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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 Homemade Mayo atop a juicy, grilled chicken sandwich or sizzling burger, use as a dipping sauce for fries, or use it in our Egg Salad Sandwich, Red Potato Salad, and Cranberry Chicken Salad recipes!

Close up view of homemade mayonnaise in a dish.

Homemade Mayo

Homemade condiments are always superior to store bought and this Classic Mayonnaise recipe is no different. So much more flavorful and creamy than the mass produced bottles, our recipe uses pantry staple ingredients for a full proof condiment great for a multitude of recipes.

This particular mayo uses a whole egg instead of just the yolk so you don’t even have to worry about the separation process. This homemade mayo comes together in just about 5 minutes with the use of an immersion blender, of course you can use a regular blender (or a food processor) as well without adding any extra time.

Dress up your favorite sandwiches, burgers, and salads. Use as a base for salad dressings or dipping sauces. This classic condiment is versatile, easy, and delicious! A winning combination.

How To Make Homemade Mayo

  1. Using an immersion blender (or traditional blender or food processor) place the egg, lemon juice, vinegar, Dijon mustard, and salt in the cup (or base).
  2. Pour in your oil. Pulse (or blend) the ingredients.
  3. Keep the immersion blender near the bottom of the cup 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.
  4. Transfer the newly mixed mayonnaise to the refrigerator until ready to use.
  5. Use it to top burgers or sandwiches, to mix salads, or as a base for salad dressings and condiments. Enjoy!
Collage showing how to make homemade mayo.

Tips and Variations

  • The color of your mayonnaise may differ based on the color of the ingredients used. Oil, eggs, and mustard all have slight color variations which can affect how your mayonnaise looks once blended. 
  • This recipe does call for an immersion blender and a tall cup in order to properly blend the ingredients. However you can also use a regular blender if you don’t have access to an immersion blender. 
  • You can use red wine vinegar or white wine vinegar, whichever you may have on hand.
  • Try adding roasted garlic or herbs to add even more flavor.
  • Mustard adds a bit of tanginess to the flavor of this homemade mayo. If Dijon isn’t your favorite, try any kind you like!
Mayonnaise on a spoon.

Storage and Reheating:

Storage: Store this Homemade Mayonnaise 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

Yield: About 3/4 Cup
Prep Time: 5 minutes
Additional Time: 5 minutes
Total Time: 5 minutes

Homemade Mayonnaise 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.

Ingredients

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

Instructions

  1. 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.
  2. Place the egg, lemon juice, vinegar, Dijon mustard, and salt in the plastic cup.
  3. Pour the oil in. Then use an immersion blender to pulse the ingredients on the very bottom of the cup. 
  4. 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.
  5. Transfer the mayonnaise to the refrigerator until ready to use.

Notes

*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.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*The method used in this recipe was inspired by Lisa from Downshiftology.

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Nutrition Information:
Yield: 12 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 34Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 101mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 1g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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