiches, wraps, and beyond!
5 from 2 votes
Prep Time 5 mins
Servings 1 cup


  • stick blender also known as hand blender or immersion blender
  • hand blender measuring cup or tall wide mouth mason jar


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


  • Gently add the whole egg (making sure the yolk doesn't break) into a wide mouth mason jar or blender measuring cup. Add the rest of the ingredients to taste.
  • 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 a minute.
  • Store the mayo into a mason jar and pop it in the fridge! Enjoy! Homemade mayo can last in the fridge up to 2 weeks if stored properly.


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 chives, or anything you like to make it fun! 
Tried this recipe?Let us know how it was!
If you love one of my recipes, please leave a review. It would mean so much to me if you did. Thank you for being here and bringing me into your kitchen.

4 Responses

  1. 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.

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