Homemade Mayo

Homemade Mayo is quick to make and tastes far superior to the store bought versions. Made with kitchen staples and in under five minutes, this recipe is smooth, creamy, and flavorful. Great for a myriad of recipes, and the perfect condiment, this Homemade Mayo is a must in your recipe repertoire!

Serve your mayo atop a juicy, grilled chicken sandwich or sizzling burger, use as a dipping sauce for fries, or use it in our Red Potato Salad and Cranberry Chicken Salad recipes!

Close up view of homemade mayonnaise in a dish.

How to Store Homemade Mayo

Refrigerator: Store leftovers in an airtight container in the fridge for up to a week.

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Small white dish filled with homemade mayo.

Homemade Mayo

5 from 1 vote
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Author: Kim
Prep Time: 5 minutes
Additional Time: 5 minutes
Total Time: 5 minutes
Servings: 12 Servings


  • 1 large egg, at room temperature
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon white wine vinegar, red wine vinegar will work in a pinch
  • ¼ teaspoon Dijon mustard
  • ½ teaspoon salt, or to taste
  • ¾ cup avocado oil, or olive oil


  • This recipe uses an immersion blender and the plastic cup that comes with the immersion blender or another tall, skinny container similar to the plastic cup.
  • Place the egg, lemon juice, vinegar, Dijon mustard, and salt in the plastic cup.
    1 large egg
    2 teaspoons freshly squeezed lemon juice
    1 teaspoon white wine vinegar
    ¼ teaspoon Dijon mustard
    ½ teaspoon salt
    Egg, mustard, lemon juice, and vinegar in a plastic cup.
  • Pour the oil in. Then use an immersion blender to pulse the ingredients on the very bottom of the cup. 
    ¾ cup avocado oil
    Immersion blender in a plastic cup with oil, egg, and other ingredients.
  • Keep the blender near the bottom for several seconds while the ingredients mix and change in color. Slowly move the blender up the cup a bit to incorporate more oil into the mixture. Move the blender up and down until all the ingredients are well mixed and light in color.
    Immersion blender in a plastic cup in the process of making mayo.
  • Transfer the mayonnaise to the refrigerator until ready to use.
  • See post for tips and storage options.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 tablespoon of homemade mayo. Actual calories will vary.
*A room temperature egg works best, but I’ve used an egg straight out of the refrigerator with no issues.
*The method used in this recipe was inspired by Lisa from Downshiftology.


Serving: 1tablespoonCalories: 126kcalCarbohydrates: 0.1gProtein: 0.5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.002gCholesterol: 14mgSodium: 104mgPotassium: 6mgFiber: 0.01gSugar: 0.04gVitamin A: 20IUVitamin C: 0.3mgCalcium: 2mgIron: 0.1mg
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