Homemade Mayo

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This foolproof homemade mayonnaise is made in under 5 minutes with simple, healthy ingredients.

Using a room temperature egg, avocado oil, and dijon mustard, this recipe creates a thick, creamy mayo that’s perfect for salad dressings, egg salad, or as a base for other delicious homemade condiments.

Skip the store-bought versions filled with preservatives, and enjoy the rich flavor of this easy homemade mayonnaise. With my tried-and-true recipe, you’ll get perfect results every single time, free from unnecessary ingredients like seed oils. Customize your mayo with fresh herbs or garlic salt for a personal touch!

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Course: condiments

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 100kcal

Author: Eryn Whalen

Ingredients

1 large pasture-raised egg room temperature
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
½ teaspoon sea salt
1 cup avocado oil or light olive oil

SPICES TO TASTE:

Rosemary
Garlic salt
Fresh pepper

Instructions

Add ingredients to a wide-mouth jar: Crack your room-temperature egg into the bottom of a pint-sized Mason jar, then add Dijon mustard, apple cider vinegar, sea salt, and finally, pour in the oil. No need to stir or mix—just layer them in that order.
Place the immersion blender at the very bottom: Gently lower your stick blender all the way down into the jar so it rests flat against the bottom. Make sure it’s centered and stable.
Hold steady and blend for 20 to 30 seconds: Turn the blender on while keeping it completely still. This is the key step—the mixture will start emulsifying at the base and turn thick and creamy.
Slowly raise the blender: Once the bottom is emulsified, begin to slowly lift the blender up through the rest of the oil. Go slowly so the emulsion stays intact and blends smoothly.
Taste and adjust, if needed: Once fully blended, taste your mayo. Add garlic salt, lemon juice, or fresh herbs to customize the flavor if you'd like. Give it a quick pulse to mix them in.

Notes

Storage: Store your mayo in a glass, airtight container (such as a mason jar) in the fridge. It will last up to 2 weeks. Always use clean utensils to prevent contamination.

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