Homemade Mayo (Healthy)
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. My version 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
- 1 large egg, cold out of the fridge (pasture-raised is preferred)
- ½ teaspoon salt, to taste
- 1 teaspoon honey dijon mustard , to taste
- ½ lemon, juiced
- 1 cup avocado oil , any light or mild oil you like
Instructions
- Gently add the whole egg (making sure the yolk doesn't break) into a tall liquid measuring cup.
- Add the lemon juice, salt, honey dijon and avocado oil.
- 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.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good and def using this! So much better to make as needed!