Go Back Email Link
–+ servings
A glass jar filled with creamy, thick white homemade mayo sits on a glossy white surface in a bright kitchen. The background is softly blurred, showing kitchen utensils and a sink.
Print Recipe
5 from 6 votes

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. Makes: 1 cup
Prep Time5 minutes
Total Time5 minutes
Course: condiment
Cuisine: American
Keyword: homemade mayonnaise, mayonnaise, mayonnaise recipes
Servings: 16
Author: The Modern Nonna

Equipment

Ingredients

  • 1 large egg cold out of the fridge (pasture-raised is preferred)
  • ½ teaspoon salt
  • pepper to taste
  • 1 teaspoon Dijon mustard
  • ½ lemon juiced
  • 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

Nutrition

Calories: 126kcal | Carbohydrates: 0.4g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 80mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 0.1mg
QR Code linking back to recipe