Homemade Mayo

4.75 from 4 votes

This quick and easy homemade mayo recipe is made in 60 seconds with just 6 ingredients and is practically foolproof. It’s way better than store-bought, keeps well in the refrigerator, and is so easy to whip up! Paleo and Whole30 approved.

Course Side Dish

Cuisine American

Keyword homemade mayo, homemade mayo recipe, homemade mayonnaise, homemade mayonnaise recipe

Prep Time 1

Total Time 1

Servings cup

Calories 96kcal

Author Kelly Nardo

Equipment

immersion blender

Ingredients

1 large egg
3/4 cup avocado oil
1 teaspoon dijon mustard
1 teaspoon lemon juice
1/2 teaspoon apple cider vinegar
pinch of sea salt

Instructions

Add all your ingredients to a small-medium wide-mouth jar. Add egg, oil, dijon, lemon juice, apple cider vinegar, and salt in the order listed. I like to use a jar that I will be storing the mayo in and love these weck jars.
Blend. Place an immersion blender over top of the egg yolk at the bottom of the jar. Turn on the blender. After about 5-10 seconds, you will see the mixture start to make an emulsion and thicken. Continue blending and after about 30-45 seconds, slowly raise the immersion blender so all the oil is incorporated.
Store in a tightly sealed jar in the fridge.

Video

Notes

a light, mild, and neutral-flavored oil is best. I suggest avocado oil (I love this brand for the best light flavor), but you could also use light olive oil. I do not recommend extra virgin olive oil as it is too strong.
homemade mayo will last in the fridge for as long as the egg you used will last. Use the expiration date on your egg carton to determine when to use your mayo by. Make sure to store it in a tightly sealed glass jar for optimal freshness.

Nutrition