This easy Homemade Mayo Recipe is made in just 3 minutes from start to finish. A few simple healthy ingredients and you’ll have the thickest best tasting mayo you’ve ever had!
This post may include affiliate links, by making a purchase through a link I may receive a small commission at no extra cost to you. Click here to read my policy.
Homemade Mayo Recipe
Mayonnaise is a refrigerator staple in most homes, it’s used on sandwiches, as the base for salad dressings and in everything from tartar sauce to potato and chicken salads. It’s creamy, adds moisture to a dish and works as the perfect binder. I think it’s often assumed that this classic staple is tedious or difficult to make but nothing could be farther from the truth. This easy Homemade Mayo Recipe is made from start to finish in only three minutes and only uses a few simple healthy ingredients. Once you try it, I swear you’ll never go back to store bought!
Why You Should Make Mayonnaise At Home
My number one reason for making mayonnaise at home is so I can control the ingredients! No sketchy canola or soy oil and the flavor and texture is unmatched. Homemade mayo is thick, ultra creamy, balanced and mellow in flavor. It’s such a great base for sauces or using in recipes and it’s an absolute must for making when you’re doing a round of Whole30.
How To Make Homemade Mayo
- Add all ingredients to a wide-mouth 16 ounce mason jar.
- Insert the immersion blender into the bottom of the jar directly over top of the egg yolk. Blend on high and leave the immersion blender on the bottom of the jar without moving for approximately 20-30 seconds until the entire bottom of the jar is emulsified and is white and creamy. Then with the blender still on high, slowly lift up while you blend. Continue blending until the mayo is fully blended and thickened.
- Remove the immersion blender. Taste and add more salt if needed.
- Place the lid on the jar, mark the jar with the date the mayo was made and store in the fridge for up to 2 weeks.
How To Tell If Eggs Are Fresh
This recipe requires the use of a fresh egg. Backyard chickens are great but many of us don’t have our own chickens. If that’s the case for you and you have a farmer’s market near you that’s next best thing. You can easily tell if you have a fresh egg once you crack it. If the egg white is runny and watery then your egg is not fresh. What you want to see is a thick and gelatinous egg white that has volume to it’s shape.
If you want to tell if an egg is fresh before cracking it open simply fill a glass with cold water and place the egg at the surface of the water and let it go.
- If the egg sinks down to the bottom of the glass and lays on it’s side then it is fresh.
- If the egg sinks down to the bottom of the glass and almost lays on it’s side but not completely and is at a slight angle the egg is about a week old but still considered fresh.
- If the egg sinks down to the bottom of the glass but stands on one end it is about 3-4 weeks old and is still good to eat if eaten soon however it will not yield the best results in making mayonnaise.
- If the egg floats at the top of the water then the egg is not fresh and should be discarded.
*For this recipe eggs should be 1 week old or fresher for best results in order to yield a thick and creamy mayo.
More Easy Homemade Basics:
When you make this recipe, I’d love for you to give it a star rating ★ below and leave a comment.
Follow me on Instagram, Facebook and Pinterest.
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
This easy Homemade Mayo Recipe is made in just 3 minutes from start to finish. A few simple healthy ingredients and you’ll have the thickest best tasting mayo you’ve ever had! And it’s so easy!
Ingredients
- 1 cup avocado oil
- 1 large egg (organic and as fresh as possible)
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon sea salt
Instructions
- Add all ingredients to a wide-mouth 16 ounce mason jar.
- Insert the immersion blender into the bottom of the jar directly over top of the egg yolk. Blend on high and leave the immersion blender on the bottom of the jar without moving for approximately 20-30 seconds until the entire bottom of the jar is emulsified and is white and creamy. Then with the blender still on high, slowly lift up while you blend. Continue blending until the mayo is fully blended and thickened.
- Remove the immersion blender. Taste and add more salt if needed.
- Place the lid on the jar, mark the jar with the date the mayo was made and store in the fridge for up to 2 weeks.
Notes
*For this recipe eggs should be 1 week old or fresher for best results in order to yield a thick and creamy mayo.
Keywords: homemade mayo recipe, whole30 mayo, keto homemade mayo,
Pin this recipe for later!
I followed the recipe exactly as printed and it is super runny. I blended for a solid 15 minutes. Any clue as to why it didn’t work?
Hello M,
15 minutes is much too long. This recipe takes 3 minutes as stated from start to finish, including prep time. If you followed the instructions exactly you should have held the immersion blender at the bottom over the egg yolk for only 30 seconds before slowly moving the immersion blender up as it finishes blending, this will take approximately another minute. If this is what you did then possibly your egg was not fresh enough. Fresh eggs are more gelatinous, you can tell that an egg is not fresh if the egg white is runny. If you have anymore information about what you did I’d be happy to help try and problem solve with you. When I make this mayo mine is so thick my spoon stands up straight in the middle of it!